Statins increase the risk of heart attacks. My kitchen is the no-rise zone so to solve the problem I cover the loaf pan, run the dryer for 15 seconds on high, put the pan inside, set the timer for five minutes, and wash dishes. Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Could you make this bread using a Kitchen Aid stand mixer? A real go-to when you need a loaf of bread now…. I know, I know! Yes — that definitely fits a Hyper-responder.
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After many failed attempts with other recipes, this one was perfect the very first time. Thank you for sharing. I also have to share my appreciation for the absence of ads on your site. This makes the site so much easier to use than other food blogs now, which have so many ads that the sitse can barely load and things keep popping up! Your choice to skip the ad revenue is much appreciated. Your site is a great offering and I will continue to explore now that I have found you!
To other readers, I used the ivory whole wheat flour for the 2 Cups and regular bread flour for the rest and it was great. This is the best wheat bread I have ever had, I used only honey,mixed into heated milk, love this bread texture, absolutely perfect, thanks again!
Thanks for the tip on mixing the honey in the milk. I never thought of that. I do agree with you on this recipe…it is fabulous!! I am constantly looking for diabetic friendly recipes for my fiance.
This one is perfect!! Though I kneaded the dough by hand, I followed this recipe pretty much as is — foil tent and all. I had to vary the rising times though — the 10minute rest time in my case I made about 30minutes, and the final 30min rise had to be closer to 45 minutes for me. Jenny, this is my go to bread. I make it about twice a week. I got a KitchenAid mixer for Christmas and immediately wanted to try bread. It is so easy to make and tastes delicious!!
I cannot WAIT to try all these other breads. Thank you for sharing these wonderful recipes! I fooled around with whole wheat off and on. I have a really large Kitchenaid — so large that I have to double the recipe. This versatile recipe gives me a loaf and some rolls! I have to bake bread for my family at least times a week and this recipe has made it enjoyable. I have tried a few of your recipes and they are guaranteed gold, thank you so much for doing this.
You can heat the milk slightly on the stove, very low. Or, in the microwave for short increments until warm. Test with a thermometer. If too hot, then cool until proper temperature. Kind of a nasty comment … did you even try the recipe? Look at your own computer before blaming othrrs. Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out.
I had the blank page when I went to print too, I closed it out tried again and it was good to go. This is my first time to try this recipe but I am excited!
Thank you for sharing it! There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize? Way to go Jenny! All of us readers loved your awesome simple recipe!! Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour.
Hope your family knows and appreciates just how darned lucky they are to have you. Have a Polish friend that used to make me Kapusta? Typical man — fool! I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious. I hav recently found your web site and made the 90 min wheat bread.
I made the breadstix also nifty. I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!! Is it ok to use only whole wheat flour rather than bread flour?
I would like to know too. I am not allowed to eat any regular flour. You might find some helpful information in the comments on other variations that people have done. Hi Jenny, just made a bread with your recipe, came out really well. What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection? My white flour breads always come out super! White flour will always make a lighter bread or cake.
Whole wheat flour contains the germ and the bran, making it a heavier flour. I made this bread, and it turned out great for a first try! I plan on making it many more times in the future. How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon? Madam, Can you tell me 2 cups flour wheat , in kilogram — ho many gram will be? Each and everybody cup will not be in same size. I hope your valuable reply.
Jenny — Just came across your webpage and tried your simple whole wheat bread this a. Can I successfully double this recipe? This bread is awesome. I usually make bread in a bread machine but that will go into storage.
I added 1 cup of dried cranberries, raisins and pumpkin seeds. Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I will let you know how the congregation likes it. This recipe is great. I make 1 or 2 loaves each week. I added dry milk powder as well. When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe. I use water or milk as the liquid plus the oil and egg s. I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour.
Comes out perfect each time. Thanks again, Jenny, for such great recipes. I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx. I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time. Can I just use bread flour for this bread or must it be a mixture. Is whole wheat flour , whole wheat bread flour.? We do not get all purpose flour here, what is it?
And here is some info on flours: I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand. However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary?
Can I substitute it with something else? Thank you so much for sharing such a wonderful and easy recipe with us.
