Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!

Forum

Home

Member List

Search  Search Reviews Advanced Search

Register

Login

Home » Low Carb Recipes » Breads and Pastries

Sharon's low carb pumpernickel bread Reviews Date of last review 1 Sun March 11, 2012 Recommended By Average Price Average Rating 100% of reviewers None indicated None indicated Description: This is based on Kevin's carbquick white bread. I made some substitutions for ingredients that are no longer available, and changed it to suit our tastes, but the basic recipe is his. It comes out to 2 grams carb per slice 16 1/2" slices to the loaf. Less if you slice it thinner like we do. Hint: Put it in the oven when the dough barely reaches the top of the pan because it will rise another couple of inches in the oven. Ingredients: 1/2 Tsp. salt, 1/4 cup wheat protein isolate 8000, 2 cups Carbquik, 1 cup wheat protein isolate 5000, 1/8 cup Resistant Wheat Starch 70, 1 tbsp Thick n thin or Thick it Up, 2 Tsp. baking powder, 3/4 cup ground pecans or walnuts, 1 Tbsp black strap molasses (eaten by yeast), 3 Tbsp cocoa powder, 1 tbsp instant coffee, 1 tbsp caraway seeds, 1 tbsp yeast, AS equal to 1/2 cup sugar (I used liquid splenda), 1 cup warm water, 1/4 cup heavy cream, 2 large eggs How To Prepare: Set the breadmaker to the rapid rise (single rise) setting, and manual mode. Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in an mixing bowl. Mix the wet ingredients well. Warm them in the microwave Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. If necessary, add a little more WPI 500 until it barely forms a ball. Dough should be soft. When the manual cycle completes, form the dough and put it in a greased bread pan and set in a warm place to rise. Watch it closely, it rises fast. When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown. Number of Servings: 16 Carbs per serving - include all nutritional information if known: 2g carbs per 1/2 inch slice Preparation Time: 1 1/2 hours Effort (Easy, Average, Difficult): Average sbwertz Junior LCF Member   Posts: 15 Registered: June 2004 see this user's products

Author
sbwertz Junior LCF Member Registered: June 2004 Posts: 15	Review Date: Sun March 11, 2012 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Tastes like "real" bread. Great texture Cons: expensive to get the initial ingredients. (all are availble at Netrition.) This makes wonderful sandwiches. I've served it to friends who didn't know it was low carb.

Featured Low Carb Products! Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!