Low Carb Yeast Bread
Some days you just want to punch something.
Preferably an inanimate object.
That's where yeast breads come in handy. As the usually staid Joy of Cooking admits,
"We find the required kneading a healthy outlet for frustrations."
Tell it, sisters.
So I've been scouring the internet, looking for a decent low carb yeast bread. Luckily I came across just the thing on the LowCarb-Ology blog. (They also have a great tag line, "Eat, Shrink, and Be Merry.) I've based my recipe on theirs with a little Joy of Cooking thrown in for good measure.
The result is the perfect mix of yeasty goodness and low carb credibility. It's real bread that only has 5g net carb per slice.
Jealous much, Wonder Bread?
Low Carb Yeast Bread
- 1 1/4 cups warm water (around 110 degrees)
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1/2 teaspoon sugar
- 1 teaspoon apple cider vinegar
- 3 tablespoons butter
- 1 cup vital wheat gluten
- 1/4 cup coconut flour
- 1/4 cup flaxseed meal
- 1/2 cup dark rye flour
- 3/4 cup almond flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
1. Sprinkle the yeast over very warm water (not boiling or hot), then sprinkle the sugar over the yeast. Resist the urge to stir. Cover, and wait ten minutes for the yeast to rise and become frothy/bubbly over the water and sugar.
2. Melt butter.
3. Blend vital wheat gluten, almond flour, coconut flour, flaxseed meal, and dark rye flour in a medium bowl.
4. Stir 1 1/2 cups of the flour mixture into the yeast mixture.
5. Stir for 1 minute.
6. Let stand for 10 minutes.
7. Mix the salt and baking powder into the flour mixture.
8. Stir the vinegar into the melted butter.
9. Stir the butter mixture into the dough until the liquid is absorbed.
10. Slowly mix in the remaining flour mixture. Towards the end, set aside the spoon and mix in by hand.
11. Cover the dough and let it rest for 10 minutes.
12. Turn the dough out onto a lightly almond floured surface and knead for 10 minutes until elastic and smooth.
13. Grease a large bowl with butter.
14. Form the dough into a ball and add it to the greased bowl. Flip it so that it is buttered on both sides.
15. Cover with a towel and let rise until it has doubled in size (1-2 hours). You'll know it's ready when you touch the dough and the fingerprints remain.
16. Punch down with a balled hand, shape into a loaf and place in a greased loaf pan.
17. Let rise for 40 minutes, until it has almost doubled in bulk again.
18. Preheat oven to 350 degrees F.
19. Bake for 40-45 minutes until nicely browned. When you tap the bottom you should hear a hollow sound.
20. Turn the pan on it's side and cool for 2 minutes.
21. Slide the loaf out onto a wire drying rack and turn the loaf to the other side.
22. Let cool completely.
PREP TIME: 2 HR COOK TIME: 40 MIN
NUTRITIONAL INFO: Calories 154 Fat 8g Protein 11g Carb 9g Fiber 4g Net Carbs 5g