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Friday, February 13, 2009

*WHOLE GRAIN BREAD* - 2 Grams of Carbs/slice

Here is a link on lowcarbfriends, where there is some discussion about this recipe. Oliveoyl (I don't know her real name, but she is very knowledgeable about bread making in general), Angie (Bikerang), Christina (mac24312) and others are having good success with this bread, more so than I ever envisaged for it. A friend (Charski) alerted me to the thread and I joined the forum and joined in on the discussion to help with some of the questions.

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup whole wheat pastry flour, (150 mL)
OR oat flour
1/2 cup wheat OR oat bran (125 mL)
1/4 cup whole wheat pastry four, (50 mL)
OR flax seeds, ground, OR
oat flour, OR soy flour
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp granulated sugar (15 mL)
1 tsp salt (5 mL)
1 tsp vanilla extract (5 mL)
1 tsp baking powder (5 mL)

In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, olive oil, egg, vital wheat gluten, whole wheat pastry flour (or oat flour), wheat or oat bran, ground flax seeds (or whole wheat pastry flour, oat flour or soy flour), yeast, SPLENDA® Granular, sugar, salt, vanilla extract and baking powder. Program bread machine to Bread Rapid setting and color to medium. Remove 30 minutes before baking time is over or when brown in color.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, 2 eggs, 1-1/4 cups (300 mL) 80% vital wheat gluten and 2 tsp (10 mL) baking powder. Follow recipe above with these changes. Program bread machine to pizza cycle. Divide dough in two equal portions. Place each portion in greased 9 x 5 x 3-inch (2 L) loaf pan and place pans on bottom shelf in preheated 225°F (107°C) oven which is off. Allow to rise 40 minutes. Set oven to 350°F (180°C), leaving loaves inside. Bake 30 minutes. Place loaves on cake rack to cool. Place in paper bag and leave at room temperature for crusty loaves. Refrigerate for longer storage or freeze. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.0 g Carbs)

Hamburger Buns, Hot Dog Buns or Dinner Rolls: Same recipe as for Loaf Pan Breads above. Shape dough into 12 hamburger or 9 hot dog buns or 24 dinner rolls. Place on greased pizza pan. Spray buns with nonstick cooking spray. Proceed as above and bake 20 minutes. Yield: 12 Hamburger buns.
(7.4 g Carbs), 9 hot dog buns (9.9 g Carbs) or 24 Dinner Rolls. (3.7 g Carbs)

Nutritional Analysis for Bread Machine Loaf: 1 loaf

Yield: 18 slices
Whole wheat/flax/oat flour
73.8/80.7/69.6 calories
6.7/6.9/6.5 g protein
2.8/3.6/2.8g fat
4.9/4.5/5.0 g carbs

Helpful Hints: I have noticed that the bread machine loaf makes a crustier loaf and also if you want a much bigger bread machine loaf, use the loaf pan version ingredients. Wow, mine popped the top practically! The crust of the oven loaves is somewhat crusty immediately after baking, but becomes a softer, chewier crust. (I discovered this using the oat flour, oat bran and flax meal version). I would suggest skipping the pure oat flour version as using whole wheat pastry flour as well as regular whole wheat flour (only slightly more in carbs)is much more successful. You can use the bulk whole wheat pastry flour and a small amount of oat flour (i.e. instead of the ground flax seeds) - that should be fine. Slicing this bread: slice when completely cool with a long, sharp bread knife. Note:  Using oat flour at all produces a smaller loaf and especially affects the loaf pan breads.

P.S. After reading about people's experiences with this bread, I've decided to reduce the amount of water in the loaf pan version by 3 tbsp (that makes it 1 cup same as for the main recipe). If this bread is made entirely by hand, reduce the water another 1 tbsp.

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 


Anonymous said...


This Bread is great everyone!! Try it for yourselves!! Its the BEST LC bread I have ever made and its only 2 carbs per slice!! Thank you for saying some stuff about us from LCF ;]


Jennifer said...

