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Old 02-02-2009, 09:40 AM   #1
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Good Bread Recipe

I think I'd pretty much given up on making low-carb bread when I ran across the Wholegrain Bread recipe in Jen Eloff's More Splendid Low-Carbing. It uses inexpensive, easily obtainable ingredients (but no soy), it's very easy to make, and using the loaf pan variation, it's 2 carbs per slice. You don't need a bread-making machine -- I use my KitchenAid mixer, but you could probably stir it together by hand just as easily. It also makes great hamburger buns, dinner rolls and pizza crust -- if you like whole grain pizza. I use lots of olive oil and sprinkle some garlic powder and oregano on top before baking. I bake it about ten minutes and then top it and bake again till the cheese is melted. Normally I don't care for whole-grain pizza but I really like this -- and dipped in extra olive oil, it's really wonderful.
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Old 02-02-2009, 10:09 AM   #2
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HI...can you e-mail me the recipe please...PM me buy clicking on my my name...


Thanks!
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Old 02-02-2009, 10:12 AM   #3
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Quote:
Originally Posted by oliveoyl View Post
It uses inexpensive, easily obtainable ingredients
2 carbs per slice (are these regular sized slices?) is pretty incredible with off-the-shelf ingredients -- could you tell us what she is using for her flours? Thanks!
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Old 02-02-2009, 10:18 AM   #4
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Can you share the recipe

Thanks
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Old 02-02-2009, 10:21 AM   #5
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Recipe please
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Old 02-02-2009, 12:40 PM   #6
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Does it contain gluten?

I need to get one of her books!
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Old 02-02-2009, 01:35 PM   #7
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You can find Jen's cookbooks at her website -- I think that's the only place they can be purchased -- but they're really a great low-carb resource to have.

Sorry, Lauren, but the bread does have gluten in it, as do most of her baking recipes.
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Old 02-02-2009, 01:55 PM   #8
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You whole wheat crust pizza tease!!! ;-) I LOVE real whole wheat crust pizza!!!! Where do I go to buy the recipe????
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Old 02-02-2009, 03:45 PM   #9
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Darn!! I wish someone had the recipe for the bread...
would someone on here e-mail the recipe please???
I dont have the money right now to buy them..but will when we get our tax money...
Wonder if this is the recipe for the Ultimate Vital Oat bake mix?? This is on her blog...


GLUTEN-FREE LOW-CARB BAKE MIX

1 1/2 cups oat flour (certified gluten-free), OR soy flour (slightly lower carb)
1 cup ground almonds
1/2 cup sifted coconut flour (available from Netrition)
1 tsp Xanthan gum (available from Netrition)

Yield: 3 cups, 12 servings of 1/4 cup each
100.7 calories; 4.2 g protein; 5.3 g fat; 7.0 g net carbs
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Old 02-03-2009, 03:37 AM   #10
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THANKS, GARY!!!!!!!!!! I couldn't find her website.
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Old 02-03-2009, 08:20 AM   #11
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recipe for bread

Here is Jennifer's website:

Low-Carbing and General Health News

Several years back (2005?) she had a free online magazine, in pdf. I downloaded two issues (these may have been the only two issues) and have them saved to my computer. The recipe for this bread was in one of those issues. However, I am not sure it would be okay to post the recipe, since Jennifer has since removed the "free" magazine from the web.

Let me know whether you think it would be okay to post this recipe, under the circumstances. . .

Becky
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Old 02-03-2009, 09:18 AM   #12
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I really would like to get one of her books too, but when I went to look, I can't decide which, I really would like to get the whole package, but that is $73 on A and probably some duplication there. Does anyone have them all and which would you recommend starting with, or, are they all different, if so I might try to get the whole package.
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Old 02-03-2009, 09:22 AM   #13
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Quote:
Originally Posted by BeckyM View Post
Here is Jennifer's website:

Low-Carbing and General Health News

Several years back (2005?) she had a free online magazine, in pdf. I downloaded two issues (these may have been the only two issues) and have them saved to my computer. The recipe for this bread was in one of those issues. However, I am not sure it would be okay to post the recipe, since Jennifer has since removed the "free" magazine from the web.

Let me know whether you think it would be okay to post this recipe, under the circumstances. . .

Becky
I think it would be if you take and give her credit because they have been on the web in the past years...or you can click on my name..PM me and I will give you my e-mail addy...

I want the books too Buffy but I cannot afford the 70 plus more for them right now...
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Old 02-03-2009, 09:25 AM   #14
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I "know" Jen - I'll write and ask her if it's OK.
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Old 02-03-2009, 09:32 AM   #15
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Thanks Charski!

