Low Carb Whole Wheat Bread (Pan Integral)
Discover the perfect balance of health and flavor with this Low Carb Whole Wheat Bread (Pan Integral) recipe, a nutritious spin on a classic staple. Made with a wholesome blend of whole wheat flour, almond flour, and ground flaxseed meal, this bread is high in fiber and protein while keeping carbs in check. Vital wheat gluten ensures a soft, chewy texture, while olive oil and egg whites add moisture and structure. This easy-to-follow recipe incorporates low-carb essentials like unsweetened almond milk and an optional touch of erythritol for a hint of sweetness. Perfect as a base for your favorite sandwiches or toasted with a pat of butter, this bread is a delicious way to incorporate healthy eating into your daily routine. Ready in just under an hour, it’s an ideal addition to any low-carb or keto-friendly diet.
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Ingredients
- 200 grams Whole wheat flour
- 100 grams Almond flour
- 50 grams Vital wheat gluten
- 30 grams Ground flaxseed meal
- 10 grams Baking powder
- 5 grams Salt
- 30 ml Olive oil
- 4 large Egg whites
- 200 ml Unsweetened almond milk (or any low-carb milk alternative)
- 10 grams Granulated erythritol or other low-carb sweetener (optional)
- 7 grams Instant yeast
- 50 ml Warm water
Directions
Step 1
In a small bowl, combine the instant yeast, warm water, and a pinch of the erythritol (if using). Stir gently and let sit for 5-7 minutes until the mixture becomes foamy.
Step 2
In a large mixing bowl, combine the whole wheat flour, almond flour, vital wheat gluten, ground flaxseed meal, baking powder, salt, and the remaining erythritol (if using). Whisk together to ensure an even mixture.
Step 3
In another bowl, whisk together the olive oil, egg whites, and almond milk until fully combined.
Step 4
Create a well in the center of the dry ingredients and pour in the activated yeast mixture and the wet ingredient mixture. Stir with a wooden spoon or silicone spatula until a sticky dough forms.
Step 5
Knead the dough by hand on a lightly floured surface or using the dough hook attachment on a stand mixer for 5-7 minutes. The dough should be smooth but slightly sticky.
Step 6
Transfer the dough to a lightly greased loaf pan and smooth the surface with a spatula. Cover with a clean kitchen towel and allow it to rise in a warm, draft-free area for about 45-60 minutes, or until it has doubled in size.
Step 7
Preheat your oven to 180°C (350°F). Once the dough has risen, bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 9
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (826.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1981.0 |
| Total Fat 98.3g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3341.6mg | 0% |
| Total Carbohydrate 203.5g | 0% |
| Dietary Fiber 46.6g | 0% |
| Total Sugars 6.1g | |
| Protein 109.3g | 0% |
| Vitamin D 84.5IU | 0% |
| Calcium 824.6mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1541.7mg | 0% |
Source of Calories