Healthy Eating Whole Meal Bread

Loaves of Fresh Baked Whole Grain BreadAre you all ready for more information on bread and why it is so important for us to it add to our healthy eating plan?

One thing I would like to point out about bread is that it is so versatile and it can be part of your healthiest fast food choices–  i.e. sandwiches (just make sure the filling is nutritious), or toast with coffee or tea.  I could go on; however, I did say that I would discuss the various types of bread.  Trust me to digress!

The first bread I will discuss is wholemeal bread.

Wholemeal bread contains the whole of the wheat grain (endosperm and bran) making it a rich source of complex carbohydrates with a source of fibre. Wholemeal bread is also referred to as “whole-grain” or “whole-wheat bread”, especially in North America. It is one bread that I would add to your healthy eating plan as it is also rich in vitamins and minerals due the wheat being unprocessed.

Basically it does have all the vitamins with the exception of A, C and B12, plus on the mineral side, it has Magnesium and Phosphorous which go to make up strong healthy bones and teeth, with Magnesium also promoting  healthy blood pressure. However, you would need to eat more than 1 slice of this health given bread per day as it only makes up on average 10 percent of the recommended daily intake of such things.

Healthy Eating wholemeal bread is also a real favourite with children.

wholemeal bread

Brock Aged 22 months Eating Wholemeal toast

One Of Brock’s Favourites is Wholemeal toast, spread with Avocado and Vegemite  (Yes he is an Aussie kid!!)

Now I have a bread maker

So I make all my own bread, however, you can make delicious loaves of wholemeal bread without a bread maker.

I have a video below that shows you exactly how to do it.  The recipe is also listed below.

Why not try it for yourselves?  You will be surprised with the outcome, and even more surprised when the family, especially the kids, come wanting more!



4 cups freshly milled flour.
1 ½ cups of milk,
¼ of oil (I like grape seed oil),
1 Tablespoon of honey (Use organic),
2 teaspoons of salt,
2 tablespoons of soy lecithin powder,
And 1 tablespoon of yeast.


Warm the milk to 105 to 110 degrees.

Then add the honey.

Pour into a heat safe container, add yeast and let sit 10-20 minutes until the yeast bubbles up about an inch.

Pour this mixture into your mixer.

Add the oil, lecithin, and two cups of flour.

Mix until flour is moist.

Then add the salt, do not add salt prior to this as salt kills yeast. Add the remaining flour and knead until dough is elastic–About 5 minutes.

Next, place the dough in a warm place and let rise, until doubled. Now, preheat your oven to 350 degrees.
To form well shaped loaves, first roll out the dough and then roll dough into a loaf shape. This recipe will make 3 small loaves, or 1 large loaf.

Again, place the dough in a warm place and let rise until doubled.

Carefully place pan into warm oven and cook for 25-30 minutes. Place baked loaf in pan on cooling rack for 5 minutes.

Then remove from pan and cool more. Or serve warm.

(Thanks Momsmentor) Youtube

We would love your comments.

All of us at The Healthiest say adieu and see you next time.


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7 Responses to “Healthy Eating Whole Meal Bread”

  1. Levent
    March 1, 2012 at 10:24 pm #

    HI Maggie

    Well I am using the New York Times No-Knead Recipe in its basic form.

    I really like how Linda and Kate are using it and adding more healthy options into it.

    I am going to try some of the things they mention because mine isn’t near as “whole-wheatie” or “grain-y” as theirs. I think theirs is a much more healthy version and I would like to do that.

    3 cups flour (2 white and 1 whole wheat)
    1/4 tsp yeastsaltApprox
    1 3/4 cup water – varies with house temps

    I notice and the amount of whole wheat flour.

    I add 2 Tbs for ground flax seedmixI cover bowl with plastic wrap (and I am able to use it over and over).

    In the cooler winter months I heat the oven a bit and put the bowl in there overnight. in the summer it is fine sitting on the counter/bench.scrape dough out on floured surfacedust hands and dough and fold on itselfplace in well floured towel for 1+ hours to raisebake –

    I use an old slower cooker ceramic insert with foil or cover.

    Bake 500F 30 min covered, 15 uncoveredSometimes

    I add 2Tbs of crushed Rosemary1/2 can black olives – slicedI used to spray dough surface with water and sprinkle flax seeds or sesame seeds, I didn’t like how hard the crust got from doing that.

    I would like to try what they are doing with the rolled grains for more added benefits from that.

    I am still very happy with the bread I make. I know it is SO much better than what I used to buy in the store. Now I will shop around to find some of those grains and give it a try and take it to a new level.the other things I use the dough for is pizza crusts.

    I do everything the same up to the rising. I divide the dough into two sections. that is a good amount for a 16″ pizza stone. I also might add just 1 TBS of crushed rosemary in the mix for the pizza crust. So many optionsit is funit is easyand it works with little effortIt will be fun to read when you try and what you come up with.

    Emily in South Texas

    • MaggieDavid
      March 2, 2012 at 2:14 am #

      Hey Emily, thanks for that sharing.

      WOW! I am going to try your recipe and see how it turns out. I love the fact that you are adding Rosemary to it. It would really taste delicious.

      Again Thanks Emily. I will update after I have had your recipe. So come back soon!

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    • May 16, 2012 at 1:58 pm #

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