Lupin Flour Sandwich Bread

A great sandwich bread that toasts well, makes crispy croutons, and even pretty good breadcrumbs, yet has less than 2g net carbs per slice! Soft and not AT ALL eggy! It also makes delicious rolls as well if you want to divide the dough up in a muffin pan. A few words about working with lupin flour: If you are allergic to peanuts, you may have a reaction to lupin flour. I will instead direct you to this also very delicious bread recipe. Not all brands are the same – some are drier than others, some are bitter, some are both. I have found that Lupina brand is the best. It is a REALLY dry flour, so your dough will be shaggy and wet. That’s okay! Resist the urge to add more flour. On to the recipe! 118 g Lupin flour, sifted (I use this ) 156g Vital Wheat Gluten (I use this or this) 34g Oat Fiber (I use this) 2 tsp kosher salt 2 tsp glucomannan powder (I use this ) ¾ cup warm water 1 tsp corn syrup, maple syrup, or honey 4 tsp instant yeast (I use this one ) 3 large eggs, at room temperature, beaten 70g 4 tbsp butter, cut into pieces, very soft, but not melted ¼ c olive oil 56g Sour cream, at room temperature ¼ cup fresh-squeezed orange juice, at room temperature (Optional. If not using, increase the water to 1 cup.) Directions: Combine the flours, salt, and glucomannan powder in a bowl. Heat up the water. Add the syrup to the bowl of a stand mixer fitted with the paddle attachment. Add the warm water and stir to dissolve the syrup. Check that the temperature is between 110-105 degrees before adding the yeast, stirring again to help the yeast dissolve. Feel free to combine the olive oil, sour cream, and orange juice together, but don’t add them in yet. But do gather your bowl of beaten eggs and your soft butter so they’re all at hand. With the mixer on low, gradually add the dry ingredients. Then add the eggs, butter, and then the oil, sour cream, and orange juice. Increase the speed to medium low and beat for 6 minutes, scraping the sides down occasionally. Meanwhile, lightly oil a bread pan with olive oil (see notes below). Get your warm spot ready (also see below). After the dough has mixed, gently pour/stretch it into the prepared pan. You’re looking for it to be almost as long and wide as the pan, but resist the urge to really manipulate it. Alternately, you can place it on a silicone mat or parchment, and gently roll it back and forth with your cupped hands to get it to the right length, and then add it to the prepared pan. Don’t worry about getting it in the corners, it will rise to fill in the gaps. Place it in your warm spot and let it rise until puffed a bit over the pan, around 30-40 minutes for me, but it depends on your temperatures. If you are using your oven to proof the bread, gently remove the loaf before you preheat it to 375 F. Bake @ 375 for 25 minutes, let cool in pan for 15, remove and cool completely. Nutrition 16 slices Per slice: 116 Cal/10.7g protein/8.1g carbs/6.3g fiber/1.8 g net carbs General notes: Weighing your ingredients ensures more consistent results. If you are new to keto yeast breads, don’t panic about the syrup - It gets eaten by the yeast and emitted as carbon dioxide. Seriously! Yeah, science! I have, however, included ¼ cup of orange juice. It is optional, but goes a long way towards mellowing some of the stronger flavors of the vital wheat gluten and oat fiber without adding flavor of its own, and only adds 6.75 grams of carbs to the whole loaf. Try it both ways and see which one you like. I tend to heat my water up a bit past the ideal temperature (around 120 degrees F), because my syrup and bowls are cold this time of year. 105-110 degrees F is ideal, so check the tempurature after stirring the syrup and water together and before you add the yeast. I use a 1 pound metal loaf pan with a silicone coating that almost nothing sticks to. If you are using non-stick pans, you may want to oil it more aggressively, or make a sling out of parchment paper. My personal favorite way to proof bread is to heat the oven to 170 degrees F for about two minutes, and then shut it off. Add the bread in the pan, close the door, and try not to open it again. But any warm-ish, draft-free spot will work. https://i.redd.it/y7lzj4jq5k121.jpg submitted by /u/moose_tassels [link] [comments]

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