Atkins Low Carb Wheat Bread Recipe
Cook Time: 40 Minutes
Phase: Phase 3
1 pkg (2.5 tsp) ACTIVE DRY YEAST
1 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
4 Tbsp Wheat Bran, raw
1 serving 1 packet Sweeteners (Splenda Packets, Sucralose)
0 1/2 cup Vanilla Whey Protein (no sugar added)
0 3/4 cup SOY FLOUR
1 cup Wheat Gluten
2 1/2 tbsp EXTRA LIGHT OLIVE OIL
0 3/4 tsp SALT
0 1/4 cup Flax Seed Meal
1 1/8 cup Tap Water
DIRECTIONSThis 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 1 tsp of 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 until bubbles begin to form.
- In a medium bowl blend together the wheat gluten, soy flour, whey protein, wheat bran, flax meal, baking powder, sweetener (if using) and salt. 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.
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.