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1.9.17

Dutch Oven Low Carb Flax Seed Bread




Hi Babes!

So today I made this amazing low carb flax seed bread! My husband and I have been working on a Ketogenic diet since June and have been experiencing some pretty heavy carb cravings! For those of you who don't know, a Ketogenic diet is similar to the Atkins diet, in that the goal is to cut the carbs to encourage your body to burn fat instead of carbs as the primary fuel source. However, with a Keto diet, the goal is to force the matter, instead of suggest, by reducing the carb intake severely and alternatively increasing the fat intake.

Sounds crazy right? Not really. Your body, with a standard diet, burns glucose as the primary fuel source, derived from carbohydrates like breads, pastas, fruits, vegetables and rice, among other things. When the body burns through the glucose, it burns through fat. That's why your body stores fat as a secondary fuel source, you burn through the glucose quickly so you'd need something to keep you going. With that in mind, you can see how "carbing up" before your workout can conceivably stunt your progress if you are trying to cut your weight.

This is where a Ketogenic diet comes into play. When you change your diet from being carb heavy to being heavily carb restricted, in addition to filling in the remaining daily caloric intake with healthy fats (avocado, organic olive oils, grass fed butter and beef, fattier cuts of fish, chicken thighs, eggs and certain nuts, to provide a few examples), you force your body to shift its processes to burning primarily fat. When it comes to proportions, generally you're looking for 65-70% of your calories come from fat, 30-25% come from protein and the remaining 5%, or less than 50 grams (from green leafy vegetables and low carb/high fiber vegetables and fruits), coming from carbohydrates.

I will write a post at a later time to explain more in depth the ins and outs of a Keto lifestyle, but to summarize, you are making your body think that you are only able to acquire fatty foods so it will switch its processes to accommodate that lifestyle. Despite what you are probably thinking, if executed with discipline and care, this is a very healthy way to cut alot of fat naturally. As a result of this lifestyle, I have lost 20 pounds in the last 2 months with minimal exercise and practicing intermittent fasting. My husband has lost nearly 50 pounds, over 30 of those pounds lost while in ketosis. We both have lower blood pressure, better insulin sensitivity and feel better overall.

But that brings me back to this post. If we are low carb, then what gives with the bread? Obviously, being so strict with our diet, we are constantly attempting to find or create ways to satisfy cravings while maintaining our success. That led to me making this bread.

I'm not going to say this is light and fluffy, like white bread is, but it definitely takes that edge off when you want to eat bread. My husband absolutely loves this because when gets home for lunch he can make himself an open face sandwich with some delicious ooey gooey runny eggs (exactly how he loves it)!

This bread is very filling; I had a big slice and I was stuffed. On top of that, it comes in at 10 grams Carbs per serving and 7 grams of Fiber, giving you a Net Carb count of 3 grams. Very suitable for a low-carb lifestyle. Lets get started!!

The first thing you are going to do is to toss the yeast, sugar and warm cup of water into the bowl of your stand mixer. Stir it quickly a few times with a fork to get the yeast all mixed up with the sugar and allowing it to set up. Let the mixture set up for about 10 minutes. You'll know it's ready when there is a good layer of tan foam over the water.

For those who are going low carb or Keto, make sure you use real sugar with the yeast. The yeast feeds on the sugar to do what it does in the bread. Yeast will react with non-sugar sweeteners to a degree but from what I understand they don't like them as much as real sugar. So suck it up my loves, it's just a half teaspoon.

While the yeast is setting up, take out a large mixing bowl and dump in the milled flax seeds, vital wheat gluten flour and salt. Using a dry fork, mix the flours until they are evenly distributed.

Check the yeast to make sure the foam has formed. If it has, go ahead and affix your dough hook attachment and start the mixer, setting it to medium, medium-low speed. Add the eggs and another cup of water to the bowl at this time and let them get started mixing. Now add the flour slowly, about a heaping spoonful every few seconds. This will allow the flour to mix well with the moist ingredients while preventing a mess from flying flour. Once all of the flour has made it into the mixer, turn the speed up to medium-high and slowly pour in the remaining 1/2 cup of water. Pause mixing as needed to scrape the dough off of the sides of the bowl.

