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!
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.
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. :)
I was pleasantly suprised by this bread. I have had low-carb bread that was either all air or very rubbery. This was a nice texture. I am looking forward to trying the rye version. I used my bread machine to do the kneading, but did the rising and baking the traditional way, because I don't like square loaves, and my machine is old and I don't think it does a good job of rising anymore. Time for a new one, I guess! Thanks for posting this recipe. As a diabetic, I really appreciate it!
I had been buying the almond flour paleo bread that's only 1 gm. of carbs ($10). This bread is so, much better I'm saving my money. For some reason I thought the added almond flour instead of the oat flower. It tastes fine to me and brought down the carbs a little bit more. I make this all the time now. I will try some bread machine yeast one of these days.
This is completely disgusting. The texture is okay, but the flavor is strange and very bitter. My family has tried to be supportive of my low carb diet, but they could not hide their disgust when they tasted it. I heard my sister say, "I'm sorry!" as she threw her piece in the trash. I dumped the rest a few minutes later.
This is a FANTASTIC recipe! I subbed out the Flax Seed with Soy and Bran - turned out GREAT. THANKS!!!! FYI - This has a VERY high 1st rise. I got what looks like a 1.5lb loaf when it was finished.
Oh my goodness! My husband and I have been doing low carb and recently bought a bread machine. The only thing I did differently was to add 2 tablespoons of powdered milk to the recipe. I have made the rye recipe and recently added raisins and cinnamon. This was so yummy! Thank you!
To be honest I was a little skeptical about this recipe, but I was pleasantly surprised. This bread is light, fluffy and tasty. The texture is a little different that regular bread, but that didn't bother me.
Worked out great the second time: vital wheat gluten flour is "vital"!<br/>I did not get a high-rise at all though, but it did end up ok.<br/>Changed soy flour for oat flour, which added 40 gr more carbs, so per slice not that much.<br/>Add the nuts - its worth it.<br/>Also added Caraway seeds - leave the bread for a day - it will taste better.