Low Carb Bread
Lately, I have been experimenting baking with different types of wholesome flour, and generally avoiding refined flour. I came across Bob’s Red Mill whole grain low carb baking mix which is a blend of wholesome ingredients such as oat bran, wheat bran, soy flour and whole grain flaxseed meal. I have baked about 5 batches of bread so far with this bread mix, and I am very pleased with the result. The bread turns out light and fluffy, and each 35g slice has only 82 calories (Protein: 7g, Carb: 7g, Fat: 3g).
Serving: 82 calories per 35g slice (Recipe makes 1 batch with about 13 slices) Macros: Protein: 7g, Carb: 7g, Fat: 3g
- Bob’s Red Mill whole grain low carb baking mix – 225g
- Eggs (large) – 1
- Greek Yogurt (I used Fage 0% Fat) – 45g
- Whole Milk – 45g
- Yeast (Instant) – 4g
- Olive Oil – 15g
- Maple Syrup – 7g
- Cinnamon Powder – 7g
- Seal Salt – 1/4 tsp
- Vanilla Essence – 7g
- Warm Water – 90g
Combine all the ingredients and knead in a food processor until dough forms (takes 3-4 minutes for me).
Spray a baking tin with low calorie cooking oil. Roll the dough into an oval ball and place in the tin. Cover and leave in a warm place for about 60 minutes, until the dough rises (almost becomes double its original size).
Now bake in the middle rack of a preheated oven at 180 C for 45-50 minutes.
Remove from the oven, and let it cool completely before slicing. Store in fridge or freezer. Enjoy!