Lower Carb Multigrain Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 139.3
- Total Fat: 2.4 g
- Cholesterol: 3.8 mg
- Sodium: 201.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 5.2 g
- Protein: 5.8 g
View full nutritional breakdown of Lower Carb Multigrain Bread calories by ingredient
Introduction
I originally created this recipe BEFORE I became diabetic; had more sugar and different flour composition. This one tastes great, though, and allows us low-carbies to enjoy bread! I originally created this recipe BEFORE I became diabetic; had more sugar and different flour composition. This one tastes great, though, and allows us low-carbies to enjoy bread!Number of Servings: 16
Ingredients
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white whole wheat flour, soy flour, triticale flour, barley flour, yeast, barley malt syrup - yum!
Directions
1. Place cereal mix in bowl of standing mixer and pour boiling water over it. Let stand until mixture cools to lukewarm. In a separate medium-sized bowl, whisk flours - flax together. DO NOT ADD SALT YET.
2. Once grain mixture has cooled, add honey, barley malt syrup, brown sugar, melted butter, rice and yeast. Stir to combine. Attach bowl to standing mixer; starting with paddle attachment, and with mixer running on low speed, add flour mix gradually, and knead until dough forms; cover bowl with plastic and let dough rest 20 minutes.
3. Add salt then switch to dough hook and knead on medium-low speed until dough clears sides of bowl ~10 minutes. If it does not clear sides, add 2-3 Tbsp additional all-purpose flour; when clearing sides, continue to knead dough for 5 more minutes.
4. Transfer dough to floured work surface and knead by hand until dough forms smooth, taut ball.5. With oven rack in middle position, heat oven to 375°F. Spray one 9” x 5” loaf pan with nonstick cooking spray. Roll dough ; keep roll taut by tucking under as you go. To seal loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray. Roll in oats to coat evenly. Place loaf seam-side down in greased loaf pan. Cover lightly with plastic wrap and let rise until almost doubled in size, 2 hours or so. Wet surface of dough and roll in oats.
7. Bake until internal temperature registers 195°F on an instant-read thermometer (45-60 minutes). Remove loaf from pan, brush with melted butter and cool on wire rack before slicing, about 3 hours.
Yields: 1 loaf
Serving Size: 1 1/4-inch slice )16 per loaf)
Number of Servings: 16
Recipe submitted by SparkPeople user LABSAL.
2. Once grain mixture has cooled, add honey, barley malt syrup, brown sugar, melted butter, rice and yeast. Stir to combine. Attach bowl to standing mixer; starting with paddle attachment, and with mixer running on low speed, add flour mix gradually, and knead until dough forms; cover bowl with plastic and let dough rest 20 minutes.
3. Add salt then switch to dough hook and knead on medium-low speed until dough clears sides of bowl ~10 minutes. If it does not clear sides, add 2-3 Tbsp additional all-purpose flour; when clearing sides, continue to knead dough for 5 more minutes.
4. Transfer dough to floured work surface and knead by hand until dough forms smooth, taut ball.5. With oven rack in middle position, heat oven to 375°F. Spray one 9” x 5” loaf pan with nonstick cooking spray. Roll dough ; keep roll taut by tucking under as you go. To seal loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray. Roll in oats to coat evenly. Place loaf seam-side down in greased loaf pan. Cover lightly with plastic wrap and let rise until almost doubled in size, 2 hours or so. Wet surface of dough and roll in oats.
7. Bake until internal temperature registers 195°F on an instant-read thermometer (45-60 minutes). Remove loaf from pan, brush with melted butter and cool on wire rack before slicing, about 3 hours.
Yields: 1 loaf
Serving Size: 1 1/4-inch slice )16 per loaf)
Number of Servings: 16
Recipe submitted by SparkPeople user LABSAL.