Keto walnut 'rye' bread

[Maca44]

As a (full carb) bread baker, this is really interesting.
I use no preservatives and now find shop bought bread scary for how long it lasts. Shop bought bread is also bland in comparison to home made.

Isn't it scary how long supermarket bread keeps, although handy it can't be good can it. Before my type 2 I loved baking bread it's a million miles away from shop bread as you know I gave up spuds/rice etc but bread was a biggy for me so was amazed when I baked my first Keto loaf it's so nice.

Keep baking everyone

 

[AngelSprings]

Hi Maca, The first slice ended up being 1" one side tapering down to 1/4" the other, so I followed the You Tube demonstrator's method of cutting the loaf in half, then slicing it, and found this much easier.

Interesting, Helli, your comments about taking the dough mixture out of the breadmaker, forming it into rolls, then baking it in the oven. It all depends on how much time you have. It's more convenient to wham everything into the breadmaker, forget about it for three hour, then just take the finished loaf out.

I like your comments about the cotton bread bag, this would allow the bread to breathe. And yes, what do they put in store bought bread that makes it last so long?

My bat wings need something a bit stronger than exercise. Major surgery!!

Best wishes.

 

[goodybags]

That Bread looks great @Maca44 I’ve never tried making my own bread.
thinking I might have to invest in a bread maker and experiment,
Currently Ive cut right back on breads, however I miss bread more than crisps & chocolate
I do buy some bread (from the supermarket) I just spend a age looking at the nutritional info label on some of the seed/whole grain loaves to try & see the carb content.

 

[Maca44]

That Bread looks great @Maca44 I’ve never tried making my own bread.
thinking I might have to invest in a bread maker and experiment,
Currently Ive cut right back on breads, however I miss bread more than crisps & chocolate
I do buy some bread (from the supermarket) I just spend a age looking at the nutritional info label on some of the seed/whole grain loaves to try & see the carb content.

Honestly it is so easy to make as long as you stick to the exact ingrediencies and weight I have put the recipe and weights on page 1 of this thread. I think the Morphy Richards maker is around £50 I have had mine for years and it's always worked perfectly. I'm like you, potatoes/pies/cake were easy to give up but bread, no, I love it and this loaf is better than anything in the supermarket.

 

[Maca44]

@AngelSprings how is the bread making going did you manage to try the Organic Oat Fibre ?

 

[AngelSprings]

Hi Maca: Trust you're well! This is the situation as regards the Low Carb Bread. I've made three loaves so far.

First Loaf:
This was made with the non-organic oat fibre, and it turned out fine. The top had a slightly rustic appearance to it, not unattractive, and it tasted and sliced well.
Second Loaf:
This contained the organic oat fibre, and this was the better loaf of the two. It rose more resulting in larger slices, and the top was smooth and even.

BUT: After eating the two loaves over several days I've reacted adversely to it, which I'm gutted about. I've experienced some disturbing heartburn and my blood glucose levels have risen slightly. And the only thing I've changed in my diet is the addition of the low carb bread.

Digressing, a few years ago I ate a small bowl of oat bran, and it lay in my stomach like a heavy brick, my body refusing to digest it. I ended up being sick (sorry for the image). So I wondered if it's the oat fibre causing the problem. Today I made the third loaf leaving out the oat fibre and replacing it with a 40 gram mix of ground sunflower/chia seeds, and the results are OK. Not as substantial as the other two and the texture is more chewy, but I can live with it if I do not experience the heartburn. I ate a slice about an hour ago, and so far I've been OK.

Must finish on a happy note! I love the Morphy Richards breadmaker. It's rather large for my small kitchen, and from sideways on it reminds me of the Japanese Bullet Train! But every time I go into the kitchen it gets a little pat of approval.

Best wishes to you.

 

[Maca44]

Hi Maca: Trust you're well! This is the situation as regards the Low Carb Bread. I've made three loaves so far.

First Loaf:
This was made with the non-organic oat fibre, and it turned out fine. The top had a slightly rustic appearance to it, not unattractive, and it tasted and sliced well.
Second Loaf:
This contained the organic oat fibre, and this was the better loaf of the two. It rose more resulting in larger slices, and the top was smooth and even.

BUT: After eating the two loaves over several days I've reacted adversely to it, which I'm gutted about. I've experienced some disturbing heartburn and my blood glucose levels have risen slightly. And the only thing I've changed in my diet is the addition of the low carb bread.

