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Posted: 3/28/2024 1:22:05 PM EDT
[Last Edit: _Nataraja_]
I've been trying to limit my intake of "seed" oils, particularly canola, palm, safflower, soy, cotton, and corn (along with HFCS). I'm pretty much am always "in shape", but I have effortlessly gotten leaner and my joints feel better...YMMV.
Anyhow, most items are pretty easy to find, but bread and especially hamburger / hot dog buns are pretty much impossible. I'm not looking for "organic" poison, I just want some darn bread without them altogether. OUTSIDE of making them, does anyone have a source? (I'm in Las Vegas, NV fwiw). Thanks. |
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[Last Edit: Sanlanman]
[#1]
You are not alone. Check out this video of this Doctor trying to find breads without seed oils and low/no sugar added. He partially succeeds at the freezer case.
Impossible to buy Healthy Bread |
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[#2]
If that was my thing, I'd probably start at a Kosher/Jewish bakery.
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Posterity! You will never know, how much it cost the present Generation, to preserve your Freedom! I hope you will make a good Use of it. If you do not, I shall repent in Heaven, that I ever took half the Pains to preserve it.---John Adams
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[#3]
You pretty much have to bake it yourself.
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[#4]
Organic Sour dough breads usually have no seed oils in them.
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[#5]
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[Last Edit: _Nataraja_]
[#6]
ETA: Wrong quote.
Apparently there are plenty of Rabbis who will bless "vegetable" oil, because that's what everyone uses, at least that I've found. |
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[#7]
Unless you have a way to get them fresh (i.e., baked that morning) from a proper bakery - you're going to be hard pressed to find much in the bread aisle at a regular supermarket. Or even their "bakery", to be honest. Real bread without the crap goes stale much faster (and costs more) - which is why they doctor it so much to begin with. Even the bakery at my local HEB (I just checked) uses use a palm and/or soybean oil in the "French Bread" baguettes they bake each day.
Honestly it's worth the one-time investment of effort, to learn how to bake a basic bread (form it into a loaf for sandwich bread, make burger buns with it, etc). I haven't bought bread at the store in years. A bog standard white bread takes me all of ~3 hours (max) start to finish, and most of that is just waiting for it to proof and bake. The active time on it with me in the kitchen (including cleanup), might be all of 20 minutes. Generously. Once you learn how to do it and control all of the variables (and were mindful enough to write it all down), it's basically paint-by-numbers after that - especially if you own a stand mixer. I'm on autopilot when I bake a loaf, or make burger buns. It's only "work", and it only feels like "effort", when you're learning how to do it for the first few times. After that, you're on cruise control. Worth thinking about, anyway. Beyond that, best I can suggest is to just find an actual bakery. A good one near me charges about $7/loaf for a regular sandwich or sourdough loaf. I might have ~$1.50 worth of ingredients in mine. It's not really worth calculating it out. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[#8]
Originally Posted By Subnet: Unless you have a way to get them fresh (i.e., baked that morning) from a proper bakery - you're going to be hard pressed to find much in the bread aisle at a regular supermarket. Or even their "bakery", to be honest. Real bread without the crap goes stale much faster (and costs more) - which is why they doctor it so much to begin with. Even the bakery at my local HEB (I just checked) uses use a palm and/or soybean oil in the "French Bread" baguettes they bake each day. Honestly it's worth the one-time investment of effort, to learn how to bake a basic bread (form it into a loaf for sandwich bread, make burger buns with it, etc). I haven't bought bread at the store in years. A bog standard white bread takes me all of ~3 hours (max) start to finish, and most of that is just waiting for it to proof and bake. The active time on it with me in the kitchen (including cleanup), might be all of 20 minutes. Generously. Once you learn how to do it and control all of the variables (and were mindful enough to write it all down), it's basically paint-by-numbers after that - especially if you own a stand mixer. I'm on autopilot when I bake a loaf, or make burger buns. It's only "work", and it only feels like "effort", when you're learning how to do it for the first few times. After that, you're on cruise control. Worth thinking about, anyway. Beyond that, best I can suggest is to just find an actual bakery. A good one near me charges about $7/loaf for a regular sandwich or sourdough loaf. I might have ~$1.50 worth of ingredients in mine. It's not really worth calculating it out. View Quote Yeah, you're right. I need to just suck it up and learn how to bake bread. My wife actually used our bread maker that she wanted....once. Guess it's time to break it back out. |
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[#9]
Originally Posted By Subnet: Honestly it's worth the one-time investment of effort, to learn how to bake a basic bread (form it into a loaf for sandwich bread, make burger buns with it, etc). I haven't bought bread at the store in years. A bog standard white bread takes me all of ~3 hours (max) start to finish, and most of that is just waiting for it to proof and bake. The active time on it with me in the kitchen (including cleanup), might be all of 20 minutes. Generously. View Quote Care to share your recipe/technique? I know you've posted a lot of cooking stuff over the years, so maybe you already have. I'd love to know how to turn simple ingredients into a nice loaf of bread. Especially if it doesn't take all weekend like the sourdough video I just watched on youtube |
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[#10]
Originally Posted By _Nataraja_: Hmm, thanks. I'm not sure how I feel about eating a burger on sourdough bread. I make patty melts with Dave's rye brea, so not too crazy I guess. View Quote It does sound weird, but there's a burger place back home that serves a burger on sourdough bread, and it's pretty good. |
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They want you disarmed, because they know they are guilty of things for which they should be shot.
