Easy Low Carb Multigrain Bread Recipe for Diabetics
A fluffy, light multigrain bread that is low carb and diabetic friendly.
Print
Pin
Servings: 12
Calories: 121kcal
Share on Facebook
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
** If you chose to allow the bread to bake in the bread maker, you can remove the paddle from the bread when you hear the beep after the 2nd rise.
Nutrition
Calories: 121kcal | Carbohydrates: 18g | Fiber: 12g | Net Carbs: 6gr | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 265mg | Potassium: 71mg | Sugar: 0.3g | Calcium: 29mg | Iron: 1mg