Bread - Lo-carb, hi-fibre, hi-protein
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Bread - Lo-carb, hi-fibre, hi-protein calories by ingredient
Introduction
A great bread for diabetics. High fibre, high in protein, and about 16g net carbs per 100g serving. Makes 2 loaves in standard 5*9" loaf pans. If you have high sided bread pans, even better! A great bread for diabetics. High fibre, high in protein, and about 16g net carbs per 100g serving. Makes 2 loaves in standard 5*9" loaf pans. If you have high sided bread pans, even better!Number of Servings: 18
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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RO2BENT
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EVILCECIL