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]

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

[MotherOfGizmo]

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]

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]

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]

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

[Starmaker]

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

[cmcole]

http://www.rwglobal.com/~healthykitc...roducts_id=262

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

[Starmaker]

thanks for the link i just ordered some

[MustLose80]

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