Someone asked for this recipe a while back - and I never got around to putting up here. For any who want to try this, I don't think you'll be disappointed. Cindi just made a loaf today, and we each had a slice toasted for dinner with some cheese on it. Very fine. Carbs are about 1 or 2 per slice, believe it or not. We get about 15 slices per loaf. Put wet ingredients in the breadmaker:
1/2 cup water
1 egg
1 tablespoon butter
Put dry ingredients in the breadmaker:
2 tablespoons splenda
1/2 tsp salt
1/3 ground flaxseed
1/4 cup soy flour
1/4 cup almond flour
3/4 cup vital wheat gluten (or 1/2 cup vital wheat gluten and 1/4 cup whey protein isolate)
2 teaspoons yeast
Set breadmaker to DOUGH setting and mix the ingredients - but don't let them rise in the bread machine. Check after about a minute and adjust (depending on humidity, size egg etc. you may need to add more water or more flour). It should form a nice dough. Maybe leave it in the dough pan for about 1/2 hour.
Take dough from pan and place in a sprayed loaf pan, cover and let rise for about 45 minutes. Meanwhile, preheat over to 350. Slip it into the oven for about 1/2 hour. Let cool before slicing! After it is cooled, slice and put in a ziplock in the fridge. The flaxseed doesn't keep if you don't keep it refrigerated.
4 comments:
Oh, flaxseed is good. Does the soy flour make it at all "mealy" textured?
Not at all. This particular bread is rather light and spongy.
I notice the Splenda in the recipe...is this bread sweet? Like a dessert or breakfast bread? I need to start making lo-carb bread.
I know that ages ago I promised to pull together my buffalo shrimp (lenten) salad recipe...the problem was I didn't have a recipe--I just throw stuff together. I'll try to measure next time so I can do more that say...heat some (frozen) salad shrimp in a small fry pan, drain any water, add Franks Hot Sauce, add margarine or olive oil if you are doing oil. Pour hot over lettice salad to which onions, olives and avocado (if you have it) have already been added.
Dixie,
No, it's not sweet. The splenda simply takes the edge off the flax, which can be a wee bit bitter. The bread is perfect for toast or even sandwich (though I usually use low carb wraps for those). Spread it with a little brie and you'll think you're in heaven... :)
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