Steve's high-protein, high-fiber, low-carb bread

I've enjoyed baking bread for twenty years, and expected to really miss it when we started low-carbing in April 2003.  As soon as we got past the two-week "induction" phase, I started experimenting with ingredients, and after much trial and error, came up with the following, which

So here we go. The following makes 4 loaves, each a little under a pound and a half: I usually freeze one loaf's worth of dough for pizza, freeze one of the baked loaves, and eat the other two over the course of a week. Feel free to scale this down.

Ingredients

Directions


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Stephen Bloch / sbloch@adelphi.edu