This photo is a bit misleading as my loaf was not as high. I plan to adjust the yeast next time, as these flours don’t have nearly the gluten of wheat, so they need a good deal more.
But the taste was excellent I thought, and like most bread recipes, they come together quickly and require little bother.
So do try if you are trying to reduce your carbohydrate intake.
- 1 c warm water
- 3 tbsp olive oil
- 1 egg
- 2/3 c vital wheat gluten
- 1 c rye bread
- 1/2 c oat bran or wheat bran
- 3 tsp yeast
- 2 pkts sugar substitute (your preference or 2 tsp)
- 1 tsp molasses
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp baking powder
- Place all the dry ingredients together in a mixer bowl with dough hook attachment
- Add all the liquid together and whisk until incorporated.
- Add the liquid to the dry and mix.
- Continue to mix until the dough starts to pull from the sides. (adjust water or more flour as needed to reach this point, but the dough should be sticky).
- Shut off the mixer and cover with a towel and leave for 30 minutes.
- Beat on high for 5 minutes to “knead” the dough
- Turn into oiled bowl and cover with oiled plastic wrap and towels and keep in warm place. (if it’s cold in your neck of the woods, turn on the oven and let rise to 100° then shut off. You can then place the bowl in the oven.
- Let rise for an hour or more until doubled in size.
- Oil or grease a bread pan. Deflate dough just enough to shape and place in the bread pan. Cover again with the plastic wrap and towels and return to a warm place until dough has risen over the edges into a loaf-size.
- Preheat the oven to 400°.
- Place loaf in and bake for about 25 minutes until nicely brown and hollow sounding when tapped.
- Cool for about 30 minutes in the pan and then run a knife around the edges and slip out onto a rack for complete cooling.
- Wrap in plastic wrap, foil, and then into a plastic sealed bag for storage in the fridge. It will keep fine, and stay moist. Don’t skip on the triple wrapping.
SERVES: 1 loaf
NOTES: The molasses and vanilla serve to cut down the “gluten” taste. You might try any other flavors that you think are better.
SOURCE: The ingredients are largely come from Splendid Low-Carbing, but the methodology is mine.