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Old 01-15-2017, 11:16 AM   #1
Tater Head
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Lowcarb Bread for real

Hello Friends!
This is the best lowcarb bread I have ever tasted, hands down, like real. It is not my recipe. It is by a lady named Diedra
You'll need a standard mixer!!

Bake at 375°F for 20-25 minutes!
ENJOY!!

2 net carbs per slice, 16 slices
Ingredients used:

1 C. warm Water
2 Eggs, slightly beaten
2/3 C. Ground Golden flax meal
1/2 C. Oat Fiber
1 1/4 C Vital Wheat Gluten
2 Tbsp. Soften butter
4 Tbsp. Swerve,or Sukrin ( powdered)
1 tsp. Salt
1/2 tsp. Xanthan gum
1 tsp. Honey (raw)
1 Tbsp. Saf yeast

Before you even get started ladies, turn your oven on the lowest setting, once reached, turn oven off. Have a small sauce pan of boiling water ready to put below the oven rack too. I set mine on the oven coil below rack. All of this helps.

Everything needs to be at room temp. Have everything measured out and ready to go ahead of time. Including butter, honey and 2 beaten eggs. Add all the dry ingredients to a large bowl except yeast, mix well.

Heat 1 cup water to 90-110, pour water into stand mixer, add honey and yeast, stir. Put dough hook on stand mixer.
Turn mixer on low add 1/3 cup of flour mix at a time until combined. Turn mixer up to about #4 and mix for at least 7-8 minutes.
You may need to speed it up a few times to get to the ball stage.
The dough ball will come together after about 5 minutes. If it doesn't, have some oat fiber standing by to add a Tbsp at a time to pull it together.

This dough is VERY sticky, so spray your hands with oil. Once the dough ball climbs the hook into a ball take it out. Shape into a oblong shape. Put into a greased loaf pan that is 4.5"X8.5" cover with plastic wrapped sprayed with Pam. Put on bottom rack, put small pan of boiling water below, turn on oven light and close the door. let rise at least 60 minutes, should double in size, if not then let rise until it does double. Sometimes it takes 90 minutes-2 hours to double.

Ok, once it has risen to double, have a warm place to put it. Like a microwave. I heat a cup of water in the microwave and then take it out to put risen bread in while I heat the oven to 375.

Chef sites have said bread dough needs to be treated very delicately, so move it like it is a feather from place to place. Don't let the oven door slam or stoop your feet ect.

When mine is done, to keep it from falling, I turn off oven, open door and gently slide out the rack. I let cool 3 minutes, then remove bread to cooling rack and sit back on oven door to cool completely.

Enjoy, Debbie...

Last edited by Tater Head; 01-15-2017 at 11:26 AM..
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Old 01-15-2017, 08:58 PM   #2
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Would love to see a pic of this bread!
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Old 01-16-2017, 08:57 AM   #3
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I have everything on hand to make this except honey. Is it absolutely necessary? Can it be subbed or just left out?
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Old 01-16-2017, 10:36 AM   #4
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Quote:
Originally Posted by tulipsandroses View Post
I have everything on hand to make this except honey. Is it absolutely necessary? Can it be subbed or just left out?
No, the yeast needs food to eat, so use sugar instead.

If you want to see a video of how this is made and the final loaf, google Diedra lowcarb bread on u-tube.
The stand mixer one, she also does this in a bread maker.
You're going to love this bread, Debbie

Last edited by Tater Head; 01-16-2017 at 10:38 AM..
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Old 01-16-2017, 11:14 AM   #5
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Ooooh thanks! I'm really trying to use up every bit of lc flours and products I have in my pantry because it's really starting to impact the organization of my kitchen--and sadly, we just moved here a year and a half ago, so it shouldn't be this cluttered! I'm going to attempt to make this bread today. Watching the Youtube video right now.
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Old 01-16-2017, 11:17 AM   #6
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Let us know how it turns out and post a pic!
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Old 01-16-2017, 02:11 PM   #7
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Originally Posted by susieqrn View Post
Let us know how it turns out and post a pic!
you can see the bread if you google search on u-tube
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Old 01-17-2017, 09:12 AM   #8
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i'll be giving this one a try soon! I'll post a pick when i do
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Old 01-17-2017, 09:19 AM   #9
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It looks beautiful.
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Old 01-17-2017, 11:14 AM   #10
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Originally Posted by Soobee View Post
It looks beautiful.
I have made this bread 4 times now, and never got mine to rise as pretty as hers, but the taste is so good. If you read thru all my points below the recipe, you can avoid the mistakes I made.

Debbie
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Old 01-17-2017, 03:48 PM   #11
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I'm going to make some of this next week. Do you think the glass dish makes a difference? I noticed she uses a glass pan for hers in the video.
Thanks so much for the pointers!
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Old 01-17-2017, 03:59 PM   #12
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I thought she used the breadmaker for hers? Or did you watch the KA mixer version?

I'm not sure what it is, but my loafs of LC bread always come out superior in the breadmaker than baking in the oven, I just have to make sure I remove the pan before it's punched down the second time.
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Old 01-17-2017, 07:06 PM   #13
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This looks awesome! I really miss yeast bread on LC.
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Old 01-18-2017, 08:57 AM   #14
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Quote:
Originally Posted by EnglishLit View Post
I thought she used the breadmaker for hers? Or did you watch the KA mixer version?

I'm not sure what it is, but my loafs of LC bread always come out superior in the breadmaker than baking in the oven, I just have to make sure I remove the pan before it's punched down the second time.
She has 2 videos, one is in the bread maker and one in a stand mixer and then put in oven. It is the same recipe for both, but I think the oven one looked better imo.

