Recipe by Kaccy G.
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.
Top Review by 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!
- 19.71 ml bread machine yeast
- 2.46 ml sugar
- 295.73 ml water (90-100 F)
- 44.37 ml olive oil
- 3.69 ml baking powder
- 4.92 ml salt
- 14.79 ml Splenda sugar substitute
- 236.59 ml vital wheat gluten flour
- 59.14 ml oat flour
- 177.44 ml soy flour
- 59.14 ml flax seed
- 59.14 ml wheat bran
- 29.58 ml sunflower seeds (optional)
- 29.58 ml flax seeds (optional)
- 29.58 ml sesame seeds (optional)
- 29.58 ml caraway seeds (optional)
- 4.92 ml instant coffee (optional)
- 4.92 ml cocoa (optional)
- 118.29 ml dark rye flour (optional)
Directions See How It's Made
- In the bread machine pan, put the water, oil, and sugar.
- 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.
- Mix well.
- Take out appoximately 1/4 cup.
- Pour the rest of dry ingredients into the pan.
- Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
- Pour into the bread machine pan.
- On our machine, we use the three hour bake cycle.
- After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
- This way, you will not have such a large hole in your bread.
- If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
- Let cool.
- Place in a ziploc bag in the refrigerator.
- This bread seems to slice better when it is nice and cold.
- Makes great toast.
- This bread is a little more"spongey" in texture than regular bread.