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Weight Loss Forum / Low Carb / January 2004Why won't my LC bread rise
I made a bread out of the following ingredients, which my best calculations gives me <5g carbs per slice, when sliced into 20 slices. My problem is it didn't rise, and I haven't been able to make anything LC rise lately (even tried and true online recipes), although my regular white bread (for company, not me) did rise very nicely. Here's my recipe: 1.5 cups Soy Protein Powder (Vanilla -- Supro Brand?) 1 cup whole wheat flour .5 cup wheat gluten .5 cup wheat bran .5 tsp baking powder 1 tsp salt 1 tsp sugar 1 TBSP yeast ~ 1.5 cups water .5 cup heavy cream 2 TBSP oil I added the sugar and yeast to the 1/2 cup of the water (warm) and let it sit for a few minutes until it started bubbling. I then added the other "wet" ingredients (except the rest of the water) and then poured all that into the already mixed "dry" ingredients. I mixed, kneaded and slowly added water until I got what I thought was a nice dough. I kneaded altogether about 15 minutes or so and then covered the dough in a bowl and left it in a warm place for 2 hours. It might have risen very minimally, it was hard to tell. It did not rise much, though. I then kneaded again and placed in a glass loaf pan placed it again, covered, in a warm place and left it for several more hours. Again, it might have risen a quarter of an inch or less, if at all. I baked this and got a tasty, nice-textured but very dense (and short) loaf of bread. What am I doing wrong? The yeast is active, because I used yeast from the same jar to make another (non-LC) bread that rose very well. Do I need more yeast? or more rising time (more than the 4 hours or so, I left it the second time?) Are my ingredients ok? Is that enough, or too much water? Too much or not enough oil? Too much or not enough cream? Any help, or suggestions would be appreciated.  SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 I have had problems in my bread machine when I used warm water rather than the tepid water specified. It did not rise anywhere near as much as expected, but rose fine using cooler water. YMMV > I made a bread out of the following ingredients, which my best > calculations gives me <5g carbs per slice, when sliced into 20 slices. [quoted text clipped - 38 lines] > > Any help, or suggestions would be appreciated. Bread isn't, and never will be, low carb. HTH SignatureJC Eat less, exercise more. -- > I have had problems in my bread machine when I used warm water rather than > the tepid water specified. It did not rise anywhere near as much as [quoted text clipped - 42 lines] > > > > Any help, or suggestions would be appreciated. > Bread isn't, and never will be, low carb. Why would you say that? The Merriam-Webster online disctionary defines bread as "...a usually baked and leavened food made of a mixture whose basic constituent is flour or meal" If the above is made with flour or meal that contains few carbohydrates, then the resulting food would be "low carb bread." SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 > Bread isn't, and never will be, low carb. And if it is it tastes like a piece of cardboard. Enjoy the real thing in moderation. > > Bread isn't, and never will be, low carb. > > And if it is it tastes like a piece of cardboard. Enjoy the real thing > in moderation. Timing is everything. > I made a bread out of the following ingredients, which my best > calculations gives me <5g carbs per slice, when sliced into 20 slices. [quoted text clipped - 15 lines] > .5 cup heavy cream > 2 TBSP oil Not enough food for the yeast. You need a *lot* more sugar or other sweet ingredient. Priscilla > I made a bread out of the following ingredients, which my best > calculations gives me <5g carbs per slice, when sliced into 20 slices. [quoted text clipped - 15 lines] > .5 cup heavy cream > 2 TBSP oil Yeast needs carbs to prosper. Not enough here; probably ought to triple the sugar. Not enough gluten, either. I'd, at least, double it. You need the elastic protein to hold in the CO2 that the yeast and baking powder provide. I'd put in more yeast as well. Maybe try a fast-rising brand. 1/2 teaspoon baking powder will make no noticeable difference. You'll need at least 1 1/2 teaspoons for it to make any difference. Cut way back on salt if you do that. The fat in the cream and the oil will act to inhibit rising. It messes with the protein aggregation. Cut it to half or less. Use a thermometer to measure the water temp and make sure it's between 110 and 115F. Between the bran, whole wheat and soy protein powder, you're almost guaranteed a moist, heavy loaf. Pastorio > I added the sugar and yeast to the 1/2 cup of the water (warm) and let > it sit for a few minutes until it started bubbling. I then added the [quoted text clipped - 18 lines] > > Any help, or suggestions would be appreciated. Thanks, I'll try your suggestions. SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 