Oh by the way
Some of the people I work with in my clinic, complain that wheat flour bread doesn't make them really full and the feeling of hunger somes back quickly.
We eat a lot of rye bread in Denmark and that gives you the full feeling longer and is much healthier than wheat. Today wheat is farmed so much there is hardly anything nutricious in it - that's why you get hungry so soon after eating it.
So if you can get rye bread in the states, try that instead of the wheat bread.
If not here is a recipe, that is easy and makes a great bread!
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Rye-bread - rugbrød
3 ½ oz (100 g) yeast
1 pint (5 dl) buttermilk
3-4 tablesp. (1 dl) water
About 1 3/4 lb (850 g) rye flour
1 teasp. salt
A handfull of pumpkin seeds (not salted or anything)
All the ingredients should be at room temperature before baking.
Heat the buttermilk and water until lukewarm (35° C), stir in the yeast and gradually add the salt and flour. Knead until smooth and shiny, adding a little more water if necessary. Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draft.
When risen, knead lightly, fill in the seeds, transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth. Brush with water and bake at 400° F (200o C) for about 1 1/4 hr, brushing now and again with water during the baking.
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Now you're not supposed to use butter, so you need a delicisious spread! try this:
Ingredients
½ a 425g/15oz can of butter beans, drained
½ lemon, grated rind and juice
½ clove garlic, crushed
1 tbsp fresh mint finely chopped
1 tbsp olive oil
1 tbsp water (approx)
salt and black pepper, to taste
sprigs of mint, to garnish
Method
1. Place the butter beans and lemon juice in a food processor and blend until smooth.
2. Add the rest of the ingredients, adjusting the amount of water to give a smooth pate. Season and spread onto your chosen bread. Add the mint to garnish. Also delicious with salad.
You can put garlic in it too, remember if you eat garlic regularly you won't smell of it
Have fun!