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Makes one 2-pound loaf in bread machine (see end of recipe for machine info)
Net carbs per 70-gram slice: 3 grams
Protein per 70-gram slice: 16.5 grams
These calculations are from raw ingredients—I don’t know what yeast consumption or baking will change, but I assume the yeast converts some sugars to carbon dioxide and alcohol so the carb totals might be slightly less.
I live at 7,000 feet altitude and this recipe is very reliable here; you may have to adjust.
I make this bread nearly weekly for my daughter, Emily, who suffers from insulin resistance. She loves this bread and uses it for toast and sandwiches. It is moist and dense, but not crumbly. I slice it, separate the slices with wax paper and freeze the entire loaf so Emily or her mom can take a slice at a time. I do not know how well it would keep without refrigeration or freezing.
All the “special” ingredients are from netrition.com
I do this all without stopping, but I do things in this order. I measure most ingredients with a kitchen scale; if you put your bowl on the scale and re-zero the scale for each ingredient, it goes very quickly.
2 t yeast
1 T granular sugar
1 1/2 cups warm tap water (about 110 degrees)
Mix yeast and sugar into water and set aside to proof while you work. It should bubble while you work.
2 whole eggs, uncracked
Place the eggs in hot tap water to warm (I assume you got them from the fridge and not from under a hen).
120 grams flax seed, ground (I grind my own in a blade coffee grinder, but you can buy it ground)
50 grams “Oat Fiber 500” (from Netrition)
130 grams “Wheat Protein Isolate 8000” (from Netrition)
180 grams “Carbalose Flour” (from Netrition)
2 t salt
3 T butter (I use salted)
Place the butter (cut in pieces) in the microwave and melt until liquid.
Crack the two warmed eggs into the bowl with the butter and thoroughly mix together with a fork.
Put egg-butter mix into the bread maker.
Put bubbly yeast into the bread maker.
Put dry ingredients into the bread maker.
Start it up. Bake it. Slice it. Eat it.
Our bread machine. It’s old. It wasn’t expensive. It isn’t programmable. But it did tell me what the cycle times are for the “Wheat Large Med Crust” cycle I use. I hope this helps.
Slow knead: 6 min
Fast knead: 25 min
Rise: 79 min
Punch (motor turns): 15 sec
Rest: 30 min
Shape (motor turns): 3 sec
Rise 2: 45 min
Bake: 55 min.
How To Prepare:
Number of Servings:
Carbs per serving - include all nutritional information if known: