Lower Carb Machine Bread

Name: Lower Carb Machine Bread
Ingredients: 1 cup scalded skim milk, plus 2 tbsp; 1 teaspoon salt; 5 teaspoons sugar (the carbs are eaten by the yeast); 4 tablespoons lard (butter may work); 2 eggs, lightly beaten; 1/3 cup ground flax seeds; 1/3 cup coconut flour; 1/2 cup almond flour; 1 1/2 cups vital wheat gluten flour; 1/4 cup whole wheat flour; 2 teaspoons dried yeast, I use Fleischmann 's Quick Rise

11 ingredients

6 steps

Ingredients

1 cup scalded skim milk, plus 2 tbsp
1 teaspoon salt
5 teaspoons sugar (the carbs are eaten by the yeast)
4 tablespoons lard (butter may work)
2 eggs, lightly beaten
1/3 cup ground flax seeds
1/3 cup coconut flour
1/2 cup almond flour
1 1/2 cups vital wheat gluten flour
1/4 cup whole wheat flour
2 teaspoons dried yeast, I use Fleischmann 's Quick Rise

Directions

1

Scald the milk by microwaving for about 2 to 2.5 minutes or just below boiling. Stand for 5 minutes then remove and discard the 'scum' using the back of a spoon. This removes a milk protein that inhibits the yeast a little. You will get a better rise but you don't have to do it.
2

Put everything in order into your bread machine pan, ending with the yeast on top, or follow your own machine directions. Measure the flours lightly with a spoon and knife. DO NOT SCOOP.
3

Bake in your bread machine on Regular setting. If you have a 'light' setting you could try it but I don't so I just watch it during the last 10 minutes and shut it off early so it doesn't get too dark for me.
4

If you like a crunchy crust, then let it cool on a rack. If you like a chewier crust like me then cover the loaf with a tea towel while it cools. Let cool completely before slicing. Lasted in a bag on my kitchen counter for ~ 1 week before moulding but tasted soft and lovely right up to the end!
5

I got 12 slices from mine and worked it out to 6.9g net carbs per slice. I take no responsibility for this and suggest you work it out for yourself.
6

Update: I've now made hotdog buns and rolls using the Dough setting. Take the dough out, tear it into 4 then each of those into 3, so you have 12 balls. Shape into rolls and place on a baking sheet in a warm place for 1 hour. They will rise a little but not 'double'. Then into 370°F for about 20-25 minutes. Watch them because these will bake faster than regular rolls or bread. They are done when a tap on the bottom sounds hollow and the tops are slightly golden.