Mom'S No-Fat Bread
A light, no-fat bread with a hearty texture, perfect for health-conscious eaters and bread lovers seeking a simple, wholesome homemade loaf with a soft crust.
Ingredients
Instructions
- Combine warm water, yeast, salt, 2 cups white flour, and 1 cup wheat flour. Mix for 10 minutes using a whisk or mixer.
- Cover the mixture and let stand for 20 minutes.
- Add 2 cups wheat flour and 1 cup white flour, mixing in as much as possible.
- Knead in remaining flour as needed to form a smooth dough.
- Divide the dough into 2 equal parts.
- Shape each part into a loaf and place into two greased bread pans.
- Cover and let rise until doubled in size.
- Bake at 350° to 375°F for 45 minutes until golden brown.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and activate it properly in warm water before mixing. If you don’t have wheat flour, you can substitute with all-purpose flour, but it may alter the flavor slightly. Experiment with adding herbs or spices for a unique twist. Consider incorporating ingredients like sunflower seeds or oats for added nutrition.
Serving Suggestions
This no-fat bread is perfect for sandwiches or as a side with soups like Slim Vegetable Soup. Serve it warm with butter or jam for breakfast, or pair it with salads for lunch. It also makes a great base for bruschetta or garlic bread. Consider serving it with Lisa'S Sweet & Tangy Barbecue Sauce for a delightful meal.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it, then toast slices directly from the freezer as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S No-Fat Bread contains roughly 1401 calories, with 35g protein, 294g carbohydrates, and 5g fat. It is an excellent source of iron (108% of the Daily Value) and protein (71% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. A combination of whole wheat and all-purpose flour can yield a balanced result, providing both nutrition and a lighter crumb.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of about 190°F indicates it is fully cooked. If in doubt, bake a few extra minutes.
What can I do if my dough is too sticky?
If your dough is sticky, gradually knead in more flour until it reaches the desired consistency. It's essential to add flour in small increments to avoid making the dough too dry. A lightly floured surface will also help during kneading.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).