Great Harvest Low Carb Bread Recipes

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

LOW-CARB BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
• Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
• Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
• Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
• Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
• Add the next ⅓ of the whites to the batter and fold in until smooth.
• Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
• Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
• Bake for 40 minutes, until the top has set and formed a golden crust.
• Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
• Let the cake cool at room temperature for 1 hour before slicing.
• Enjoy!

WORLD-FAMOUS LOW CARB BREAD

Steps:

• In the bread machine pan, put the water, oil, and sugar.
• In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder.
• Mix well.
• Take out appoximately 1/4 cup.
• Pour the rest of dry ingredients into the pan.
• Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder.
• Pour into the bread machine pan.
• On our machine, we use the three hour bake cycle.
• After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine.
• This way, you will not have such a large hole in your bread.
• If you do it on the 80 minute cycle, remove the paddle after 30 minutes.
• Let cool.
• Place in a ziploc bag in the refrigerator.
• This bread seems to slice better when it is nice and cold.
• Makes great toast.
• This bread is a little more"spongey" in texture than regular bread.

GREAT HARVEST LOW-CARB BREAD RECIPE

Steps:

• 12 servings 1. Mix all the ingredients. The mixture will be wet and runny, Cover and allow to ferment for one hour between 80 and 100 degrees. 2. After one hour, to the fermented mixture, add 2 cups whole Wheat flour and 1 tablespoon salt. Mix on slow speed until the flour is taken up by the mixture. If it is still too wet and stick, add a bit more flour. 3. Divide the batch in half and knead each half into loaves, either round loaves or oblong. Top each loaf with a bit of wheat or oat bran and allow to proof out of drafts until double in bulk, about 1 hour at a 70 degree room temp. Preheat the oven to 350 degrees. 4. Bake for 40 minutes in a conventional (not convection) oven. Bake to an internal temperature of 170 degrees. Remove from the oven and cool on a wire rack.