So my little journey to the Sugar Free side of the culinary world has been much easier than expected. It’s amazing how little I miss the things I used to love. The one thing I was worried about was the occasional dessert. I knew the old way of eating desserts was off the table (who needs to eat entire pints of Ben & Jerry’s Americone Dream anyway?) but I knew I wanted something sweet sometimes. Hope you enjoy it as much as I did!
One of the more shocking things I learned as I started my Sugar Free journey was that is is pretty much impossible to buy bread without added sugar or HFCS. I never thought of bread as sweet or needing to be sweet to be good but then I learned that the yeast needs sugar in order to rise. So I was in a bit of a quandary, I want bread but not sugar. What’s a guy to do? Fortunately my answer came in the back of one of the first books I read to start me on this journey, Year Without Sugar. I don’t have a mixer so it was a bit tricky to do. (I have since ordered a mixer from Walmart but they are apparently walking it over to me from Bentonville. What takes 2 weeks to be delivered anymore? When will Walmart get the Amazon drones?)
I had to modify the original recipe somewhat for taste and because the original cook time given wasn’t nearly enough. This makes a very tasty wheat bread with a crunchy crust and soft middle. It’s a bit dry-ish but since i almost always eat my sandwiches with a little mustard, it doesn’t bother me. I would recommend you get a bread slicer guide if you don’t already have one. Click the Read More link after the Recipe to see more.
This was one of the first recipes to appear on my site when I was focused primarily on avoiding Fructose, that’s why the Barley Malt Syrup and Dextrose are in the ingredients when they are both sugars, they just don’t contain any fructose. So technically this is a Fructose Free Wheat Bread Recipe, not necessarily sugar free. I’m sorry about any confusion.