World-Famous Low Carb Bread

"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."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by mdcolby57 photo by mdcolby57
photo by May I Have That Rec photo by May I Have That Rec
photo by Outta Here photo by Outta Here
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
3hrs 10mins
Ingredients:
19
Yields:
12 slices
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ingredients

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directions

  • 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.

Questions & Replies

default avatar
  1. Sallie A.
    I don't have a bread machine - so I'm looking for a good one I can do without a machine. I've tried a couple of low carb bread recipes and did not like them.
     
  2. ours312231
    Can oat bran be substituted for the flax seeds?
     
  3. kellyjeau
    How many sugar carbs in a slice?
     
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Reviews

  1. 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!
     
  2. Outta Here
    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!
     
  3. 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.
     
  4. 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. :)
     
  5. mdcolby57
    Not owning a bread machine, I converted this to a hand knead recipe. It turned out pretty well. The second time I made it, I ground the flax seeds first, as I didn't enjoy getting the seeds stuck between my teeth .... I do wonder about proofing/rising. When I used to make regular (high carb) wheat bread, it would rise twice in the bowl, once in the pan. I only had this rise once in the bowl. Any thoughts on what difference that could make?
     
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Tweaks

  1. 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.
     
  2. 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!
     

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