Instead of kneading 50 turns by hand, how long csn I knead it with the mixer? Thanks for your reply. Hi Gladys, Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer.. The bread was soft and had a nice color and tasted really good too. My family members absolutely loved it and I plan to make more this weekend for us and some friends.
Thanks Jenny for a simple, yet wonderfully tasting recipe! You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F. This is the best wheat bread recipe i ever made! It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect.
Even my husband who hate brown bread loved it! I will try the no egg recipe next time. Btw, i plan on making some more loaf to freeze. Do you recommend slicing before freezing? Or juat freeze the whole bread? Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make: Love what you do. As I had one egg and about 1 cup of soya milk substitute for milk left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date just given to me by my sister.
I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally population is only half a million for the whole country. I had a small issue with the way it is written. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced. The second time I got it right with great results. I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds.
What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make. Thank you Jenny I will be using some of your other recipes. Also i bread sticks to the pan so can i grease it? I have never used fresh yeast so you will have to research that, and step 7 of my recipe says to grease the pan.
Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent. Fe… did you change any of the other ingredients to compensate for the flax? I have used this recipe 10 or so times now, and turns out great every time! The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!! After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf!
This is now my standard loaf bread, in both white and wheat as the fancy strikes me. Best bread recipe yet! I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results!
Whole family likes and will be adding as a regular bake. This one, however turned out perfect. This is the recipe I will be using from now on. Everything else was according to the recipe. I just made this and it came out great! Thank you so much for this recipe! I am going to make this every few days and never buy bread at the store again! I think next time I will add seeds to bake into the bread: Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf.
Have already made a couple of successful lovely loafs with this. Only thing different is the packet of wheat flour I am using though it is exactly the same brand from the same Miller. Any idea what could have gone wrong and how I could rectify? It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen.
Can anyone tell me if i can only use plain flour instead of the wheat one? Will that be ok? Do i need to change the quantity? Great videos my dear! Keep up the good work! That would be my Simple White Bread.
I love this recipe so easy I stopped buying bread. Trying it with chia seed. Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor! My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter? In a plastic bag, tupperware, etc? Plastic if tightly sealed can create moisture, which is not good for bread.
I store mine wrapped in foil and I refrigerate it after the 2nd day. Just had to let you know how great this bread is. My 11 yr old daughter made this using a friends organic whole wheat flour and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it. Thanks for this recipe!
This is the first bread I ever made that looked, sliced, and tasted like bread should. It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand. During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack. Found this recipe last week, and just whipped it together. The first time I try a new recipe I always make sure I follow instructions carefully.
Well, the dough was very very runny…it seems that there was about 50 percent too much milk? I did mash it together with additional flour…and it is rising now…let me check it…. I will continue with it and bake it when it gets a bit higher.
I love making my own bread. I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired. And it is quite expensive. Will let you know how it turns out. Should have known…made in Argentina!! Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan.
Very obliging dough that is for sure. A real go-to when you need a loaf of bread now…. I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins.. It turns out surprisingly good after 35min.
The crust, texture and its taste are v. Its my first suscessful and satisfying bread I have attempted. I wonder if you can help for an eggless bread?
Can I use an 8 by 8 pan if its only 2 inches tall? Would you recommend any changes I should make? So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square.
Thank you Jenny, this was an awesome recipe! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe! More power to your future endeavors! Hi…thanks for this easy recipe. Only in the video you explain it wich for my was to late. The time to rise my dough was more than one our.
I can think was for the lack of kneading process. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason. Please look at this post: Jenny, I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves.
They taste wonderful too! Every Sunday is bread baking day, so we have it for lunches for the week. Thanks for such a tasty and easy recipe! Thank you ever so much for this beautiful recipe.
Spot on at the very first attempt. Watching the video was a great help. I hand kneaded all through. The bread was super soft and flavour was wonderful.
Thanks once again wish I could share my pictures. I wish I had seen the correction during the video saying to grease the pan! I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf.
The bread was a nice texture and very flavorful. First time making whole wheat bread. Followed the recipe as written. Had a taste while warm with butter, brown cheese and jam. Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show.
Now am hooked to your easy recipes. Have a great day. On the wholeweat bread can I use 1 tabl. Keep up the good work. You have giving us great healthy recipes. And please make more videos! I made twice with your recipe.
