Atkins Low Carb Wheat Bread
2.2g
Net Carbs
8.1g
Protein
4.2g
Fat
1.1g
Fiber
79
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1 1/8 cups Tap Water
- 1 packet Sweetener (Splenda Packets, Sucralose)
- 1/4 cup Flax Seed Meal
- 3/4 teaspoon Salt
- 1 cup Wheat Gluten
- 2 1/2 tablespoons Extra Light Olive Oil
- 1 packet (2.5 teaspoons) Active Dry Yeast
- 3/4 cup Soy Flour
- 1/2 cup Vanilla Whey Protein (no sugar added)
- 4 tablespoons Wheat Bran, raw
- 1 1/2 teaspoons Baking Powder (Straight Phosphate, Double Acting)
Directions:
This recipe makes 18 slices. If you slice it thicker, the carb count will be higher. Note that if your whey powder is sweetened (for example with stevia or another low carb sweetener, leave the additional sweetener out of the recipe).
- Sprinkle 2 1/2 tsp active dry yeast onto 1 1/8 cups warm (90-100°F) water. Allow to sit for 1-2 minutes.
- In a medium bowl blend together the wheat gluten, almond flour, whey protein, wheat bran, flax meal, baking powder, salt, and sweetener (if using). Gradually add the olive oil and water/yeast mixture blending into a thick batter. Cover with plastic wrap and set aside in a warm draft-free area for 45-50 minutes to rise (it should double in size).
- Using a spatula, scrape the batter and gently mix it 3-4 times then scrape it out of the bowl into an even layer in a greased 5x9-inch loaf pan. Cover with plastic wrap and allow to rise a second time for 25-35 minutes. Once risen heat oven to 350°F, uncover risen dough and bake for 25-40 minutes until the exterior is golden brown and fully baked (it will sound hollow when tapped, the interior temperature should be 200°F). Note: This bread is very dense due to the protein content. It will not rise above the edges of the pan. Each slice is a single serving.
