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Bake Low carb bread - 80% less carbohydrates

Page 2 - making a loaf

Wheat flour and corn flour and sugar contains a lot of carbohydrates which are converted to fat in the body. If you want to loose weight it's smart to avoid carbohydrates.
Here you will learn how to make a loaf of low carb bread.

Text: Carl Grinde Date: December 29 2015
Updated January 21 2016

More pages
Low carb bread page 1 Low carb bread page 2 Low carb bread page 3

Bake Low Carb bread - 80% less carbohydrates
Both wheat and corn flour contains about 72% carbohydrates. Instead let the almond flour and coconut flour be the basis when baking. Carbohydrates that is not burned is converted into fat and stored in the body. Read more here about the carbohydrate content of different foods.

Cut the Carbs with almond flour and coconut flour!
Coconut flour has 17 grams of carbohydrates per 100 grams and Almond flour has 9 grams of carbohydrates per 100 grams.

You can call it LCHF if you want (Low carbohydrate high fat). Avoiding wheat flour, corn flour yes all the usual flour and cereals and replacing them with foods that contain less carbohydrates.
You also get a lot healthier bread if you don't use sugar or syrup and instead sweeten with stevia or Xylitol, birch sugar. If you use xylitol, birch sugar one can't use yeast because birch sugar kills the fungus.
I have made a calculation that showed that this bread contains about 90% less carbohydrates compared with regular sweetened loaf, like toast, but I can not promise that it exactly 100% accurate so one could perhaps say 80% less carbohydrates? One thing that can happen is that you might get sluggish stomach, so remember to eat something to balance it up such as eg flax seeds, prunes etc. If you add plums, there becomes more carbohydrates.
It is good to have crushed linseeds in the dough.

About the recipe
The basic recipe for this bread was originally just eggs, and almond flour and I actually got the recipe from a doctor, not as a prescription but I just got it, thanks Karin. Then I've been working on it and I started mixing in coconut flour and then cream cheese in the batter. But now I use cream. Though the cream can be replaces with Philadelphia cheese or plain cream cheese, sour cream, sour milk, youghurt but the bread becomes a bit sticker, more dense, more like scones. If you use cream cheese, add 50 ml milk for each 100 ml cream cheese. This recipe, I mostly do in small round portion of bread that becomes a bread the size of a muffin around and I used to bake in the microwave and that goes pretty fast. Nowadays I bake it in the oven, better taste, better bread.
If you make bread in size of round crumpets it ferments up better and you get more air in it compared with using a baking tin. When you bake it in the baking tin it will be quite compact.

The basic recipe small batch
I'm sorry for wrongly translating the swedish word "dl" which is 100 ml to the english word "cup" before. I have corrected this error now. I'm Very sorry ok..
This is 1 Swedish dl (100 ml) and here are the equipment you need.
Basic recipe small batch to a muffin that can be divided in two. It is baked in the oven at 200 degrees Celcius (392 Farenheit) for 22 minutes. If you run at full power in the microwave, it takes only 3-4 minutes. You can take it out after three minutes and turn it upside down and then run about 30 seconds more.
And as I said to make this bread into small round crumpets will be the very best.
1 dl (100 ml) coconut flour
1 dl (100 ml) almond flour
2 eggs
1 dl (100 ml) and 2 tablespoons cream
1 tablespoon, and 0.5 teaspoon of psyllium husk, Fiberhusk
1 teaspoon baking soda, (A Swedish tea spoon measure is bigger than a regular teaspoon)
1/4 milliliter pure stevia if you want a little sweeter taste

Recipe for a loaf
Heat the oven to 200 degrees Celcius (392 Farenheit). Oil a loaf pan and sprinkle with almonds or coconut flour in it. (Note the amount of this flour is not mentioned in the recipe, but it will be about 2 tablespoons)

If you want to make a loaf then just take the ingredients from the basic recipe times 4. So to make a loaf take the following:
4 dl (400 ml) coconut flour
4 dl (400 ml) almond flour
8 eggs
4 dl (400 ml) plus 8 tablespoons cream (it will be a little bit more than 500 ml)
4 tablespoons plus 2 teaspoons of psyllium husk, Fiberhusk
4 teaspoons baking soda (A Swedish tea spoon measure is bigger than a regular teaspoon)
A small pinch pure stevia if you want a little sweeter taste

Mix all dry ingredients in a bowl. Use a stirrer so that the baking powder is mixed well with the rest.

Break the eggs and pour them directly in the same bowl or in a new one. Pour in the cream 5 dl (0,5 liters) cream will be fine

Beat with the whisk. It requires that you have some strength in your arm. And at the end you must beat the whisk against the edge of the bowl to get the stuck dough loose. An elektronic Household assistant, might be easy but I bake without it.

Use a spatula or spoon to get the dough from the bowl and in the baking tin. Wet your hand slightly with water and smooth the surface to even it up.

Take one last egg, whisk very short and pour it out on the dough into the mold and pour your favorite seeds on top. The seeds are not specified in the recipe, but I used this sunflower seeds, chia seeds and sesame seeds.

Bake in middle of oven at 200 degrees Celcius (392 Farenheit) for 45-50 minutes. Take out the bread, remove it from the mold and let cool on a rack. Then store in a refrigerator. I believe the bread can be bad if stays at room temperature for several days.
You can of course vary with the bread with spices you like, perhaps a little cardamom or raisins? Chopped plum? Plum increases the carbohydrates.

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