HUGS!
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Old 02-03-2009, 11:20 AM   #16
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Jen is such a sweetie - she said of COURSE and attached a copy for me to reprint here:

WHOLEGRAIN BREAD
For crustier buns, toast lightly on both sides in nonstick pan. Copyright: More Splendid Low-Carbing with compliments for lowcarbfriends.com from Jennifer Eloff

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup whole wheat pastry flour, (150 mL)
OR oat flour
1/2 cup wheat OR oat bran (125 mL)
1/4 cup whole wheat pastry four, (50 mL)
OR flax seeds, ground, OR
oat flour, OR soy flour
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp granulated sugar (15 mL)
1 tsp salt (5 mL)
1 tsp vanilla extract (5 mL)
1 tsp baking powder (5 mL)

In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, olive oil, egg, vital wheat gluten, whole wheat pastry flour (or oat flour), wheat or oat bran, ground flax seeds (or whole wheat pastry flour, oat flour or soy flour), yeast, SPLENDA® Granular, sugar, salt, vanilla extract and baking powder. Program bread machine to Bread Rapid setting and color to medium. Remove 30 minutes before baking time is over or when brown in color.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, plus 3 tbsp (45 mL), 2 eggs, 11/4 cups (300 mL) 80% vital wheat gluten and 2 tsp (10 mL) baking powder. Follow recipe above with these changes. Program bread machine to pizza cycle. Divide dough in two equal portions. Place each portion in greased 9 x 5 x 3-inch (2 L) loaf pan and place pans on bottom shelf in preheated 225°F (107°C) oven which is off. Cover lightly with foil. Allow to rise 40 minutes. Remove foil; switch on oven to 350°F (180°C), leaving loaves inside. Bake 30 minutes. Place loaves on cake rack to cool. Place in paper bag and leave at room temperature for crusty loaves. Refrigerate for longer storage or freeze. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.0 g Carbs)

Hamburger Buns, Hot Dog Buns or Dinner Rolls: Same recipe as for Loaf Pan Breads above. Shape dough into 12 hamburger or 9 hot dog buns or 24 dinner rolls. Place on greased pizza pan. Spray buns with nonstick cooking spray. Proceed as above and bake 20 minutes. Yield: 12 Hamburger buns.
(7.4 g Carbs), 9 hot dog buns (9.9 g Carbs) or 24 Dinner Rolls. (3.7 g Carbs)

Also she wanted me to let everyone know that there will be discounts on her books here soon:

Healthy Low-Carb Living Blog

She's a doll!
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Old 02-03-2009, 11:44 AM   #17
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Has anyone else tried this bread? It looks good and so surprising that it is only 2 carbs per slice. The few times I have tried to make LC bread, it is always so spongy, I had given up on trying.
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Old 02-03-2009, 11:46 AM   #18
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TY!! I wish I had the money right now...wish she would leave it on sale for about a month and I would buy them all at the price...just thru Valentines Day thou...What size loaf does this make?

Thanks again!
HUGS!
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Old 02-03-2009, 11:46 AM   #19
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Hey Buffy! I haven't tried it yet but I plan to.

If you follow that link to the blog, there is a link to get the whole bundle of cookbooks for $20 off!

Yeah, I'm a big fan of Jen's - we have a running email conversation going and she has got to be one of the nicest, most generous people I've never met! LOL!
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Old 02-03-2009, 11:51 AM   #20
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If you try it Char, be sure and post here.
Were you around when the originater of the not/starch, not/sugar was on the board, or hmmm, was it another LC board. She was just starting out and had some of us sample her products, never met her but she was nice too. Sure has worked out for her and your friend Jen seems great too, I recently found her blog, via here and love it.
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Old 02-03-2009, 12:09 PM   #21
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The carb counts don't match up to my ingredients in Mastercook-custom or otherwise. I use Hodgson Mills VWG at 24 net carbs per cup and Arrowhead Mills Whole Wheat Pasty Flour which has 76 net carbs per cup or 50.92 net per 2/3 cup. These 2 ingredients alone are 3.41 per slice (using the 22 slice count for the bread). Does she list what brands of ingredients she's uses? The carb count just doesn't match up to 2.0 carbs per slice.
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Old 02-03-2009, 12:13 PM   #22
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Quote:
Originally Posted by Charski View Post

Yeah, I'm a big fan of Jen's - we have a running email conversation going and she has got to be one of the nicest, most generous people I've never met! LOL!
Charski:

Would you mind asking Jen how many slices her bread machine version yields? I need to calculate calories on it for myself.

Thanks!
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Old 02-03-2009, 12:15 PM   #23
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Originally Posted by lisabinil View Post
The carb counts don't match up to my ingredients in Mastercook-custom or otherwise. I use Hodgson Mills VWG at 24 net carbs per cup and Arrowhead Mills Whole Wheat Pasty Flour which has 76 net carbs per cup or 50.92 net per 2/3 cup. These 2 ingredients alone are 3.41 per slice (using the 22 slice count for the bread). Does she list what brands of ingredients she's uses? The carb count just doesn't match up to 2.0 carbs per slice.
Yes, not for me either which is why I asked Charski (above, before I saw your post) to ask how many slices the bread machine loaf makes -- that will come in even higher in carbs per full-size slice, I suspect. Not to pounce all over Jen, but maybe she can tell us why our calculations differ from hers.
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Old 02-03-2009, 12:58 PM   #24
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The 2 carbs per slice is for the loaf pan version, which makes 2 loaves with 22 slices each. I would say these are pretty thin slices.

