Tuesday, April 2, 2013

Low Carb Country Bread

Low Carb Bread
Yield: 1 loaf, 10-12 slices
Prep time: 50 minutes
Cook time: 35 minutes

      This week RepairMyRecipe was emailed by Dorrie T who asked for a light and fluffy low carb bread that could replace her usual store bought sandwich bread. Our chefs tested recipes using gluten free flours which have a lower carbohydrate level than wheat based flour. In our recipe we have substituted half of the amount of flour with soy flour which is accomplished by adding vital wheat gluten to give the bread structure. Overall we were able to reduce the carbohydrate level from an average of 20-24 grams per slice to 10 grams per slice.

1/4 cup warm water
2 tsp active dry yeast
1 cup soy flour
1 cup bread flour
1 Tbsp + 1 tsp vital wheat gluten
1 tsp baking powder
1/2 cup hot tap water
1 tsp salt
2 Tbsp vegetable oil
1 packet (1/4 tsp) Stevia

1. Begin by combining the 1/4 cup warm water and yeast in a small bowl. Let this sit for five minutes to allow the yeast to become active. (The yeast is active when you see a foam forming at the surface of the water.) While the yeast is blooming prepare the rest of the ingredients.
2. In a large bowl sift together the two types of flour, wheat gluten, and baking powder.
3. In the bowl of a stand mixer fitted with the dough hook attachment add the hot water, salt, vegetable oil, and Stevia. Then pour in the yeast mixture.
4. Turn the mixer on low speed and add half of the flour mix, turn the mixer up to medium and allow all the flour to be incorporated, scraping the sides as needed with a rubber spatula.
5. Once the first batch of flour has become incorporated add the second half of the flour and mix until a dough ball forms, about two minutes. (This is a sticky dough so don't be concerned that it doesn't come together into a smooth shiny ball like pizza dough would.)
6. Empty the dough onto a floured surface and knead the dough with your hands for a full five minutes.(This process aligns the gluten proteins in the dough and creates elasticity.) Because of the dough's stickiness you will most likely need to re flour the surface and your hands multiple times.
7. After kneading, place the dough ball in a large bowl and lightly coat with vegetable oil. Cover with bowl with plastic wrap and let the dough rest in a warm place for thirty minutes. We suggest the top of your oven as the best place as long as it doesn't become hot enough to start cooking the dough.
8. Ten minutes into the resting period preheat your oven to 350 F.
9. After the dough has rested remove it from the bowl and shape it into a loaf form. Spray a loaf pan with cooking spray and lay in the dough. Cover this with plastic and let rest for another five minutes.
10. Remove the plastic and bake in the oven for thirty five minutes. The soy flour browns more easily than bread flour so keep a close eye on the bread and turn it if one side is browning faster than the others.
11. Once baked, the bread should have a golden crust that sounds slightly hollow when tapped on. Remove the bread from the pan and allow to cool for one hour before slicing.

Chef's Note
      Soy flour is made from dried and ground soy beans. It can be found in a few large grocery stores chains or most health food stores. It is available in full fat, low fat, and de-fatted varieties but for baking make sure you buy the full fat or low fat variety.

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