Thank you, too, Christina. Honestly, I have to thank you guys too at LCF, because I had literally forgotten about that bread and now I'm having fun with it again. My DH and even my sons (not low-carbers) polished off the first one I made in one day!

Nancy said...

wow I will have to try making this!

Jennifer said...

Hope you like it, Nancy. Thanks for visiting! :-)

Jim said...

Sounds great, Jennifer.
Now I'm glad I didn't get rid of my bread machine when I got serious about low carb. I can't believe there are only about 2 grams per slice.

What would happen if the sugar was omitted? I'm gonna try this right away, and thought I'd ask first.

Jennifer said...

Hi Jim,

Hope you enjoy the bread. The sugar is required for the yeast which completely consume the sugar. The yeast eats the sugar and the bread rises due to the carbon dioxide produced (like the fizz in soda pop). If you leave out the sugar, the bread will most likely not rise very high.

Anonymous said...

I am anxious to try this bread and I am wondering if I couldn't use this recipe for making a flat bread or tortilla/pita type bread....everything I have tried so far I haven't been totally satisfied with...thanks for the recipe.


Jennifer said...

Ruth, I really don't know. However, I do have flat breads and tortilla recipes in my cookbooks that are tried and true.

Kelly said...

I'm wondering, how thick are the slices that have 2 carbs each? From the information in the post it sounds as if you are saying you can get 22 slices form each loaf?! that seems to me like the slices would have to be VERY thin.

"Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.0 g Carbs) "

I'd love to see a picture of how thick you slice them. :) Thanks so much for the great recipes!!!

Jennifer said...

LOL Kelly - I'm guessing those slices I managed to get out of the loaves were not very thick - but not paper thin either. It's been a while since I made them, but if I make them soon, I'll take a photo of a slice for you. Even if you make the slices 11 per loaf - at 4.0 g carbs per slice vs. 15.0 g carbs per regular bread, it's still pretty good.

Tip: For easier slicing, slice this bread when completely cool with a long, sharp bread knife.

Anonymous said...

Hi I have been looking for a low carb bread and all the recipes I found all use almond flour, does it make a diffrence?

Jennifer said...

Hi there! I think nutritionally it makes a difference and can lower carbs, but depending on the bread, it is not necessary. I have several breads with almond flour in the bake mixes, but lately I rarely make breads with almond flour. Hope that helps. :)

Birmingham SEO said...

The yeast eats the sugar and the bread rises due to the carbon dioxide produced.It's been a while since I made them, but if I make them soon, I'll take a photo of a slice for you.

Anonymous said...

Thank you from the bottom of my heart and stomach for this recipe, It was the BEST low carb bread I've ever had and its so filling. I used oat flour, its dense and delicious.
I baked it in the oven(no bread machine) and used no yast(had none) just baking powder.


Jennifer said...

That's wonderful, Roberta. You're welcome. :) Your leaving out the yeast and saying it was great really surprised me. How much baking powder did you use?

Jennifer said...

Oh and how many loaves did you make? Curious me.

Anonymous said...

I used 2 small loaf pans, and thy rose but were half of the pan, I should have use on pan, I would have gotten 1 big loaf. No your not curious, your inquisitive and smart, that's how we learn. I used 2 teaspoons of baking powder.
have a good night,

I don't have a Google account and was pressed for time, next time I will sign up officially.

Jennifer said...

Roberta, I have never thought of making a bread with these dense ingredients without using yeast.

However, if that is the way you want to make it, I would make the following changes:

1) Reduce the amount of vital wheat gluten to 3/4 cup.
2) Increase baking powder to 1 tbsp
3) Use club soda instead of water (to help with rising) and reduce the liquid requirements to about 3/4 cup, but that may need to be less, so add that last, okay. Otherwise if you choose to use water, add 1/4 tsp baking soda.

