Bread is the staff of life, or so I’ve been told. It’s really pretty hard to eat anywhere without a basket of bread being brought to the table, or to pack a lunch that doesn’t include it in some way. But the truth is, it’s nearly impossible to find clean bread!
I’ve been eating clean for nearly 3 years now and this whole time, I’ve been eating the same breads (2 different brands). Then, in the interest of following my own advice, I double checked the labels again a week ago.
I darn near had a meltdown right there in the bread aisle. WHY, OH WHY do companies have to change their ingredients to include stuff I don’t want to eat? I mean, if you have a good thing to begin with, stick with it!!
But sticking with it is not what these two bread companies had done. So with much regret and sadness, I put the loaves back on the grocery store shelf. I felt complete perplexed. What was I going to do now??
I should mention that Ezekiel breads are about the only bread I know of now that are clean. And even some of those breads have added sugar. So my lesson of the day is, RE-read the labels on the products you buy because they do change, sometimes without notice!
So once that ordeal was overwith, I decided it was high time to create my own sandwich bread recipe. But it took me some time to get around to it. And now that I’m doing the No Sugar Challenge, I had the added need for bread made without any sweeteners at all.
Good grief. Could I make this any more difficult?
But it turns out, it wasn’t as hard as I thought. In fact, it’s pretty darn delicious! The problem? It just isn’t sandwich bread. It’s breakfast bread. ~Sigh~
I just couldn’t get it to rise enough during baking to turn it into sandwich bread. So I called it breakfast bread instead because it would be wonderful with some clean jam or even a small pat of organic butter. Is that bad? Probably. But either way, it’s good bread! Though, I suppose a really determined person could slice it lengthwise. That would definitely be sandwich bread!
YOU MIGHT ALSO ENJOY:
Clean Eating Breakfast Bread
(Makes 1 loaf)
- 2 1/2 cups warm water (between 105 – 115 F.)
- 1 packet active dry yeast
- 4 cups white whole wheat flour
- 1 teaspoon sea salt
- 2 tablespoon olive oil + extra for coating
- Combine the water and yeast and set aside to foam.
- In a large mixing bowl blend the flour and salt.
- Pour the oil into the flour, and then the yeast mixture.
- Mix with a wooden spoon until the dough forms, then continue by kneading with your hands for about 5 minutes.
- Form the dough into a ball and coat the ball with a small amount of oil. Cover the bowl with a towel and allow to sit in a warm (not hot) environment to rise for 1 hour.
- Punch down the dough, and place in an oiled or non-stick bread pan, forming it into the pan.
- Cover with a towel and allow to rise for 1 more hour.
- Preheat oven to 350 degrees F.
- Score the top of the dough if desired. Bake for approximately 30 minutes, or until a knife inserted in the middle of the loaf pulls out clean.
- Allow to cool, slice and serve.