Today’s Monday Dig is brought to you by Yasso Greek Frozen Yogurt! A few weeks ago Yasso sent me coupons to test out their Frozen Greek Yogurt popsicles.
Yasso also has smoothies that incorporate Greek yogurt into the mix as well, but they are a little more difficult to find in stores. I’m really looking forward to trying the smoothies someday as well!
These yogurt bars have 0 grams of fat, real Greek yogurt, only 80 calories, and 6 grams of protein. They are quite delicious! I’ve had other Greek yogurt bars that have no flavor. These are great! Look for them in your grocery store–the pops are pretty easy to find!
Lately I have been on the search for an easy, yummy, and healthy whole wheat sandwich bread. I’m in the process of trying to eliminate as many processed foods as possible and making as many of my own foods as possible. Bread is one of them.
My husband and I were eating Sara Lee’s 45-calorie, whole wheat bread to help cut down on our calorie consumption in bread. But after looking at the long ingredient list of the bread I decided we needed to do something different. The bread we were eating everyday had the following ingredients:
Whole wheat flour, water, wheat gluten, yeast, modified wheat starch, cellulose fiber, honey, sugar, when bran, salt, soybean oil, natural flavor, calcium propionate, mono- and diglycerides, datum, cellulose gum, calcium sulfate, Reb A, soy lecithin, citric acid, grain vinegar, honey solids, potassium iodate, cornstarch, and soy flour.
While not all of these ingredients are “bad”–there are an awful lot of ingredients in this bread that normally wouldn’t be there. Basic bread has 5 main ingredients:
- Fresh-ground whole wheat flour
- Fresh yeast
- Something sweet, like honey
I thought it was time for my husband and I to ditch this processed bread and save some money. I believe I have finally found a great whole wheat sandwich bread! It is super easy to make and yummy simply warm with a little butter.
Nothing better than homemade bread baking in the oven!
Soft Whole Wheat Sandwich Bread
Adapted from: Amy’s Cooking Adventures
- 2 cups warm water (around 110 degrees)
- 4 1/2 teaspoons active dry yeast, or 2 packages
- 1/3 cup honey
- 1/3 cup canola oil
- 2 eggs
- 1 teaspoon salt
- 1/4 cup vital wheat gluten
- 1 3/4 cups all-purpose flour
- 4 1/2 cups whole wheat flour
In your stand mixer, combine the water, yeast, honey, oil, eggs, salt, gluten, and all-purpose flour. Beat the ingredients with the paddle attachment and beat on a low speed until smooth and well-incorporated.
Next, add the whole wheat flour, one cup at a time. After adding each up, let the flour incorporate before adding the next cup. When the mixture becomes thick, switch to your dough hook. Using the mixer, knead the dough on a low speed until the dough begins to pull away from the sides of bowl. After the dough pulls from the sides, knead for 5 more minutes. Following this, the dough should be slightly sticky, but not sticky enough to transfer to your fingers when touched.
Next, turn the dough onto a lightly floured surface. Knead the dough a few times, forming a smooth ball. Place the ball in a lightly greased, large bowl. Cover with a damp towel and place in a draft-free, warm place. Allow the dough to double, approximately 1 hour.
Once doubled, punch the dough down. Separate the dough in half and form 2 loaves. Place each loaf in a lightly greased bread pan. Cover again with a damp towel, in a warm place, allowing it to rise for another 30 minutes.
Preheat your oven to 375 degrees.
Bake the bread for approximately 30 minutes, or until the bread has browned. A good trick is to tap on the bread. If it sounds hallow, it is done.
Remove the bread and cool completely on wire racks.