Boy did I have a delicious breakfast this morning…
This mornings creation included avocado, cheese, egg, burgen bread…enough said.
Full of: protein – egg, cheese and burgen
fat – avocado, egg and cheese
slow release carbs – soya & linseed burgen bread
+ coffee (no surprise there!)
a great start to what will be a busy day 🙂
Burgen bread is one of the few breads I include in my diet on a regular basis and here’s some reasons why:
|Typical values||Per 100g||Per Slice|
|Of which: sugars||5.4g||2.4g|
|Of which: saturates||1.4g||0.6g|
|Of which: monounsaturates||2.6g||1.1g|
|Of which: polyunsaturates||5.1g||2.2g|
|Of which: Omega (ALA)||2.8g (140% RDI**)||1.2g (60% RDI**)|
|Calcium||275mg (34% RDA*)||121mg (15% RDA*)|
- It has the highest protein content of any bread I’ve found in the UK
- It’s full healthy fats from the linseeds
- Compared to other breads it is relatively low in carbohydrates meaning our bodies produce less insulin (which stops our brain releasing the ‘fullness’ hormone Leptin). It contains enough carbohydrates for our bodies to use for energy but not too much to cause the blood sugar and energy ‘crashes’ associated with some high carb foods
- It’s delicious!!
My only gripe with this product is that it contains ‘sugar’. Whilst I know sugar is added by producers to activate the commercial yeast they use, I prefer not to have sugar added to my food!
I’m thinking of starting a ‘Sourdough Challenge’, getting a starter going and using it to make as many bread foods as I can, I’m thinking….loaves of bread (obviously!), pancakes, english muffins, maybe even having a go at bagels…sounds fun right??!
Question: Have you ever made bread or any ‘bread type’ foods using a sourdough starter?