Deirdre-style Low Carb Loaf (from Deirdre’s “For Real” Low Carb Bread)

I've updated this loaf to fit my own needs but it's still essentially the "For Real" recipe - and it's amazing. Actual, honest-to-goodness real bread that doesn't move my glucometer. This loaf yields up to 16 slices depending on thickness. For nutritional tracking, I've said 10 slices per loaf. Most of the carbohydrate in this recipe comes from fibre rather than digestible starch or sugar. Net carbohydrates are approximately 3.2 g per slice (based on 1/10 loaf servings). Inspiration: https://www.youtube.com/watch?v=sFdN4tF_eCQ https://lowcarbinspirations.com/deidres-low-carb-bread-recipe-made-keto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the wet ingredients - water, eggs, and butter - into the pan. There's no need to beat the eggs , they'll be broken up perfectly by the kneading.

Step 2

Add remaining ingredients except salt, yeast, and sugar.

Step 3

Make 3 small wells in the dry ingredients, one each for the salt, sugar, and yeast.

Step 4

Set to French loaf / 1kg / dark crust and start the machine.

Step 5

After 5–10 minutes check for: cohesive dough ball slightly tacky, not wet not crumbly or tearing Adjust: too dry → +15 g water at a time too wet → pinch of oat fibre or gluten

Step 6

Remove immediately after baking Cool fully on rack before slicing Do not slice warm (crumb structure is still setting)

Step 7

strong machine rise dramatic post-bake settling dense, sliceable crumb very high satiety flax-forward taste and chew