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Reduced-Carb Bread

submitted by Sara on February 4, 2019
Source: https://thoughtbloggles.blogspot.com/2018/12/not-so-low-carb-bread.html
contains glutencontains sesamecontains tree nutscontains walnutscontains animal productscontains eggs
Baked Good
Breakfast

Ingredients
for
servings
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1 tbsp 2 tsp Sesame Seeds, whole, dried
contains sesame
 4¼ tsp Flaxseed, Linseed
7½ tsp Pumpkin Seeds, dried, whole
3⅙ cups 1 tsp Wheat flour, white, all-purpose, enriched
contains gluten
 1¼ cups Wheat flour, whole-grain
contains gluten
 5.29 oz Sunflower Seeds Flour, partially de-oiled
⅓ cup 1 tsp Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base
contains gluten
 ¾ tsp Salt, Kosher salt, table salt
1¼ cups 1 tsp Tap Water
0.71 oz Yeast, wet, fresh, leavening agent
3  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 1 tbsp 1 tsp Oil, Sunflower, high oleic (70% and over)
½ cup Walnuts, raw, no shell, halves
contains tree nutscontains walnuts
 47.36 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    1.58 oz (calculated)
    Notes: one slice with a thickness of 1 cm or 2/5 in
  2. Temperature: 392 °F
  1. Soak the seeds in some boiled water. You can use any mix you like.
  2. Whisk together the different flours and salt. For the all-purpose flour, we use type 550.
  3. In a large bowl, crumble the yeast into the lukewarm water and let it dissolve.
  4. Whisk in the eggs and the oil.
  5. Mix in about 2/3 of the flour.
  6. Then add the drained seeds and chopped walnuts and mix until they are evenly distributed.
  7. Add the remaining flour and knead until you get a somewhat smooth, not too sticky dough.
  8. Cover the bowl with a damp, warm towel and let rise in a warm place for about 45 minutes. For example, put it in the oven, which you heated to around 30 °C to 40 °C (85 °F to 105 °F).
  9. Knead the dough and put it in a large, greased loaf pan. We use as pan that's 30 cm long, 13 cm wide and 8 cm deep (11 3/4 in by 5 1/8 in by 3 1/8 in).
  10. Let rise for another 45 minutes. Then remove the towel.
  11. Turn on the oven and bake for about an hour. To clarify, you do not need to preheat the oven.
  12. Remove the bread from the pan and place it on a cooling rack.
  13. Let it cool completely, at least half an hour, before slicing.

Nutrition Facts
for
serving

  • Calorie count
    124 kcal
  • % of calories by macros
    Fat29.0 %36 kcal4 g
    Net Carbs44.4 %55 kcal13.6 g
    Dietary Fiber4.0 %5 kcal2.3 g
    Protein22.6 %28 kcal7 g
  • Approx. WW SmartPoints™
    3.1
  • Cholesterol 18.6 mg
  • Sodium 67.2 mg
  • Fat 4 g
    • Saturated Fat 0.5 g
    • Trans Fat 0 g
  • Carbohydrates 15.9 g
    • Dietary Fiber 2.3 g
    • Total Sugars 0.5 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 7 g
  • Calcium 15.5 mg
  • Iron 1.1 mg
  • Magnesium 22.3 mg
  • Potassium 71.8 mg
  • Zinc 0.5 mg
  • Vitamin A (Retinol Equivalents) 8 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0 mg
  • Folate 46.2 mcg
    • Folic Acid 20.5 mcg