This low calorie bread clocks in at under 50 calories per slice and are perfect for toast, sandwiches, and more! Made with healthy ingredients, it’s soft and fluffy on the inside with a lovely tender crumb!
Low Calorie Bread
During my university days, I gained quite a bit of weight. While I had an active lifestyle, my lifestyle choices were another story. My diet was primarily made of fast food and frozen meals, and my drink of choice was soda. Over the course of two years, I had gained 20 excess pounds!
Fortunately, one of my friends had lost weight following a low calorie diet. They passed on all their knowledge to me and I embarked on my very own diet. One of my biggest fears was giving up some of my daily staples, including bread. Luckily, I didn’t have to worry, as grocery stores were stocked with plenty of low calorie bread options. Over a 6 month period, I successfully lost the 20 pounds I had gained!
Even after my weight loss, I still continued to enjoy some of the low calorie foods I ate during this period, especially the bread. However, I recently noticed that the ingredients included things I was not a fan of, including high fructose corn syrup and artificial sweeteners. I grew up eating homemade bread that my mom made, so I adapted one of her recipes to make a low cal version!
I’ve been meaning to share a low calorie bread recipe for quite some time. It’s been perfect to fit into my daily diet and uses healthy and wholesome ingredients. It may be low in calories but it is full of flavor! The texture is soft, fluffy, and with a tender crumb. It tastes like any good white or wheat bread and is perfect when toasted!
As someone who used to rely on the grocery store low calorie bread, having a homemade version has been a game changer. The ingredients are cleaner and I can slice it as thin or thick as I liked. Besides, there is truly nothing better than fresh bread!
How to make low calorie bread
- Flour– I used whole wheat flour, as it pairs well with the wheat germ and has a lovely flavor when toasted. White all purpose flour can also be used.
- Wheat germ– Improves the quality of the bread, thanks to the fermentation benefits.
- Salt– Adds some flavor.
- Sugar– Balances out all the other ingredients. This will not make sweet bread at all.
- Olive oil– For that golden crust.
- Yeast and warm water– The water should be around 43C/110F in temperature.
- Yogurt– Plain yogurt is preferred, but Greek or natural yogurt can also be used. Your yogurt must be room temperature, not chilled.
- Bread flour– The key ingredient! Depending on how thick or thin your dough is, the amount used will differ. You will need at least 1 2/3 cups, but can be up to 2 cups.
In a small bowl, add the flour, wheat germ, salt, and sugar, and mix until combined. In a large, separate bowl, add your warm water and yeast and let it dissolve. Add the small bowl of dry ingredients, along with the oil and yogurt whisk together until combined. Slowly add the bread flour until a firm dough remains.
Next, lightly flour a kitchen surface and transfer the dough on top of it. Gently knead the dough for 5-6 minutes, until smooth. Lightly grease two large mixing bowls and divide the dough into two equal portions. Place each portion of dough into the bowls and roll around, for the exterior to be lightly coated in oil. Cover each bowl of dough and let it rise in a warm area for an hour, to rise.
Now, remove the dough from the bowls and once again, place it back onto a floured surface. Shape each portion of dough into a loaf shape and place them in 9 x 5-inch loaf pans that have been lightly greased. Cover each loaf and let them rise until they have doubled, around 30 minutes.
Finally, preheat the oven to 185C/375F. Place the loaves in the oven and bake for 35-40 minutes, or until golden brown on top. Remove the loaves from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely. If desired, lightly brush some melted butter or olive oil on the top.
Which bread is lowest in calories?
Depending on where in the world you are located, there are several popular brands of low calorie bread.
- United States of America– Killer Dave’s thin sliced powerseed clocks in at around 60 calories per slice and Thin Slim foods has a variety with a mere 45 calories per slice.
- Australia– Country Split wholemeal or white bread. This clocks in at around 110-120 per two slice serving.
- United Kingdom– Kingsmill wholemeal bread has 59 calories per slice and Hovis nimble bread has 52 calories per slice.
Which bread is best for weight loss?
Bread can easily be incorporated as part of a weight loss plan, irrespective of calories. It all depends on what your daily caloric limit is and how much you are willing to put towards bread.
I recommend choosing bread that is made up of wholegrains and is high in fiber, to keep hunger at bay. Also, try to stick to slices of bread that have no more than 200 calories per two slice serving.
Is low calorie bread healthy?
Low calorie bread can be healthy, depending on what ingredients are used. There are some diet brands that add extra sugar or artificial sweeteners into their loaves to bring down the calorie count, but health-wise, it isn’t the best choice.
What is a low calorie bread substitute?
Storing and freezing low calorie white bread
- To store: Once sliced, the low calorie bread can be stored in closed paper bags. They will keep fresh for up to 3 days. If you’d like to keep the bread longer, you can store it in the refrigerator for up to 1 week.
- To freeze: Place leftover bread in ziplock bags and store them in the freezer for up to 6 months.
More low calorie recipes to try
Low Calorie Bread
- 2 cups white whole wheat flour or whole wheat flour
- 1/2 cup wheat germ toasted
- 2 teaspoon salt
- 2 tablespoon sugar
- 2 packages active dry yeast 1/2 ounce
- 2 cups warm water 45C/113F
- 1 cup plain yogurt room temperature
- 2 tablespoon olive oil
- 3 1/3 cups bread flour * See notes
- In a small bowl, add the white whole wheat flour, wheat germ, salt, and sugar, and mix until combined. In a large mixing bowl, add the yeast and warm water and let it dissolve. Add the bowl of mixed dry ingredients, along with the oil and yogurt, and whisk until combined. Gently fold through the bread flour until a firm dough remains.
- Transfer the dough onto a lightly floured surface and gently knead the dough until smooth and elastic. Lightly grease two mixing bowls. Divide the dough into two portions and place each ball of dough into the greased bowls, and roll around, until the exterior is covered in some of the oil. Cover each bowl of dough and let it sit in a warm area for around an hour, to double in size and rise.
- Grease two 9 x 5-inch loaf pans and set them aside. Remove the balls of dough and place them once more on a floured surface. Shape each ball of dough into a loaf shape and place them into the greased loaf pan. Cover the pans and let them rise until around double in size, approximately 30 minutes.
- Preheat the oven to 185C/375F. Place the loaves in the oven and bake for 35-40 minutes, or until golden brown on the outside. Remove the loaves from the oven and let them cool in the pan for 10 minutes, before carefully transfer them onto a wire rack to cool completely. If desired, brush the crust with butter or olive oil.