Both successful and ofcourse tasted very healthily delicious. Though I added less sugar. Any replacements for the milk? Someone may have make it with a substitute. I rarely use milk in my bread recipes. I just use plain water. It turns out perfect every time I make two to three loaves a week. I dont eat eggs but very keen to bake this wholewheat bread soon! Jenny, your recipe rocks! It is so unforgiving to make. I made it in a nutri ninja dough blender.
It tastes great and my picky teenage daughter loved it and so did my mom who is a great baker. I also love your entertaining way of teaching us to cook! Living in India, working with completely different flour and yeast quality, I was apprehensive about trying this recipe as many other experiments had left me with dense, yeasty-smelling under cooked bread.
The bread is a winner and I am really excited to try your cinnamon rolls next. Thank you for the recipe. Thanks Jenny, I am sticking with your recipes. I only use whole milk and works just fine. I also substitute honey for the sugar. It all works well. I only use whole meal bread, which I buy from the market.
The taste and quality is never consistent. Now, with your help, I shall make my own. Thank you so much! I just made this recipe and it turned out amazing! Hi Jenny, I want to say thanks for this recipe and how easy it was. Jenny, thank you so much for this recipe. This loaf came out beautifully!
It is light, moist and will now be our bread for all times! Note to others, I used only whole wheat flour. My bread took about an hour to rise but other than that it was perfect.
I live in New Orleans so maybe being below sea level was a factor or the humidity! Jenny I love this recipe but was wondering if I could use water instead of milk for someone with a milk allergy. I have only used milk so you would have to experiment or you could try a non-dairy milk alternative. Hi Karen, I always use what I have on hand. Sometimes I use milk or slightly soured milk, almond milk or water.
The taste may be slightly different and the colour may be as well, but any of them work I find. I have been baking bread for some 40 years. I think you can use whole milk but it might make the bread a little heavier. If you try please let us know how it turns out.
Thanks for this great recipe! Instructions were so easy made my first loaf every and it turned out fantastic. Had no trouble following you and had a Laugh too. Next Im making cinnamon rolls a family favorite! I have made this 6 or 7 times and usually it turns out perfectly. I use heritage grain organic flour from my local farm which imparts a wonderful taste and texture.
So much easier to slice than bread made in the bread machine! You might like my honey wheat bread. I have found that some recipes just work better with eggs in them, esp some that use only whole wheat flour and not white. I made this and the Cinnamon Rolls this past week, and they both turned out great!
My 7 year old daughter and I are huge fans of you. We appreciate your simple and elegant personality, not to mention yummy recipes. The best I can do is refer you to the metric conversion chart in my blog: I was looking for someting easy and good and this bread is fabulous.
My son wants to eat only sandwiches whit this bread. I used Wheat Montana brand white whole wheat flour. I used 2 cups of this flour, and just left out the AP flour because whole wheat absorbs more moisture. Everything else I did the same as in the video including using the kitchenaid mixer.
I am so excited to find this recipe as I have had so many bread fails. I love the breads simplicity with only one rise! I just used this recipe to make hot dog buns. I baked them at for minutes. If bread is combination whole-grain and white — use larger pan. So Soft and easy to slice. I have to say this is the best recipe for Whole Wheat Bread that I have tried.
Perfect for those who are looking for a 1 loaf recipe. I may try adding some flax seed next time. Hi Jenny, I watched this video 5 times, and before i was not convinced at all.
Yesterday I tried your recipe, followed it and it worked out so well. Most people like the smell of freshly baked bread and that smell comes partly from the yeast. My husband and I love wheat bread but I have not found a good recipe for it. This recipe was just what I was looking for.
I have tried recently to make wheat bread and have failed miserably. All my loaves have looked like brown bricks. This recipe was perfect. I can now make wheat bread. I tried this for the first time and it turned out so well. Love your video, you are so funny! I am so inspired that I went and bought a whole bunch of ingredients!
Can I add ingredients such as oats and seeds? This recipe will not make a French baguette, which is a very different process. As for adding things, I only make this bread this way so you would have to experiment if you want to add things.
The loaf may not be as soft and light but you never know… Let us know how it turns out. I made this for the first time and it turned out well. Subsequently, it came out with large holes and a strong yeasty smell — too strong.
