High Protein, High Fiber, Low Carb Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
4 cups water1 TBS agave syrup14 oz Active Dry Yeast6 eggs1/2 cup EVO4 cups stoneground whole wheat flour (17 oz)2 cups soy flour (8.5 oz)2 TBS sea salt1/2 cup flaxseed1/3 cup bulgar1/2 cup wheat germ1/2 cup wheat bran1/2 cup steel-cut oats, softened with 1/2 cup water4 cups vital wheat gluten (17 oz)1/2 cup walnuts, chopped small 1 egg white for egg washing the tops of loavessesame seeds, black and white and flaxseeds for topping
Yield: 4 loaves cut into 12 slices each, excluding ends.
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. Turn out onto a floured bowl and knead for 8-10 minutes adding all of the rest of the gluten to keep dough from sticking to the work surface. Add additional whole wheat flour as necessary. Dough will be slightly sticky, but will become heavy and 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.
Punch down and separate into 4 pieces. Knead each piece for 2 or 3 minutes. Form into batard shape and put into standard bread pans and slash the tops for the final rise. (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 then 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.
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. Turn out onto a floured bowl and knead for 8-10 minutes adding all of the rest of the gluten to keep dough from sticking to the work surface. Add additional whole wheat flour as necessary. Dough will be slightly sticky, but will become heavy and 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.
Punch down and separate into 4 pieces. Knead each piece for 2 or 3 minutes. Form into batard shape and put into standard bread pans and slash the tops for the final rise. (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 then 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.
Nutritional Info 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
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