Becky
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Old 02-03-2009, 01:32 PM   #25
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Old 02-03-2009, 02:08 PM   #26
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If you're really concerned about carb counts, the bread machine version is 4.9 carbs per slice, but the loaf pan variation is only 2 carbs per slice -- the wheat gluten really makes this bread puff up in a bread pan. I use a 9x5 pan and it rises way, way high in the oven (leave lots of space so it won't bump against the top!).

When I calculated the carbs out for myself, I don't think Jen included the tablespoon of sugar in her counts, as many people don't because the yeast is supposed to "eat" the sugar. But however you count it, even when there were a lot of low-carb breads in the grocery store, I don't think there were many (any?) that were under 5 carbs per slice -- so this isn't bad at all! Also, let it cool in the pan for a long time -- even an hour -- this helps keep it from collapsing as so many breads heavy on vital wheat gluten will do.
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Old 02-03-2009, 02:16 PM   #27
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Old 02-03-2009, 02:31 PM   #28
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Quote:
Originally Posted by oliveoyl View Post
If you're really concerned about carb counts, the bread machine version is 4.9 carbs per slice, but the loaf pan variation is only 2 carbs per slice -- the wheat gluten really makes this bread puff up in a bread pan. I use a 9x5 pan and it rises way, way high in the oven (leave lots of space so it won't bump against the top!).

When I calculated the carbs out for myself, I don't think Jen included the tablespoon of sugar in her counts, as many people don't because the yeast is supposed to "eat" the sugar. But however you count it, even when there were a lot of low-carb breads in the grocery store, I don't think there were many (any?) that were under 5 carbs per slice -- so this isn't bad at all! Also, let it cool in the pan for a long time -- even an hour -- this helps keep it from collapsing as so many breads heavy on vital wheat gluten will do.

Actually Trader Joe's has a Sprouted Whole Wheat Bread for 4 carbs a slice. I may be trying this sometime in the future and as always carb and nutrition counts are important for some of us
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Old 02-03-2009, 03:10 PM   #29
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My Wholegrain Bread Recipe

I can understand skepticism as there are a lot of claims out there that are not true, however, this recipe appeared in Low Carb Energy Magazine and the carb counts were verified by them, as well as by myself prior to publication.

Oliveoyl, first of all, thank you for the heads up and also for coming to the defense of the recipe carb counts.

Oliveoyl is correct. I did not count the sugar. The sugar is completely eaten by the yeast (that is exactly how breads rise). Normally, such a bread recipe would require 2 tbsp of sugar. I used 1 tbsp and a regular amount of yeast exactly for the reason that it would all be consumed by the yeast and then added the Splenda Granular (for sweetness) to make up for the missing 1 tbsp of sugar.

With regard to the loaf pan breads: BeckyM correctly pointed out that the recipe makes 2 loaves (44 slices in total) and that accounts for the 3.4 grams not being 3.4, but actually having to be divided by 2. Don't worry, Lisabinil, that was a very easy mistake to make as the bread machine version only makes one loaf. Cookbook authors have been known to get more than 22 slices out of a loaf - (28 or more is common from a bread made in a smaller loaf pan) - and, commercially, it is very common to find low-carb breads having very thin slices. This bread is easy to slice thinly with a sharp bread knife when cool. Of course, as always, portion sizes really do matter. My husband thinks that a 1/3 of the loaf is still low-carb with lots of butter and a hunk of cheese and cold cuts!!

The nutritional analysis for the bread made in the bread machine is thus:

Yield: 18 slices
Whole wheat/flax/oat flour
73.8/80.7/69.6 calories
6.7/6.9/6.5 g protein
2.8/3.6/2.8g fat
4.9/4.5/5.0 g carbs

By the way, thanks to Char for getting me to sign up on lowcarbfriends, which is probably fair, because I order all the products that I used to write my cookbooks from Netrition.com. Whilst it is possible to buy these products elsewhere, it is convenient for me to buy the ingredients from one place. Netrition's prices, quality and service are good.
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Old 02-03-2009, 03:35 PM   #30
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Hi there!!

SO glad to see you here!! I have a question to ask you thou if you dont mind...I really want to buy your books but its going to be a month before I can.. I wish they could stay that price for awhile..

I want to make the bread but I dont have the whole wheat pastry flour..I am going to make my Oat Flour to use...I have King Author whole wheat flour thou...I dont have Wheat or Oat Bran thou... I have Wheat Germ...I guess that calls for a trip to the store when the weather clears up or either buy from Netrition...


Once again Welcome!!
HUGS
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