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I also make your original recipe. Hi Jenny, I watched this video 5 times, and before i was not convinced at all. First time making whole wheat bread. I have not tried this recipe yet but have used almond milk in many other bread recipes and it worked fine. Thank you so much for your recipe! How much cinnamon do you think would be good to add? Typical man — fool!
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To adipose fat tissue: Chylomicrons deliver TG from the gut to various parts of the body, including adipose. Adipose releases FFA free fatty acid , which gets picked up by Albium and returned to the liver. Especially during periods of energy demands, like exercise. My bloodwork prior to keto was all great. Your numbers are actually very standard for a hyper-responder. Just watched your presentation at Low Carb Breckenridge and thought it was great. I am going to lef. I think that is the best price around for blood work.
Do you know of another I should look into? Just started following you on Twitter as well. Thanks for your work. These will give you cholesterol markers. The latter will give you all those and a complete breakdown of your LDL particles total, small, etc. Just noticed they call it this: Sorry for the confusion.
However, not sure what the implications are or what I can do about it. Been LCHF for 7 months. Was lbs, Hba1c of 68, cholesterol 5. In December still on drugs, but low carb AND relatively low fat — due gall bladder flare Hb1ac was 32, total cholesterol 3. Since Xmas, have upped the fats, but still low carb aim for about 50gms or less a day. Should I be concerned? Should I do something to improve the profile? All help gratefully received! Anecdotally, there appears to be a period of time where the cholesterol numbers are varied and fluid in unpredictable ways.
Many thanks for taking the time to reply. Thanks again for your reassurances. Hi Dave, thank you so much for the awesome research that you are doing. I also lift weights and do yoga.
I just got my fasting bloodwork results. I eat very low carb, do intermittent fasting. And have started back on marathon training. Started back up with 6 miles and struggling on energy levels. Read your article on adding more carbs in.
And really, this is only to demonstrate changes in lipid numbers. Not that this is even a desired result. Of course your trigs are just a little shy of the Lean Mass Hyper-responder cut points.
Thanks Dave for taking the time to reply. I will look more into electrolytes. I also take potassium and magnesium. Thanks for the suggestions. Yeah— truly, I only came to the level of salt intake I have now through a lot of trial and error.
But their actual setpoint can also be heavily influenced by genetics. Sorry I am a little confused about some terminology, I hope you can help me. I wish I could include a graphic with my question. But I will try to explain why I am asking. Then in this presentation at https: I am so interested in this!!! First of all- this is an amazing resource that you created- thank you so much.
Currently cardio sessions per week plus weight training sessions. Started keto 12 weeks ago for general health and some GI issues. If I understand correctly this is somewhat expected on keto, especially if someone is a hyper-responder. 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? This type of portion control is the concept behind prepackaged frozen meals, whether they come from Jenny Craig or your local grocery store. You only need to choose substitutes that have the same calories and nutrients as Jenny Craig products.
Prepared foods have a legitimate spot on a weight-loss menu because they offer two important benefits: They automatically limit the portion you eat and they're ready to pop into the microwave when you're hungry and tempted to reach for a high-calorie snack. Researchers from the University of Illinois had two groups of overweight women eat about 1, calories daily, consisting of 55 percent carbs, 25 percent protein and 20 percent fat.
One group ate frozen foods, while the other group prepared their own meals. After eight weeks, the group eating frozen entrees lost more weight and body fat than the other group, reported Obesity Research in The fact that the frozen meals gave them accurate portion control contributed to their success.
Depending on whether you choose a carb or protein based meal -- for example, pancakes versus scrambled eggs -- you'll get about 23 grams to 35 grams of carbohydrates, 3 grams to 14 grams of protein and 3 grams to 8 grams of fat.
The meals also provide 1 gram to 4 grams of dietary fiber. 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. Can you suggest anything? Humidity is actually beneficial for rising dough. Please look here for a possible solution: Thank you so much for those suggestions.
I changed some things about how I measured and took more care with the temperatures. The loaf is a little better. Hi Jenny, I have been watching all your videos and have also tried some of your receipes. And one thing I make often is this bread. Thank you for the recipes. I also like the colorful utensils and tools you use in your. You will be very surprised to know from where I live.
All the best to you. Hey Jenny my wife uses your recipe and it always turns out perfect. We have also used this recipe to make cinnamon rolls and they were fantastic. We made hotdog buns last night with this same recipe and again a winner as always thank you so much for this recipe and all that you do.
Ok Jenny I have used the basic white bread recipe for making bread sticks,cinnamon rolls,hot dog buns, dinner rolls and now I am going to make cinnamon raisin bread. This is a great all purpose bread dough that tastes wonderful any way you use it. My family,coworkers and friends are very happy I found this recipe. Thanks again for you recipes and videos. I made a mistake at the grocery store the other day and bought wheat flour. I am baking a loaf every other day.
