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Low-carb Whole Grain Bread
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A hearty bread with less than 10 grams of carbohydrates per slice.
INGREDIENTS
This recipe makes 1 loaf
| Water | 2 cups |
| Butter, cold and cut into pieces | 1/4 cup |
| Lemon juice | 2 tsp |
| Egg | 2 |
| Whole Wheat Flour | 2+1/2 cups |
| Salt | 1+3/4 tsp |
| Oat bran | 3 TBSP |
| Wheat bran | 1/4 cup |
| Psyllium husks | 1/2 cup |
| Ground flax seeds | 1/4 cup |
| Protein whey | 1/2 cup |
| Nutritional yeast flakes | 3 TBSP |
| Vital wheat gluten | 1/2 cup |
| Active Dry Yeast | 4+1/2 tsp |
DIRECTIONS
Bread Machine Method
Place room temperature ingredients and cold butter in pan in order listed. Select Whole Wheat cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.
Traditional Method
Combine yeast, 1 cup whole wheat flour, cold butter pieces and other dry ingredients. Combine liquids and heat to 120°-130°F; add to flour mixture and beat 3 minutes on medium speed. Add eggs; beat one minute longer. By hand, stir in enough remaining whole wheat flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in a greased 9- x 5- inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool before slicing.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.