Bread lovers — good news — the iDiet doesn’t eliminate bread. That’s because we know that high fiber, low-carb breads can help slow digestion and aid weight loss. Here’s a favorite: Dr. Roberts’ iDiet Soda Bread — a tasty homemade loaf that is made without yeast. Just mix all the ingredients, bake and enjoy!
½ C wheat berries
3 C stone-ground, whole-wheat flour
2 C coarse bran (red wheat — or winter wheat bran, not white wheat bran.)
2 C white bread flour
3 teaspoons baking powder
2 teaspoons baking soda
½ teaspoons salt
3 ¼ C low-fat buttermilk, or more as needed
1. Lightly grease two 9 by 4 by 3 inch loaf tins.
2. Place the wheat berries in a saucepan with plenty of water and let simmer until the grains are plump and some are starting to break open, about 45 minutes. Drain the wheat berries.
3. Preheat the oven to 350 degrees.
4. Place the whole-wheat flour, bran, white bread flour, baking powder, baking soda and salt in a large bowl and mix well. Add the drained wheat berries and mix again.
5. Add 3 ¼ cups of buttermilk and stir to mix well to make a stiff dough with no dry flour in it. Add more buttermilk if flour is very dry. Divide the dough in half, place each half in a prepared loaf pan and gently pat it into the pan.
6. Bake the bread until the loaves are lightly browned and have pulled away from the sides of the pan, 45 to 55 minutes. A skewer inserted in the center will come out dry when the bread is done.
7. Let the bread cool completely before slicing. Slices will freeze well and can be thawed in a microwave or toasted.
Vegetarian, Suitable for High Blood Pressure, Suitable for High Cholesterol, Suitable for Diabetics
Excerpted from The “I” Diet Copyright ©2008, 2010 by Susan B. Roberts, LLC and Elizabeth Kelly Sargent. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.