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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
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Bread
Machine
Multi-Grain Bread
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Ingredients:
- 1 cup vital wheat gluten flour
- 2 cups whey protein powder, unflavored
- 1/4 cup wheat bran
- 1/2 cup pecan meal
- 1 teaspoon salt
- 1 package dry yeast (Rapid Rise/Highly Active)
- 1 egg (room temperature), beaten
- 2 Tablespoons Splenda
- 1 3/4 cups warm water (95-105°F)
- 1/2 cup sunflower seeds, or flax seeds
Mix dry ingredients in separate bowl and sift together well.
Add ingredients to bread machine in the order recommended by your machine's
instructions.
Set your machine to the basic cycle (3 – 3 1/2 hours) and bake. With most machines
it benefits low carb breads to allow only one kneading cycle, then allow to bake.
This recipe makes a bread that's dark, chewy, dense and flavorful – very like
"old world" 7-grain bread. This bread works best in a machine, but if you want
to try it by hand, use the following method:
SPECIAL NOTE/READ! Because there are so many fans of this
bread, we are keeping this recipe at the site, but we recommend you DON'T make this
your first try at low-carb bread making (or first with a machine.) This recipe
can come out with quite differing results depending on brand of whey used, brand
of gluten used, and bread machine brand.
TO MAKE BREAD WITHOUT A MACHINE:
Follow the recipe in the same order as for the bread machine.
After you mix and knead all of the ingredients together, put the dough in a
clean bowl and set it into a warm, draft-free place for about 45 minutes to
an hour (one option is to turn on your oven for a pre-heat for a minute and
a half to get it warm, then turn it completely off before setting the dough in to
let it rise in the oven.) The dough should rise to about twice its original size.
Afterward, knead slightly (do not over-knead - the gluten content will keep this
bread from rising well the second time unlike "regular" bread! You'll want to be
careful not to handle the dough too much after it rises the first time.) Put
it in a loaf pan, cover and set in warm draft free place for another 30-45
minutes, and then bake at 380 degrees until done. (35-45 minutes - depending
on your oven, you may have to shorten or lengthen the time.)
Makes 16 slices. Entire Loaf: 48 grams / 3 carbs per slice.
(This assumes using
Bob's Red Mill vital wheat gluten flour @24 grams/cup & sunflower seeds.)
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