I am just guessing, over kneading in my mixer , or over proof? I always seem to have the same issue large holes, and rubbery texture when I bake it in a loaf pan. I will try it again. And when u said to beat on high for 2 minutes , what attachment do I use?
The whisk , or the hook dough? It might help to watch the video again. A yeasty smell can be from proofing at too warm a temperature or the oven not being hot enough when you first put the loaf in. Holes are from air pockets created when rolling the loaf so you may be using too much flour when shaping. Next time, pay attention to every detail and do not make any changes in the recipe, including the size of the pan.
As I said, it would help to watch the video again, and good luck. I usually made bread using a bread maker machine. I do love the machine. Although a friend showed me some of the benefits of not using one.
But, since counter space is limited, would I be able to use the machine for the mixing of the bread and transfer to a bread pan before the baking process? Hi Jenny, I have tried this recipe several times and while my bread looks okay and tastes good, it never rises as high as yours.
I live in Nicaragua, and it is very warm and humid. Is the humidity the problem? I have tested my yeast and it appears to work find. Again, thanks so much for this blog. Currently devouring every article on it and sending links to friends and family. More on remnant cholesterol here. As for checking for a genetic predisposition, one thing you could do to help figure that out, is just to change the energy input.
In other words, you could try to do the Feldman Protocol , and see if you get a drop. Not a guarantee, but would help to suss out which it is. Just be sure to avoid common confounders like coconut and MCT oil, heavy coffee drinking or coffee drinking on the morning of the test, and make sure to fast hours before each test. Thanks so much for the response- makes a lot of sense. I will definitely plan on implementing the Feldman protocol to test that hypothesis in the next 2 weeks. In terms of additional tests: Is it advisable to have an NMR done?
Or will the confirmation via Feldman protocol be a sufficient indication along with very low CRP-. Perfect, thanks so much! Last question- I promise: I understand the mechanism of lowering LDL by switching to carbs Feldman protocol.
But what is the mechanism for lowering the LDL by increasing the calories with high fat? This is because the body balances two sources of fat energy — dietary fat you just ate transported by chylomicrons , and fat from storage transported by VLDL, which turn into LDL once they drop off the triglycerides. As access to dietary fat goes up, need for stored fat to be transported goes down.
Chylomicrons are cleared from the system by the 12 hour mark, and when you get bloodwork done you are or we recommend you are hours fasted. If you increase the amount of dietary fat you take in, you decrease the need to use fat from storage, and LDL goes down as a result.
The nitty gritty is explained in an article I wrote here. This is simply brilliant! Thanks for demystifying cholesterol and more important, removing the scary halo around it. I am now in month 14 on keto. I just got back blood results and they were consistent with this blog post. Remnant cholesterol has gone down from 12 to 8. Glad to hear the site has been helping you on your health journey, Shantanu!
Congrats on the weight loss, and health gains! Thanks for the feedback Dr. My thought was simply that if someone like me is having some difficulty following everything you say, a lot if not most of your other readers must also have difficulty. Perlmutter, Jimmy Moore, Dr.
I just think it was a lot easier to follow with only some cartoons. Feedback is highly appreciated, especially from someone who has already done their research into the nutrition science environment as a whole.
How can you lower you remnant cholesterol? The calculator has me at medium risk — 25 remnant cholesterol. Was at total cholesterol , LDL , Trig. The higher remnants are due to the increase in triglycerides. I just wanted to tell you my case i am currently on keto since 2 months and i have blood test done, please check below and let me know if i need to take any precautionary measures. Do you know if one or both of your parents have had historically low HDL?
Think of HDL as a status indicator more than ammo to shoot. Also consider getting a 23andMe and looking through different genes of yours to see if one or more are highly associated with lower HDL. I got to say I love the low carb Community. Before keto tc , hdl 51, ldl , tg After 2 years keto tc hdl 62 ldl tg 76 After 5 mo. I will be 62 next month and I have eaten a standard diet interspersed with periods of Adkins on and off for 40 years, I have been 60 to 70 lb overweight my entire adult life, and lost about 50 on keto.
