Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
Go to Karen's low carb recipes
Discuss this recipe!
Rye Bread, Oven Baked, 2 1# Loaves
By : IslandGirl
* Exported from MasterCook *
Rye Bread, Ovenbaked, 2 (1#) Loaves
Recipe By : by Judi [Island Girl]
Serving Size : 2 Preparation Time :2:20
Categories : Breads & Crackers Comfort & Family Favourites
Nuts And Seeds Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Teaspoons Yeast, Rapid Rise
2 Teaspoons sugar -- for the yeast
2 1/4 Cups warm water -- 110-115F max
2 Tablespoons extra virgin olive oil, Unico -- * see note
2 Cups gluten, Vital Wheat, Millstream
1 Cup Rye Flour, Dark 100%, Rogers
1 1/3 Cups soy flour, Bob's Red Mill Stoneground
1/2 Cup Flax Seed Meal, Bob's Red Mill
1/2 Cup Wheat Bran Crude
1 Teaspoon sea salt
Whisk the dry ingredients together in a bowl and set aside. Put the sugar and water into the bottom of your bread machine pan, stir together. Add the oil. Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle. Once kneaded and risen (@ 1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat flour, @ 2 tablespoons) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans. Lightly spray the tops (I use an olive oil pump, can use panspray) and place a sheet of waxed paper over the top; let to rise for another 30 minutes or so in a warmish, draft-free spot.
Preheat oven to 350F.
Bake for about 35 minutes or until an internal temperature of 190F. Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides. Best sliced when very cool. Best kept refrigerated or frozen.
- - - - - - - - - - - - - - - - - -
NOTES : * or safflower oil or canola oil or grapeseed oil.
costing: @ $2.47/loaf supplies only (retail)
nutrition, 1 whole loaf: @1212 kCals, 47g fat (7.0s, 17.5m, 15.5p), 102g carb/37g fiber=@65g bioavailable carbs, 172g protein, 968mg sodium, 2303mg potassium, 205mg calcium, 11mg iron, 10mg zinc, 458mcg folacin.
yield: @ 2 500g loaves, minimum 10 slices t.f. 121kCals, 5g fat, 6.5g carb, 17g protein per thick slice.