Digressing, a few years ago I ate a small bowl of oat bran, and it lay in my stomach like a heavy brick, my body refusing to digest it. I ended up being sick (sorry for the image). So I wondered if it's the oat fibre causing the problem. Today I made the third loaf leaving out the oat fibre and replacing it with a 40 gram mix of ground sunflower/chia seeds, and the results are OK. Not as substantial as the other two and the texture is more chewy, but I can live with it if I do not experience the heartburn. I ate a slice about an hour ago, and so far I've been OK.

Must finish on a happy note! I love the Morphy Richards breadmaker. It's rather large for my small kitchen, and from sideways on it reminds me of the Japanese Bullet Train! But every time I go into the kitchen it gets a little pat of approval.

Best wishes to you.

Shame the organic fibre caused tummy trouble as it does rise well but there is always a way around it which you have achieved. The main thing is we can eat tasty bread that's great for us bread lovers.

 

[Drummer]

There are quite a few different recipes for low carb breads on the internet. I have made a small collection of them, and I have my experiments from a while ago all written in a notebook I can't find at the moment - so I am going with the first lot and looking for the notebook so as to widen my options.
So far I am only sure of the wheat gluten, the yeast, salt, and water - probably the milled seeds will be included, but I have all sorts of things to try out - at least the psyllium did not turn the first try purple.

 

[Maca44]

There are quite a few different recipes for low carb breads on the internet. I have made a small collection of them, and I have my experiments from a while ago all written in a notebook I can't find at the moment - so I am going with the first lot and looking for the notebook so as to widen my options.
So far I am only sure of the wheat gluten, the yeast, salt, and water - probably the milled seeds will be included, but I have all sorts of things to try out - at least the psyllium did not turn the first try purple.

You will have to make a new notebook listing where you put the notebook

 

[AngelSprings]

My life seems to have gone to pot recently. I'm either planning baking the next low carb loaf or making it! And then on top of that I've been researching a holiday stay for myself, my son, and granddaughter. I rise early and two hours later I'm still in my dressing gown glued to the computer.

Right, yesterday, I decided to turn the Keto King low carb recipe into rolls. It appeared a long winded job, and it was, but I finished up with six large rolls, and they tasted good. I used the 'dough' setting on the bread machine, then took out the dough and fashioned it into six rolls, proofed it for about an hour, then baked them for approximately sixteen minutes at 180c. I did deviate slightly from the original recipe by replacing the 41 grams of oat fibre with oat flour which I made by blitzing rolled oats in my Vitamix. I don't think it added very many carbs to the finished recipe.

I'll have to stop baking bread. My freezer is getting very full! I

Best wishes to everyone!

 

[Maca44]

My life seems to have gone to pot recently. I'm either planning baking the next low carb loaf or making it! And then on top of that I've been researching a holiday stay for myself, my son, and granddaughter. I rise early and two hours later I'm still in my dressing gown glued to the computer.

Right, yesterday, I decided to turn the Keto King low carb recipe into rolls. It appeared a long winded job, and it was, but I finished up with six large rolls, and they tasted good. I used the 'dough' setting on the bread machine, then took out the dough and fashioned it into six rolls, proofed it for about an hour, then baked them for approximately sixteen minutes at 180c. I did deviate slightly from the original recipe by replacing the 41 grams of oat fibre with oat flour which I made by blitzing rolled oats in my Vitamix. I don't think it added very many carbs to the finished recipe.

I'll have to stop baking bread. My freezer is getting very full! I

Best wishes to everyone!

My wife is going mad because the freezer shelf is full of Keto bread with various tweaks shall we open a shop .

 

[AngelSprings]

My wife is going mad because the freezer shelf is full of Keto bread with various tweaks shall we open a shop .

Not a shop, Maca, that's far too archaic! We must search the universe for a magic ingredient to include in the bread that will eliminate people's need to eat all the time. And also a method of reducing the carbs to nil. We could then demonstrate it on You Tube. I don't understand the mechanics of You Tube. Could we end up rich? 🙂

 

[Maca44]

Could we end up rich? 🙂

NO

 

[Drummer]

Subsequent tries to make the bread again have all resulted in saggy bricks. I obviously added or subtracted something from the mixture and I can't remember what - making dinner at the same time as the bread was not a good idea, obviously.

 

[AngelSprings]

I was just writing to you, Drummer, and it's just disappeared into thin air. It must be in outer space somewhere. Goodness knows where it will turn up!

 

[Drummer]

I was just writing to you, Drummer, and it's just disappeared into thin air. It must be in outer space somewhere. Goodness knows where it will turn up!