because it is not bread... maybe you should not expect your product to rise, and enjoy it in the unleavened form. i > I made a bread out of the following ingredients, which my best > calculations gives me <5g carbs per slice, when sliced into 20 slices. [quoted text clipped - 38 lines] > > Any help, or suggestions would be appreciated. > because it is not bread... Well, then, what is your definition of bread. As I said in a previous post in this thread ... The Merriam-Webster online dictionary defines bread as "...a usually baked and leavened food made of a mixture whose basic constituent is flour or meal" If the above is made with flour or meal that contains few carbohydrates, then the resulting food would be "low carb bread." > maybe you should not expect your product to rise, and enjoy it in the > unleavened form. I have been enjoying it in an unleavened form, but why should I not try to make a product that will rise. Why should I not expect it do so. The ingredients were placed at my disposal. I can use them as I wish. IF I WANT TO MAKE A GODDAM YEAST BREAD THAT RISES, I WILL! I'm getting a bit fed up with people who decide that low-carb is only what *they* say it is; that it can only be meat, cheese and eggs. If I want to try something different, that will make my life more enjoyable, then why should you tell me I can't. If you two (Ignoramus and JC) don't have any imagination in the kitchen, then that's fine. I enjoy cooking, I enjoy experimenting and I will continue to do so. (I probably shouldn't have wasted my breath on you two, but it's written, so I might as well post it) SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 >> because it is not bread... > [quoted text clipped - 7 lines] > If the above is made with flour or meal that contains few carbohydrates, > then the resulting food would be "low carb bread." fine... >> maybe you should not expect your product to rise, and enjoy it in the >> unleavened form. [quoted text clipped - 3 lines] > The ingredients were placed at my disposal. I can use them as I wish. > IF I WANT TO MAKE A GODDAM YEAST BREAD THAT RISES, I WILL! Sure you will, just add regular flour:) I have been baking and eating bread for the last 9 months. (sourdough). It is the only bread I eat. I read a little bit on breadmaking. To rise, bread needs to provide food for yeast, and also trap the gases in little pockets, which actually give rise. Wheat and gluten provide such food and trap. Can you add a few egg whites to your bread? Egg whites can improve that "trapping". > I'm getting a bit fed up with people who decide that low-carb is only > what *they* say it is; that it can only be meat, cheese and eggs. If I > want to try something different, that will make my life more enjoyable, > then why should you tell me I can't. I was not trying to moralize, in this thread. Just pointing out that there are some requirements of leavening bread that I don't think are easy to meet under low carb requirements. > If you two (Ignoramus and JC) don't have any imagination in the kitchen, > then that's fine. I enjoy cooking, I enjoy experimenting and I will > continue to do so. I also enjoy cooking. I just think that you have a very uphill battle with your lowcarb "bread". i > written, so I might as well post it) > I have been baking and eating bread for the last 9 > months. (sourdough). It is the only bread I eat. I read a little bit > on breadmaking. To rise, bread needs to provide food for yeast, and > also trap the gases in little pockets, which actually give rise. Wheat > and gluten provide such food and trap. Carbs are yeast food and if the correct amount is used, almost all can be consumed by the yeast. Wheat is *one* source of carbs. Gluten is what makes doughs elastic so they can trap CO2 and expand without letting it escape. Gluten is a protein. > Can you add a few egg whites to your bread? Egg whites can improve > that "trapping". Egg whites are just more protein in this context, essentially. >>I'm getting a bit fed up with people who decide that low-carb is only >>what *they* say it is; that it can only be meat, cheese and eggs. If I [quoted text clipped - 4 lines] > there are some requirements of leavening bread that I don't think are > easy to meet under low carb requirements. Sure they are, but most of them taste like they came from a diseased llama's intestines. A perfectly respectable-looking loaf of bread can be made with soy flour and gluten. It tastes very bad. Other amendments can help with the flavor but will weaken the protein matrix so it won't rise as much. Other additions will work against establishing the matrix at all, like fats. It's a balancing act of height versus taste versus carb content versus cost of ingredients versus ease of getting ingredients... Pastorio Why did you get fat in the first place? SignatureJC Eat less, exercise more. -- > > > because it is not bread... [quoted text clipped - 28 lines] > (I probably shouldn't have wasted my breath