I have no idea how this will turn out, but those are the changes that I would make looking at things on paper. However, if you really liked the dense texture and want to see a better rise, use more baking powder. How about putting the batter in mini loaf pans - really tiny? Those would make smaller loaves but they should rise nicely and would be rather cute - and the slices will be smaller and fewer carbs. Very interesting experiment! LOL I never would have thought of it.

Anonymous said...


You aree a sweetheart!
I did not have any yeast handy when I wanted to make the bread.
The bread tastes alot like corn bread, and I toasted 2 small pieces this morning and had my hard boiled eggs with it, it was very good.
Next time I will use yeast, because I want a bread that has more rise to it.(miss it)
I did not know I could use club soda to hlp with rising, my pans were 8". I NEVR made bread before, even whn I was not low carbing.
Thank you for the adjustments.
Have a wonderful evening.

Jennifer said...

The corn bread texture comes from the vital wheat gluten and method of making the loaves. I'm so glad you will try the yeast version as I'm sure you will see then that it is more like real bread. I have not used club soda myself, however, have read about it online.

Anonymous said...

Hi Jennifer,
I will make the bread with yeast this week end. Im on induction and hope I will not be over doing it with the bread, :)

Have a great day!!

Anonymous said...

Hello Jennifer,

I made the bread yesterday with regular rising yeast, sadly it sunk during the cooking proscess, Im still eating it, its not bad, next time, I will use rapid rise yeast!

Have a good evening Jennifer.
I will order your book"more splendid low carb" in a few weeks.

Roberta from Montreal, Canada

Jennifer said...

I always got my best results using whole wheat pastry flour rather than oat flour - rose better. If you are having trouble, a great place to get some tips for making this bread without a bread maker is on lowcarbfriends in the Sticky room under a thread called "Good Bread Recipe".

Anonymous said...

Thank you Jennifer,
I appreciate your help.

Have a great evening.

franinmuc said...

Hi Jennifer,
is the dough supposed to be wet and sticky. It didn't look right and so I kept adding more whole wheat flour and flax seed - unfortunately it is not as low carb as it should be by now. I am making the loaf version and got the recipe from another site which said to add 1 extra egg and 3 Tbsp more water (which you have now left out). I'm making it now so I don't know the end result yet.

Jennifer said...

Franinmuc, no the dough should be smooth and elastic but not really wet and sticky. You were right to add something more.

If I recall correctly, the oat flour version especially didn't need the extra water. I removed the extra water as it was problematic.

If you allow your loaves to cool completely, with a good bread knife, you can cut ultra-skinny slices and that will cut the added carbs.

franinmuc said...

Hi Jennifer,
just wanted to report what happened to my bread.
To my surprise, the altered version still worked and I ended up getting two edible, soft loaves of bread!! Even my extremely fussy daughter proclaimed the bread edible (she refuses to eat the LC Foccacia Bread from Laura Dolson on which I love).
I got about 15 slices (my brain is pre-programmed as to how thick a slice of soft bread should be!)and this worked out to be about 4.3gr carbs per slice with all that extra ww flour I put in. I'm definitely going to be making this again but I'll try the breadmachine version and go slow on the liquid.
Thanks very much!

Jennifer said...

So glad it worked out after all and especially that it passed the picky-eater test! The bread machine version is really nice - i.e. one loaf - you will need the full amount of liquid suggested. Use the whole wheat pastry flour vs oat flour and your loaf will rise better. Oat flour is tasty but it affects the rise, I've found, which means fewer slices and higher carbs.

Helen said...

I just tried your bread recipe and the result was wonderful, albeit a flat loaf, since I used what was most likely your original version of the recipe, not reading the entire page to see that changes had been made to eliminate this problem. Still and all, the results are wonderful. I made one 9" loaf pan of bread and six hot dog buns. FUN! We used 2 of the buns for our lunch. They are wonderful!

Since I was out of the ground flax seed I used the oat flour. I'll be sure to get some more ground flax seed on my next shopping trip! Neither did I have the wheat or oat bran, so used more whole wheat flour instead.

