Buying Locally-Made Sugar-Free Sandwich Bread

Submitted by Prof-J t3_10nu620 in WorcesterMA

I'm looking for a place where I can buy a loaf of fresh, locally-made, sugar-free sandwich bread (preferably whole wheat or multi-grain). All of the options I've found so far are either made out-of-state and shipped in or contain sugar. Any recommendations?

Alternatively, any places that sell pre-made bread dough I can bake at home?

EDIT: Basically, I want to know where in Worcester I can buy a locally-made version of this: https://www.reddit.com/r/mildlyinteresting/comments/10nrjgy/the_bread_i_bought_at_trader_joes_only_has_four/

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4runnr t1_j6b1dyi wrote

Why without sugar? Even when making homemade bread the recipe usually calls for a very small amount. It is generally necessary for the yeast to eat it and thus the bread rises.

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Prof-J OP t1_j6bario wrote

I'm trying to cut it out of my diet as much as possible. Sugar isn't necessary to make bread. The yeast will eat the naturally-occurring sugars in the flour if no extra sugar is present. It just takes longer to rise.
Ideally, I'd just like a basic "(whole wheat) flour-salt-water-yeast" loaf of bread that I could buy.

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4runnr t1_j6bcw65 wrote

I feel this is a very long shot as for most, the few teaspoons of sugar in a good loaf of bread you will find at an artisanal bakery is negligible especially considering that bread is mostly carbohydrates/sugars.

However, I just checked my recipe book and the only recipes for bread I have that do not require sugar are sourdough.

I feel calling around to bakeries and asking if they add sugar into their sourdough bread will be fruitful. Barring that get some starter and get baking!

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CatumEntanglement t1_j6cv5nq wrote

I hope you realize that the whole process of yeast fermentation results in sugars being made from the yeast digesting flour carbohydrates. If you want to cut out all sugar from your diet, that litterally is impossible. Added to that, your brain requires a ton of glucose to function during the day; it is a huge consumer. Without any sugar your blood sugar plummets and you faint because there isn't enough energy going to your brain. If you want to cut down on sugar, best to elimate soda, candy, ice cream, and cookies from your diet rather than nit pick over the relative small amount of sugar in a typical fresh sourdough loaf from a bakery.

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4runnr t1_j6bgnyo wrote

Also see this I just stumbled upon: https://reddit.com/r/mildlyinteresting/comments/10nrjgy/the_bread_i_bought_at_trader_joes_only_has_four/ Worth checking out Trader Joe’s methinks.

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Prof-J OP t1_j6euh9j wrote

I'm familiar with this bread, and I like it. Basically, I want that but made in Worcester.

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Dont_Call_Me_Sir t1_j6gy2e5 wrote

Well if you want it made in Worcester then make it yourself. Buy a bread machine and every morning you can have a fresh loaf made in Worcester. Better yet in your Worcester Kitchen. Have at it.

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CatumEntanglement t1_j6g0qbg wrote

There is a Trader Joe's right close to Worcester....why not go there if they carry the bread you want.

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Prof-J OP t1_j6pb7qj wrote

Again, I want this bread but baked in Worcester. I am quite sure this bread is baked in another part of the country and then shipped to Worcester.

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SmartSherbet t1_j6i1348 wrote

I know you're looking to buy, not bake, but the recipe below is seriously foolproof. I am not a baker - the only two things I bake are chocolate chip cookies and this bread. Despite my lack of skill, I make it twice a week and it turns out perfectly every time. I usually use half white flour and half whole wheat (Bob's Red Mill brand is my favorite). It also works with all whole wheat flour; I just prefer the half/half flavor and texture. All you need is a dutch oven, a cooling rack, and a reminder on your phone to make the dough the night before you want the bread (making the dough takes two minutes).

INGREDIENTS:

3 cups flour

1-5/8 cup water

spoonful active dry yeast

salt to taste

​

TECHNIQUE:

  1. Mix flour, water, yeast, and salt in a large bowl. Cover with towel or plastic wrap and let rise 12-18 hours (18 is better if you have the time) at room temp.
  2. 2 hours before baking, remove dough from bowl and shape into a ball. Cover loosely and let rise two more hours.
  3. 30-45 minutes before baking, preheat oven to 450 and insert your dutch oven to get it hot.
  4. Put dough in (hot) dutch oven; score if you like; cover and bake 30 minutes. Remove lid from pot and bake an additional 45 minutes. Set on rack to cool.

You can also sprinkle oats or seeds on top before baking with no ill effects if you want extra nutrition. This bread is seriously so simple and delicious that you will not have to buy grocery store bread any more once you get in a rhythm of making it regularly. It's not quite perfectly shaped for sandwiches, but that's a minor sacrifice I'm willing to make given how much money this saves and how delicious the bread turns out.

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k-squeez t1_j6i97ry wrote

Sure, sugar exists in bread in some form because of carbs, fermentation etc etc but yeah you can find bread that doesn't have sugar as an added ingredient. It's most common for good rustic bread not to have it. If you ask Birchtree or Crust which breads don't have sugar in their recipe, they should be able to tell you. As an actual baker, most breads I made did not use sugar in the recipe.

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