on you two, but it's > written, so I might as well post it) I make low carb bread that rises wonderfully. I have tried every store-brand of LC bread and every online recipe... nothing even compares to this. I also use for making hamburger buns. European Style Bread 1 c vital wheat gluten 1 c milk & egg protein powder 1 pkg rapid rise yeast 1 c warm water (95-105°F) 1/2 t salt 1 egg 1 T sugar (for yeast) 2 T Splenda 2 T butter, melted Place yeast, water and sugar in bread machine and let yeast activate for 10 minutes. Add other ingredients, including any preferrred seasonings. My preference is to remove from bread machine after first rising and let rise to desired size in the oven. This way, it doesn't get a second kneading - which is not good for gluten breads. Bake at 380 for approx 40 minutes. Do not preheat oven. Entire loaf is under 30 grams of carbs and I get 20 normal sized slices @ 1.5 g when using a traditional loaf pan. I haven't craved "real" bread ever since I came up with this recipe! And YES - there IS low carb bread! This recipe also works great substituting some of the gluten and protein powder with wheat bran. I just made your bread and it not only tastes great, but it looks great too. It does not look like a low-carb loaf. I didn't even use the bread machine, just kneaded by hand and let it rise once (about 1.5 hours) then baked at about 380ish for 30 minutes. I think I'd like to try doubling the recipe. Any suggestions? Should I just double everything (yeast, sugar etc?) > I make low carb bread that rises wonderfully. > [quoted text clipped - 30 lines] > This recipe also works great substituting some of the gluten and protein > powder with wheat bran. SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 I've never tried doubling this recipe so I can't give you any advice... but I will say that it shouldn't be doubled for those who are using a bread maching. The dough already hits the top of my 2 lb loaf machine when it rises. >I think I'd like to try doubling the recipe. >Any suggestions? Should I just double >everything (yeast, sugar etc?) >1 c milk & egg protein powder What is milk & egg protein powder? Kalish > What is milk & egg protein powder? Kalish Actually, I just used my regular vanilla soy protein powder SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 I buy this from Trader Joes. I've seen it in health food stores but for much more than at TJ's. This is the best tasting protein powder I have found. I *think* whey protein powder would work, but I'm allergic to whey do I don't use it. I don't like soy powder at all, but it probably works too. >What is milk & egg protein powder? blondedotcom@hotmail.com (BLONDE Dotcom) wrote in news:4604-3FFA50A4-257 @storefull-3135.bay.webtv.net: > I make low carb bread that rises wonderfully. > [quoted text clipped - 30 lines] > This recipe also works great substituting some of the gluten and protein > powder with wheat bran. I am trying your formula, and I am wondering if you have experienced it falling after it cools? I made one batch, and it smells good and looked like a true loaf of bread. I really appreciate you posting this recipe. However, after I took it out and it sat for awhile, It caved it. After cooling I cut it, and it had a nice structure, and was not dense. The flavor was a little eggy but nice (I think I will tweek that). Just wondering if yours fell, and if that is normal, or if yours does not fall, then I must have done something wrong. If indeed it normally falls, then I can remedy this too. I just need to know what is normal before proceeding. I have made other recipes, and I agree that this is a very nice flavored bread and the best I have tried so far. I ran this formula through my software, using the FDA nutrient levels, and that of Trader Joe's Milk & Egg Powder. Here are the results: Wet Dough 18.5 oz Baked Bread 16 oz Servings 16 - 1 oz slices (30g) This size serving seems to be the norm for nutrient comparison. Most normal breads are a 30g slice. So as to compare apples to apples, I used this size of serving instead of the 20 slices you use. Calories 66 Calories from fat 21 Total Fat 2.3g Saturated fat 1.1g Cholesterol 18mg Sodium 112mg Total Carbohydrates 2.2g Dietary fiber .1g Protein 9.1g I truely appreciate your input or any others that might have tried this recipe. Jean-Scott > I ran this formula through my software, using the FDA nutrient levels, and > that of Trader Joe's Milk & Egg Powder. > Here are the results: Are you taking into acount the carb eaten by the yeast as it grows or ignoring it? I'm still generally looking for an answer to this question about how to calculate carbs for bread... > > I ran this formula through my software, using the FDA nutrient levels, and > > that of Trader Joe's Milk & Egg Powder. [quoted text clipped - 5 lines] > I'm still generally looking for an answer to this question about how > to calculate carbs for bread... The same problem exists for yoghurt. How to calculate the