Recipe Name: Lower Carb Machine Bread
Ingredients:
1 cup scalded skim milk, plus 2 tbsp
1 teaspoon salt
5 teaspoons sugar (the carbs are eaten by the yeast)
4 tablespoons lard (butter may work)
2 eggs, lightly beaten
1/3 cup ground flax seeds
1/3 cup coconut flour
1/2 cup almond flour
1 1/2 cups vital wheat gluten flour
1/4 cup whole wheat flour
2 teaspoons dried yeast, I use Fleischmann 's Quick Rise
Steps:
Scald the milk by microwaving for about 2 to 2.5 minutes or just below boiling. Stand for 5 minutes then remove and discard the 'scum' using the back of a spoon. This removes a milk protein that inhibits the yeast a little. You will get a better rise but you don't have to do it.
Put everything in order into your bread machine pan, ending with the yeast on top, or follow your own machine directions. Measure the flours lightly with a spoon and knife. DO NOT SCOOP.
Bake in your bread machine on Regular setting. If you have a 'light' setting you could try it but I don't so I just watch it during the last 10 minutes and shut it off early so it doesn't get too dark for me.",
"If you like a crunchy crust, then let it cool on a rack. If you like a chewier crust like me then cover the loaf with a tea towel while it cools. Let cool completely before slicing. Lasted in a bag on my kitchen counter for ~ 1 week before moulding but tasted soft and lovely right up to the end!
I got 12 slices from mine and worked it out to 6.9g net carbs per slice. I take no responsibility for this and suggest you work it out for yourself.
Update:
I've now made hotdog buns and rolls using the Dough setting. Take the dough out, tear it into 4 then each of those into 3, so you have 12 balls. Shape into rolls and place on a baking sheet in a warm place for 1 hour. They will rise a little but not 'double'. Then into 370°F for about 20-25 minutes. Watch them because these will bake faster than regular rolls or bread. They are done when a tap on the bottom sounds hollow and the tops are slightly golden."
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