When we do a low-carb diet, one of the major food groups we miss incredibly is bread. Not that we eat a lot of bread (our favourite German seedy loaf lasts over a month) but we do like the occasional grilled cheese, and specialty sandwich. This low-carb brioche hits the spot; it’s slightly chewy and very springy and it’s fantastic toasted. The Lupin flour gives it a slightly nutty flavour and because there’s a lot of fibre, it has a little bit of a whole wheat texture that’s not too much, perfectly acceptable for the lower carb count. I usually bake it in a regular loaf pan but I can hardly wait to make this recipe in a Pullman pan (on my birthday list😉)
Low-Carb Brioche Bread
Makes 1 Brioche Loaf
Ingredients:
- 236 g water, about 60° F
- 7 g instant yeast
- 2 large eggs, room temperature
- 80 g Lupin Flour
- 170 g Vital Wheat Gluten
- 38 g Oat Fibre
- 48 g Erythritol
- 3.5 g Sea Salt
- 30 g unsalted butter, room temperature
- 1 egg, beaten for egg wash
Directions:
- Combine the water, and yeast and set aside to allow the yeast to bloom.
- In the large bowl of your stand mixer, combine the erythritol with vital wheat gluten, oat fibre, lupin flour and salt and stir to mix well.
- Once the yeast has become foamy, add the eggs and whisk to combine. Add it to the flour mixture with the butter and knead to combine, then continue kneading for 5 minutes. Form the dough into a ball with your hands and cover to rest for 30 minutes.
- Once rested, form the dough into a loaf and set inside a buttered loaf pan. Allow to rise covered with a clean cloth for 30-60 minutes or until doubled in bulk.
- Preheat the oven 350° F, convection or fan setting. Once the dough has risen, brush with the egg washbake and bake for 20-30 minutes or until the internal temperature is 200° F.
There are so many interesting flours available now, it is nice that you have found one that works well.
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You inspired me with your previous lupin posts, so I bought a bag, which sat in my cupboard for some time until I decided this past weekend to try it in a muffin recipe. I mixed it with whole wheat flour, because I was interested in a lower-carb, no-white-flour result. They tasted great, but I got the texture completely wrong. They were too soft, and they were underbaked, even thought I thought they tested well. I’m going to try it again with a different ratio. I do have vital wheat gluten, which I did not add, because I figured that using whole wheat flour would make it unnecessary, but maybe I was mistaken about that.
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Thank you Jeff, I’m touched. I haven’t had a lot of success with quick breads so I can’t offer any advice. I’m definitely interested in your recipe when you’ve figured it out, I miss having muffins.
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Can’t wait to give this recipe a try! Thanks for sharing!
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We eat a lot of bread – mostly rustic or rye, especially when travel to different places because it’s a must to enjoy local cheeses, meats, and whines whenever available 🙂 I’m not familiar with Lupin flour, but this brioche looks delicious and inviting; loving the colour, too!
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YUM!! Bread is my favorite food group!
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It looks gorgeous!!!
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It does turn out pretty good. An excellent job, Eva.
angiesrecipes
http://angiesrecipes.blogspot.com
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