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Sunday, May 30, 2010

WHOLEGRAIN RYE BREAD



WHOLEGRAIN RYE BREAD
Adding the molasses and vanilla really helps mask any vital wheat gluten taste. This bread is tastier than most breads, low-carb or not! It is also great toasted. These bread slices are huge. You can find out about more breads using this similar recipe on lowcarbfriends here.

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup wholegrain rye flour (150 mL)
1/2 cup oat, OR wheat bran (125 mL)
1/4 cup wholegrain rye flour (50 mL)
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
2 tsp granulated sugar (10 mL)
1 tsp salt (5 mL)
1 tsp molasses (5 mL)
1 tbsp vanilla extract (15 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, 2/3 cup (150 mL) rye flour, oat (or wheat bran), 1/4 cup (50 mL) rye flour, yeast, SPLENDA® Granular, sugar, salt, molasses, vanilla extract and baking powder. Program the bread machine to Bread Rapid setting (i.e. the shortest cycle). Remove 30 to 40 minutes before baking time is over or when brown in color. Easier to slice thinner when cool.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, plus 3 tbsp (45 mL), 2 eggs, 11/4 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 or knead only. Divide dough in two equal portions. Place each roughly-shaped 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. Switch on oven to 350°F (180°C), leaving loaves inside. Set timer for 30 minutes (check sooner). Place loaves on cake rack to cool. Refrigerate for longer storage or freeze. Crisp the bread later again by pacing in medium oven 10 minutes. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.9 g Carbs)

Hamburger 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. (10.7 g Carbs), or 24 Dinner Rolls. (5.3 g Carbs)

Nutritional Analysis:

Yield: 18/20 slices
1 slice
88.3/79.5 calories
6.8/6.2 g protein
3.0/2.7 g fat
6.7/6.0 g carbs

Helpful Hints: Organic whole grain rye flour is made by Arrowhead Mills.