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  #1   ^
Old Wed, Mar-31-04, 08:45
Tonymoo Tonymoo is offline
Senior Member
Posts: 296
 
Plan: Atkins
Stats: 176/150/150 Male 68 inches
BF:
Progress: 100%
Location: Ipswich, UK
Default Great 20g carb loaf - REAL bread!

I created this loaf of bread which rose well, turned out really good and tastes great.

It's based on a revised version of "gabi's world famous bread' but I removed the oat flour which was the highest carb ingredient.

INGREDIENTS

1 cup (100g) ground almonds (could use others or a mixture) = 6g
1/2 cup (50g) gound flaxseeds/linseeds = 3g
1 cup (130g) gluten flour = 11g
1 x 7g pkg dry yeast
1.5 tsp baking powder
1/2 tsp sugar (consumed by the yeast so don't use splenda)
1 tsp salt
3tbs olive oil (use a light one rather than a pungent EVOO)
1 1/4 cups (300ml) blood warm water

Carb counts are based on labels on ingredients I used

METHOD
Sift all dry ingredients into a bowl
Rub oil into dry ingredients thoroughly
Add water and mix. Don't worry about it being sloppy - it will all come together.
Knead for a good 5 mins - may be a bit sticky
Line a loaf tin with foil and butter or oil - make sure foil hangs over edges to make it easy to remove. Using a smaller loaf tin forces the dough to rise higher
Put loaf in a warm place to rise for an hour - I usually warm up the oven a bit and leave it ther.
After an hour turn oven on highest setting. Turn after 15 mins
After another 15 mins carefully remove from tin and put loaf back in oven on rack to crisp up on outside

Eat and enjoy.

I have used this as a basis for focaccia and have mixed in rosemary, sunblush tomatoes and black olives and it is delicious.Pour olive oil over after you take out of oven.

You can also do the above mediterranean type bread just on a baking sheet - still give it an hour to rise.

It's also good with caraway seeds in it.

I'm not sure about the carbs for the yeast and baking powder but it should not add a significant amount.

This tastes like REAL bread!!
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  #2   ^
Old Sat, May-21-05, 10:25
KimNWI's Avatar
KimNWI KimNWI is offline
Senior Member
Posts: 1,155
 
Plan: Atkins~~OWL
Stats: 294/237/150 Female 5' 6
BF:
Progress: 40%
Location: Wonewoc, WI
Default

sounds just yummy gonna have to try this I am really missing good homemade bread
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  #3   ^
Old Fri, May-27-05, 17:10
wirlwind wirlwind is offline
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Posts: 42
 
Plan: Atkins
Stats: 291/215/150 Female 5'0"
BF:
Progress:
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I wonder how it would be with all almond flour. I have low thyroid and flax is a no-no for people with low thyroid. Anyone have any ideas?
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  #4   ^
Old Tue, May-31-05, 13:01
MargaritaL MargaritaL is offline
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Posts: 21
 
Plan: atkins
Stats: 260/220/143 Female 168 cm
BF:
Progress: 34%
Default

I tried this bread last night and it didn't rise. I put everything like you said and nothing. I had to cut it in small pieces and toast them, and I am using them as crakers, but that was not the idea.Are you sure it rises?
margarita
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  #5   ^
Old Sat, Oct-21-06, 17:29
dezerei's Avatar
dezerei dezerei is offline
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Posts: 17
 
Plan: Atkins/combo=My Own WOE
Stats: 405/327/150 Female 5' 9"
BF:
Progress: 31%
Default

Has anyone else tried making this bread? It sounds good. I'm wondering if you could use carbalose flour in it instead of the gluten flour?
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  #6   ^
Old Fri, Nov-24-06, 11:48
Tonymoo Tonymoo is offline
Senior Member
Posts: 296
 
Plan: Atkins
Stats: 176/150/150 Male 68 inches
BF:
Progress: 100%
Location: Ipswich, UK
Default

Hi

Sorry not been around for a whil and just picked up the messages.

Yes it DOES rise and has a great chewy proper bread texture. Give it another go - it really is worth it
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  #7   ^
Old Mon, May-19-08, 07:45
livesimply livesimply is offline
Senior Member
Posts: 4,395
 
Plan: Intuitive + some Ray Peat
Stats: 185/184/150 Female 5' 1/2"
BF:
Progress: 3%
Location: Delaware
Exclamation

Quote:
Originally Posted by wirlwind
I wonder how it would be with all almond flour. I have low thyroid and flax is a no-no for people with low thyroid. Anyone have any ideas?

