For many reasons I won't bore you with here, this winter has been a tough one on my waistline. I can still get my clothes on but let us just say they aren't as comfortable and don't look nearly as nice (can we picture an over-sized muffin top).
So, I decided to fall back on a way of eating that has worked for me in the past and try to eat a higher protein/lower carb and higher fiber diet. I did fine with it for the first 4 days (I know, a not so impressive show of strength) but then my craving for carbs threatened to derail the whole thing, hence the previous recipe/invention.
But, I am a breadahollic. There should be a 12 step program and a support group for that. Just saying.
Yesterday afternoon, rather than eat the bread I had baked for Mike ( I blame the smell of it baking for kicking this off), I decided to try and make my own super low carb bread.
I have made similar breads in the past but I have always had to include some flour in order for the resulting loaf to be something other than a brick door stop. This time I wanted to skip the flour all together since all I had left on the boat was white.
Below is a close approximation of what I threw into the bowl. And no, I did not write it down as I went along. This recipe is from memory.
I know, I need to try to remember to write it down as a go along. But since I have been telling myself that for decades and I have yet to listen to myself I wouldn't hold out much hope if I were you.
Homemade Low Carb Bread
2 cups wheat bran
1 cup oat bran
2 cups vital wheat gluten
1 egg
1 Tbs low sugar maple syrup
1 Tbs oil
1 tsp salt
2 T yeast
about 1 cup warm water
I mixed the above together and added some additional gluten, maybe a quarter of a cup, to get the consistency I needed. I then formed it into a loaf shape and put it in a well greased loaf pan.
I let it rise (this was a slow process) in a warm place until about doubled. I then put it in a cold oven and turned the oven to 425F to bake until done.
The result was a dense but quite eatable and enjoyable bread . I slice it as thing as possible to get as many slices as possible and to keep the carb count per slice lower. It makes great toast.
So, I decided to fall back on a way of eating that has worked for me in the past and try to eat a higher protein/lower carb and higher fiber diet. I did fine with it for the first 4 days (I know, a not so impressive show of strength) but then my craving for carbs threatened to derail the whole thing, hence the previous recipe/invention.
But, I am a breadahollic. There should be a 12 step program and a support group for that. Just saying.
Yesterday afternoon, rather than eat the bread I had baked for Mike ( I blame the smell of it baking for kicking this off), I decided to try and make my own super low carb bread.
I have made similar breads in the past but I have always had to include some flour in order for the resulting loaf to be something other than a brick door stop. This time I wanted to skip the flour all together since all I had left on the boat was white.
Below is a close approximation of what I threw into the bowl. And no, I did not write it down as I went along. This recipe is from memory.
I know, I need to try to remember to write it down as a go along. But since I have been telling myself that for decades and I have yet to listen to myself I wouldn't hold out much hope if I were you.
Homemade Low Carb Bread
2 cups wheat bran
1 cup oat bran
2 cups vital wheat gluten
1 egg
1 Tbs low sugar maple syrup
1 Tbs oil
1 tsp salt
2 T yeast
about 1 cup warm water
I mixed the above together and added some additional gluten, maybe a quarter of a cup, to get the consistency I needed. I then formed it into a loaf shape and put it in a well greased loaf pan.
I let it rise (this was a slow process) in a warm place until about doubled. I then put it in a cold oven and turned the oven to 425F to bake until done.
The result was a dense but quite eatable and enjoyable bread . I slice it as thing as possible to get as many slices as possible and to keep the carb count per slice lower. It makes great toast.
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