Post by SugarBane on Jan 26, 2004 16:52:23 GMT -5
Grainy Bread For Bread Machines
1 cup vital wheat gluten
2 cups protein powder, unflavored
1 cup wheat bran
1 half cup pecan meal
1 teaspoon salt
1 package dry yeast
1 whole egg
2 tablespoons Splenda
1 3/4 cups warm water (warm to your wrist, NOT hot)
*Optional: 1/2 sunflower seeds, or flax seeds
I dumped it all in the bread machine. It came out a dark, chewy, dense bread. It does not rise as much as the pure gluten bread recipe. It reminds me of a seven grain bread we used to buy.
*Note* This type of bread contains no artificial preservatives, and should be refrigerated for longer "shelf" life. Nutritional values vary considerably from one brand of gluten to another (amount of fiber, amount of protein, number of carbs, etc., despite the fact that all say "contents: vital wheat gluten" and nothing else listed). Look for one with the highest percentage of protein and fiber. Protein powders vary considerably also.
(I used a whey based protein powder.) That is why I am not giving a carb count. Also, per slice, it would depend on how thinly the loaf is sliced.
I don't think I would use a sweetened protein powder, because the sweetener may not be heat stable. You might like a teaspoon of vanilla flavoring, or possibly banana flavoring, and maybe even a little cinnamon or allspice, and a bit more Splenda for a sweeter bread. I found the pecan meal at a super Wal-mart, in the grocery section. Almond meal might work just as well.
This bread has a very pleasant aroma when toasted, and can be sliced very thin without falling apart. You could make this recipe without the bread machine, but the more gluten in the recipe, the harder the dough is to knead.
1 cup vital wheat gluten
2 cups protein powder, unflavored
1 cup wheat bran
1 half cup pecan meal
1 teaspoon salt
1 package dry yeast
1 whole egg
2 tablespoons Splenda
1 3/4 cups warm water (warm to your wrist, NOT hot)
*Optional: 1/2 sunflower seeds, or flax seeds
I dumped it all in the bread machine. It came out a dark, chewy, dense bread. It does not rise as much as the pure gluten bread recipe. It reminds me of a seven grain bread we used to buy.
*Note* This type of bread contains no artificial preservatives, and should be refrigerated for longer "shelf" life. Nutritional values vary considerably from one brand of gluten to another (amount of fiber, amount of protein, number of carbs, etc., despite the fact that all say "contents: vital wheat gluten" and nothing else listed). Look for one with the highest percentage of protein and fiber. Protein powders vary considerably also.
(I used a whey based protein powder.) That is why I am not giving a carb count. Also, per slice, it would depend on how thinly the loaf is sliced.
I don't think I would use a sweetened protein powder, because the sweetener may not be heat stable. You might like a teaspoon of vanilla flavoring, or possibly banana flavoring, and maybe even a little cinnamon or allspice, and a bit more Splenda for a sweeter bread. I found the pecan meal at a super Wal-mart, in the grocery section. Almond meal might work just as well.
This bread has a very pleasant aroma when toasted, and can be sliced very thin without falling apart. You could make this recipe without the bread machine, but the more gluten in the recipe, the harder the dough is to knead.