carbs eaten by the culture vs. what's left? I actually have it easy ;-) because I have diabetes and calculate the acceptability of a food by how my body responds to it, as shown on my blood glucose meter. The yoghurt I make is a big GO! Priscilla >> I ran this formula through my software, using the FDA nutrient >> levels, and that of Trader Joe's Milk & Egg Powder. [quoted text clipped - 5 lines] > I'm still generally looking for an answer to this question about how > to calculate carbs for bread... I'll research this, as I too do not know the answer. My software uses the ingredients at face value, Idon't think it knows that if yeast is included it knows to reduce the carb content by X% . I will research it though and let you know what if anything I find. Jean-Scott > I'll research this, as I too do not know the answer. My software uses the > ingredients at face value, Idon't think it knows that if yeast is included > it knows to reduce the carb content by X% . I will research it though and > let you know what if anything I find. I'd appreciate hearing about anything you find out. I've tried researching myself, but must not be using the appropriate search terms as I haven't found even a hint of an answer yet. > I make low carb bread that rises wonderfully. > [quoted text clipped - 12 lines] > 2 T Splenda > 2 T butter, melted I must have done something wrong with this recipe, although I was very careful on my measurements (I'm a computer programmer, so I'm big on following the directions). I used whey protein powder instead of milk and egg, and with the proportions here (2 cups of dry stuff to the 1 cup of water), I didn't get anything close to a dough in my bread machine. I even added a bit of protein powder and gluten (less than 1/4 cup total) as it was mixing. I left it be, and it DID rise, although it appears to have fallen before the baking. I got a pretty small loaf, which my wife liked, but it wasn't what I expected - particularly since it was the hamburger bun mention that got my attention. Any ideas what the problem might be? Could the difference in what type of protein powder make that much difference in the texture? Tim yeast needs sugar to rise, right? does the Splenda do the trick? I don't know Signature--------------------------------------------------------------------- "Are you still wasting your time with spam?... There is a solution!" Protected by GIANT Company's Spam Inspector The most powerful anti-spam software available. http://mail.spaminspector.com > > I make low carb bread that rises wonderfully. > > [quoted text clipped - 29 lines] > > Tim > yeast needs sugar to rise, right? does the Splenda do the trick? I don't > know No. Yeast needs carbs - usually starches - to rise. That's why old recipes don't call for sugar. The starch in the wheat flour was and remains quite enough. For LC breads, some carb is needed. A good pinch of sugar or some corn starch might do it. Says this on the Fleischman's page: # Yeast feeds on the starches in flour, producing carbon dioxide # The carbon dioxide expands the gluten proteins in the flour # The gluten proteins cause the dough (of which flour is a main ingredient) to expand and rise <http://www.breadworld.com/sciencehistory/science.asp> Bob > yeast needs sugar to rise, right? does the Splenda do the trick? I don't > know Some eggs may help too. --Maria ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ maria 'a' tauson.net Low carb since 11/18/02 - 207/147 Side-by-side: http://tauson.net/diet/diet-bef-aft.html > > yeast needs sugar to rise, right? does the Splenda do the trick? I don't > > know > > Some eggs may help too. Maria, If you look at the recipe again, you will see it does have eggs (well, one anyway): > > European Style Bread > > [quoted text clipped - 7 lines] > > 2 T Splenda > > 2 T butter, melted Given that my biggest problem was it was too wet, I think adding any more eggs is just going to make things worse. Tim >>>European Style Bread >>> [quoted text clipped - 10 lines] > Given that my biggest problem was it was too wet, I think adding any > more eggs is just going to make things worse. Long-distance diagnosis; Several things strike me as possible problems, including the name of the bread. It won't get that crackly European-style crust. Not enough carbs to gelatinize to brown and crisp the surface. 1) Too much yeast for the solids. General rule of thumb is a packet of yeast for 6 to 8 cups flour for a long rise and 2 to 3 cups flour for a fast rise. The two cups of solids is at the bottom extreme of the formula. So more solids. 2) There's no good reason for the egg in there that I can see. Eggs will lighten breads, but they often will make a dry finished product. 3) There's plenty of protein in the gluten and plenty of fat (more than most European breads call for) in the butter. The butter will inhibit protein strand formation and thereby reduce rising strength. I'd use about a tablespoon of oil added after mixing but before kneading. 