Nutritional Value of Homemade Bread

[Lobbyman]

I started making my own homemade bread about 3 weeks ago. The last loaf was the best one yet. This being said, how can one determine the nutritional values associated with the bread? I like to calculate my nutrition on fitday, but I am not getting accurate numbers because I don't know what the macros are on my bread.

I used to eat Arnold's 100% whole wheat, but I doubt my homemade bread has the nutritional value that Arnold's does (my homemade bread uses a mix of bread flour, whole wheat flour, and wheat germ, the ingredients to Arnold's claims 100% whole wheat.)

Although Arnold's is likely nutritionally better, I will probably continue to make my own. For one it tastes better than any bread I've ever bought, and as an additional benefit, my daughters like it better than white sandwich bread.

The ingredients to my bread are: bread flour, whole wheat flour, wheat germ, dry nonfat milk, honey, yeast, an egg yolk, water, and a crushed vitamin C tablet.

Any suggestions on determining the nutritional values? Do y'all think my homemade bread is more or less nutritionally sound than Arnold's 100% whole wheat?

Thanks in advance for your input.

[Gillisc]

Originally Posted by Lobbyman

I started making my own homemade bread about 3 weeks ago. The last loaf was the best one yet. This being said, how can one determine the nutritional values associated with the bread? I like to calculate my nutrition on fitday, but I am not getting accurate numbers because I don't know what the macros are on my bread.

I used to eat Arnold's 100% whole wheat, but I doubt my homemade bread has the nutritional value that Arnold's does (my homemade bread uses a mix of bread flour, whole wheat flour, and wheat germ, the ingredients to Arnold's claims 100% whole wheat.)

Although Arnold's is likely nutritionally better, I will probably continue to make my own. For one it tastes better than any bread I've ever bought, and as an additional benefit, my daughters like it better than white sandwich bread.

The ingredients to my bread are: bread flour, whole wheat flour, wheat germ, dry nonfat milk, honey, yeast, an egg yolk, water, and a crushed vitamin C tablet.

Any suggestions on determining the nutritional values? Do y'all think my homemade bread is more or less nutritionally sound than Arnold's 100% whole wheat?

Thanks in advance for your input.

For home-made things, the best you can do is add up the nutritional values of all the ingredients. Make sure you measure the total weight, too, because that will change due to cooking even though the total nutritional value does not change. Let's say you end up with a batch that weights 2000g before cooking and has 2500 Calories (and whatever the values for fat, carbs & protein). After cooking some of the water evaporates and it you only have 1500g worth of bread. Well, you still have 2500 Calories. If a slice is 75g (thick slice), that's 1/20th of the total, or 125 Calories. Scale your other macros accordingly.

In reality the cooking process does change the nutritional values marginally. But provided you don't burn it and turn it all into charcoal (carbon has zero calories), you should be close enough.

[fernando]

Hey there.

I'm also interested in making my own bread. I've already tried a few times but the results have not been great. I did eat the bread all times, but I feel I need to improve the recipe or preparation.

Could you share you preparation and your latest list of ingredients?

Also, what's bread flour? White flour? And that dry milk? You mean milk powder?

I'd love to hear the details.

Thanks.

P.S.: Oh, and did you find the nutritional values after all?