Lower Carb Machine Bread
photo by lrobb6
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Yields:
-
11 slices
ingredients
- 1 cup scalded skim milk, plus 2 tbsp
- 1 teaspoon salt
- 5 teaspoons sugar (the carbs are eaten by the yeast)
- 4 tablespoons lard (butter may work)
- 2 eggs, lightly beaten
- 1⁄3 cup ground flax seeds
- 1⁄3 cup coconut flour
- 1⁄2 cup almond flour
- 1 1⁄2 cups vital wheat gluten flour
- 1⁄4 cup whole wheat flour
- 2 teaspoons dried yeast, I use Fleischmann 's Quick Rise
directions
- Scald the milk by microwaving for about 2 to 2.5 minutes or just below boiling. Stand for 5 minutes then remove and discard the 'scum' using the back of a spoon. This removes a milk protein that inhibits the yeast a little. You will get a better rise but you don't have to do it.
- Put everything in order into your bread machine pan, ending with the yeast on top, or follow your own machine directions. Measure the flours lightly with a spoon and knife. DO NOT SCOOP.
- Bake in your bread machine on Regular setting. If you have a 'light' setting you could try it but I don't so I just watch it during the last 10 minutes and shut it off early so it doesn't get too dark for me.
- If you like a crunchy crust, then let it cool on a rack. If you like a chewier crust like me then cover the loaf with a tea towel while it cools. Let cool completely before slicing. Lasted in a bag on my kitchen counter for ~ 1 week before moulding but tasted soft and lovely right up to the end!
- I got 12 slices from mine and worked it out to 6.9g net carbs per slice. I take no responsibility for this and suggest you work it out for yourself.
- Update: I've now made hotdog buns and rolls using the Dough setting. Take the dough out, tear it into 4 then each of those into 3, so you have 12 balls. Shape into rolls and place on a baking sheet in a warm place for 1 hour. They will rise a little but not 'double'. Then into 370°F for about 20-25 minutes. Watch them because these will bake faster than regular rolls or bread. They are done when a tap on the bottom sounds hollow and the tops are slightly golden.
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Reviews
-
So this recipe completely blew out of my 1 1/2 lb vintage Breadman, as in; lifted the lid 2 inches! And then the top collapsed because it wasn't fully baked. What the heck happened?? My machine can handle 3.5 cups of flour, so it's not the volume of dry ingredients--so it must be the rise and the liquids? I'm thinking I should scale back to 1 cup of milk, 1 egg, and maybe just 1 tbs of sugar? I hesitate to cut the yeast until I've tried less liquid. Thoughts, anybody? I will say that I've tried the baked portion and it's delish--that crunchy crust is divine! One note: I trade the wheat flour for garbanzo bean flour because I wanted it grain-free. Research revealed that 1 cup white whole wheat flour equals 3/4 cup garbanzo, so 1/4 cup www = 3 tbs garbanzo flour. I don't think that sub is responsible for the blowout, but just wanted to note it.