Breadman BK2000B Recipe Book page 37

loW CaRb almond bRead (2 lb.)
InGRedIenTs
½ cup water (80°F – 90°F)
½ cup heavy cream (80°F – 90°F)
1 large egg, at room temperature
½ tsp. molasses
¾ tsp. salt
¾ cup vital wheat gluten
½ cup almond flour
½ cup wheat bran
cup pumpkin seeds
1 /
3
¼ cup rice protein powder
2. tbsp. flaxseeds
1 tsp. Splenda ® *
2. tsp. bread machine yeast
72
1. M easure ingredients into bread pan in the order listed.
2.. I nsert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select loW CaRb. Press the sTaRT button.
4. The complete signal will sound when bread is done.
5. U sing pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. A llow bread to cool on a wire rack until ready to serve
(at least 2.0 minutes).
makes a 2-lb. loaf
loW CaRb molasses bRead (2 lb.)
InGRedIenTs
1 cup + 2. tbsp. water (80°F – 90°F)
1 tbsp. oil
2. tsp. molasses
1 cup vital wheat gluten
cup almond meal
1 /
3
1 / cup wheat bran
3
cup whey protein powder
1 /
3
1 tbsp. toasted sesame seeds
1 tsp. salt
2. tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2.. I nsert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select loW CaRb. Press the sTaRT button.
4. The complete signal will sound when bread is done.
5. U sing pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains
in bread, remove paddle once bread has cooled.)
6. A llow bread to cool on a wire rack until ready to serve
(at least 2.0 minutes).
makes a 2-lb. loaf
73