FABULOUS: Easy Hearty Artisan Bread

[scuzami]

Christy...I see you're in southern California...do you have a Trader Joe's anywhere near you? They sell the almond meal/flour in 1 pound packages for about...I think under $2.00 a package.
It's usually with their low carb stuff or near the syrups and sugars...or just ask them. I'm sure they have it at all the stores.

[debclements]

I made this bread today and the flavor was very good. It was a bit dry, however, but I'm thinking I overbaked it.

Also...I used a fake bake mix without soy...

1 c. almond meal
1 c. WPI
1 c. vital wheat gluten
1 t. baking powder


Having never baked with a soy baking mix, I'm not sure how the above mix compares....but it tastes good.

Deb
NE Indiana

[Galatea]

Originally posted by TrueTrue
Did someone already ask how you prolong the shelf life of this bread? I made some tonight but it's going to take me and DH a few days to eat all of it. Put it in the fridge? In a rubbermaid container on the counter?

Store this bread in the fridge. I put mine in palstice bags (like loaf bags) right after it cools. This bread nukes and tasts well. It will also freeze well if you seperate each slice with wax paper or parchment before freezing.

[Galatea]

Originally posted by debclements
I made this bread today and the flavor was very good. It was a bit dry, however, but I'm thinking I overbaked it.

Also...I used a fake bake mix without soy...

1 c. almond meal
1 c. WPI
1 c. vital wheat gluten
1 t. baking powder


Having never baked with a soy baking mix, I'm not sure how the above mix compares....but it tastes good.

Deb
NE Indiana

The vital wheat gluten will make this bread more dry based o the properties of VWG. WPI won't.

[Tater Head]

Galatea,

Can you use all soy protein isolate? I hate soy flour, but like SPI because it has no bitter taste.

[LindaSue]

Is it cheaper to make your own bake mix with soy flour and soy protein isolate than to buy a can of Atkins bake mix? I have never bought any of those things, but saw that the Atkins mix was around $12 at Kroger today. That's rather expensive for me. Are the soy flour and soy protein isolate a lot cheaper?

I see that Netrition sells Atkins bake mix quite a bit cheaper than Kroger ($8.95), but I just got an order of stuff from them last week so it will be awhile before I place another one.

I just looked up soy flour at Netrition and they have soy powder (flour) for $3.39 for 22 oz. That seems reasonable, but I'm having trouble searching for soy protein isolate at Netrition. I'm getting about a million hits and so far the closest thing I've seen is soy protein for around $20 per can. If that's what it costs, I might as well buy the Atkins mix.

[Candid]

I made it...and it's goood!! I made my own philly cheese steak pizza on it.....that was fantastic!!!

[Galatea]

Originally posted by Tater Head
Galatea,

Can you use all soy protein isolate? I hate soy flour, but like SPI because it has no bitter taste.

I don't know. I would read through the link I provided to the other site where some people did substitutes that they said worked really well. Also someone here used another substitute. I honestly don't think ALL isolate will work well for texture - but that is a hunch based on the properties of ingredients.

[Galatea]

Originally posted by LindaSue
Is it cheaper to make your own bake mix with soy flour and soy protein isolate than to buy a can of Atkins bake mix? I have never bought any of those things, but saw that the Atkins mix was around $12 at Kroger today. That's rather expensive for me. Are the soy flour and soy protein isolate a lot cheaper?

I see that Netrition sells Atkins bake mix quite a bit cheaper than Kroger ($8.95), but I just got an order of stuff from them last week so it will be awhile before I place another one.

I just looked up soy flour at Netrition and they have soy powder (flour) for $3.39 for 22 oz. That seems reasonable, but I'm having trouble searching for soy protein isolate at Netrition. I'm getting about a million hits and so far the closest thing I've seen is soy protein for around $20 per can. If that's what it costs, I might as well buy the Atkins mix.

Linda -

I get my things at a health food store and I buy in bulk bins and bag my own. Before I did this, I got my SPI at Trader Joes - called Soy Protein Powder. I am paying about 3 dollars a batch doing it this way.

If you don't have something like that in your area - please check the product source page at my recipe site. I think that might point you into some creative directions.

[CarolynF]

I made this this morning..yummmmyy...came out great.

