The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat Protein Isolate (WPI) Whole Wheat Bread 3.2 carbs per slice

Debbe1's picture

Wheat Protein Isolate (WPI) Whole Wheat Bread 3.2 carbs per slice

Wheat Protein Isolate (WPI) Whole Wheat Bread

2 teaspoons instant yeast
1/3 cup WPI 8000 (0 carbs)
1/3 cup Carbalose (6.3 carbs)
1/2 cup white whole wheat flour (30 carbs)
1/3 cup WPI 5000 (1 carb)
1/4 cup oat fiber (0 carbs)
2 tablespoons resistant wheat starch (2 carbs)
1/4 cup ground flaxseed (0 carbs)
2 tablespoons wheat bran (2 carbs) Optional can use rice bran (4 carbs)
2 tablespoons wheat germ (7 carbs)
2 teaspoons Truvia (0 net carbs it is a sugar alcohol and stevia)
2 teaspoons black strap molasses (8 carbs) but not counted because yeast consumes it
1 teaspoon sea salt
2 tablespoons Butter
1 large egg (.5 carb)
1- 1 1/4 cups warm water (use more if needed to make the dough slightly sticky)

Combine ingredients into a bread machine. Place on dough cycle remove when finished mixing, do not let it rise in the machine. Form a loaf and place in a greased loaf pan. Cover with a towel and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 25 minutes.

Number of Servings: 15
3.2 carbs per slice

suave's picture

This probably does not qualify as a crime against humanity, but it is certainly an atrocity.

Debbe1's picture

I am on a low carb diet and it is either no bread or a decent tasting low carb version of bread. This recipe was listed in the forum "Baking for Special Needs".  I would prefer to make and eat artisan bread, but I needed to lose 50lbs.  So far, with the help of this bread and other low carb recipes I am half way to my goal.  I hardly think that is an atrocity, but you are certainly entitled to your opinion.

dkm4280's picture

Interesting recipe. Am anxious to try it. Did you calculate the fiber?

Debbe1's picture

I fooled around with a lot low carb bread recipes and I hated them! I finally came up with this recipe. It is decent, the slices are full sized and the carbs are low enough to use for a sandwich. The fiber is already calculated into the carb count.  3.2 is the net carbs per slice.  The blackstrap molasses is needed to feed the yeast and mask the slightly sour taste from the carbalose. I have ordered some sustagrain barley flour (10 net carbs for 1/3 cup) from King Arthur flour and hope to substitute it for the majority of the carbalose. I will update the recipe if it works out. Low carb bread is a very difficult nut to crack. I think if you are a veteren bread maker (and a bread lover) and are low carbing you do what you have to do:) I should have posted a picture. It looks like regular white whole wheat bread and has a nice texture.

Farzana's picture

Hey Debbe1 !  I know this recipe you posted is several years old but hopefully you read this.  I am trying to low carb for a little bit and dying of nice bread.  I was wondering about the smell.  Also, did you ever end up trying with the lower carb flours i.e.barley flour ?  If so, please share :-)

clazar123's picture

I have never heard of these ingredients outside a commercial bakery. Where does the average person get these ingredients? Links,please?

Debbe1's picture

Netrition carries them, they carry lots of low carb ingredients.

WPI 5000, WPI 8000, Oat Fiber, Resistant Wheat Starch

Carbalose Flour

$4.95 is the shipping charge for the entire order within the contiguous 48 United States.

It is a great company to deal with!

Farzana's picture

Just curious to know is that soury smell Carbalose flour or the wheat protein isolate ?  Good texture but nasty smell.  I'm having it as a sandwich with chicken and cheese thinking all that might mask it, but its as strong as it was when I made it last night !