I took my Lupin Flour Bread recipe, eliminated the lupin flour totally and did some major tweaking to come up with a delicious Einkorn Loaf Bread today. My husband even said this was quite good and he’s real hard to please with low-carb baking. It has a nice elastic mouth feel one finds in a good traditional yeast bread. I even included some dissolved yeast but I think it only impacts flavor, not rise. There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”. But it does give a little yeast taste.
I am not eating baked goods right now, so I only tasted and my husband will get to finish off this loaf. This should make very nice sandwiches and slices into fourteen ½” slices or twenty-eight ¼” slices. Yes, this bread has enough structure to be able to slice it into ¼” slices! WOO HOO! 🙂
It doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons. But the crust toasts quite nicely. Here’s a loaf that I sliced into 27 slices. I failed to make sure of my 1/4″ accuracy along the way. But I almost got 28 slices. 🙂
I order my non-GMO Einkorn flour direct from Jovial Foods. Some have found it in Safeways and other stores right on the shelf, but I’ve not been so lucky. It’s not as expensive as some low-carb baking ingredients. Einkorn is real, ancient wheat, that has not been hybridized. I use only the tiniest amounts in the occasional baked goods recipes. It brings so much texture and flavor for little carbs. This recipe is not suitable until you are near goal weight (Pre-Maintenance).
½ c. almond flour
2 T. Einkorn flour
½ c. egg white protein powder (I use NOW brand)
2 T. oat fiber
2 T. coconut flour
1 T. baking powder
2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)
¼ tsp. sea salt
3 T. psyllium husk powder (I use NOW brand)
1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar
5 large eggs, beaten
3 T. olive oil
¼ c. egg whites (I used the ones in a carton)
½ c. boiling water (added last)
DIRECTIONS: Preheat oven to 350º. Grease or oil a standard 5×8″ loaf pan and set aside. Dissolve yeast in 2 T. warm water and add a tiny pinch sugar. Set aside. In a large mixing bowl, measure out all dry ingredients. Stir well. In another medium bowl, add the first 4 wet ingredients (all but the boiling water) and beat with a fork. Add the dissolved yeast mixture to the wet ingredients and stir. Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps. Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick. If not done, cook 5-10 minutes longer. Remove from oven and in a few minutes, tip onto board to finish cooling. Stats below are calculated for 14 slices ½” thick. I will also provide numbers for entire loaf so that you can figure out your own for the number of slices you choose to cut.
Entire loaf: 1480 calories, 102.8 g fat, 78.4 g carbs, 47.2 g fiber, 31.2 g NET CARBS, 58.2 g protein, 2669 mg sodium
If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g fat, 5.60 g carbs, 3.37 g fiber, 2.23 g NET CARBS, 4.15 g protein, 191 mg sodium
If cut in 28 slices, ¼”, @ contains: 53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium