Multi Fiber Low Carb Bread
I left my bread machine behind when I moved a decade ago. At the time, I couldn’t find the ingredients I needed to make my own bread with yeast that was truly low carb and truly a yeast bread, too. Now we have a lot more ingredients available to us at home and though I really enjoy Great Low Carb Bread Company’s thin-sliced bread, it gets expensive and I’ve been itching to make my own bread again so I can completely control the ingredients… And have that wonderful aroma of freshly baking bread wafting through my house!
I recently bought a new Cuisinart bread machine and have scoured the internet and cookbooks for a low carb recipe. I have tried a couple of variations of a popular online version of yeast bread that a bunch of people have copied with minor adjustments, but though the taste was good, it wouldn’t rise for me.
There are recipes using almond flour and/or coconut flour, but as much as I like to cook with these, I didn’t want them in my yeast bread. I also didn’t want to put sugar in my bread, even though some people say the yeast “eats it all.” Still others say sugar is not necessary at all (though it can take a long time to rise without it).
So I made a list of everything in my pantry and fridge that I might want to put in my own low carb yeast bread recipe. I wanted lots of fiber and plenty of protein, but not a lot of carbs or calories. I was okay using eggs, but not a lot of them like some other recipes. It also needed to taste and feel like a yeast bread.
This is what I created. It is hearty like a multi grain bread, but since it’s not full of grains, I call it a “multi fiber” bread. It does contain gluten, but no sugar and few carbs. I don’t call it “Keto bread” even if it would fit that category because I didn’t worry about hitting all the right macros and ingredients to follow Keto rules.
Multi Fiber Low Carb Bread
2 cups warm water
2 tablespoons psyllium husk powder
3 large eggs, room temp, lightly beaten
4 tablespoons salted butter, cut in several small pieces
2 teaspoons salt
1/4 cup inulin
1 tablespoon unflavored gelatin powder
1 cup flaxseed meal
3/4 cup oat fiber
1/4 cup hemp hearts
2 cups vital wheat gluten
2 tablespoons active dry yeast
Make sure your ingredients (other than the warm water) are at room temp. Place the warm (not hot) water, psyllium, beaten eggs, and butter in the bread machine’s bread pan. Stir and let the butter melt. Add salt and inulin; stir again. (Or you can do this in a separate bowl or measuring cup before adding to the bread pan.) Then sprinkle the gelatin over the liquid ingredients in the bread pan.
Add the flaxseed meal, oat fiber, hemp hearts, and vital wheat gluten to the bread pan in that order; do not stir. Make a small well in the center of the dry ingredients and put the yeast in it. It should be shallow enough that the yeast does not touch the liquid ingredients.
My bread machine has a low carb setting, so I set it to a 2 pound low carb loaf with light crust. (If you don’t have a low carb setting, you can try a basic white or wheat setting.) The settings I use include 16 minutes of mixing/kneading followed by 15 minutes rising, 10 seconds kneading, 75 minutes rising, then 82 minutes baking.
If you don’t have a bread machine, you can use these times as a guide for kneading your bread by hand or stand mixer (the dough may be a little sticky), letting it rise in bread pan(s), and baking it in your oven. I would suggest baking at 350 degrees for about 30 minutes to start, then check it frequently to see if it’s browned and done.
When the bread is finished baking, take it out of the bread pan(s) and let it cool on a wire rack. It’s hard to resist trying a slice right away, but it will slice easier when it’s cool.
I didn’t mix the psyllium with the wet ingredients at first and the heel was a little gritty when trying the bread right away. But the slight grittiness disappeared overnight and I think mixing the psyllium with the wet ingredients lessens it, too. You can leave it out if it bothers you, but that lowers the fiber content.
This can be sliced in varying thicknesses, but if you slice it in 16 slices, each slice contains about 3g net carbs, 9g fiber, 16g protein, and 157 calories.
I hope you enjoy having a full loaf of low carb yeast bread as much as I do! I love using it to make grilled cheese sandwiches. It is very filling and really hits the spot. YUM!