I don't do soy so I substituted oat flour for the soy flour and
Wheat Protein Isolate for the soy protein isolate...Each piece
has 3 carbs because of the oat flour...

Thanks alot..

[Tater Head]

Thanks guys, I have all the flours so I'll do a mix of them

[Galatea]

Originally posted by CarolynF
I made this this morning..yummmmyy...came out great.

I don't do soy so I substituted oat flour for the soy flour and
Wheat Protein Isolate for the soy protein isolate...Each piece
has 3 carbs because of the oat flour...

Thanks alot..

That is great to know. The next time I make bake mix I may to do it with WPI and oat flour.

My slices already have 3 carbs per slice. Are you saying that the Net carbs are now 3 or the total carbs are still 3 with oat flour?

[Galatea]

FYI: I made a new batch today and did it in a 9 x 13 pan. I did this to get 6 slices that could be sliced lengthwise (to still get 12 slices total) to reveal more interior breading to absorb mayo, pesto, butter, etc. This worked great. I cooked this one for 30 minutes.

Next time I am making this in crown muffin pans to make individual rolls to freeze for soups and English type muffins - hello eggs benedict and egg McMuffins.

[debclements]

Originally posted by Galatea
The vital wheat gluten will make this bread more dry based o the properties of VWG. WPI won't.

Is there a better ratio that I could follow that would eliminate the dryness? I am one of the most "challanged" people when it comes to making up my own recipes. I ask the Lord to abundantly bless all of you who are creative in this area!

Deb
NE Indiana

[Galatea]

Originally posted by debclements
Is there a better ratio that I could follow that would eliminate the dryness? I am one of the most "challanged" people when it comes to making up my own recipes. I ask the Lord to abundantly bless all of you who are creative in this area!

Deb
NE Indiana

I've bever once had this turn out even remotely dry. It even sweats in the fridge where I store it in bags, so I am not sure what dryness you are referring to.

[LindaSue]

I did a bit of figuring to see which version of bake mix would have the least carbs. I was especially curious about CarolynF's version with oat flour since oat flour has a bunch of carbs (48 net per cup). Here's what I've come up with and I was surprised to find that the oat flour version really isn't much higher in carbs than the Atkins bake mix. What I wonder is why the Atkins mix is so much higher in carbs than the homemade soy bake mix when the ingredients are similar.

3/4 cup Atkins bake mix - 9 net carbs
3/4 cup soy bake mix - 2.5 net carbs
3/4 cup oat flour/WPI bake mix - 12.5 net carbs

SOY BAKE MIX
1 C soy flour - 8 net carbs
2 C soy protein isolate - 0 net carbs
2 TBL baking soda - 0 carbs
1 tsp salt - 0 carbs
2 TBL granular Splenda - 3 carbs

Makes 3 1/4 cups mix -11 net carbs

OAT FLOUR/WPI BAKE MIX
1 C oat flour - 48 net carbs
2 C WPI - 2 net carbs
2 TBL baking soda - 0 carbs
1 tsp salt - 0 carbs
2 TBL granular Splenda - 3 carbs

Makes 3 1/4 cups mix - 53 net carbs

[Galatea]

Thanks Linda.

The whole net carbs never worked for my body, so I don't really make my determinations based on net carbs. Because of my own carb limitations, that oat flour is way too costly for my body. I think I am going to do my modified bake mix as Soy Flour and WPI.

Atkins has changed his current bake mix. SO the new bake mix is much carbier and they don't sell the old one anymore. The old one was virtually identical in ingredients tot he knock off mix posted here. The new bake mix is using different things - so that accounts for the difference. When Sherrie was posting about Atkins bake mix, she was using her knoclk off recipe based on the old formula.

HTH

[Jessi]

This bread is truly wonderful. I made it today and am in love!!! The best LC bread I have had in three years of being here at LCF. Ya just gotta make some!!

I made mine in a huge rectangular cake pan (glass) and do not have a food processor. My hand mixer worked just great. The parchment paper made it completely non-stuck in the pan. . Mine rose about 1 1/2 inches! Also, very easy to handle and to slice, with a bottom piece and a top piece. I had some tonight with melted cheese (in the microwave) and it is delish!! I am really amazed at how easy it was to make too.



