My breads (white, wheat, pumpernickel) are made with wheat protein isolate and ground nuts. Here is the basic "wheat bread" recipe. You can make it start to finish in the breadmaker IF your breadmaker has a short cycle (only one raise). Otherwise, use the manual mode and take it out after it finishes kneading and put it in a bread pan, raise for about half an hour and bake in the oven. (I like the traditional shaped loaf, and since my breadmaker makes big round loaves, I prefer to bake it in a pan, even though I have a short cycle. I have baked it in the breadmaker and it turned out fine.)
I get the wheat protein isolate, carbquik, Thick-it-up, and resistant wheat starch at netrition.com.
Wheat Bread
Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.
½ tsp. salt
¼ cup wheat protein isolate 8000 0g
2 cups Carbquik 12g
½ cup wheat protein isolate 5000 0g
2 tbsp Resistant Wheat Starch 75 2g
¾ cup ground pecans 4g
¼ cup wheat bran (optional) 8g
½ tsp Thick it Up 0g AND ½ tsp glucomannan powder 0g
OR 1 TBSP Thick it Up.
2 tsp. baking powder 2.5g
1 tbsp sugar (eaten by yeast) 0g
1 tbsp yeast 2g
1 cup warm water
¼ cup heavy cream 1.5g
2 large eggs 0.7g
AS equal to ¼ cup sugar
I used liquid Splenda 0g
Total carbs per loaf 32.7g
16 ½" slices per loaf 2g per slice
Set the breadmaker to manual mode.
Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in a mixing bowl. Mix the wet ingredients well. Warm them in the microwave 30 seconds.
Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) Dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won't form a ball, add a little more WPI 5000.
Don't let the dough rise in the breadmaker. Take it out as soon as the knead cycle ends and form the dough and put it in a greased bread pan and set in a warm place to rise. It rises fast...between 20 and 30 minutes. If you let it rise twice it will ruin it. My breadmaker has a "turbo mode" that has only one rise cycle. I can bake this bread start to finish in the breadmaker using the turbo mode but I like the shape of the loaves better when baked in a pan.
When dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown. (Put it in the oven when the dough is just above the top of the pan, because it will continue to rise in the oven.) Turn the loaf out on to a rack to cool.
I actually slice this thinner with my electric slicer, getting between 20 and 22 slices per loaf. Put the bread in the refrigerator overnight before slicing with an electric slicer to make it firmer and easier to slice.
Wow! Thanks Sharon! I am diabetic, and have been trying to limit carbs lately, so this will be a big help. I am really interested in the bread recipies. I have been trying to come up with a low carb bread that I can make in the bread machine. Something with lots of whole grains. Have you done this?
I did pick up on the Book of Ruth when you suggested it, and have been enjoying it between other projects. So thanks!
Scott.
