A Better Day

Today I had my basic breakfast of eggs, whole wheat waffles and a slice of bacon. After the bad eating yesterday I stuck with simply eating several Healthy Choice, Michellina and Banquet meals. They ran 210 to 300 calories. Add a few oranges and my daily ice cream cup and my total was 2085 so it was a good day. I probably should have skipped one of the freezer deals and added more veggies or another piece of fruit. However I am almost out of raw veggies and fruit and I have 10 more days before I can go for groceries.

I managed to move four 4x4's before the rain came in and pulled my back again so it will be another day or two in bed. The rain is supposed to have a slight break Sat. I am hoping it leaves so I can try a bread recipe in my bread machine for low calorie whole wheat. It is called Honey Peasant Bread from The Bread Machine Cookbook IV: Whole Grains & Natural Sugars by Donna Rathmell German. She is from the Charleston SC area and her books were featured just before I moved from there. I had just purchased a bread machine so I bought them all. The recipes are very easy and I love them.

Honey Peasant Bread (for 2 cup Medium machine)

Water 1 1/2 cups
Honey 1 1/2 tsp.
Salt 1/3 tsp.
vital gluten, optional 1 1/2 to 3 tbs. **
Whole Wheat flour 3 cups
yeast 1 1/2 tsp

flour equivalent: 3 cups
setting: medium
timer: yes
(My machine is a Betty Crocker 2 cup medium. I will try it with the Whole Wheat Light setting)

1 ou slice: 55.9 calories
0.3 g fat (0.0 g sat fat)
2.7 g protein
11.3 g carbohydrate
0.0 mg cholesterol
73 mg sodium

**I have no vital gluten and no idea where to get it. It is suggested for every recipe in the book.

"Dough Enhancers - are ingredients which are added to or used in whole grain bread dough with one of its main purposes to assist in achieving a higher rising., lighter loaf. Research led me to several enhancers with which I have tested with varying results. Vital gluten was used in the testing of each recipe.

Vital gluten is the dried gluten protein which has been obtained from the flour by rinsing off the starch. This has been the most significant conditioner I have found and is included in all recipes in this book in a range as an optional ingredient. If using a machine which has a cycle geared specifically for whole grain bread baking (longer rising times) and if you use a whole wheat bread flour or flour milled from a hard (high protein/gluten) wheat, it may not be necessary to add the vital gluten. I prefer to add it in all cases but under the above conditions I use the smallest amount."

I will make the bread over the next few days without the vital gluten and let you know how it goes. This is almost identical to my white bread recipe so I should like it. There are also versions for Small and Large that I can share if anyone needs them.

Next week is calling for sunshine beginning Tues. If it is nice I will be trying an apple bread that is low cal and looks delicious:)

Happy Dieting,
Linda B in TN:)