World-Famous Low Carb Bread

kcdelong's Note:

While we are doing Low Carb, we miss a slice of bread or the ability to take a sandwich to work. This allows us the freedom to do just that. * The sugar is totally consumed by the yeast and does not contribute to the carb count. This bread is approximately 4 grams of carb per slice.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 12 slices

• 4 teaspoons bread machine yeast
• 1/2 teaspoon sugar
• 1 1/4 cups water (90-100 F)
• 3 tablespoons olive oil
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon Splenda sugar substitute
• 1 cup vital wheat gluten flour
• 1/4 cup oat flour
• 3/4 cup soy flour
• 1/4 cup flax seed
• 1/4 cup wheat bran

Alterations Add

• 2 tablespoons sunflower seeds (optional)
• 2 tablespoons flax seeds (optional)
• 2 tablespoons sesame seeds (optional)

Rye Add

• 2 tablespoons caraway seeds (optional)
• 1 teaspoon instant coffee (optional)
• 1 teaspoon cocoa (optional)
• 1/2 cup dark rye flour (optional)

Directions:

1. In the bread machine pan, put the water, oil, and sugar.
2. In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
3. Mix well.
4. Take out appoximately 1/4 cup.
5. Pour the rest of dry ingredients into the pan.
6. Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
7. Pour into the bread machine pan.
8. On our machine, we use the three hour bake cycle.
9. After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
10. This way, you will not have such a large hole in your bread.
11. If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
12. Let cool.
13. Place in a ziploc bag in the refrigerator.
14. This bread seems to slice better when it is nice and cold.
15. Makes great toast.
16. This bread is a little more"spongey" in texture than regular bread.

Reviews

[1003657]

Sorry, this one didn't do it for me. I did substitute stevia for splenda(I don't use artificial sweeteners), and did not have wheat bran on hand so I added more flax seed instead. Maybe the substitutions were part of the problem. Like all the other low-carb bread recipes I have tried, it didn't rise and tasted awful.

[Mamascookin]

This is now my staple...for years I have been on the lookout for a lower tasty version of regular bread. This is truly a keeper! I agree the texture is different but it is well worth the compromise. The only thing I have changed is I substituted whole spelt flour for the oat flour only because I didn't have any oat on hand. I have tried the sesame and sunflower versions and I equally enjoy both. It is nice to finally have a hearty slice of bread instead of the rubbery or airy store versions. Kudos to you!

[MuddyMommaPottery]

i'm a happy camper now! I've been experimenting with all sorts of low carb breads and this is the one i'm using for now on. i'm munching on an end piece right now, hot out of the bread machine and i feel like i'm blowing my diet! it's like a hearty whole grain bread, DH would even eat this and he wrinkles his nose at my low carb creations. i used flax seed meal, that's what i had and wasn't sure if it'd work but it did. it didn't rise as much as i thought it would based on a previous review, but that could have been because of the substitution. regardless i'll make this again and again. i can envision croutons, french toast, maybe even clazones and pizza crust. yum! thanks kcdelong for the keeper recipe. :)