It's SOY that is detrimental, not flax. Here's a good thread:
http://forum.lowcarber.org/showthread.php?t=134130
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  #8   ^
Old Mon, May-19-08, 07:56
livesimply livesimply is offline
Senior Member
Posts: 4,395
 
Plan: Intuitive + some Ray Peat
Stats: 185/184/150 Female 5' 1/2"
BF:
Progress: 3%
Location: Delaware
Question

Couple of questions about your recipe:
Quote:
Originally Posted by Tonymoo
I created this loaf of bread which rose well, turned out really good and tastes great.

INGREDIENTS

1 1/4 cups (300ml) blood warm water
What temperature would that be?

Quote:
Originally Posted by Tonymoo
METHOD
Put loaf in a warm place to rise for an hour - I usually warm up the oven a bit and leave it there.
Like 200 degrees?
Quote:
Originally Posted by Tonymoo
After an hour turn oven on highest setting.
Looking for temperature again.
Quote:
Originally Posted by Tonymoo
Turn after 15 mins. After another 15 mins carefully remove from tin and put loaf back in oven on rack to crisp up on outside.
Do you mean rotate in the oven? When you remove it from the pan and put back in oven is it for the same temp.?

Thanks, will try this after clarifications.
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  #9   ^
Old Tue, May-20-08, 16:36
SherBel's Avatar
SherBel SherBel is offline
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Posts: 159
 
Plan: Atkins
Stats: 290/243/140 Female 5 feet 4 inches
BF:
Progress: 31%
Location: Maple Ridge, BC
Default

I would strongly caution using a turned on oven to proof any bread dough!

Yeast dies at about 135 degrees F, so it would be easy to just kill the whole shebang in the oven, and wind up with a brick of crackers. If you've got a skookum oven where you can set the heat to 80 degrees or so, it would be fine, but I'd be inclined to put a pan of water in with the dough to add some moisture.

Me, I'd let it rise in a nice warm spot, but not the oven.

I'll try this when I get back home in a couple of weeks, sounds intriguing.
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  #10   ^
Old Wed, May-21-08, 15:02
revcharlie
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Quote:
Originally Posted by SherBel
I would strongly caution using a turned on oven to proof any bread dough!

Yeast dies at about 135 degrees F, so it would be easy to just kill the whole shebang in the oven, and wind up with a brick of crackers. If you've got a skookum oven where you can set the heat to 80 degrees or so, it would be fine, but I'd be inclined to put a pan of water in with the dough to add some moisture.

Me, I'd let it rise in a nice warm spot, but not the oven.

I'll try this when I get back home in a couple of weeks, sounds intriguing.


SherBel - you might want to define skookum for those who do not live withing spitting distance of the saltchuk.
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  #11   ^
Old Fri, May-23-08, 20:13
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LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/200/120 Female 5'1"
BF:
Progress: 33%
Location: Wyoming
Default

From Wikipedia

Skookum is a Chinook jargon word that has come into general use in British Columbia and Yukon Territory in Canada, and in the U.S. Pacific Northwest.

The word skookum has three meanings:

1. a word in regional English that has a variety of positive connotations;
2. a monster;
3. a souvenir doll once common in the Mountain States

http://en.wikipedia.org/wiki/Skookum

So I'm thinking she means a high quality oven.

Small chance she could mean an oven that is so old it can be considered a monster. Maybe one of those really old wood fire ones that has a special door for bread proofing
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  #12   ^
Old Fri, Oct-03-08, 18:44
preck1378's Avatar
preck1378 preck1378 is offline
Senior Member
Posts: 124
 
Plan: Atkins
Stats: 170/157/130 Female 5' 4"
BF:?/24.7%/22%
Progress: 33%
Location: Idaho, USA
Default

I wonder if gluten flour is vital wheat gluten? or could be subbed for?
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  #13   ^
Old Fri, Oct-03-08, 21:30
preck1378's Avatar
preck1378 preck1378 is offline
Senior Member
Posts: 124
 
Plan: Atkins
Stats: 170/157/130 Female 5' 4"
BF:?/24.7%/22%
Progress: 33%
Location: Idaho, USA
Default

I wonder if gluten flour is vital wheat gluten? or could be subbed for?
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  #14   ^
Old Thu, Nov-17-16, 02:33
karipentti karipentti is offline
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Posts: 2
 
Plan: LCHF
Stats: 285/285/200 Male 187 cm
BF:
Progress:
Default

I just learned that those ground flaxseeds are deemed poisonous in Sweden (as opposed to whole seeds). How about using chia seeds instead?
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