Since I made up the Heloise olive spread
the other day, I've gotten a lotta mileage outta this bread. Slicing it very thin & toasting it, it makes a delightful "cracker" for the olive spread - and any other dips/spreads we happen to have around.
Shanny's Low-carb Sourdough Bread
1½ cups vital wheat gluten
1/2 cup buckwheat flour
1/2 cup King Arthur rye flour blend *
1/2 cup bread flour
1/8 cup soy flour
1/8 cup oat flour
1/8 cup flaxseed meal
1/8 cup almond flour
3 - 4 tbsp. harvest grains blend **
1½ tsp. kosher salt
1½ tsp. dry yeast
2 tbsp. olive oil
1 - 1½ cups sourdough starter
water as needed
1. Combine first nine ingredients & stir to mix well.
2. Combine salt, yeast & oil with the sourdough starter & blend well.
3. Gently knead in the flour mixture, adding 1/2 to 2/3 cup water to maintain softness of dough.
4. Let rise about 45-60 minutes until double in bulk.
5. Do not handle the dough much after the first rise - just shape it & place it in a loaf pan to rise another 30-45 minutes.
6. Bake at 380° (190°C) about 50 minutes. (I used a glass pan, so this temperature & time may need to be adjusted for a metal pan)
* rye flour blend consists of pumpernickel, white rye, medium rye, and KA bread flour.
** This is another KA concoction of oat berries, wheat flakes, rye flakes, sunflower seeds, sesame seeds, millet, flax seeds & poppy seeds.
My sourdough starter is nothing more than unbleached white flour and distilled water. Started many years ago with a packet of Lactobacillus sanfranciscensis, it has been scrupulously maintained for many years & still grows vigorously. Lately I've neglected feeding it for as much as two months, but it comes back like gangbusters every time!
A quarter-inch slice is about 75 calories, 9g carbs & 1g of dietary fiber. This belies the fact that the buckwheat flour is resistant starch, so the carb affect is less it would seem.
1 serving = 1 ¼" slice
calories per serving: 75
calories from fat: 15
total fat: 2g
saturated fat: 0
trans fat: 0
total carbs: 9g
dietary fiber: 1g
p.s. I haven't been testing it since, but when I first concocted this recipe, a 1½ oz. slice of it (lavishly buttered - heheh) actually dropped my BG at the first hour test. At the second hour test it had risen 11 points, and dropped back from there. Nice meter-friendly bread, at least for me. Hope so for you too!