I have taken my old lupin flour Bread recipe, eliminated the lupin flour (which I have discovered I’m allergic to) and done some additional tweaking to come up with a delicious loaf bread My husband finds this one quite good and he’s real hard to please with low-carb breads. This bread has a nice elastic mouth feel one finds in a good traditional yeast bread. I include some dissolved yeast just for flavor impact. It will not help on rise without sugar. There’s not enough gluten in 2 T. Einkorn flour for proper yeast rising “action” but it does add a little yeast taste to the final product.
This bread makes 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 itself does toast quite nicely. The loaf shown below I was able to slice into 27 thin slices! I failed to make sure of my 1/4″ accuracy along the way or I would have been able to get 28! 🙂
I order my non-GMO Einkorn flour direct from Jovial Foods. Some have found it in their local grocery stores and some other stores right on the shelf, but I’ve not been so lucky. An added plus is that Einkorn is not as expensive as many lower carb baking “flours”. 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 compared to other wheat flours. 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 5 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 to see if done 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, 28 ¼” slices, and also the entire loaf so you can slice as you like and recalculate accordingly.
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