Dr. McDougall's Online Discussion Board

What can I replace in my bread recipes for the fat component? My current recipe calls for 2 tbsp shortening or butter.

What kind of bread are you making? I would just say to skip it. Usually a fat is added to a bread to help keep it a bit moister longer. Regular bread doesn't need it. And "enriched" bread would be calling for a lot more fat than 2T. So just skip it.

Recipe is 1 1/2 cups water, 2 T fat, 1/4 cup sweetener (molasses and honey) 3 cups whole flours (I use wheat and spelt) and 1 1/2 tsp yeast. I will try without fats but don't relish spoiling a whole batch if it doesn't work.

Annette is right, your bread will be just fine without it.

Indeed, I bake bread regularly using wholewheat flour. I've never used oil as it's not necessary in the baking process.
When I let the dough rise there's no need to oil the bowl in which it rises. When baking I use baking paper - It's wonderful stuff as there is no sticking.
You will find that traditionally only very basic ingredients are used in baking bread, namely, flour, water, salt and yeast.
I sometimes buy a flatbread with only these four ingredients.