Keto / Low Carb / Contains Gluten / Easy
This bread packs almost 13 grams of protein per slice and 2 net carbs. There are a lot of store bought bread options out there but nothing beats a homemade warm loaf of bread with a slather of butter on it. This is a variation from a recipe on the internet titled “Dierdre’s Low Carb Bread”. Even if you are new to baking, this is an easy recipe that produces beautiful bread. Baking your own bread can seem intimidating but this really couldn’t be easier.
ingredients
- 1 C 110° Water
- 1 Tbl Active Dry Yeast
- 1 tsp Honey or Sugar
- 2 Large Eggs
- 1/2 C Golden Flax Meal
- 1/2 C Unflavored Micellar Casein Protein Powder
- 1/2 C Oat Fiber
- 1 1/4 C Vital Wheat Gluten
- 1/4 C Powdered Sweetener
- 1 tsp Salt
- 2 Tbl Olive Oil
- 1 Tbl Lemon Juice
the how to
In a stand mixer bowl add 1 cup 110° water, 1 Tbl active dry yeast and 1 tsp honey or sugar. Whisk gently and let sit for 10 minutes until it becomes foamy.
Add 2 large eggs, 1/2 cup golden flax meal, 1/2 c unflavored micellar casein, 1/2 cup oat fiber, 1 1/4 cup vital wheat gluten, 1/4 cup powdered sweetener, 1 tsp salt, 2 Tbl olive oil and 1 Tbl lemon juice. Place into the stand mixer with the dough hook attachment and set on low for 20 minutes. At about 5 minutes remaining in mixing time, set the kettle with 1 liter of water or heat the water in the microwave until boiling. Place a heat safe bowl on the bottom shelf of your (turned off) oven and fill it with the boiling water. Shut the oven door.
Once the dough is done kneading, gently shape it into a loaf and place it in a lightly greased bread pan or a bread pan lined with parchment paper. Cover loosely with a tea towel and place it in the oven over the bowl of boiling water. Shut the oven door and set the timer for 70 minutes. Do not open the oven door until the timer goes off.
Once the loaf is done rising, remove the loaf and the bowl of water. Set the oven to 350° and wait until it preheats. Remove the tea towel from your bread. Once the oven preheats, place your bread on a middle rack and bake for 40 minutes until uniformly golden brown. Let cool until warm to the touch before turning out onto a cooling rack to cool completely. This is usually the point I slice off the end and put a big smear of grass fed salted butter on. Store in an airtight container.
nutrition
- Serves 14 Slices
- Serving Size – 1 Slice
- Calories 103
- Fat 4.1g
- Total Carbs 8g
- Fiber 6.4g
- Protein 12.8
Sugar Free Jazz 