Hi friends! So while I was in Canada my friend Jen was making bread. As a low-carber it made me miss bread. A lot... So when I got home I made it my mission to find a healthier and low(er) carb alternative. It turns out Sprouted Whole Wheat Flour was the answer! I found tons and tons of recipes for making the low(er) carb bread from scratch. I keep saying low(er) because I don't want you think its like 0 per slice and you can eat it with every meal... but it is 6 carbs per slice depending on how thin you slice them. Each loaf of dough is approx. 78 carbs... divide that by however many slices you get out of the loaf for a per-slice carb count. It is easy to get 10-12 slices out of a 5x9 loaf pan. In my last loaf i let it cool overnight and was able to get 20 perfect slices... the breakdown was about 4 carbs each. I limit myself to 1 a day... usually with breakfast.
(Borrowed from the One Degree website. This is the brand of sprouted whole wheat flour I buy.)
Sprouted Whole Wheat Bread
4 cups warm water
1 tablespoon yeast (heaping)
1/4 cup coconut palm sugar, honey, or sweetener of choice
2 tablespoons olive oil
2 teaspoons salt
7 1/2 – 8 cups One Degree Sprouted Whole Wheat Flour
Yield: 4 loaves (depending on loaf size)
In a large bowl of an electric mixer, combine the yeast, warm water and coconut palm sugar. Let sit for at least 10 minutes, or until frothy. Add olive oil and salt and mix.
With mixer on low to medium speed, begin adding the Sprouted Whole Wheat Flour about half a cup at a time. Keep adding flour slowly until dough begins pulling away from the sides of the mixer but is still sticky to the touch.
Transfer dough to a lightly floured surface and continue kneading by hand and adding small amounts of flour as needed while dough is still moist and slightly sticky.
Place dough in a large oiled bowl, turning dough once over to coat with oil. Cover the bowl with a clean dishtowel and let rise in a warm place until dough has doubled in size.
Empty dough onto lightly oiled surface and divide into three equal pieces. Form into loaves and place in lightly oiled bread pans. Allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F for 30 to 40 minutes, until loaves are golden brown.
**I brushed it with melted butter about 5 minutes before it was finished baking, then threw it back in for the last few minutes for a nice soft & salty crust. **
Allow to cool slightly before removing loaves from bread pans and placing on cooling rack. Wait until loaves are completely cooled before slicing.