Oat bread

I am by no way a bread specialist, but I have done some research over the years, and I think I am right in saying it is the (hell I cant remember the name of the substance) but there is an element in the wheat that makes the bread light and fluffy. It reacts with the yeast to make the "air pockets", So any bread that does not contain wheat can be a bit dense (like me). One way to reduce the carbs?sugar, in a home made loaf is to give it a good kneading, this will encourage the yeast to work on the sugars and give a nice bread.
As I say I am not an expert, and I welcome ant adjustment to my findings, as I enjoy learning. I hope this might be of some help to you.

If your looking for a good Very low carb bread then I recommend the one in the link below. It is very similar in texture to shop bought bread. It does have an unusual taste but after a year off no bread at all, I love it :lol:

viewtopic.php?f=18&t=38774

I use a very easy recipe for rye bread. Mix everything in a bowl, leave it for hours, cook it.

• 300 g light rye flour
  6g fresh yeast / 1.5 g instant yeast
  250g water
  6 g salt
  Optional extras - caraway seed, or cumin, coriander,...

Put all ingredients in a bowl, an mix well. It should make quite a soft dough.

Pick up the dough, and pass it from one hand to the other making a brick shape.

Put in a 2lb loaf tin, cover with cling film / plastic bag, and leave for up to 4 hours to double in size.

Heat oven to 200 C, gas mark 6.

Spray top with water or dust with flour.

Cook for about 45 minutes.

There are more rye bread recipes in "All you knead is Bread" by Jane Mason. It's a very reassuring bread book, unlike some which make bread making sound tricky. I borrowed it from the library but liked it so much I bought one.