3) Perhaps there's *too much* protein with the gluten and protein powders. I'd try a most or complete substitution of the protein powder with soy flour or part soy and part flaxseed meal. 4) Salt makes breads taste better but it also slows yeast activity. I'd use less salt. Maybe about half what's called for. 5) Breadmaking is simultaneously simple and complex subject. Simple if you're using traditional ingredients; complex if you're reinventing the wheel, as here. How about just use a tried and true LC bread recipe and not go through all these machinations? Pastorio > How about just use a tried and true LC bread > recipe and not go through all these machinations? > > Pastorio Have you got a "Tried adn True" LC recipe to post? Would love to give it a try. Thanks Jean-Scott >Have you got a "Tried adn True" LC recipe to post? I've made some changes to this since I first posted it, so I'm going to go ahead and post the new recipe. I will also note changes from the original recipe. "Whole Spelt" Bread 1 cup water 1 cup heavy cream 2 tablespoons melted butter 2 eggs, beaten 1 1/2 teaspoon salt 1 1/2 cups wheat gluten flour (Bob's Red Mill) 1 cup almond flour (Almond Classics from Netrition.com) 1 cup unflavored whey protein powder (Ultimate Nutrition Whey) 1/2 cup flaxseed meal (Bob's Red Mill) 1/2 cup spelt flour (or whole wheat) + 4 tablespoons 1/4 cup psyllium husks (not in original) 4 tablespoons wheat bran (was 1/2 cup in original) 4 tablespoons raw wheat germ (not in original) 2 packages active dry yeast Put the water, cream, butter, eggs, and salt in bread machine pan. Mix remaining ingredients, except yeast, in bowl and pour into bread machine pan. Make an indention and add yeast. Run machine. Note: I use a Breadman Ultimate bread machine and I find this (and all other low carb breads I have made) have a better texture when they are mixed, kneaded, risen once, and then baked. For this 2-pound loaf the Breadman Ultimate settings I used were: 20 minutes preheat, 10 minutes knead 1 (mixing), 12 minutes knead 2 (kneading), rise 50 minutes, bake 45 minutes at 335 degrees. Note 2: The extra 4 tablespoons of spelt flour were added while the bread machine was mixing/kneading the dough because it was too slack. You may need to adjust this up or down accordingly. Note 3: I just tried this recipe this weekend and this was the best loaf of low carb bread I have ever made. Other than the changes noted above, the main change was using the Almond Classics almond flour instead of Bob's Red Mill almond flour. Another change is that I started using a humidifier in my kitchen this week. I am not a good enough baker to know if that would have a rather dramatic effect on the bread, but I do know that some bakers recommend putting a pan of water in the oven when baking certain breads. >Would love to give it a try. Would love to hear how it turns out. > Long-distance diagnosis; Several things strike me as possible > problems, including the name of the bread. It won't get that crackly [quoted text clipped - 20 lines] > 4) Salt makes breads taste better but it also slows yeast activity. > I'd use less salt. Maybe about half what's called for. Bob, Thanks for the suggestions, I'll keep them in mind. I had better luck tonight using soy powder rather than the whey - it made a dough rather than a paste. However, as to this point: > 5) Breadmaking is simultaneously simple and complex subject. Simple if > you're using traditional ingredients; complex if you're reinventing > the wheel, as here. How about just use a tried and true LC bread > recipe and not go through all these machinations? I'm thinking you may have confused the original recipe on this subject and the one I was messing with, because I thought I WAS using a "tried and true LC bread recipe." The recipe I was talking about had been presented as "I make low carb bread that rises wonderfully. I have tried every store-brand of LC bread and every online recipe...nothing even compares to this. I also use for making hamburger buns." For that matter, this recipe appears to be a modified version of a recipe on Low Carb Luxury website - see http://www.lowcarbluxury.com/recipes/recipe-bread25.html (Mostly substituting a cup of protein powder for a cup of wheat gluten) Tim > yeast needs sugar to rise, right? does the Splenda do the trick? I don't > know If you look at the recipe again, it HAS sugar... > > > European Style Bread > > > [quoted text clipped - 7 lines] > > > 2 T Splenda > > > 2 T butter, melted I didn't have any trouble with it rising, I had trouble with (1) it being no where near a dough, but as someone else put it, "goop", and (2) when it DID rise, it just as surely feel (probably due to it being more "goop" like, so it couldn't keep its shape. Tim >yeast needs sugar to rise, right? No. Yeast is fine with no sugar. I never add it to any bread, low or high-carb. SignatureJane Lumley I think this is very dependent on your type of protein powder. I added some I had (primarily a protein shake powder) and all I ended up with was some slop - certainly not a dough. I never got as far as baking it. Tara www.dazzled.com/lowcarb > I must have done something wrong with this recipe, although I was very > careful on my measurements (I'm a computer programmer, so I'm big on [quoted text clipped - 12 lines] > > Tim Maybe he could try adding some Viagra? (ducking) Peter > Maybe he could try adding some Viagra? > > (ducking) > > Peter I thought about that but then I didn't want a hard bread, or one that rises toooo much. Hey, the bread looked great when I took it out. It was nice and round and brown and fluffy inside. But as it cooled it fell... typical, hmmmm maybe Viagra might have helped. I used the egg and milk protein powder. Looked good and had a nice taste, but it fell... as you already know, and was weondering if BLONDE Dotcom had experienced this. Jean-Scott PS. PETER,... sounds like the name of a guy that would know alot about Viagra.. My bread does not fall... just a guess, but I'd try cooking a little lower - perhaps 350 and a bit longer. Ovens do vary and temperature was something I had to play around with to get my bread perfect. >but it fell... as you already know, and was weondering if BLONDE Dotcom had experienced this. > I think this is very dependent on your type of protein powder. I added some > I had (primarily a protein shake powder) and all I ended up with was some > slop - certainly not a dough. I never got as far as baking it. Sounds like what I got - I was using Designer Whey protein powder. Since I was doing it in the bread machine, I went ahead and let it try to bake. I guess I'll have to try again with some of the soy protein isolate I have around here. Tim >> European Style Bread >> [quoted text clipped - 11 lines] >careful on my measurements (I'm a computer programmer, so I'm big on >following the directions). I'd use more yeast. I use four sachets for Walnut Bread, an adaptation of Dana Carpender's Seedy Bread with walnuts instead of sunflower seeds. SignatureJane Lumley Any respnse to my question as to whether you bread falls or not? Anybody? I know several have made this one. But nobody replies. Any input would be truely appreciated. Jean-Scott > Any respnse to my question as to whether you bread falls or not? Anybody? I > know several have made this one. But nobody replies. > > Any input would be truely appreciated. Were you the person who didn't include anything for the yeast to eat? Priscilla >> Any respnse to my question as to whether you bread falls or not? >> Anybody? I know several have made this one. But nobody replies. [quoted text clipped - 4 lines] > > Priscilla No. As you can see from the original recipe, it contains sugar. It even says: 1 T sugar (for yeast) I Posted the following: I am trying your formula, and I am wondering if you have experienced it falling after it cools? I made one batch, and it smells good and looked like a true loaf of bread. I really appreciate you posting this recipe. However, after I took it out and it sat for awhile, It caved it. After cooling I cut it, and it had a nice structure, and was not dense. The flavor was a little eggy but nice (I think I will tweek that). Just wondering if yours fell, and if that is normal, or if yours does not fall, then I must have done something wrong. If indeed it normally falls, then I can remedy this too. I just need to know what is normal before proceeding. I have made other recipes, and I agree that this is a very nice flavored bread and the best I have tried so far. I ran this formula through my software, using the FDA nutrient levels, and that of Trader Joe's Milk & Egg Powder. Here are the results: Wet Dough 18.5 oz Baked Bread 16 oz Servings 16 - 1 oz slices (30g) This size serving seems to be the norm for nutrient comparison. Most normal breads are a 30g slice. So as to compare apples to apples, I used this size of serving instead of the 20 slices you use. Calories 66 Calories from fat 21 Total Fat 2.3g Saturated fat 1.1g Cholesterol 18mg Sodium 112mg Total Carbohydrates 2.2g Dietary fiber .1g Protein 9.1g I truely appreciate your input or any others that might have tried this recipe. Jean-Scott As others have noted, I tried making this recipie with whey protein powder and ended up with soup, not dough. I love the idea of a LC bread with such a *very* low carb count, so I'm anxious to discover what went wrong. Perhaps one must really use the milk and egg powder instead.... dragon > I make low carb bread that rises wonderfully. > [quoted text clipped - 30 lines] > This recipe also works great substituting some of the gluten and protein > powder with wheat bran. > I made a bread out of the following ingredients, which my best > calculations gives me <5g carbs per slice, when sliced into 20 slices. [quoted text clipped - 38 lines] > > Any help, or suggestions would be appreciated. Maybe it's tired from the lack of carbs. |
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