|12-11-2011, 04:05 PM||#1|
Junior LCF Member
Join Date: Jun 2004
I started from Kevin's basic carbquik recipe and adapted it to our tastes.
This bread has a great texture and flavor and looks and tastes like whole wheat bread. The secret is 3/4 cup ground pecans and a quarter cup of wheat germ!
Sharon's "Wheat" Bread
1/2 Tsp. salt
1/4 cup wheat protein isolate 8000 0g carb
2 cups Carbquik 12g carb
1 cup wheat protein isolate 5000 0g carb
1/8 cup Resistant Wheat Starch 75 2g carb
3/4 cup ground pecans 4g carb
1/4 cup wheat germ 8g carb
1 tbsp Thick it Up 0g carb
2 Tsp. baking powder 2.5g carb
1 Tsp. sugar 0g carb (eaten by yeast)
1 tbsp yeast 2g carb
1 cup warm water
1/4 cup heavy cream 1.5g carb
2 large eggs 0.7g carb
liquid splenda equal to 2 tbsp sugar 0g carb
(if you use powdered splenda, add carbs)
Total carbs per loaf 32.7g
16 1/2" slices per loaf 2g per slice
Set the breadmaker to manual mode.
Combine all the dry ingredient in the pan of the breadmaker.
Then put the wet ingredients in a mixing bowl.
Mix the wet ingredients well. Warm them in the microwave 30 seconds.
Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. Dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes.
Don't let the dough rise in the breadmaker. Take it out as soon as the knead cycle ends and form the dough and put it in a greased bread pan and set in a warm place to rise. It rises fast...between 30 and 40 minutes. If you let it rise twice it will ruin it.
When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown. Turn out on to a rack to cool.
(For white bread, omit pecans and wheat germ and reduce water to 3/4 cup + 2 tbsp)
Last edited by sbwertz; 12-11-2011 at 04:08 PM..