Shepherd's Loaf

[tamarian]

O.k. The recipe's out. Recipe section/Bread.

Enjoy, and let me know how it worked for you.

Wa'il

[tamarian]

Would someone with good carb count book let me know the carb count of the recipe, I couldn't find all the ingredients at USDA, probably there under different names. I'll add that to the recipe. I just guessed it about 40g total ECC.

TIA

Wa'il

[Jen]

Hi tamarian, maybe I'm missing something here, but WHERE is the recipe??:confused:

Jen:)

[tamarian]

Hi Jen,

It's in our recipes section under bread. Hmmm, now I realize we have a recipes section on our web site and a recipe section on the forum! Time for a rename?

Here's the direct link:

http://www.lowcarber.org/recipes/bread104.html

Enjoy!

Wa'il

[doreen T]

How 'bout calling this forum "Food Ideas" or "Members' Food Ideas" or something like that to distinguish from the Recipe web-page?? Or Meal Ideas or Recipe Idea Exchange??

Just my two cents worth.

Doreen

[tamarian]

Done! Just renamed this forum, Food Ideas.

Wa'il

[tamarian]

Carb count has been added (thanks Doreen!)

Wa'il

[Norma June]

I tried it and I LOVE it! Thanks W'ail, you're a genius. It's so moist, I could hardly believe it. My DH is in bread heaven.

Now, has anyone tried making this in a bread machine? We just won a bread machine and will be picking it up soon. I wondered if anyone has tried making Shepherd's Loaf in a manchine, how did they do it and how did it turn out?

Not only am I new at bread machines I'm new at baking. :)

ciao,
Norma June (Barrie, ON)

[doreen T]

Hi Norma June, and everybody,

check out Sharon's post, Shepherd's Loaf, in this forum. She gives detailed instructions for making Wa'il's bread in a machine SUCCESSFULLY.

Doreen
p.s.- it is delicious isn't it??

[Jen]

Hi all1

I'm trying to gather all the ingredients to make that bread, but dont know where to start. Can someone tell me where I can buy:
whey protein powder
vital wheat gluten
flax.

I'm in the Hull/Ottawa region, I also shop online most of the time. Thank you Jen:)

PS I gotta give that man some bread or he's off LC for good, so I really hope somebody can help me.

[tamarian]

Hi Jen,

Best place to start is any bulk type store, like Bulk Barn and the like. They will most likely have the flax, psyllium husks, ground almond and vital wheat gluten. They might have the whey protein powder, but if they don't, it is available at all sports and nutrition stores, and body building products stores. A large supermarket might have the flax and vital wheat gluten as well.

Good luck!

Wa'il

[Sharon]

Wa'il, I'm having a real hard time finding the Whey Powder here....every flavour except natural. I can purchase Designer Protein Whey.. Are you familiar with it? If so, do you think it would work in the bread??

Jen, this bread is really worth the effort. I hope you are successful in finding what you need. I got all the ingredients for it at the Bulk Barn, except the Whey Powder.

[tamarian]

Hi Sharon,

All flavours will rise equally, it's just the matter of taste :) Imagine chocolate or vanilla bread!

I've seen Designer brand of whey protein, they should be o.k. Whey proteon powder is a very popular item for body builders, and any sports nutrition shop should have them. You can also search for a GNC store near you ( http://www.gnc.com has a search tool to find local GNC stores in Canda and U.S.), or call local gyms, they would know who sells them.

Hope this helps.

Wa'il

[Jen]

OK!!!

I've got GNC, I've got Bulk Barn, Ready, Set, BAKE!!

Thank you both Wa'il and Sharon !:D

[Jen]

OK!!!

I've got GNC, I've got Bulk Barn, Ready, Set, BAKE!!

Thank you both Wa'il and Sharon !:D

[Norma June]

Jen, I got my natural whey protein powder at Bulk Barn. Also, I wasn't sure if you knew but flax meal can be bought as flax seed and ground up in your coffee grinder or blender. It's cheaper this way.

ciao,
Norma June (Barrie, ON)

[doreen T]

Originally posted by Norma June .....flax meal can be bought as flax seed and ground up in your coffee grinder or blender. It's cheaper this way.
Hi all,

Not only is it cheaper, but the flavour is better too. The natural oils in flax go rancid very quickly - affecting both flavour and nutrition. If you do choose to buy pre-ground flax meal, make sure the package is air- and light-proof......ideally a vacuum-sealed foil brick, like coffee. Once you open it, double wrap it and store in the fridge or freezer.

Whole flax seeds are ok at room temperature for a few months - try to buy from a store that dates their bulk foods. I grind up about a week's worth at a time and keep it in the freezer. I'm severely allergic to psyllium, so I add 2 or 3 Tbsp flax meal daily to whatever for the fiber, also for the Omega-3 oil (which is destroyed by heat, by the way).

:) happy lowcarbing
Doreen

[LadyBelle]

I love finding these old threads form when you guys were still trying to figure out the whole forum thing :)

This recipe looks good. Are the psyllium or flax just for texture? I may try this one out after I get some yeast and psyllium, I have the rest of the ingredients.

[Ladycody]

Is it necessary to cut the whole loaf into slices while warm or can you slice it as you use it the way you would a normal (hi-carb) loaf?

PS: how big is the loaf (how many slices) when done? And could it fool someone who eats high carb? (really dont want this for me...am looking for my husband and my sister-in-law)

[tamarian]

Is it necessary to cut the whole loaf into slices while warm or can you slice it as you use it the way you would a normal (hi-carb) loaf?

PS: how big is the loaf (how many slices) when done? And could it fool someone who eats high carb? (really dont want this for me...am looking for my husband and my sister-in-law)
1. You don't have to cut the whole loaf at once, it might even be easier to cut slices later.

2. I have not made it in a long while, but you should be able to slice it in normal thickness.

3. It will not fool someone into thinking it's regular bread. However, many non low-carbers liked it, due to the almond taste.

Wa'il

[tamarian]

I love finding these old threads form when you guys were still trying to figure out the whole forum thing :)

This recipe looks good. Are the psyllium or flax just for texture? I may try this one out after I get some yeast and psyllium, I have the rest of the ingredients.
Yes, it brings back old memories :)

The psyllium is for texture , volume and fiber. Flax was just added for the sake of adding flax, and economizing on higher carb ingredients.

Wa'il