- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 139.1
- Total Fat: 4.8 g
- Cholesterol: 26.9 mg
- Sodium: 303.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.6 g
- Protein: 11.9 g
High Protein, High Fiber, Low Carb BreadSubmitted by: MPKUPPIG
IntroductionThis recipe makes 4 loaves, approximately 28.8 oz each . Total volume of dough before baking averages 115.2 oz. One slice per serving. This is very hearty bread, spongy, and not brick-like. Wonderful toasted. This recipe is easy to cut in half to make just two loaves, This recipe makes 4 loaves, approximately 28.8 oz each . Total volume of dough before baking averages 115.2 oz. One slice per serving. This is very hearty bread, spongy, and not brick-like. Wonderful toasted. This recipe is easy to cut in half to make just two loaves,
4 cups water
1 TBS agave syrup
14 grams Active Dry Yeast
1/2 cup EVO
4 cups stoneground whole wheat flour (17 oz)
2 cups soy flour (8.5 oz)
2 TBS sea salt
1/2 cup flaxseed
1/3 cup bulgar
1/2 cup wheat germ
1/2 cup wheat bran
1/2 cup steel-cut oats, softened with 1/2 cup water
4 cups vital wheat gluten (17 oz)
1/2 cup walnuts, chopped small
1 egg white for egg washing the tops of loaves
sesame seeds, black and white and flaxseeds for topping
In a large bread bowl, put 2 cups body temperature water and 1 TBS agave syrup. Sprinkle yeast over the top and whisk for 1/2 a minute. Let it proof.
In separate bowls, combine soy flour, salt and whole wheat flour in one bowl, flaxseed, wheat germ, wheat bran, bulgar in another bowl.
In a small bowl, microwave oats and water on low power (20%) for three minutes.
When yeast has proofed, whisk in 6 eggs and the rest of the water. Add the soy, wheat and salt. Whisk until smooth. Next whisk in flax, germ, bran and bulgar. Add the oats when cooled. Switch from a whisk to a heavy wooden spoon for mixing and add the walnuts and 1 cup gluten flour at a time until it's too tough to mix with the spoon. Turn out onto a floured surface and knead 100 strokes, adding only enough vital wheat gluten to keep dough from sticking to the work surface. Use additional whole wheat flour as necessary. Dough will be slightly sticky, but will become heavy and more smooth as you work it. Form into a large ball.
Place in a well oiled bowl, cover with a damp dish towel and let rise until double (about 2 hours) or overnight in the refrigerator.
Push down and separate into 4 pieces. Knead each piece for 50 strokes. Form into batard shape and put into standard bread pans for the second rise. Slash the tops. (about 2 hours or overnight , covered with a damp towel.)
Pre-heat oven and allow bread to come to room temp. Brush on an egg white and water wash. Decorate with seeds.
Bake in 400 degree oven for 30 - 40 minutes with a pan of ice underneath the bread on a lower rack until bread is brown, sounds hollow when thumped and/or registers at least 180 degrees internal temp. Cool on racks and slice if desired before freezing the amount you will not use within two or three days.
Number of Servings: 48
Recipe submitted by SparkPeople user MPKUPPIG.