10 carb PER LOAF bread

[Analog6]

Here is a bread recipe I found on another forum (active low carbers). It is absolutely gorgeous and I am having to stop my dearly beloved from pinching it!

I initially only bought enough of the fibre mix ingredients (see end of recipe) to try it - I got 1/4 each of the amount he specifies. I got all the ingredients from my Go-Vita health food store where they are stocked in bulk. Once I make one I'll add a picture here and some comments (sorry, we ate it too fast, the next loaf will get photographed). I'm going back this week to get it all in bulk.

I had boiled eggs with TOAST and it was just yummy! It does take a lot of toasting though.

MY BREAD SUBSTITUTE
It looks like a bread, it tastes like a bread and I use it as a bread...Over the last six months I have refined the recipe to the point where it now forms the base of my LC foods...It's quick to make,(5 minutes to mix, 40 minutes to cook, 2 minutes to clean up and two days to eat), it's very filling and it's LOW CARB...You can toast it, you can make sandwiches with it, sliced thin you can use it as a pizza base...If you did it with HC bread you can do it with this and not feel guilty.

Said it measured up at 109 carbs per loaf.

Ingredients
2 cups Fibre Mix (see note 1 at bottom of post)
1 tb/s Baking Powder (I am going to use 2 next time)
1 tb/s Bread Improver (Odille's addition)
1 t/s Salt
½ cup Grated Cheese (Dry mix these 4 ingredients)

2 Eggs
1 tb/s Oil (I use flaxseed oil, canola or olive oil is ok)
1 cup Water
¼ cup Cream

Mix well and put into non stick 220mmX110mm meatloaf tin (I line mine with baking paper). Cook in preheated oven at 190deg for 40-45 minutes. Turn out to cool on wire rack. ENJOY.
I store mine in a paper towel lined plastic container in the fridge. Sliced about 7mm to 8mm thick, it holds together well because of the cheese. This recipe will keep you regular too which is a problem when low carbing.

Note 1

For the fibre mix I use
2kg LSA (linseed, sunflower & almond, equal portions, ground)
1kg Psyllium Husks
½kg Whey Protein Concentrate (I use WP Isolate if $'s permit)

I premix and store the above ingredients in a large plastic container and is enough for about 10 loaves.

[Desertthorn]

Re: 10 carb PER LOAF bread

Odille, what is bread improver. I am not much of a baker since I started Atkins so I really don't know

[MotherOfGizmo]

Re: 10 carb PER LOAF bread

Lynne, I was just going to ask the same question.

Plus I'm confused, your post heading says "10 carbs per loaf" and at the top of the recipe it says "Said it measured up at 109 carbs per loaf."

??

[Analog6]

Re: 10 carb PER LOAF bread

The 109 was my typo - sorry!

Bread improver is ued by bakers to make the texture of bread lighter and assist it to rise. I have always used it when making bread.

From: http://www.kitchencollection.com.au/home_faqs.htm#4
Bread improver is a baking product, which will help improve the texture and the volume of bread. It is often used when making bread from scratch ie: when not using a bread mix.

If the centre of your loaf is collapsing, it is more than likely that a bread improver may need to be added.

Bread improver has a flour like texture and contains ingredients such as ascorbic acid, soy flour and en2ymes (amylase). It can be purchased from selected supermarkets or Health Food stores. Follow manufacturer's instructions on the quantity to be used.

[Desertthorn]

Re: 10 carb PER LOAF bread

Thanks Odille, I don't think I have ever seen it, but I am going on a hunt for it cause our recipe sounds delicious. Thanks and hugs

[MotherOfGizmo]

Re: 10 carb PER LOAF bread

Thanks Odille, I've never seen that either! I'll have to keep my eye out for it now!

[Starmaker]

Re: 10 carb PER LOAF bread

Did anyone ever find this stuff? (bread improver) Id like to try this recipe?

[cmcole]

Re: 10 carb PER LOAF bread

http://www.rwglobal.com/~healthykitchens/cart/index.php?main_page=product_info&products_id=262

[img]file:///C:/DOCUME%7E1/CONSTA%7E1/LOCALS%7E1/Temp/moz-screenshot.jpg[/img]

[Starmaker]

Re: 10 carb PER LOAF bread

thanks for the link i just ordered some

[MustLose80]

Re: 10 carb PER LOAF bread

I was just reading this post and going to comment that bread improver is the same as "dough enhancer", but I saw someone posted a link. You can get dough enhance from pretty much any larger store, except maybe Wlamart, because they usually stick to the basics. It is about $5 a can and is very helpful with any breads, especially tose not using any, or much wheat gluten.
I cannot wait to make this, but I think it is not for induction, is it? I don't understand 2kg LSA. What is LSA? and are those ingrdients listed to be in flour form?
Thank You

[julirama723]

Re: 10 carb PER LOAF bread

Would vital wheat gluten have the same effect as bread improver?

[MustLose80]

Re: 10 carb PER LOAF bread

Not exactly. Dough enhancer has enzymes. Vital wheat gluten is the inner most part of the wheat berry and is exactly what Atkins dieters have to stay away from. It does help the dough to rise, but because it is heavy starch. The more starch, the better the rise. Lack of starch is what makes non-wheat breads so heavy. The only other way to get things to rise is by baking soda/powder/cream of tarter (basically the same in different forms), or egg white. This is why we see so many egg products on here imitating bread. The baking soda will not work well enough to make some heavy grains rise, and does not feed yeast, which is why it cannot substitute for wheat gluten.

Sorry if i rambled. I used to teach cooking classes and this was 1 week of the class.
Hope this helps Did you ever see my answers to the questions you asked me? If not, I now know how to private message a person.

[julirama723]

Re: 10 carb PER LOAF bread

Hmmm...thanks MustLose80! I'm obviously no chef...and when I do make bread, it's french bread, the easiest bread to make in the world.

[2big4mysize]

Re: 10 carb PER LOAF bread

actuslly the gluten is the mostly protein part of the bread we strive to develope when we knead it. it acts as a matrix to trap the air and gives pizza dough its stretchyness.

the dough inhancer has soy flour in it and as such will make this bread a rung 6 of OWL bread.

the LSA is a flour sub she has creaated. at the bottom of the recipe she says to mix equal parts almonds, sunflower seeds and linseed wiht is the UK term for flax seeds and then grind them all up.

If you need an induction bread or roll Not2late in her stickies in the 14 day induction forum has stuck the 2002 legal version of the Atkins revolution rolls ( eggs and creamcheese) and there is a newer recipe in the desserts section that is basically whipped eggwhites baked. Valid Rouge has pics of them in her journal i think and is in love with that "bread" right now.

[MustLose80]

Re: 10 carb PER LOAF bread

Well slap my face....you are absolutely right. Thank God I was studious and prepared when i taught that class and not relying on this aged memory...

When I saw you post I went to my old class portfolio and papers and right on the first paragraph it says ...."Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten."

From now on I check my facts and not rely on 25 yr old memory... I didn't think I was getting that bad, but I keep saying that since I went back to school, all of my past memory is disappearing. I am thinking it is true.

Now I have a question about these Revolution rolls. I made them and the wraps and had a lot of problems that I have never encountered when working with eggs. Where should I post to get the answers?