3 Crusty Breads (NO KNEAD)

Multi-Grain

Pepperoni & Mozzarella

Sliced View

White

The Mulit-grain was made as a full loaf. The White was divided in half, and one half had pepperoni and shredded mozzarella added to it. I can't decide which one I like the best, but the multi-grain is slightly leading the pack!

This will probably be it for awhile making crusty breads. I'm going to try making regular loaf pan bread, but following the no-knead method as described below. My shapes are not consistent with the crusty bread, since the dough spreads out in the cast iron pot. At least with a loaf pan it only has one way to go, and that is in height!

INGREDIENTS

3 cups Multi-Grain OR White bread flour (from Low Carb Foods)

1 teaspoon Fine Sea Salt

1/2 teaspoon instant or rapid rise yeast

1 1/2 cups water

2 heaping Tablespoons melted Spectrum Organic Shortening (non-hydrogenated)

DIRECTIONS

In a large mixing bowl, whisk together flour, salt, and yeast. Add water and melted shortening, and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 18 hours. DO NOT REFRIGERATE. I made mine at 3 P.M. and it was ready the next morning at 9 A.M. to get it into the oven.

Heat oven to 450° F, but first add your cast iron pot with lid on it, into the cold oven. When the oven reaches temperature, start timing for 30 minutes.

While it's heating, pour dough onto a heavily floured surface and shape into a ball. You can cover it with the same plastic wrap that was on your bowl. Let it sit there undisturbed until the oven is ready.

Remove HOT pot from the oven and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove pot from the oven and place the bread on a cooling rack. Once it's cooled down, you can slice it with a serrated edged knife.

NOTES

My calculations in carb count is for the Multi-Grain recipe. Total carbs is 12g. I got 12 slices, including the 2 heel ends. The bigger slices should be approximately 1.2g.

Basically, it all depends on how many slices you can get out of the recipe. 

The full recipe of the White (both breads) would be 24g carbs. I would imagine that you could get 6 slices out of the white and 6 out of the pepperoni & mozzarella. Roughly 2g per slice.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

Low Carb (No-Knead) Crusty Artisan Bread

I've been looking for a recipe to convert to low carb, and thanks to my friend, Judy Bennett, on Facebook, the search is over! The fact that this bread doesn't require kneading, immediately got my attention. I have tried making baked goods that required kneading, but never had any luck with them. I guess I just don't know how to be kneady, LOL!

The original recipe can be found here at Simply So Good. If you scroll down her page you will see other varieties of ingredients you can add to the dough. Also, read her FAQ section, very helpful!

PLEASE NOTE - The loaf I made is 1/2 the recipe, however, I am listing the ingredients for a Full loaf of bread!

Also, the flour I used can be found here at Low Carb Foods. The next time I make this I will use their white bread flour.

INGREDIENTS

3 cups Pizza/Bagel flour (from Low Carb Foods)

1 teaspoon Fine Sea Salt

1/2 teaspoon instant or rapid rise yeast

1 1/2 cups water

4 Tablespoons olive oil

DIRECTIONS

In a large mixing bowl, whisk together flour, salt, and yeast. Add water and olive oil, and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 18 hours. DO NOT REFRIGERATE. I made mine at 3 P.M. and it was ready the next morning at 9 A.M. to get it into the oven.

Heat oven to 450° F, but first add your cast iron pot with lid on it, into the cold oven. When the oven reaches temperature, start timing for 30 minutes.

While it's heating, pour dough onto a heavily floured surface and shape into a ball. You can cover it with the same plastic wrap that was on your bowl. Let it sit there undisturbed until the oven is ready.

Remove HOT pot from the oven and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove pot from the oven and place the bread on a cooling rack. Once it's cooled down, you can slice it with a serrated edged knife.

NOTES

My calculations in carb count is for the 1/2 recipe. Total carbs is 12g. I got 8 slices, including the 2 heel ends. The 6 bigger slices should be approximately 1.75g.

Basically, it all depends on how many slices you can get out of the full recipe. The full recipe would be 24g carbs for the entire loaf. I would imagine that you could get 12 slices out of that.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

Maple Walnut Biscotti

Tomorrow is my Birthday, and I needed to whip up some snacks, so I don't get tempted to indulge in the carby desserts.

Okay, so I think I've come up with my new favorite flavor for biscotti. I passed on making a glaze for this, just in case I want to dip this into my coffee!

Ingredients

2 cups Almond Flour

1/2 cup Swerve Sweetener (or granulated erythritol)

1 tsp baking powder

1/2 tsp xanthan gum

1/2 cup chopped walnuts (add more if you like it nutty)

1/4 cup melted butter

1 egg, lightly beaten 

1/2 tsp vanilla extract

1/2 tsp maple extract

2 Tbsp Sugar Free Maple Syrup (I use Walden Farms Pancake Syrup)

Directions

Preheat oven to 325°F and line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, Swerve, baking powder, and xanthan gum.

Stir in the chopped walnuts, melted butter, egg, vanilla extract, maple extract, and Sugar Free Maple syrup, until the dough blends together.

Place dough onto parchment lined baking sheet and form into a flat log 3 inches wide by 11 inches in length. Pat the ends of the length so that the slices will be consistent, sort of making it rectangular instead of rounded ends.

Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 30 minutes. Reduce oven temperature to 250°F.

When cooled, cut into 14 even slices. Put slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and bake for another 15 minutes. Turn oven off and let biscotti sit inside until cool. I leave my oven door slightly open to cool it down quicker.

Notes

14 Servings. Total net carbs for full recipe is 20g. Figuring 14 servings, each serving would be 1.4g net carbs. These amounts are based on the ingredients that I used.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!