LOW CARB Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup hot tap water1 cup cold water1 pkg rapid rise yeast (2 1/4 tsp)1 1/4 cups whole almond meal1 1/4 cups unprocessed wheat bran, toasted1 1/3 cups vital wheat gluten2/3 cup stoneground whole wheat floursalt to taste (3/4 tsp)olive oil for kneading
makes 15-16 pieces in two average sized loaves...30-32 slices total
Preheat oven to 200...then start mixing up all the ingredients. Place yeast, waters and olive oil in bowl for 5 minutes.
Mix all the other ingredients in a bowl....add the yeast/water mixture. Mix well.... Knead up to 5 minutes until combined into a good ball. Half the ball into two average loaf pan sized loaves.
Turn off oven.... place covered loaves in oven...covered for about 45 minutes or until about tripled in bulk.
Then turn the oven back on set to 350...no need to preheat. Then bake about 40-45 minutes. Cool and slice each loaf into 15-16 pieces. Freeze extra.
Number of Servings: 16
Recipe submitted by SparkPeople user CHERMC.
Preheat oven to 200...then start mixing up all the ingredients. Place yeast, waters and olive oil in bowl for 5 minutes.
Mix all the other ingredients in a bowl....add the yeast/water mixture. Mix well.... Knead up to 5 minutes until combined into a good ball. Half the ball into two average loaf pan sized loaves.
Turn off oven.... place covered loaves in oven...covered for about 45 minutes or until about tripled in bulk.
Then turn the oven back on set to 350...no need to preheat. Then bake about 40-45 minutes. Cool and slice each loaf into 15-16 pieces. Freeze extra.
Number of Servings: 16
Recipe submitted by SparkPeople user CHERMC.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 77.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.5 g
- Protein: 11.3 g
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