I have gained back 5 lb on Carnivore however I expected to because sarcopenia.. I take mcg. Thyroid daily and my thyroid numbers are. I wisk we have it also in Spanish! Maybe is it possible to yranslate it? Co working with Diet Doctor? It would be great enlightening for Spanish Spoken people.
We are so hungry of learning and have right info! I know I am insulin resistant and have metabolic syndrome as a result of adipocyte and other physiological changes induced by radiation therapy as a child..
I am very lean and take testosterone replacement plus synthroid. If triglycerides are very high after fasting still above after hour fast, no coffee or tea , is this a VLDL issue? HDL is low of course.. The only way I have been able to get triglycerides down below and HDL up above 40 is via low fat diet. Hi Robert — you may want to check out our article on high TGs here: This site has allowed for the best understanding of this issue that I have come across in the last 20 years.
Thanks for creating this space! Do they count as part of the fat bomb, liquid fat category, or are they independent of the VLDL mobile adipocyte non-usage issue that comes with the insulin resistance? So technically, the literature emphasizes MCTs are generally broken down directly by the liver without going through the lymphatic system and instead going through the portal vein.
Thus, in theory, there would be less overall lipoprotein packaging and transport. How this applies to the bigger picture is still somewhat unknown with regard to lipid metabolism and cholesterol markers overall. I have struggled with hyperlipidemia. I have tried using lowest dose times a week etc.
While it lowered my cholesterol and LDL I noticed my triglycerides always went up! This spring I was off meds while on vacation — had steak 3 times in a week. Labs done — Total cholesterol was with LDL of , trigs were I immediately decided no beef and tried to eat very little chicken etc. Mostly plant proteins — which are high in carbs. By the way I am very active — I typically bicycle gravel around 30 miles a week, sometimes more, walk every day at least miles.
Added back chicken, beef maybe once a week, lowered my carb intake — felt much better. And I immediately lost 5. Anyway — watched your video with Zdogg. Looking forward to new changes — increasing fat , lowering carbs even more.
You might check out our page on it here: Thank you so much Dave for all this amazing information. My LDL and total cholesterol jumped up after being on a low carb diet for 8 months. My primary costs are the many frequent and expensive blood tests I take for this research and data. Any size donation is appreciated.
Thank you for your support! Powered by WordPress and the Graphene Theme. Cholesterol Code Reverse Engineering the Mystery. This post has no tag. Notify of new replies to this comment - on. Notify of new replies to this comment - off. Thanks — it will likely be soon after my presentation at Low Carb Breckenridge. Excellent site and excellent illustration!!
Hi Dave, Thanks for the response. Thanks again for your incredible site and work in this field! Hi Dave, Thanks for the article link. Megan Oh, and she does have an MTHFR variant that causes her to not methylate as efficiently … but what that means in the cholesterol world. Please check back again next week….
Thanks Dave… Very interested in what you have to say, I will keep an eye out. Keep up the great work. Two points to consider: Hello Jill, I have exactly the same situation. Hello, this is a great series! Any idea when Part 3 will be out? The short answer is: I may have a write up for a remote one up pretty soon. Just check the label, because some have significantly more fat than Jenny Craig, while others are low on carbs and high on protein. Lunch options from Jenny Craig include beef sliders, quesadillas, fajitas, stuffed shells, pizza, chicken sandwiches, stuffed potatoes and tuna salad.
The dinner entrees also offer a wide variety of options, including cheese ravioli, chicken fettuccine, meat loaf, fish and chips, garlic shrimp, mac and cheese, roasted turkey, and spaghetti and meatballs. You can find similar entrees in the frozen food section of your grocery store; just be sure the brand you buy stays within to calories per serving.
Jenny Craig lunch and dinner meals have about the same amounts of carbs and fat as breakfast, but they supply as much as 20 grams of dietary fiber and 8 grams to 22 grams of protein. While freezing retains most of the frozen entrees' natural nutrients, some may not be well balanced. Prepared foods are also known for being high in sodium, which is added during cooking. The Institute of Medicine recommends limiting your total daily sodium to no more than 1, milligrams. Jenny Craig offers the advantage of providing pre-measured, portion-controlled condiments.
Grocery stores stock a variety of low-calorie and low-fat options, but your most accurate bet with these is to use a measuring spoon to keep track of calories and portions.