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Healthiest bread options?

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  1. #1

    Healthiest bread options?

    Trying to find a good bread source with no added sugar or vegetable oil.

    Any suggestions?


  2. #2

    Need to find this in HK, any ideas?


  3. #3

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    Quote Originally Posted by periphery831:
    Need to find this in HK, any ideas?

    Ezekiel is healthier but has the taste and texture of packing material. Woof.

    If I'm going the "healthier" bread route, I usually get the whole-grain German pumpernickel vollkronbrot or the Scandinavian rye crisp breads. Neither are healthy per se, but better than a baguette made of 100% refined wheat flour and you get a ton of fiber and more nutrients due to the use of the whole grain, bran, germ and all.
    Fenix2 likes this.

  4. #4

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    i never see pumpernickle bread in HK... where do you get it?


  5. #5

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    You can just make your own out of 3-4 ingredients. It is remarkably simple, and popular these days.

    You do need some kind of oven though. Small tabletop ones work.

    SirNotAppearing and rainylin like this.

  6. #6

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    make your own, just like @huja created Vollkronbrot


  7. #7

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    Quote Originally Posted by periphery831:
    Need to find this in HK, any ideas?

    Olivers in Prince's building has this in the freezer section. I've seen the brand in some Marketplace by Jason's and CitySuper freezers too. Not tried it. $$$$$$$$$

  8. #8

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    Quote Originally Posted by Fenix2:
    i never see pumpernickle bread in HK... where do you get it?
    Supermarkets have some options or Vollkernbrot in the bread section, top shelf. Not very tasty, long-life stuff.

  9. #9

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    Quote Originally Posted by periphery831:
    Need to find this in HK, any ideas?

    available at olivers. btw, this is not bread.

  10. #10
    Quote Originally Posted by huja:
    I usually get the whole-grain German pumpernickel vollkronbrot
    That's even in Germany a rather uncommon type. It's really dense. I don't really like that, and I love bread.

    I do DIY for ages. If you have an oven, good. If not, get one. If no space, get a bread maker - they are OK for the every day bread.

    The workload to make bread is quite minimal. A bit kneading, the rest is basically waiting. I started with the bread maker, but now do oven bakes, 100% sourdough (but without the fuzz that's often associated with it, my bread is basically for eating, not for instagram).

    Benefit: much cheaper, and sourdough plus long fermentation is much easier to digest. My dough stays a minimum of 20 hours in the fridge before baking. Still have some baguette dough in the fridge from last week, will give that a bake tonight.

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