A Tradition in Family Baking

Low-carb Sandwich Bread

Low-carb Sandwich Bread
Now you can enjoy a sandwich. Less than 10 grams of carbohydrates per slice of bread.

THIS RECIPE MAKES 1 LOAF
Ingredients
  • 1+2/3 cups Water
  • 2 Egg
  • 2 tsp Lemon juice
  • 2 TBSP Vegetable Oil
  • 1 TBSP Liquid lecithin
  • 2 cups Bread Flour
  • ¼ cup Butter, cold and cut into small pieces
  • 2 tsp Salt
  • ¼ cup Splenda
  • 3 TBSP Psyllium husks
  • ¾ cup Oat bran
  • ¼ cup Rice bran
  • 3 TBSP Oats
  • 3 TBSP Nutritional yeast
  • 1 cup Vital wheat gluten
  • 2+1/4 tsp Active Dry Yeast
Instructions
BREAD MACHINE METHOD

  1. Place room temperature ingredients in pan in order listed. Select Whole Wheat cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

TRADITIONAL METHOD

  1. Combine yeast, 1 cup bread flour, cold butter pieces and other dry ingredients. Combine liquids and heat to 120°-130°F; add to flour mixture and beat 3 minutes on medium speed. Add eggs; beat one minute longer. By hand, stir in enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.

SHAPING, RISING AND BAKING

  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in a greased 9 x 5- inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 35 to 40 minutes. Remove from pan; cool before slicing.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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