HI AGAIN!!!!

Came back to add: I used Atkins bake mix..the older one. It was in my cabinet for a long time because I tried it once and hated it. so...it had the fewer carbs. Since it takes so little of the mix, I will probably buy more when I run out (I have two whole cans, and I got them at buy one, get one free at GNC last year.) It turned out with such a wonderful taste, that I wont experiment with the recipe right away! At 3 carbs per piece (12 huge picces) it is a wonderful number for me!

[CarolynF]

Hi..

On the oat flour..I only used 1/3 of a cup so that gave me
18 carbs..so I added about 1 carb per piece..give or take..

I put some of my tuna salad on one piece..and had an open
face..Could have put some more cheese on top and broiled
it..but didn't..

I think this bread would be great as bread stix dipped in
lowcarb spaghetti sauce..

[debclements]

The dryness is in the inside of the bread.

Deb
NE Indiana

Originally posted by Galatea
I've bever once had this turn out even remotely dry. It even sweats in the fridge where I store it in bags, so I am not sure what dryness you are referring to.

[Galatea]

Originally posted by debclements
The dryness is in the inside of the bread.

Deb
NE Indiana

I haven't had a dryness problem anywhere in the bread. Didn't you use different ingredients than are in the recipe? Perhaps that is why your bread was dry.

[LindaSue]

This is what debclements had in her bake mix. She thought maybe it was the vital wheat gluten that caused the dryness. My guess would be the almond meal.

1 c. almond meal
1 c. WPI
1 c. vital wheat gluten
1 t. baking powder

[LisaUK]

I find that almond meal dries things out a lot. I made pancakes this week and they were very dry - I'm still going to give this bread a try though!

[Whillow]

Whats a jelly roll pan? lol. I want to make this, but not sure i have the right pan, I have a cookie sheet, and i have a smaller lasangan type pan not sure the measurments and i have the big lasagna pan.

[debclements]

Is there something else that could be used in the place of almond meal? Nothing with soy. :-)

Thanks-
Deb
NE Indiana

Originally posted by LindaSue
This is what debclements had in her bake mix. She thought maybe it was the vital wheat gluten that caused the dryness. My guess would be the almond meal.

1 c. almond meal
1 c. WPI
1 c. vital wheat gluten
1 t. baking powder

[debclements]

I wonder if I could substitute the CarbSense (or whatever the name is) bake mix that I can get at Walmart for the Atkins....

I'm on my way to Walmart this morning....I'll take a look.

Deb
NE Indiana

[LowCalSal]

[color=red]removed[/color] how do you store the bulk quantities?

This bread looks fabulous- I have a kitchenaid with a bread hook- could I make it in that?

[Galatea]

Originally posted by LowCalSal
[color=red]removed[/color] how do you store the bulk quantities?

This bread looks fabulous- I have a kitchenaid with a bread hook- could I make it in that?

No - the doughhook would not be what you would use. The batter is like a very thick pancake or waffle batter. You need the regular paddle and all the ingredients at room temperature, but I think a stick/hand blender or a food processor would work best.

I store my almond flour in my fridge.

[Galatea]

Originally posted by Whillow
Whats a jelly roll pan? lol. I want to make this, but not sure i have the right pan, I have a cookie sheet, and i have a smaller lasangan type pan not sure the measurments and i have the big lasagna pan.

It looks like a cookie sheet that has about a one inch edge all the way around. The 12-18 or 11 x 17 is the one you want to use to get 12 slices and keep the carbs counts at 3 carbs per slice, 2 net carbs, total.

If you do a search for "jelly roll pan" you will see pictures of it at almost all the sites that come up.

[Galatea]

Originally posted by LisaUK
I find that almond meal dries things out a lot. I made pancakes this week and they were very dry - I'm still going to give this bread a try though!

The real recipe for this bread, as posted, has almond flour in it and it is not even remotely dry, so I wouldn't worry about it. If you start making substitutions to proportions you might have a problem.

Within this thread, and the previous one that I linked to, are the things other people tried in place of the Atkins bake mix (or the knock off mix I posted) who found the recipe to work using their particular substiutions. I would try their substitutions first if you don't want to use the Atkins bake mix or the substitute I posted.