Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Ingredients:
5 Teasps Yeast, Rapid Rise
2 Teasps sugar -- for the yeast
2 1/4 Cups warm water -- 110-115F max
2 Tablesps extra virgin olive oil (can use safflower oil or canola oil or grapeseed oil)
2 Cups gluten, Vital Wheat, Millstream
1 Cup Rye Flour, Dark 100%, Rogers
1 1/3 Cups soy flour, Bob's Red Mill Stoneground
1/2 Cup Flax Seed Meal, Bob's Red Mill
1/2 Cup Wheat Bran Crude
1 Teasp sea salt,
Whisk the dry ingredients together in a bowl and set aside. Put the sugar and water into
the bottom of your bread machine pan, and stir together. Add the oil. Pour the dry
ingredients into the pan, load in the pan and run on the Dough cycle. Once kneaded
and risen (1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat
flour, 2 Tablesps) board, cut in half and knead and roll the halves each lightly into a loaf
shape, place in oil-sprayed loaf pans. Lightly spray the tops (I use an olive oil pump, can
use panspray) and place a sheet of waxed paper over the top; let to rise for another 30
minutes or so in a warmish, draft-free spot.
Preheat oven to 350F. Bake for about 35 minutes or until an internal temperature of
190F. Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling
on wire rack, also on their sides. Best sliced when very cool. Best kept refrigerated or
frozen.

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