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Ingredients
- 1 pkt dry yeast (rapid rise/highly active)
- 1/2 tsp sugar see * Note 1
- 1 1/8 c. hot water (90 to 100 degrees)
- 3 Tbsp. extra virgin olive oil
- 1 1/2 tsp baking pwdr
- 1 tsp salt
- 1 Tbsp. Splenda
- 1 c. wheat gluten flour see * Note 2
- 1/4 c. oat flour
- 3/4 c. soy flour
- 1/4 c. flax seed meal
- 1/4 c. coarse unprocessed wheat bran
Directions
- * Note 1: The sugar is totally consumed by the yeast and does not contribute to the carb count. Keep a few packets of restaurant sugar on-hand for this purpose and you'll never have to have a supply of actual sugar in the house.
- * Note 2: Best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 c. on label and approximately 75% to 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low.
- Pour yeast into bottom of bread machine pan. Add in sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).
- In the meantime, mix all remaining dry ingredients together in a bowl. Add in oil to bread machine pan. Add in mixed dry ingredients. Set your machine to the basic cycle (3 to 4 hrs) and bake.
- Cold on a rack and enjoy.
- To Make Bread Without A Machine: Follow the recipe in the same order as for the bread machine. After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a hot, draft-free place for about 45 min to an hour. (One option is to turn on your oven for a pre-heat for a minute and a half to get it hot, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size.
- Afterward, knead slightly (don't over-knead - the gluten content will keep this bread from rising well the second time unlike "regular" bread! (You'll want to be careful not to handle the dough too much after it rises the first time.) Put it in a loaf pan, cover and set in hot draft free place for another 30 to 45 min, and then bake at 380 degrees till done. (35 to 45 min - depending on your oven, you may have to shorten or possibly lengthen the time.)
- This recipe yields 16 slices; 3.4 carb grams per slice.
- Comments: The above basic instructions are Gabi Moeller's original ones. Please remember which your machine may require changes. Refer to the instructions which come with your bread machine - making note of any special instructions for specialty or possibly "gluten" breads. I own a West Bend Deluxe with horizontal baking pan. To get mine perfect, I add in water and oil to bottom of pan, then dry ingredients, then yeast sprinkled proportionately on top. After initial kneading cycle (about 40 min), I stop the machine's kneading paddles so as not to over-work the dough, then finish baking in bread machine. The loaf comes out picture perfect, high and traditionally bread-like. With low-carb bread, I definitely discovered which practice makes perfect.
- Yield: 16 slices
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 1038 | |
| Calories from Fat 541 | 52% |
| Total Fat 61.87g | 77% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4282mg | 178% |
| Potassium 1898mg | 54% |
| Total Carbs 96.64g | 26% |
| Dietary Fiber 19.9g | 66% |
| Sugars 22.41g | 15% |
| Protein 37.99g | 61% |
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