Wheat and bran bread (low carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 131.0
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 30.9 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.4 g
- Protein: 14.6 g
View full nutritional breakdown of Wheat and bran bread (low carb) calories by ingredient
Introduction
This bread needs virtually no kneading, as it contains so much gluten. It's very quick and easy to make by hand and results in my favourite low-carb bread - chewy, with a lovely wheaty flavour. A couple of slices of this makes a perfect breakfast for toast-lovers and supply enough protein to get them through the morning (which is more than you can say for normal toast!) This bread needs virtually no kneading, as it contains so much gluten. It's very quick and easy to make by hand and results in my favourite low-carb bread - chewy, with a lovely wheaty flavour. A couple of slices of this makes a perfect breakfast for toast-lovers and supply enough protein to get them through the morning (which is more than you can say for normal toast!)Number of Servings: 12
Ingredients
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115g wheat gluten powder
85g soya protein isolate powder
28g flax seeds (linseeds), ground to a powder
55g coarse wheat bran
12g yeast
1 tsp salt
3 tbs olive oil
250ml warm water
Directions
For phases 1/2/3; 2.2g net carbs; 14.6g protein per slice
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1. Put the yeast into a small bowl with 2tbs of the water and set aside to dissolve and froth slightly - about 5 minutes. Grease a 450g loaf tin generously with oil.
2. Put all the dry ingredients - the wheat gluten, soya protein isolate, ground flax seeds, wheat bran and yeast - into a bowl and add the salt and olive oil.
3. Add water to the bowl and mix gently to get a dough. The gluten soon gets springy, so this bread needs the minimum of mixing and kneading.
4. Form the dough into a loaf shape and put into the greased tin, pushing the dough down in each corner to make a dome-shaped loaf.
5. Cover with a piece of clingfilm and leave in a warm place for 40-45 minutes, until the loaf has risen well above th top of the tin. Meanwhile, preheat the oven too 180 degrees celcius.
6. Bake the loaf for 45 minutes. Remove from the tin and leave to cool on a wire rack.
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Makes 1 x 450g loaf, which cuts into 12 slices.
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(recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Cookbook")
Number of Servings: 12
Recipe submitted by SparkPeople user GODDESSNESS.
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1. Put the yeast into a small bowl with 2tbs of the water and set aside to dissolve and froth slightly - about 5 minutes. Grease a 450g loaf tin generously with oil.
2. Put all the dry ingredients - the wheat gluten, soya protein isolate, ground flax seeds, wheat bran and yeast - into a bowl and add the salt and olive oil.
3. Add water to the bowl and mix gently to get a dough. The gluten soon gets springy, so this bread needs the minimum of mixing and kneading.
4. Form the dough into a loaf shape and put into the greased tin, pushing the dough down in each corner to make a dome-shaped loaf.
5. Cover with a piece of clingfilm and leave in a warm place for 40-45 minutes, until the loaf has risen well above th top of the tin. Meanwhile, preheat the oven too 180 degrees celcius.
6. Bake the loaf for 45 minutes. Remove from the tin and leave to cool on a wire rack.
~
Makes 1 x 450g loaf, which cuts into 12 slices.
~
(recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Cookbook")
Number of Servings: 12
Recipe submitted by SparkPeople user GODDESSNESS.