Gremlins.
No matter what the system, it will eventually be attacked by the little varmints.

 

[AngelSprings]

Hi Drummer, I was typing a reply to your post yesterday evening when suddenly the whole lot disappeared, so I'll try again. Please bear in mind that I, too, am a novice, but so far the bread has turned out well.

I like the Keto King's demonstration on You Tube on how to make the bread. May I suggest that you view this several times (this is what I did) before starting the bread, so you know the correct sequence of adding the ingredients to the bread pan. When you open up the Keto King's video underneath it says Page, click onto this, then Show More, scroll down and a list of the ingredients appear. The ingredients are shown in grams and ounces, which I think is a bonus. I use grams.

The water must be lukewarm, and the eggs and butter need to be taken out of the fridge beforehand so they're at room temperature. This is all on the video. When all the ingredients have been added the lid goes down, press Basic Setting (1), 2 lb loaf, medium crust. Hey presto, in three hours time you should have the perfect loaf.

Because there are quite a few ingredients I was apprehensive that I might inadvertently miss one out, so as I weighed them I placed them in small individual containers and lined them up in the order they were to go in the bread pan.

I hope these suggestions help, Drummer. Let me know if you are successful.

Right, I'm going to send this before in disappears into space!

Best wishes.

 

[Julieannas]

Not tried that bread but often make her normal bread which is nice but not as nice as my Keto beadmaker loaf.

Don't try her chips although nice they go straight through you.

Which recipe do you use for your bread maker please. I've looked at a couple on YouTube, but they all seem to use wheat gluten powder and I think I may be intolerant, as since doing keto my IBS has gone.

 

[Julieannas]

Hi Drummer, I was typing a reply to your post yesterday evening when suddenly the whole lot disappeared, so I'll try again. Please bear in mind that I, too, am a novice, but so far the bread has turned out well.

I like the Keto King's demonstration on You Tube on how to make the bread. May I suggest that you view this several times (this is what I did) before starting the bread, so you know the correct sequence of adding the ingredients to the bread pan. When you open up the Keto King's video underneath it says Page, click onto this, then Show More, scroll down and a list of the ingredients appear. The ingredients are shown in grams and ounces, which I think is a bonus. I use grams.

The water must be lukewarm, and the eggs and butter need to be taken out of the fridge beforehand so they're at room temperature. This is all on the video. When all the ingredients have been added the lid goes down, press Basic Setting (1), 2 lb loaf, medium crust. Hey presto, in three hours time you should have the perfect loaf.

Because there are quite a few ingredients I was apprehensive that I might inadvertently miss one out, so as I weighed them I placed them in small individual containers and lined them up in the order they were to go in the bread pan.

I hope these suggestions help, Drummer. Let me know if you are successful.

Right, I'm going to send this before in disappears into space!

Best wishes.

My machine is one and a half pound, would the ingredients be too much?

 

[Julieannas]

Hi Maca: Trust you're well! This is the situation as regards the Low Carb Bread. I've made three loaves so far.

First Loaf:
This was made with the non-organic oat fibre, and it turned out fine. The top had a slightly rustic appearance to it, not unattractive, and it tasted and sliced well.
Second Loaf:
This contained the organic oat fibre, and this was the better loaf of the two. It rose more resulting in larger slices, and the top was smooth and even.

BUT: After eating the two loaves over several days I've reacted adversely to it, which I'm gutted about. I've experienced some disturbing heartburn and my blood glucose levels have risen slightly. And the only thing I've changed in my diet is the addition of the low carb bread.

Digressing, a few years ago I ate a small bowl of oat bran, and it lay in my stomach like a heavy brick, my body refusing to digest it. I ended up being sick (sorry for the image). So I wondered if it's the oat fibre causing the problem. Today I made the third loaf leaving out the oat fibre and replacing it with a 40 gram mix of ground sunflower/chia seeds, and the results are OK. Not as substantial as the other two and the texture is more chewy, but I can live with it if I do not experience the heartburn. I ate a slice about an hour ago, and so far I've been OK.

Must finish on a happy note! I love the Morphy Richards breadmaker. It's rather large for my small kitchen, and from sideways on it reminds me of the Japanese Bullet Train! But every time I go into the kitchen it gets a little pat of approval.

Best wishes to you.

I think you may be able to replace the oat fibre with psyllium husk. It's a fibre like oats. A Baker I follow on you tube called lowcarbrecipeideas uses this in her bread. I was thinking of giving it a go.