Weight Loss, Comment Answers

First: we did not get the brake work done that was estimated at $1700.  They said the brakes were OK, a bit glazed from being overheated, but if we wanted the squeak to go away they could redo the front brakes.  They have done other work for us, and although it was good work, they have seemed over priced. The squeaking did seem less when the brakes were cooler as we drove her home. It doesn't sound much different from a lot of trucks I have heard.
If we felt the brakes were any danger were would not hesitate to have the work done right away.


We will get a second opinion from Alfateers and a Freightliner service center as part of our fall annual services.


Second, my weight loss: the dietary changes I started this spring were always meant to be permanent, not just to lose some weight.  It always takes some effort and some time to make such changes to the norm.  I was a bit concerned about sliding back into old habits because we were on "vacation," but I did pretty well.  I did have one hamburger on the drive home, but after Hwy 1, I needed comfort!  Craig also grilled burgers once on the Weber, but I tried to keep mine smaller. 


Wine?  Yes I did have some, but again, less often and less in amount.  


Sandwiches?  Only on healthy whole wheat bread, only one per lunch, and only on long hike days.


We have been home for more than a week now and my morning weigh-in has stabilized once again.  I'm showing a four pound weight loss since the end of June. That is now a total of 34 pounds since January! I'm still ten over the top number in the charts for a woman my age and height, but I can live with that!  


I'm not counting anything or keeping a food journal for now.  I do weigh myself every morning, and if I see an increase I try to be a little bit careful with my choices. My primary goal is to keep it off and not fall back into old habits of overeating fats, sugar, and complex carbohydrates. There are so many good alternatives.  


An additional benefit, be it from weight loss, increased exercise, or eliminating many foods, is that my joints are much better.  I have cut back on my arthritis medication to every other day, and may try doing without it completely. 


Have a good day everyone.  

The BEST Whole Wheat Bread

My doctor said: "Limit white bread consumption."
Not that easy.  

• We usually had a fresh baguette, as part of our dinner, two or three times a week. 
• I often made nice white breads in my bread machine to go with soups or stews.
• Spaghetti was served with  garlic bread made on fresh French or Italian loaves.
• There was always a loaf of Oroweat Potato bread in the freezer for toast or grilled cheese sandwiches.
• Hamburgers were served on white Kaiser rolls, and hotdogs on squishy hotdog buns!
• Even salads came with toasted croutons made from white bread!
• Sandwich anyone?  

But I was determined to make a change that I could maintain for the rest of my life.  OK, no more white bread ... 
Whole Wheat here we come!  
Not a hard change after all.  


I wanted to be able to make a good whole wheat bread by myself. In the RV, anywhere in the country! Preferably in my bread machine.


I did  little research and was lucky to come up with what has turned out to be the best bread ever!  I've been making one loaf about every five or six days. 
 It keeps well, and we have used every bit of each loaf.  The ends becoming croutons or bread crumbs. It toasts beautifully and I find one very thin slice satisfying with dinner.  


I think the nutritional numbers are about the same as Oroweat Double Fiber bread, 80 - 100 Calories, 18 - 20g carbs, and 4 - 5g fiber.  But the taste is much Better!  Less like cardboard.

This is a web image, but mine looks very much like this!

Before I get to the actual recipe I need to discuss one ingredient.  "Dough Enhancer."  I had never heard of it.  Neither Whole Foods, or Berkeley Bowl had it, so I made my first loaf without it.  

I had Googled it to find out what was in it (wheat gluten, lecithin granules, ascorbic acid crystals, powdered pectin, unflavored gelatin, nonfat dry milk, and powdered ginger) so I just used an extra tablespoon of gluten powder.  The bread was fine without it. 

 We have since found a source, Barry Farm Dough Enhancer on the internet.   It seems to make the bread a bit softer and moister. 

So, here is the recipe:

Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flaxseed Meal

Makes one loaf, about 1.5 pounds

Dry ingredients - Mix all in a bowl before adding to the wet:

2 cups Whole Wheat Flour

1 cup ground rolled oats (oatmeal ground in a food processor or blender, or use 1 cup whole oatmeal)

1/3 cup wheat bran

2 T flaxseed meal

2 T vital wheat gluten

1 T dough enhancer  (see note below)

1 tsp. salt

Wet Ingredients and sweeteners - Mix in measuring cup, or machine pan and stir before adding dry mix:

1 1/3 cup lukewarm water 

  (May need more water during first mix cycle)

1 T olive oil

1 T agave nectar or honey (see note below)

2 tsp. brown sugar

2 tsp. yeast (either Red Star Active Dry Yeast, or jarred yeast for bread machines.)

Settings: Whole Wheat Cycle, 1.5 pound loaf, Dark Crust

  

Follow directions for your bread machine. In my Breadman Bread Machine I put the liquid in first, followed by the dry ingredients that I mix in a separate bowl. Then I make a small well in the flour and put the yeast in that. I used the whole wheat setting on the machine.

Watch the dough while it goes through the first mixing cycle, and if it doesn't form a ball you may need to add either more flour or water, 1 tablespoon at a time. The dough should make a firm ball and be only slightly sticky.

In my machine, whole wheat rises three times.  After the second punch down, I take the dough ball out, remove the paddle from the pan so the loaf won’t have a big hole in the bottom,  and then put the dough back in to bake.

My bread machine takes 3 hours 40 minutes for the whole wheat cycle. 

The bread is delicious warm or cold, and also makes great toast. I keep it wrapped in a plastic veggie bag in a bread box.  It is table fresh for about three days and can be used for toast for up to a week.

It may seem like a lot of ingredients the first time, but the taste, texture and fiber content is worth it!  And it can be baked anywhere in the country, in your RV. 

How good will that smell?