I will say it again, don't do what I did and waste all your expensive products. Pay attention to my words below the recipe before making this.
My first mistake was too many cold ingredients, eggs were cold, flaxseed from freezer, and cold butter. I think all of this was why the bread didn't rise well.

So, made it again, and this time it was better but still didn't rise like hers. I was using the 60 minutes she used for my rise time. Even though I could tell it wasn't doubled.

Third time was much better, everything was room temp and I let it rise 90 minutes, but still not as high as hers. So I went to King Arthur website for tips.

They said if you use 3 cups of flour the pan should be 4.5 by 8.5, if you use 4 cups of flour the pan should be 5x9. Well that explained a lot, my pan was almost 6x10. KA said it's not that the bread didn't rise, it did, just more sideways, lol
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Old 01-19-2017, 08:46 AM   #15
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I want to make this bread today but I can't find the hook for my mixer. I've never used it and I have no idea where it could be, probably got lost in the move last year. How else can I mix this up?
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Old 01-19-2017, 12:31 PM   #16
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You could always mix it with the paddle and then knead the old-fashioned way - with your hands.
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Old 01-20-2017, 08:12 PM   #17
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Tater, I'm looking for a good Rye Bread recipe....can I turn this into rye???
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Old 01-20-2017, 09:45 PM   #18
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What is Saf yeast? I miss making bread and this might just do it.
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Old 01-22-2017, 10:12 PM   #19
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I got SAF yeast at Smart and Final grocers last year.
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BARBOS LOWCARB kITCHEN
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Old 01-23-2017, 01:40 PM   #20
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LC bread for real

I made a loaf last night. I used my ancient Oster mixer to put it all together. I didn't want to spend more money on SAF, so I used my Fleischman's instant yeast and it worked fine. (bread machine yeast)I used a 8.5X4.5. It rose nicely, cooked well, then fell a little on one side.: sad: BUT, texture, taste, color were fantastic.
Now all I need is to find out how to made it into a rye loaf.
It really is good!
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Last edited by Luv2loose; 01-23-2017 at 01:43 PM..
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Old 01-23-2017, 02:57 PM   #21
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thanks for the review

For the "rye" flavor you could add some vinegar and some caraway
seeds. Glad you used your yeast on hand. I have plenty of that
stuff.
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Old 01-24-2017, 02:29 PM   #22
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Thank Barbo

I did add a tbsp. caraway seeds. No vinegar tho. What's that do? Add to rye taste?

Thanks for the hint. I will try again with your suggestion.
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Old 01-24-2017, 03:39 PM   #23
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I did add a tbsp. caraway seeds. No vinegar tho. What's that do? Add to rye taste?

Thanks for the hint. I will try again with your suggestion.
I used to make rye bread with some coffee and cocoa, gives it some more depth, look it up you might want to give it a try.
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Old 01-24-2017, 03:40 PM   #24
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Oh just searched it, Bobs Red Mill has a recipe for it.
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Old 01-24-2017, 03:53 PM   #25
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This is Barbo's onion/rye bread recipe, not a yeast bread but boy it's good stuff!

http://lowcarbfriends.com/bbs/showth...ight=rye+bread
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Old 01-25-2017, 09:20 AM   #26
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If you read below the recipe, about my flops, then you would know I tried to make it just like Diedra.

It was only after I went and bought saf yeast on-line and made sure all the ingredients were room temp, boiling water under rack, right size loaf pan ect. that I finally got a nice big loaf. Diedra said hers also fell a little, she said lc breads do that because of no gluten. Good to know any yeast works, glad some of you who have tried it like it. Even my flops tasted good, lol. love this bread.

Debbie...
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Old 01-26-2017, 01:57 PM   #27
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Sigh. I'd love to make this bread. I watched the video. I know the great rise is due to the large amount of gluten. I'm limiting gluten; triggers bad cravings in me.

Ginny in SC
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Old 02-01-2017, 09:05 AM   #28
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Quote:
Originally Posted by Tater Head View Post
If you read below the recipe, about my flops, then you would know I tried to make it just like Diedra.

It was only after I went and bought saf yeast on-line and made sure all the ingredients were room temp, boiling water under rack, right size loaf pan ect. that I finally got a nice big loaf. Diedra said hers also fell a little, she said lc breads do that because of no gluten. Good to know any yeast works, glad some of you who have tried it like it. Even my flops tasted good, lol. love this bread.

Debbie...
I tried making this and mine didn't rise nearly like hers either. I don't have Saf yeast and cringe thinking of buying another special ingredient. the taste was good though. can someone tell me the differences with the yeast??
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Old 02-01-2017, 10:44 AM   #29
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I don't use SAF yeast, but I do use Red Star Platinum Superior Baking yeast, and I will never, ever go back to regular yeast again. I'm assuming that it's the same for SAF, but platinum yeast is made with dough enhancers that really make bread dough rise high and more evenly--and also more quickly. I would suggest just buying a three pack and see if you can tell a difference in your baking.
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Old 02-01-2017, 11:41 AM   #30
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I don't use SAF yeast, but I do use Red Star Platinum Superior Baking yeast, and I will never, ever go back to regular yeast again. I'm assuming that it's the same for SAF, but platinum yeast is made with dough enhancers that really make bread dough rise high and more evenly--and also more quickly. I would suggest just buying a three pack and see if you can tell a difference in your baking.

good idea EnglishLit! i'll give that a shot.
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