Low-Carb Sandwich Bread

Right from my oven

There is something special about homemade bread fresh from the oven. If you enjoy the hearty texture of traditional rye bread but prefer a milder flavor, you'll love this loaf.

This low-carb sandwich bread has a satisfying chew, slices beautifully, and is sturdy enough for sandwiches and toast while remaining tender and flavorful. This recipe was tested using fresh eggs from our own hens, but store-bought large eggs work beautifully, too. Whether served warm with butter, piled high with your favorite sandwich fillings, or alongside a bowl of soup, this bread proves that low-carb baking can be both wholesome and delicious.

Servings

16 slices

INGREDIENTS

Dry Ingredients

·        1½ cups Bob's Red Mill Vital Wheat Gluten

·        1 cup superfine almond flour

·        ½ cup oat fiber

·        2 teaspoons xanthan gum

·        2 teaspoons baking powder

·        1¼ teaspoons salt

Yeast Mixture

·        2¼ teaspoons (1 packet) active dry yeast

·        ¾ cup warm water (105°–110°F)

·        ¼ cup unsweetened almond milk, warmed

·        1 teaspoon sugar

Wet Ingredients

·        4 large eggs, room temperature (tested with fresh eggs from our own hens)

·        ¼ cup avocado oil

·        1 teaspoon apple cider vinegar

INSTRUCTIONS

1. Line a 9 × 5-inch loaf pan with parchment paper, leaving enough overhang to lift the loaf out easily. Lightly spray the parchment paper with avocado oil cooking spray.

2. Combine the warm water, warm almond milk, sugar, and yeast. Let stand 5–10 minutes until foamy.

3. Whisk together the vital wheat gluten, almond flour, oat fiber, xanthan gum, baking powder, and salt.

4. Add the eggs, avocado oil, apple cider vinegar, and activated yeast mixture. Mix with a dough hook for 8–10 minutes until smooth and elastic.

5. Place the dough into a lightly oiled bowl, cover, and let rise 60–90 minutes or until doubled.

6. Gently press the dough down to release large air pockets. Lightly knead for 30–60 seconds, then shape into a loaf. Pinch the seam closed and place seam-side down into the prepared pan. Removing large air pockets helps the bread bake more evenly and reduces the chance of a large hole in the center.

7. Cover loosely and let rise until the dough is about 1 inch above the rim of the pan.

8. Bake at 350°F for 35–40 minutes. The loaf is done when it is deep golden brown and the center reaches 195°–200°F on an instant-read thermometer. Tent loosely with foil if the top browns too quickly.

9. Remove the pan from the oven and place it on a wire rack.

*Optional: While the bread is still hot, brush the top of the loaf with a light coating of butter. This gives the crust a softer texture, adds a rich buttery flavor, and creates a beautiful golden finish as the bread cools. Cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely before slicing.

FAITHFUL STEPS KITCHEN TIPS

·        This bread has a hearty texture similar to traditional rye bread but without the distinctive rye flavor.

·        Use room-temperature eggs for the best rise.

·        An instant-read thermometer helps ensure the loaf is fully baked.

·        Store in an airtight container or freeze individual slices.

SERVING SUGGESTIONS

·        Toast with butter

·        Sandwiches

·        Soup or salad

·        Eggs for breakfast

·        Avocado toast

·        Garlic toast

NUTRITION INFORMATION (Approximate)

Whole Recipe

• Total Carbohydrates: 54 g

• Net Carbohydrates: 38 g

Per Serving (1 of 4 servings)

• Total Carbohydrates: 14 g

• Net Carbohydrates: 10 g

Nutrition values are calculated from the ingredients used to develop and test this recipe. Values may vary slightly if different brands or ingredient sizes are substituted.

“For He has satisfied the thirsty soul, And He has filled the hungry soul with what is good.” Psalm 107:9 (NASB)