When the dough starts to make small clumps and all of the flour has been made moist, stop the mixer and turn the dough out onto a clean surface or into a very large mixing bowl. Time to get your hands dirty! Get into the dough and combine it and knead it until it forms a large ball. Slice an "X" in the top of the ball with your knife and return the dough to the bowl. Cover the bowl with a towel and let the dough rest for 30 minutes. While you are waiting for the dough to rest, go ahead and set your oven to preheat to 340 degrees.

Right before the dough is done resting, pull out your favorite dutch oven or cast iron pot. Grease the inside of the pot with some olive oil. Get the olive oil all over the inside but at least coat the bottom well.



Once the dough is done resting, transfer it to the dutch oven with the "X" up. Try to get it as centered as possible. Place the lid on the dutch oven and slide it into your oven. Set your timer to 60 minutes and take a moment to chill and just wait for the aroma to begin to permeate your home.


At about the 50 minute mark, remove the lid from your dutch oven. This will let the bread get a nice little crisp on the top. When the full cooking time is done, remove the dutch oven from the oven and remove the bread from that as soon as possible. Place the bread on a cooling rack for about 10 minutes.

And that's it! Bet you didn't think it would be that easy to make a low carb bread! This bread is best served warm with some grass-fed butter. As you can see in the photos, I decided to slice some of our home grown Purple Cherokee heirloom tomatoes and red radishes and put them on the bread. The tomatoes were topped with a nice over-easy egg or two and let the yolk run all over the bread and got it soaked in goodness. This would even be awesome toasted with some of those tomatoes on it with some butter lettuce and some nice, peppered bacon for a killer B.L.T.

I hope you love this recipe and it finds a place in your low carb lifestyle. If you're not low carb, I'm sure you will love it anyhow! Either way, please leave a comment and share with your friends! Have a great day Loves1

P.S. Thanks to my husband, we've found a recipe card code to help you with printing future recipes. In addition, I am going to start adding nutrition facts to my recipes so that you can track your macros like a pro! What do you think?






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Dutch Oven Flax Seed Bread
For a lower carb option that isn't "eggy" as all get-out.
Ingredients
  • 2 Cups Carrington Farms Organic Milled Flax Seed
  • 2 Cups Bob's Red Mill Vital Wheat Gluten Flour
  • 2, Large Egg
  • 1 Packet (1 tsp) Fleischmann's Active Dry Yeast
  • 1/2 tsp. Sugar in the Raw
  • 3 Tbsp. Olive Oil
  • 2 1/2 Cups Water
  • 1/2 tsp. Salt
Instructions
In the bowl of your mixer, add 1 Cup of Warm Water, sugar and yeast. Give the mixture a quick whisk. Wait for about 10 minutes to let the yeast activate. It's ready when there is a layer of foam on the water and it smells "yeasty"Mix the Flax Meal, Vital Wheat Gluten and salt in a separate bowl. Add the Eggs and another cup of water to the mixer's bowl.Turn on the mixer to medium speed. Once the eggs and water are mixed well with the yeast, start slowly adding the flour mixture. Add a cup, wait until the flour is mixed in, then add another cup, continuing until all of the flour is in the mixer. Turn the mixer up to high and add the last of the water. Pause the mixing as necessary to scrap the dough off of the sides of the bowl.When the dough forms clumps and the whole mixture is somewhat moist, stop the mixer and remove the dough from the mixer bowl, turning it out onto a clean surface or into a large bowl. Using your hands, roll the dough and knead to get all of the clumps to form one large ball. Cut an X in the top of the dough and cover the dough with a towel and let it rest for 30 minutes.Set the oven to preheat to 340 degrees. Oil up the inside of your dutch oven.When the dough is done resting, remove it from the bowl and transfer it to the dutch oven, placing it in the center, X side up. Place the lid on the dutch oven and place it in the oven. Let it cook for 1 hour.10 minutes before the cooking time is done, remove the dutch oven lid to let the loaf crisp up on top.When the cooking time is finished, remove the dutch oven from the oven and remove the loaf, immediately letting it rest on a cooling rack for about 10 minutes.Serve with grass-fed butter for a delicious snack or add some sliced heirloom tomato, lettuce and some butcher sliced bacon for a killer B.L.T.
Calories/serving: 284

Protein: 28.6g
Net Carbs: 3.3g
Fat:16.4g
Details
Prep time: Cook time: Total time:


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