In my house, we love bread so much that I make a fresh loaf of bread each week for the two of us. So, when I decided to cut carbs and begin following a lower-carb diet I had to figure out a way to continue to satisfy not only my own but my husbands’ love of fresh bread. It took me three tries but I finally got it right and now we have a fresh loaf of low carb bread each week. Each slice of this delicious nutty bread is only 7 effective carbs. I use a bread machine to do the hard work and then take the loaf out after the first rise and shape and form the loaf and place it into a 2 lb loaf pan to bake. I find this method works for me but if you prefer to make the dough by hand then you should follow normal bread making procedures using these ingredients.
You will need:
1.5 cups warm water
2 Tb olive oil
1.5 TB liquid monk fruit
2 tsp sea salt
1 TB of an herb blend (I like an Italian blend with garlic powder in it. Spice Island makes a good one. But you can use your favorite)
2/3 cup vital gluten
2/3 cup almond flour
2/3 cup oat flour
2/3 cup Kamut flour or barley flour
1.25 cup sprouted wheat flour
2.5 TB whey protein powder
2.25 tsp bakers yeast
1 1/3 cup sprouted seeds like pumpkin or sunflower
Add the ingredients to the pan of the bread maker following the directions for your machine. Mine, for instance, says to add all liquid ingredients first and to add the salt with the liquid ingredients not the dry. Choose a setting for dough only and start the machine. Check the dough after a few minutes because you might need to use a spatula to help form the dough into a ball and you might also need to add additional flour if the dough is too wet. Once you have a ball with a nice consistency moving around in the pan shut the top and let the machine do its work.
When the buzzer goes off after the first rising of the dough remove the dough and take out the paddle that will most likely be stuck in the bottom of the dough.
Place the dough on a lightly floured surface and work and form the dough into a loaf making sure to pinch and seal the bottom of the loaf. Place the loaf into a 2 lb bread pan that has been sprayed generously then place in a warm part of the kitchen to rise again. When second rise is complete place it into a preheated 400′ oven and bake for 30 minutes.
Remove from the oven and flip the pan over and remove the bread, test for doneness by tapping the bottom listening for a thud sound. Place it on a rack to cool. It is very tempting to cut a hot slice of bread and slather it with butter but it is better to allow the bread to cool before you slice it so it will keep its shape and properly cool down. Whatever you do be sure to
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