Low-carb Whole Grain Bread
A hearty bread with less than 10 grams of carbohydrates per slice.
This recipe makes 1 loaf
|Butter, cold and cut into pieces||1/4 cup|
|Lemon juice||2 tsp|
|Whole Wheat Flour||2+1/2 cups|
|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|
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 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.
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) 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.