Low Carb Bread

(3)


Comments 11 comments   

READY IN: 3hrs 10mins
Ingredients
  • 4 teaspoons bread machine yeast
  • 1⁄2 teaspoon sugar
  • 1 1⁄4 cups water (90-100 F)
  • 3 tablespoons olive oil
  • 3⁄4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon Splenda sugar substitute
  • 1 cup vital wheat gluten flour
  • 1⁄4 cup oat flour
  • 3⁄4 cup soy flour
  • 1⁄4 cup flax seed
  • 1⁄4 cup wheat bran
  • Alterations Add
  • 2 tablespoons sunflower seeds (optional)
  • 2 tablespoons flax seeds (optional)
  • 2 tablespoons sesame seeds (optional)
  • Rye Add
  • 2 tablespoons caraway seeds (optional)
  • 1 teaspoon instant coffee (optional)
  • 1 teaspoon cocoa (optional)
  • 1⁄2 cup dark rye flour (optional)
Directions
  • In the bread machine pan, put the water, oil, and sugar.
  • In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
  • Mix well.
  • Take out appoximately 1/4 cup.
  • Pour the rest of dry ingredients into the pan.
  • Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
  • Pour into the bread machine pan.
  • On our machine, we use the three hour bake cycle.
  • After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
  • This way, you will not have such a large hole in your bread.
  • If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
  • Let cool.
  • Place in a ziploc bag in the refrigerator.
  • This bread seems to slice better when it is nice and cold.
  • Makes great toast.
  • This bread is a little more"spongey" in texture than regular bread.
 

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