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[#11]
Originally Posted By Subnet: Unless you have a way to get them fresh (i.e., baked that morning) from a proper bakery - you're going to be hard pressed to find much in the bread aisle at a regular supermarket. Or even their "bakery", to be honest. Real bread without the crap goes stale much faster (and costs more) - which is why they doctor it so much to begin with. View Quote I learned that when I started making tortillas. Fresh made ones will be stale/moldy within a couple of days, where the packaged ones from the supermarket will last weeks. It does make you think about what the crap they include to make them last that long might be doing to your body. |
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They want you disarmed, because they know they are guilty of things for which they should be shot.
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[#12]
Make bread with an oil in it but not vegetable oil.
LARD! |
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[#13]
Bake it yourself...it's not that hard.
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[#14]
Focaccia uses olive oil. I have the recipe for buns we use at the restaurant if you want it.
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[#15]
Originally Posted By gearjammer351: It does sound weird, but there's a burger place back home that serves a burger on sourdough bread, and it's pretty good. View Quote View All Quotes View All Quotes Originally Posted By gearjammer351: Originally Posted By _Nataraja_: Hmm, thanks. I'm not sure how I feel about eating a burger on sourdough bread. I make patty melts with Dave's rye brea, so not too crazy I guess. It does sound weird, but there's a burger place back home that serves a burger on sourdough bread, and it's pretty good. If you don't bake the buns at 450+ like you would a "normal" sourdough, you'll get a more traditional bun crust texture instead of the hard crusty variety. And if you shorten the ferment time (and don't do an overnight cold ferment), it won't be as "sour" as a "normal" sourdough bread, and will just be a (much improved) version of ye olde white bread burger buns. Basically, just adapt your bread recipe to use a sourdough starter, instead of your normal Fleischmann's. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[#16]
Originally Posted By Logan45: Care to share your recipe/technique? I know you've posted a lot of cooking stuff over the years, so maybe you already have. I'd love to know how to turn simple ingredients into a nice loaf of bread. Especially if it doesn't take all weekend like the sourdough video I just watched on youtube View Quote View All Quotes View All Quotes Originally Posted By Logan45: Originally Posted By Subnet: Honestly it's worth the one-time investment of effort, to learn how to bake a basic bread (form it into a loaf for sandwich bread, make burger buns with it, etc). I haven't bought bread at the store in years. A bog standard white bread takes me all of ~3 hours (max) start to finish, and most of that is just waiting for it to proof and bake. The active time on it with me in the kitchen (including cleanup), might be all of 20 minutes. Generously. Care to share your recipe/technique? I know you've posted a lot of cooking stuff over the years, so maybe you already have. I'd love to know how to turn simple ingredients into a nice loaf of bread. Especially if it doesn't take all weekend like the sourdough video I just watched on youtube But if you really want, I can post it up. I'm in the middle of making dinner right now, but I can toss it up later. It's nothing super special. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[Last Edit: JaredC1]
[#17]
I believe Dave’s Power Seed bread is what you seek
DavesKillerBread Doesn’t have seed oils but, at least the first option I pulled up, does have sunflower SEEDS. Not sure if that matters or not. They have different varieties with varying ingredients though. |
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[#18]
Originally Posted By JaredC1: I believe Dave's Power Seed bread is what you seek DavesKillerBread Doesn't have seed oils but, at least the first option I pulled up, does have sunflower SEEDS. Not sure if that matters or not. They have different varieties with varying ingredients though. View Quote |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[#19]
Originally Posted By Subnet: I suppose I could, but it's not appreciably different than a gazillion enriched white bread recipes on YouTube (especially if you want to see what it looks like at each stage). I do own a KitchenAid stand mixer, so I've kind of got it "paint by numbers" style when I make it - the recipe and my steps are almost robotic. It's extremely consistent and repeatable in my kitchen, which is why I do it that way. But if you really want, I can post it up. I'm in the middle of making dinner right now, but I can toss it up later. It's nothing super special. View Quote Don’t go to a bunch of trouble for me. I’m happy to spend some time at youtube university. I have a loaf pan, plenty of mixing bowls, and I’m not afraid to get my hands covered in dough. |
