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Slices of whole wheat low carb sandwich bread on marble board.
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5 from 10 votes

Low Carb Whole Wheat Sandwich Bread

A whole wheat low carb sandwich bread with 77 calories, 4 grams of protein and 8 grams of net carbs per slice. You will also love the incredible flavor.
Prep Time15 mins
Cook Time40 mins
Proofing time1 hr 45 mins
Total Time2 hrs 40 mins
Course: Bread
Cuisine: American
Diet: Keto Vegan, Vegan, Vegetarian
Keyword: Low Carb Whole Wheat Bread
Servings: 30 slices (2 loaves, 15 slices per loaf)
Calories: 77kcal

Equipment

  • Stand mixer or large mixing bowl.
  • Rolling pin
  • 2 loaf pans (approx 8 ½ by 4 ½ inches)

Ingredients

Instructions

  • Mix the yeast with the water and let stand five minutes until the yeast blooms.
  • Stir in 2 tablespoons of olive oil, soy milk, 2 cups of whole wheat flour, vital wheat gluten and psyllium husk. Mix with the dough hook attachment on a stand mixer or by hand. Add more flour as needed until a firm dough forms.
  • Add the remaining oil and continue kneading at least 10 more minutes. The dough won't look smooth or silky, but if you knead it for long enough your bread will be a success.
  • After 10 minutes of kneading form a ball with the dough as best as you can and place it in an oiled bowl, coating the top of the dough with a thin layer of oil as well to keep it from drying further.
  • Cover and let stand in a warm place for 45 minutes or until the dough has doubled.
  • Oil two loaf pans. Once the dough has doubled, knead it slightly and then divide into two.
  • Form each portion into a ball as best as you can, then roll it out to a square or circle of about seven inches.
  • Next begin rolling the dough as you would a jelly roll. Roll it as tightly as you can without deflating the dough too much. Press in the seams tightly and tuck the ends under. Place the cylinder of dough into the oiled loaf pan. Repeat with the second portion of dough. You can brush some water on the tops of the loaves and sprinkle sesame seeds, poppy seeds, pumpkin seeds or sunflower seeds on them at this point.
  • Cover both loaves loosely and place in a warm spot for 45 minutes to an hour or until the dough has risen and nicely domed.
  • About half hour before the bread has finished rising preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius.
  • Place the loaves in the oven and bake 10 minutes, then turn down the heat to 350 degrees F/180 degrees C and continue baking another 30 minutes.
  • Remove the baked loaves to a rack. After 10 minutes or when the pans are cool enough to handle remove the loaves from the pans and continue cooling on the rack. The loaves should pop out pretty easily but if you have trouble getting them out run a knife along the edges to dislodge them from the pans.
  • Slice and eat after the loaves are thoroughly cooled.

Notes

  • You can make this a seeded bread by mixing seeds like sunflower seeds and into the dough. Keep in mind that this bread dough is not as smooth as a regular bread dough because of the presence of the psyllium husk which soaks up a lot of liquid, so adding seeds may make it a little harder to work with.
  • You can store the bread in the fridge for up to a week and in the freezer for up to three months. Be sure to pack it in a freezer-safe bag or container.
  • The psyllium husk can tinge the bread purple or gray but this does not affect the taste or texture in any way.

Nutrition

Serving: 1slice | Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 161mg | Potassium: 75mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 0.005mg | Calcium: 23mg | Iron: 1mg