Final Bread

By : Kay

3/4 cup warm water
1/4 cup whipping cream
2 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1 1/4 cups wheat gluten + 2 tablespoons
1/2 cup oat flour
1/2 cup whey protein, vanilla
1/4 cup flax meal
2 teaspoons baking powder
1 teaspoon sugar
1 pinch stevia
2 1/2 teaspoons bread machine yeast

Add ingredients to bread machine in the order recommended for your unit. Run the dough cycle. Remove the dough before the rising begins (after 39 minutes in my machine). Dump the dough into a buttered non-stick pan. Wet your hands to smooth and shape the loaf. Cover and let rise in a wam place for sixty to seventy minutes. Bake in a conventional over at 350 for 50 minutes.

22 slices per loaf.
Per slice:
Protein 8.6 g
Carbohydrates 3.1 g
Fibre .5
Effective carbohydrates 2.6 g

Notes
Measure accurately.
Gluten yeast bread can only rise one time so do not let it rise in the dough cycle.
The dough will be sticky. You cannot shape it like a regular loaf.
For best results, the loaf pan must be buttered and non-stick.
Your carb count will vary slightly depending on the whey protein you use. The one in this recipe has 0.5 per 31 g. (3/8 cup)
Since the yeast eats the sugar, it is not included in the carb count.
This is really good toasted.