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1:1 High-Gluten Bread

submitted by Sara on February 5, 2019
Source: http://thoughtbloggles.blogspot.com/2017/09/i-made-11-bread-and-it-is-de-leeecious.html
contains glutencontains sesamecontains animal productscontains eggs
Baked Good
Breakfast

Ingredients
for
servings
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1 tbsp 2 tsp Sesame Seeds, whole, dried
contains sesame
 5⅛ tsp Sunflower Seeds, dried
7½ tsp Pumpkin Seeds, dried, whole
2⅙ cups 1 tsp Wheat flour, white, all-purpose, enriched
contains gluten
 ⅞ cup Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base
contains gluten
 ⅞ cup 1 tbsp 2 tsp Flaxseed Meal, Flax Flour, partially de-oiled
1 tbsp Salt, Kosher salt, table salt
1⅜ cups 1 tbsp 2 tsp Tap Water
0.88 oz Yeast, wet, fresh, leavening agent
2  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 2 tbsp Oil, Canola, Rapeseed
37.76 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    1.26 oz (calculated)
    Notes: one slice with a thickness of 1 cm or 2/5 in
  2. Temperature: 392 °F
  1. Bring some water to a boil and cover the seeds with it and set aside for later. You can use any mix of seeds you like.
  2. In a bowl, whisk together all the dry ingredients.
  3. In a separate, large bowl, crumble the yeast into the measured out, lukewarm water and let it dissolve.
  4. Add the eggs and oil and whisk together.
  5. Add about 3/4 of the dry ingredients to the bowl and mix well.
  6. Drain the seeds and add them to the dough. Mix until the seeds are evenly distributed.
  7. Now add the remaining flour and knead for about 10 minutes.
  8. Cover the bowl with a damp, warm towel and let rise in a warm place for an hour. 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 half an hour.
  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.
  14. You can then enjoy a bread with a soft, but well-defined crust and a fluffy, yet springy interior.

  15. 1:1

  16. The bread has a carb to protein ratio of about 1:1. Normal bread usually has a ratio of about 7:1, which is bad news for anyone with insulin problems. So this is a much lower carb version.

Nutrition Facts
for
serving

  • Calorie count
    84 kcal
  • % of calories by macros
    Fat28.6 %24 kcal2.6 g
    Net Carbs34.5 %29 kcal7.2 g
    Dietary Fiber4.8 %4 kcal1.9 g
    Protein32.1 %27 kcal6.6 g
  • Approx. WW SmartPoints™
    1.9
  • Cholesterol 12.5 mg
  • Sodium 241.3 mg
  • Fat 2.6 g
    • Saturated Fat 0.3 g
    • Trans Fat 0 g
  • Carbohydrates 9.1 g
    • Dietary Fiber 1.9 g
    • Total Sugars 0.1 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 6.6 g
  • Calcium 10 mg
  • Iron 0.6 mg
  • Magnesium 11.8 mg
  • Potassium 42.1 mg
  • Zinc 0.3 mg
  • Vitamin A (Retinol Equivalents) 5.4 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0 mg
  • Folate 30.4 mcg
    • Folic Acid 14.2 mcg