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<blockquote data-quote="ajbod" data-source="post: 2540152" data-attributes="member: 544995"><p>The recipe i use for bread, is a modified version of Diedres low carb bread.</p><p>80 grams golden flaxseed meal, i buy seeds and use a liquidiser to grind them up. (cheaper)</p><p>50 grams Oat fibre.</p><p>200 grams Vital wheat gluten.</p><p>1 tbsp coconut flour.</p><p>1 tsp xantham gum.</p><p>70 grams salted butter.</p><p>1 tsp salt</p><p>4 tbsp erythritol (granulated sugar substitute)</p><p>2 eggs.</p><p>236ml warm water</p><p>1 sachet or 1 tbsp of dried yeast.</p><p>1 tsp honey to activate the yeast</p><p></p><p>Place water yeast and honey in a jug together to activate. (ready when foamy on the surface)</p><p>put salt and erythritol in the bread maker or mixer.</p><p>Put all other DRY ingredients on top of these.</p><p>when yeast mix is ready, whisk the eggs and add with yeast to the rest.</p><p>bread maker basic bread, large loaf, medium crust and away you go.</p><p>If making in a mixer, mix together and knead for 5 to 6 mins.</p><p>shape and place in a 2lb loaf tin, prove until doubled in size.</p><p>Bake at 170°c for 45 mins give or take (dependent on oven).</p><p>Should be approx' 1.6 grams of carbs per slice.</p><p>Thanks to the coconut flour i find it toasts so much better and even frys well.</p><p>I prefer mixing in the bread maker and partly proving, then removing and putting in a 2lb tin and baking in the oven.</p><p>Although our oven thermostat threw a wobbly and cremated one loaf, it doesn't bake well in excess of 240 °c. Thankfully thermo' replaced now.</p></blockquote><p></p>
[QUOTE="ajbod, post: 2540152, member: 544995"] The recipe i use for bread, is a modified version of Diedres low carb bread. 80 grams golden flaxseed meal, i buy seeds and use a liquidiser to grind them up. (cheaper) 50 grams Oat fibre. 200 grams Vital wheat gluten. 1 tbsp coconut flour. 1 tsp xantham gum. 70 grams salted butter. 1 tsp salt 4 tbsp erythritol (granulated sugar substitute) 2 eggs. 236ml warm water 1 sachet or 1 tbsp of dried yeast. 1 tsp honey to activate the yeast Place water yeast and honey in a jug together to activate. (ready when foamy on the surface) put salt and erythritol in the bread maker or mixer. Put all other DRY ingredients on top of these. when yeast mix is ready, whisk the eggs and add with yeast to the rest. bread maker basic bread, large loaf, medium crust and away you go. If making in a mixer, mix together and knead for 5 to 6 mins. shape and place in a 2lb loaf tin, prove until doubled in size. Bake at 170°c for 45 mins give or take (dependent on oven). Should be approx' 1.6 grams of carbs per slice. Thanks to the coconut flour i find it toasts so much better and even frys well. I prefer mixing in the bread maker and partly proving, then removing and putting in a 2lb tin and baking in the oven. Although our oven thermostat threw a wobbly and cremated one loaf, it doesn't bake well in excess of 240 °c. Thankfully thermo' replaced now. [/QUOTE]
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