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Low-carb Sandwich Bread

Now you can enjoy a sandwich. Less than 10 grams of carbohydrates per slice of bread.

This recipe makes 1 loaf
Water1+2/3 cups
Lemon juice2 tsp
Vegetable Oil2 TBSP
Liquid lecithin1 TBSP
Bread Flour2 cups
Butter, cold and cut into small pieces1/4 cup
Salt2 tsp
Splenda1/4 cup
Psyllium husks3 TBSP
Oat bran3/4 cup
Rice bran1/4 cup
Oats3 TBSP
Nutritional yeast3 TBSP
Vital wheat gluten1 cup
Active Dry Yeast2+1/4 tsp
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 TBSP at a time. If it is too wet and sticky, add 1 TBSP 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) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.


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