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Low-carb Sandwich Bread
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Now you can enjoy a sandwich. Less than 10 grams of carbohydrates per slice of bread.
INGREDIENTS
This recipe makes 1 loaf
| Water | 1+2/3 cups |
| Egg | 2 |
| Lemon juice | 2 tsp |
| Vegetable Oil | 2 TBSP |
| Liquid lecithin | 1 TBSP |
| Bread Flour | 2 cups |
| Butter, cold and cut into small pieces | 1/4 cup |
| Salt | 2 tsp |
| Splenda | 1/4 cup |
| Psyllium husks | 3 TBSP |
| Oat bran | 3/4 cup |
| Rice bran | 1/4 cup |
| Oats | 3 TBSP |
| Nutritional yeast | 3 TBSP |
| Vital wheat gluten | 1 cup |
| Active Dry Yeast | 2+1/4 tsp |
DIRECTIONS
Bread Machine Method
Place room temperature ingredients 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 bread 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 bread 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, about 40 minutes.
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 35 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.