The only changes I made was to use home made butter and raw honey. Hi Jenny, This recipe is amazing! I made it about 10 times and experimenting with different ingredients. In stead of regular sugar I used coconut sugar, instead of using vegetable, canola or olive oil I used coconut oil. The bread turns out with a mild sweet taste and you would never guess it has coconut oil. I use almond milk instead of milk. My family and friends love this bread. I make it at least every other week.
I also make your original recipe. Thank you for making this bread recipe so easy and delicious!!! This is the second time I made this recipe and it turned out perfect again.
The only thing I changed from the recipe is that I use my Kitchen Aid mixer to knead the bread. It is a great tasting bread.
This is now my whole wheat standard! Thank you for this great recipe!!! I made this bread today and it turned out beautifully!!! Plus the recipe is so easy: Great and easy recipe. I would like to make 2 loaves at a time. Would I just double all ingrediants?
I make a double batch of this every week. I just double everything. The two families I make it for just love it. I made your bread for the first time today, but decided to try making two loaves to bake at the same time and it worked, but you need to be prepared and on your game to minimize the time between the first and second batch.
I made each batch separately because my mixer is not that big. For the second loaf I had the dry ingredients already together, and next time I will have the egg and oil in the milk in advance to save more time. I will now refine my technique further. Hi jenny, i followed your recipe. It tasted good fresh from the oven, but as it gets to room temp, the crust became so crusty and tough and the inside a bit hard. Any idea what could be wrong? Jenny its beyond awesome i have tried many recipes but every time i got strongly smelling yeast n under cooked neither raised bread..
I am a professional who practically lives on a plane. Thank you for this wonderful demo. It worked like a charm with only 1 minor difference.
Tthank you so much for this easy recipe,Your recipes are wonderful. I just started using many of them, My favorites so far are the bread, I have been doing both breads for my family and friends, Thank you again for getting us foodies excited about great recipes to make for our families! The recipe calls for either instant or dry active yeast.
Steven, I have made this bread with both instant and dry active yeast and they both work very well with my recipe. I have to make another one this weekend. The loaf came out perfect just like you said. I found your video on YouTube completely by chance then subscribed to your page because your recipes look amazing and decided to try making this bread for my husband.
I had followed all the instructions for aerating the flour, measuring ingredients, etc. As a vegan who loves baking, I tried making some substitutions.
The dough took a while to rise above the pan about 70 minutes , but my pan was taller than the one required. Really light for whole wheat bread at least and slightly sweet. And vegan, so I got to dig in! Hi Jenny, Why does the smell of yeast stays in my bread? You sound it so easy and healthy.
Yeast is what gives homemade bread that great smell. If you bread smells off, give me a little more detail and I will try to help. Made this twice and though it tastes very good, it never rose an inch above my bread pan and was very dense.
My yeast is fresh and I measured correctly and checked the temp of the milk. I will try again and see. This is a proven and consistent recipe and should not be dense. Please check this section for a solution: I tried it again and the bread came out beautifully. I was careful to measure the flours and check the temp of the milk.
I raised it next to a heating vent on the floor and it rose in 35 minutes, no problem. Hi Jenny Love your baking video. Made your whole wheat bread it was so good also would like to know where do you perchance your colourful gadgets.
I add raisins and diced dates. Rub on sesame seeds or other variety of dried fruit. Add almost anything I like the flavor of. Can I mix the flour and make it in my food processor?
Or in a bread machine? Jenny, I love your recipes. The Simple whole wheat bread has now become a regular for me. Have you tried to make bread with rice flour?
Can it be done? Had rice flour bread due to allergies when I was a teen and it was Awful! From a bakery so they knew what they were doing. I tried the wholewheat recipe and it was delicious. Just one thing I know in your recipe you talk about the dimensions of the loaf pan. Can you tell me the height of the loaf pan used in your recipe.
I make whole wheat bread for the first time I my life and we loved it. Could I use this same recipe for whole wheat rolls? By the way, after lunch with your meat loaf, whole wheat bread and squash, his sugar count was below a hundred. Thank you so much for your recipies and your videos. We ar having chicken and potatoes and wholewheat bread tomorrow. I have never made rolls with this recipe but you could scroll through the comments to see if anyone else has.
I had tried whole many wheat bread recipes before but yours is the best. I just made your whole wheat bread and it turned out perfectly! This is the very first time in 30 years that a whole wheat bread recipe has worked for me!
I even took pics! I love that many of your recipes are dairy free as well. You really know how to teach in easy terms and I am so thrilled to have found you! My mother was Polish so another reason to love your recipes! Hi, Jenny, and thank you for this wonderful recipe for whole wheat bread. It is high, moist, tender, but with body so it slices well for sandwiches.
I made only a slight change, and used coarse wholemeal flour from foodireland. I would stick to reg. Thank you so much for sharing all your great recipes!