Announcement

Collapse
No announcement yet.

Richard Nikoley's (from Free The Animal) 'Fat Bread' - Anyone Tried It?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #46
    Originally posted by Paleobird View Post
    I can see the Fat Bread being an awesome backpacking food. It would be like eating Hobbit Cakes, just a little bit fills you up for ages. I agree with pjgh above that it is an appetite spoiler. But on the trail, that could be a good thing.
    Lembas bread! Hahaha. Good point though. I often dream of thru-hiking the Appalachian Trail, and would like to have plenty of protein and fat to fuel the adventure. Pemmican and this bread would could probably work very well. Although with the price of mac nuts, I don't think it would be very cheap.

    Comment


    • #47
      Originally posted by Paleobird View Post
      I can see the Fat Bread being an awesome backpacking food. It would be like eating Hobbit Cakes, just a little bit fills you up for ages. I agree with pjgh above that it is an appetite spoiler. But on the trail, that could be a good thing.
      Very interesting. Perhaps I will try it someday.

      I've been thinking about this fat bread and it sort of doesn't appeal to me that much. However the other day I made the chocolate mug cakes described in a different thread. Just mashed banana, almond butter, egg and cocoa. It came out very much like cake, probably fairly similar to this bread. So it got me wondering if there's a way to make this bread but lighter, less full of dense macadamias and coconut. Perhaps using the mug cake recipe but use pureed zucchini instead of banana and leave out the cocoa. Instead of loaves of bread, make individual drop biscuits so you can have fresh bread one sandwich at a time. I guess maybe I'm just trending over to the oopsie roll side of this with these thoughts.
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

      Comment


      • #48
        Originally posted by yodiewan View Post
        Lembas bread! Hahaha. Good point though. I often dream of thru-hiking the Appalachian Trail, and would like to have plenty of protein and fat to fuel the adventure. Pemmican and this bread would could probably work very well. Although with the price of mac nuts, I don't think it would be very cheap.
        I'm thinking of someday hiking the Pacific Crest Trail from the Canada to Mexico borders. I think you could do it pretty well on just Fat Bread, cheese, pemmican, and Larabars.

        Comment


        • #49
          Originally posted by Paleobird View Post
          I'm thinking of someday hiking the Pacific Crest Trail from the Canada to Mexico borders. I think you could do it pretty well on just Fat Bread, cheese, pemmican, and Larabars.
          You gonna hike naked? Because your backpack's going to be weighted down w/ those bricks of Fat Bread, cheese, pemmican, and Larabars... No room for a spare pair of shorts nor shirts! Just get a good hat, a few neck scarves & some socks & good boots. Can be au naturel from between your hat/scarf & socks/boots. You can buy some clothes before you cross into the Mexican border.
          "Science is not belief but the will to find out." ~ Anonymous
          "Culture of the mind must be subservient to the heart." ~ Gandhi
          "The flogging will continue until morale improves." ~ Unknown

          Comment


          • #50
            Segments in So Cal are about 3-4 days long. Central Cal from 4 days to about a week with some sections where you can supplement with restaurant or home cooked meals, Oregon and Washington sections are about 4 days with a few restaurants here and there.

            I think you could send yourself one loaf of fat bread per resupply. In addition to pemmican and the other things on your list, I'd suggest tuna and salmon in foil pouches, condiments, dehydrated sweet potatoes and yams (hot sweet potatoes with melted pemmican is amazing!). Instead of lara bars, bring medjool dates. Really good with cheese and nuts.

            Don't need any shirts, pants or underwear. You'll be wearing all that. Easy peasy. Light pack. No problemo.
            Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

            Comment


            • #51
              I want to try this bread... sounds like a sure-fire way to ruin myself though!
              Happy Wifey and NEW MOM!
              Pre-preg weight: 130
              Current: 145 (eek!)
              Goal: ??? <-- whatever it takes to get rid of this tire!
              Started Primal in May '12.
              My Blog
              Join the Revolution!

              Comment


              • #52
                Originally posted by cavebabymama View Post
                I want to try this bread... sounds like a sure-fire way to ruin myself though!
                It's really not that dangerous. It's kind of self limiting. You feel so stuffed you really can't eat that much of it.

                Comment


                • #53
                  I made this yesterday, and added about half a teaspoon extra baking soda. Because I live at 5,000 ft., recipes with baking soda usually need a little more. Even with the extra, my loaf didn't rise much. It came out rectangular, but aside from the shape, looks just like Richard Nikoley's. It's very tasty!

                  Next time I'll use two heaping teaspoons of baking soda and see how that works.

                  *Edited to add: I did not use any coconut oil when I butter-ized my shredded coconut. It came out a very nice consistency, just like peanut butter.
                  Last edited by Goldie; 08-27-2012, 08:54 AM.

                  Comment


                  • #54
                    I also didn't need coconut oil for my coconut butter making. I still need a use, though, for the leftover couple of ounces of it!

                    In related news, I sent an email to Mark Sisson about this thread, and especially the post about the super fermented bread, hoping he'd chime in either here or on the blog:

                    ***************
                    I'll see about covering this in an upcoming blog post. I literally get hundreds of questions every day so I can't promise my answers on this will be published soon, but stay tuned! Thanks.

