I discovered smoked pork sausage the other day too! Have you tried making a loaf from almond and flax? I know it's not 'bread' but it's good to pile stuff on and is good toasted too... There is no ordinary bread that's not full of 'sugar' I think... ColdEthyl eats spelt toast in the morning, but not everyone can - it spikes me alarmingly... or rather, it did last year... I haven't tried it since but I wonder if, after a while, you can add a slice without too much spiking? Do you become more tolerant as you progress with low-carbing? Anyone have any ideas?