* Exported from MasterCook *
LOW CARB OAT BREAD 2 WITH VARIATIONS
Recipe By :Original submitted by Barbo and Redroset , revised by Carol
Serving Size : 20 Preparation Time :3:00
Categories : 0-5G Low Carb Bakery Bread Other Flours
Znew
Amount Measure Ingredient -- Preparation Method
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1 cup gluten, wheat -- flour
1 cup oat bran -- flour
2 tsp yeast
1 tsp sugar
1/2 tsp salt
1 lg egg -- room temp.
2 tbsp canola oil
1/3 cup cream -- warmed
1/3 cup warm water
-Pour the 1/3 cup warm water into a 1 cup measuring cup.
-Stir in the sugar to dissolve; add the yeast; set aside for 5-10 minutes or until quite foamy.
-Warm to cream to "baby bottle" temperature; pour into a mixing bowl.
-Add the oil and egg, beat well.
-Measure dry ingredients into a small bowl, stir in salt, set aside.
-Stir yeast mixture, pour into bowl with egg/cream mixture.
-Gradually stir in flour until you have a stiff batter.Do not use all the flour.
-Sprinkle some of the remaining flour onto a board, put your dough on the board and knead in remaining flour until a smooth ball forms{About 5-7 minutes}
-Grease the mixing bowl, place dough ball in the bowl making sure to grease the top.
-Cover and place in a warm spot to rise.{I turn the light on in my oven}
-Let rise till double in bulk, approximately 45 minutes{more or less}
-Punch dough down, shape it into a loaf and place it into a greased 8 1/2" x 4 1/2" loaf pan.
-Cover and let rise till doubled in size.
-Bake in a 350* oven until golden brown and sounds hollow when tapped on the bottom of the loaf{at least 15-20 minutes}
-20 slices using 1 cup oat flour @ 4.7 minus 0 .7 gr. fiber= 4 carbs and 5.9 gr. protein per slice.
-20 slices using 1 cup K.A 100% white whole wheat flour@ 5.9 minus 0.7 gr. fiber=5.2 carbs and 5.1 gr. protein per sli.
-20 slices using 1/2 cup dark rye flour and 1/2 cup oat flour @ 5.8 minus 0.9 gr. fiber= 4.9 carbs and 6 gr. protein per sl.
-24 slices w/ K.A,100% white whole wheat flour@4.9 minus.6 gr. fiber= 4.3 carbsand 4.3 gr. protein per slice
-24 slices using dark rye flour and oat flour @ 4.8 carbs minus.8 gr. fiber= 4 carbs and 5 gr. protein per slice.
-****When I made the rye and whole wheat loaves , I increased the yeast to 1 Tbsp..Also note that these loaves do not rise as high as you would expect, mine were to the top of the bread pan , being a little higher in the middle.This happens when baking the traditional whole grain breads
******Hint: if the loaf is partially frozen before slicing you might get more slices per loaf
********You can follow the rising instructions above but I kneaded only the once and put immediately into the pan to rise once.Then I baked it for about 30 minutes.
I revised this for mixing and kneading by hand.CW
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Per Serving (excluding unknown items): 86 Calories; 4g Fat (36.0% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0