                    Best,

                    --
                    Mark Sisson
                    My Blog: Mark&#039;s Daily Apple
                    My Store: Primal Blueprint

                    Connect with me on:
                    Twitter: Mark_Sisson (Mark_Sisson) on Twitter
                    Facebook:*Mark&#039;s Daily Apple | Facebook

                    On Wed, Aug 22, 2012 at 5:02 AM, Shawn banks <Shawnbankschef@hotmail.com> wrote:
                    Name: Shawn banks
                    E-mail: Shawnbankschef@hotmail.com
                    Subject: Super sourdoughs are gluten free?!

                    Message:
                    In an MDA discussion thread ispired by Nickoley's fat bread, one poster mentioned a story on The Whole Living *site:
                    Our Daily Bread - Whole Living Power Foods + Nutrition
                    Supposedly, one can ferment sourdough bread long enough that the microbes can eat away all the gluten?!
                    Have you heatd anything about this and, if so, can you find us some links to try it for ourselves?!
                    It sounds awesome!

                    --from Mark's Daily Apple contact form--

                    Comment


                    • #55
                      By the way, I'm down to my last little bit of this in the fridge, and I don't see any hint of age on it. It lasts at least a couple of weeks!

                      As far as sandwich bread goes, I don't like this for such. It makes very awesome small pizzas on my griddle, though. turn the heat to medium, butter the griddle and lay them on it cold, and build the little pizzas right there on the griddle. the "bread" has a nice brown crust just in time for the cheese to melt, and the ingredients to warm up a bit!

                      Comment


                      • #56
                        Originally posted by Shawn the Meat Man View Post
                        By the way, I'm down to my last little bit of this in the fridge, and I don't see any hint of age on it. It lasts at least a couple of weeks!

                        As far as sandwich bread goes, I don't like this for such. It makes very awesome small pizzas on my griddle, though. turn the heat to medium, butter the griddle and lay them on it cold, and build the little pizzas right there on the griddle. the "bread" has a nice brown crust just in time for the cheese to melt, and the ingredients to warm up a bit!
                        True, it took me a couple of weeks to go through a loaf by myself and it didn't dry out at all. How could it with all that coconut and mac nut oil in it?

                        Fat bread pizza on slices is an awesome idea. I wonder how this dough would stand up to being baked in a pizza shape.

                        Comment


                        • #57
                          When I made it, it did strike me that it is so simple, so tasty and so useful that I wonder why people go to the levels of effort that they do to make wheat flour work. I also make flatbreads from manioc flour and again, it's just so much harder to work with wheat flour. Why bother?
                          Paul
                          http://www.pjgh.co.uk
                          http://www.livingintheiceage.co.uk

                          "... needs more fish!"

                          Comment


                          • #58
                            I made this this evening. It turned out okay, not great. My food processer is really small, though, and I couldn't get the batter to the right texture before baking it, so it came out a little dense. The taste is good. I can pick up on the coconut taste, although my boyfriend swears that there is no coconut taste. He's not Primal in the least little bit, so I think my tastebuds might be a little more fine tuned than his. Anyway, I'll definitely be playing around with this until I get a better rise in the loaf.

                            Comment


                            • #59
                              I have a loaf in the oven right now... am hoping it turns out good! My poor, downtrodden, forced-to-be-Primal husband was craving bread again today. *sad face*

                              I just looked at him and said "Bacon". When we were vegans, he ate all kinds of bread, but no bacon. Life is better now.

                              Comment


                              • #60
                                Okay,I had to make this again, partly beacause I really liked it, but primarily because I wanted to get the math right.

                                Anyway, I doubled the recipe, and wore out my processor in the, well, process, of preparation.

                                10 large eggs, 11oz Publix mac's, 1# org. Shredded coconut, 2 lemons, yadayada...just under $20 for the super loaf.
                                Also, to bake it all at once, it wouldn't fit in any of my loaf pans, so I baked it in a large oval Le Crueset pan, whichever ine has the 23 onthe bottom. It...came out...beautiful.

                                Anyway, i used no coconut oil to make mt "butter," just lots of time and bowl scraping. By the time I took it out, smoothed out the nuts, and spun in the eggs one at a time, that was too much. I had to pull off the bowl, and do the rest by whisk. Honestly, I don't think it would have all fit, anyway.

                                So, the calorie math. All of this yielded a 45oz loaf, with 6233 calories, 587.6g fat (322.4g satfat), 159.6g carbs, and 114.2g protein. Now, per 1oz slice, that's 138.5 cals, 13.1g fat (7.16satfat), 3.54g carbs, and 2.54g protein.

                                Hehehe....now that I've done all that, it seems a waste, as I just now decided to STOP counting all my calories. I've been updating Sparkpeople after nearly every bite, and haven't improved in over a month. I think the obsession might be hurting me more than helping, so I'm gonna try to just "be good" and see how it works.

                                I'm hoping this loaf doesn't come out 'gritty', and my coconut "butter" puree wasn't as smooth as the first batch. We'll see.

                                Comment

                                Working...
                                X