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. Recipe created by Tracey of The Naked Diabetic
Aside from desserts, bread can pack on the carbs. Our easy Low Carb Multigrain Bread Recipe makes amazing light and fluffy bread that is diabetic friendly and so good everyone will enjoy it.
Ingredients List
- King Arthur Keto Wheat Flour
- IOat Flakes
- Rye Flour
- Oat Fibre
- Flax Seed
- Yeast – Active Dry
- Salt
- Fleisahmans Bread Booster
- Splenda Granulated Sweetener
- Butter
In this recipe I am using a bread maker for the mixing and first proofing *rising). It can be made without a
Special Equipment
Bread maker – (I am using a Cuisinart Bread Maker). This recipe can also be made without a bread maker – see below
Helpful Tips and FAQs
Substituting the flour.
I have found the best results in making this low carb multigrain bread recipe come when I use King Arthur Keto Wheat Flour. Consider the following when chosing alternatives:
King Arthur Keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. Having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most regular recipes, all-purpose flour is one of the main ingredients. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly, and watch the batter, if it seems to be getting thin, you can reduce the liquid. The use of all-purpose flour will increase the carbs significantly.
What is Bread Booster?
Bread Booster is a dough enhanxer. It is not required but it helps when making low carb breads. It contains gluten and enzymes that help promote rising and strengthens the dough. It is said that it helps the bread to stay fresh longer but I use it to asi in the rising.
Making this Low Carb Bread Recipe without a Bread maker.
Follow these easy steps.
- Sift the flour.
- In a small bowl, add warm water and sprinkle the yeast over the top of the surface to activate it.
- Once the yeast has bloomed (looks frothy) mix everything.
- On a lightly floured surface, knead the bread until it is a sticky, elastic dough.
- Form into a ball and place in a greased bowl, covered with plastic wrap or a thin linen towel.
- Place in a warm spot to allow the bread to rise for about an hour. (should be doubled in size and spring back when you press into it)
- Remove the dough from the bowl, punch it down and form it into a loaf and place it into a greased loaf pan or on a baking sheet.
- Allow the dough to rise again, like the first time.
- Once risen, Bake in a 375°F oven for about 30-25 minutes. The crust should appear golden. Internal temperature should be around 186°F.
- Remove from the oven and allow the pan to cool slightly, and then remove the bread from the pan and place on a wire cooling rack to cool.
Tips for proofing the dough.
Proofing is the process of allowing the yeast to activate, causing it to emit gas, resulting in the rising dough. If you are using a bread maker, it takes care of these steps for you. If you are making your bread by hand, this is the key to fluffy bread. For this bread recipe, we are allowing it to rise twice. This is the best way to get premium flavour and texture.
If you are in a cool climate, you can warm your oven (and then turn it off) and place your dough in a greased-covered bowl in the oven to rise. The oven mustn’t be too hot, and make sure that you have turned the heat off, and keep the door slightly open.
Storing and freezing instructions.
For the best results and optimum freshness, wrap the bread tightly in plastic wrap and then store it in a Ziploc or an airtight bag.
Homemade bread goes stale quickly than a store-bought loaf, due to the lack of preservatives.
Freezing – To freeze an unsliced loaf, wrap it tightly in plastic wrap and then place it in an airtight bag or container. This bread can be frozen for up to two months.
Note – If you plan to freeze the bread and use only a few slices at a time, be sure to slice before you freeze.
Our Easy Low Carb Multigrain Bread Recipe
Easy Low Carb Multigrain Bread Recipe for Diabetics
Equipment
Ingredients
- 1 cup Warm Water
- 1/4 cup Plain All Natural Yogurt
- 3 tbsp Butter – cut into small pieces
- 1 1/2 tbsp Splenda granulated Sweetener
- 1 tsp Salt
- 2 1/2 cups King Arthur Keto Wheat Flour
- 1/2 cup Rye Flour
- 3 tbsp Oat Fibre
- 2 tbsp Flax Seeds
- 3 tsp Yeast – active or bread machine yeast
- 4 tsp Bread Booster
Outer Topping
- 1/3 cup Oat Flakes
Instructions
- Add each ingredient into the bread machine in the order listed above,
- Choose the Whole Wheat option on the machine for a 1.5 lb loaf (Medium sized)
- Select the desired crust colour and press start.
- After the second rise, remove the dough from the bread machine. (the machine will beep indicating it is time)
- Place the dough on a silicone pastry mat or a lightly floured surface and punch down the dough to remove the air.
- Shape the dough into a loaf.
- Spread the oat flakes onto a clean surface.
- Roll the loaf in the oats to cover the outside of the loaf.
- Place loaf on a parchment lined baking pan in a warm place to rise for about 45 mins-1 hour.
- After rising, place in a 375°F oven and bake for approximately 35-40 minutes.
- Remove from oven and place on a cooling rack.
- Once cooled slightly, slice into 12 equal sized slices.
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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