Bread - Lo-carb, hi-fibre, hi-protein
- Minutes to Cook:
- Number of Servings: 18
Ingredients
375 gram(s) Strong White Bakers Flour (unbleached) 250 grams Kirkland blanched almond flour (by BRENDA196122) 2.5 tsp MORTON Sea Salt, Fine Salt 50 gram(s) Vital Wheat Gluten, Bob's Read Mill 5 tbsp Extra Virgin Olive Oil .5 oz Red Star instant yeast (by EROSE8112) 300 gram(s) KETO 1.0 Bread & Bun Mix 600 gram(s) Water, lukewarm
Combine dry ingredients, in a large bowl or stand-mixer.
Add 600ml warm water, and mix until "clumpy".
Let the dough sit for 20-30 minutes for water to be absorbed.
Add up to 100ml additional water IF needed. This WILL be a dry seeming (but tacky) dough.
Add 4 tablespoons of extra virgin olive oil, and knead for about 5-7 min, then let the dough rest while greasing two 9x4" loaf pans. Knead for another 3-4min (mixer) or 5-8min by hand. Divide and shape the dough, letting rise until doubled in the pans.Bake for 35-40 minutes at 400 degrees F, or until internal temp reads 200F on an instant-read thermometer.
Serving Size: 100 grams
Number of Servings: 18
Recipe submitted by SparkPeople user DOUGMEDIC.
Add 600ml warm water, and mix until "clumpy".
Let the dough sit for 20-30 minutes for water to be absorbed.
Add up to 100ml additional water IF needed. This WILL be a dry seeming (but tacky) dough.
Add 4 tablespoons of extra virgin olive oil, and knead for about 5-7 min, then let the dough rest while greasing two 9x4" loaf pans. Knead for another 3-4min (mixer) or 5-8min by hand. Divide and shape the dough, letting rise until doubled in the pans.Bake for 35-40 minutes at 400 degrees F, or until internal temp reads 200F on an instant-read thermometer.
Serving Size: 100 grams
Number of Servings: 18
Recipe submitted by SparkPeople user DOUGMEDIC.
Nutritional Info Amount Per Serving
- Calories: 278.9
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 336.1 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 7.7 g
- Protein: 13.9 g