And, last but not least, I used the additional 3 tbsp of water and added more whole wheat flour to make the dough more elastic.

I think any bread recipe is a trial and error process the first time it is used by anyone, so am considering this my learning curve and the next batch will be perfect!

Thanks again!

Jennifer said...

That's exciting, Madelyn. Thanks for trying the recipe. If you like you can find the sticky thread on Lowcarbfriends - people were trouble shooting this recipe every which way from Sunday - so lots and lots of experimentation on that thread if you are interested. :)

Madelyn said...

Hello again!

Well, we "managed" to wolf down the last of the bread I made from my first try at this recipe a few days ago, when I used oat flour and whole wheat pastry flour because that's what I had on hand. The result was a flat loaf, but still delicious, especially when toasted.

I just finished cleaning up after slicing the two BEAUTIFUL loaves I made today. This is by far the VERY best low carb bread recipe I've used in the past 5 years that we've been eating low carb!

When I made the recipe today I used the whole wheat pastry flour, wheat bran and flax seed meal, along with the vital wheat gluten and the incredible scent had my mouth watering. The loaves were very nicely rounded, rose beautifully and were done in just under 25 minutes.

If I had a complaint, and I use that word loosely, it would be that it was difficult to slice evenly since it was so soft and fluffy! HA! I'm over THAT non-issue! The entire process was just all too simple!

I can't thank you enough.

Jennifer said...

I am so happy to have contributed in a small way to making your family happier on the low-carb diet. If you wait for the loaves to cool down completely and have a really sharp, serrated bread knife, it is easier to slice super-thin slices (especially the next day). Tough to wait though! (wink)

greg said...

Hi. I'm a bit new to this and wonder why you call for pastry flour twice; 2/3 cup at first, but then 1/4 cup later??

Jennifer said...

Greg, I give several alternatives for that extra 1/4 cup but if you're using all whole pastry flour then use 1 cup of whole wheat pastry flour - 2/3 cup plus 1/3 cup = 1 cup

To make it easier... There is method to my madness - you will see. ;)

Barefoot Babies said...

This bread is so easy to make that I can come home after an 11-hour work day and throw it into the bread machine to knead and then raise it and bake it in the oven before dinner. I usually make half of it into a loaf and the other half I roll out and spread with butter, sweetener, cinnamon, and ground toasted nuts,roll it up and slice it for cinnamon buns. I have no problem with gluten that I can identify, so this is my go-to bread. It is amazingly light, fabulous toasted, and very versatile.

Jennifer said...

Wow, that's a long day of work! I really like the cinnamon bun idea. Wow! Thank you for sharing that. I don't think I have a problem with gluten either but some people do, like my DH.

Diana said...

One more thing. for my own use, I simplified the recipe (leaving out all of the choices, once I decided on my own preferences). I don't usually follow recipes, but this one is right on the money with ingredients and the rising and baking times.

Yesterday for one of the two loaves, I kneaded in a couple of tbs of cut up sugar free dried cherries, rolled the dough out flat, spread with lots of cinnamon, butter and sweetener, rolled it back up and put it in a loaf pan. DH went crazy over the great cinnamon "raisin" bread and I did, too. Now I'm wondering how it would be with made with some of my fantastic sourdough starter--that'll be my next experiment.

Chris said...

Hello! I live in the UK & am fairly new to low carbing. I don't suppose you know how to convert the cups to grams? Also...the 'wheat pastry flour'-is this standard wholemeal (brown) flour?

Thanks for the recipe. As soon as my wheat gluten arrives I'm on to it (!)

Jennifer said...

whole wheat pastry flour is a lot less carby than regular whole wheat flour, but you may use regular if you can't find the other. Here is something I found re weight of flour:

1942maggie said...

Best low carb bread,try not to eat to much!

Jennifer said...

Yep, this is true, Maggie - portion control! Thanks for the kind words. Have a nice day! :)