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[#20]
Originally Posted By Subnet: Originally Posted By JaredC1: I believe Dave's Power Seed bread is what you seek DavesKillerBread Doesn't have seed oils but, at least the first option I pulled up, does have sunflower SEEDS. Not sure if that matters or not. They have different varieties with varying ingredients though. I heard a quote somewhere: “Stop asking why healthy or good food is so expensive and start asking why other food is so cheap” |
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[Last Edit: Subnet]
[#21]
Originally Posted By JaredC1: I heard a quote somewhere: "Stop asking why healthy or good food is so expensive and start asking why other food is so cheap" View Quote View All Quotes View All Quotes Originally Posted By JaredC1: Originally Posted By Subnet: Originally Posted By JaredC1: I believe Dave's Power Seed bread is what you seek DavesKillerBread Doesn't have seed oils but, at least the first option I pulled up, does have sunflower SEEDS. Not sure if that matters or not. They have different varieties with varying ingredients though. I heard a quote somewhere: "Stop asking why healthy or good food is so expensive and start asking why other food is so cheap" (It is a good quote, that I like) 8 buns, and a loaf. This was about $3 worth of ingredients, and a Saturday morning. Bread Flour, water, milk, egg (buns only), sugar, butter, salt, yeast. Nothing weird. Could have been slightly cheaper still, but I'm really partial to King Arthur flours. Could even eliminate the sugar. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[#22]
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"It's a feature not a bug!" ~~ Stylz |
[#23]
Originally Posted By Subnet: Marketing, shipping and labor? (It is a good quote, that I like) https://www.ar15.com/media/mediaFiles/51536/IMG_1397-3184672.jpg https://www.ar15.com/media/mediaFiles/51536/IMG_1392-3184673.jpg 8 buns, and a loaf. This was about $3 worth of ingredients, and a Saturday morning. Bread Flour, water, milk, egg (buns only), sugar, butter, salt, yeast. Nothing weird. Could have been slightly cheaper still, but I'm really partial to King Arthur flours. Could even eliminate the sugar. View Quote Those look awesome. The wife and I have been discussing this very thing. |
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[Last Edit: Isenhelm]
[#24]
Bread was never made with that toxic garbage until industrialization of everything.
Look up a real bread recipe, an old bread recipe. Also the grains / flour was probably soured or soaked in raw milk (because there was not yet pasteurization) which would have made the grain easier to consume, broke down plant toxins. |
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[Last Edit: Bubbles]
[#25]
I've made this soft no-knead sandwich bread before and it's really easy. You can sub olive oil for butter if you prefer. I've made it both ways and prefer butter.
https://www.restlesschipotle.com/no-knead-bread-recipe/ |
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Heller II - Challenging DC's bans on semi-automatic rifles, large-capacity ammunition feeding devices, and its onerous and expensive handgun registration process. http://www.HellerFoundation.org/
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[#26]
Originally Posted By Subnet: Marketing, shipping and labor? (It is a good quote, that I like) https://www.ar15.com/media/mediaFiles/51536/IMG_1397-3184672.jpg https://www.ar15.com/media/mediaFiles/51536/IMG_1392-3184673.jpg 8 buns, and a loaf. This was about $3 worth of ingredients, and a Saturday morning. Bread Flour, water, milk, egg (buns only), sugar, butter, salt, yeast. Nothing weird. Could have been slightly cheaper still, but I'm really partial to King Arthur flours. Could even eliminate the sugar. View Quote I'll bring the booze and burger meat if you bake! Seriously though, those look really good. |
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[#27]
Originally Posted By Bubbles: I've made this soft no-knead sandwich bread before and it's really easy. You can sub olive oil for butter if you prefer. I've made it both ways and prefer butter. https://www.restlesschipotle.com/no-knead-bread-recipe/ View Quote Cool, thanks. That reminds me of a bread my grandma would make in a dutch oven. The process and ingredients were the same from what I remember, but she was a real stickler about the flour. All I remember is that it was from Italy. |
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