Multi Grain Bread Mix
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LC Foods' Multi Grain Bread is diabetic friendly, low carb, sugar free, high fiber and high protein. Bake your own yeast rise multi grain sandwich bread, hamburger rolls, hot dog rolls, or any other multi grain bread item you desire with our LC-Multi Grain Bread Mix.
Simple instructions on mixing, kneading, rising and baking are included for making your perfect multi grain bread loaf. The LC-Sweet is already in the mix to make the bread rise without sugar! Makes 18 generous ½" thick x 4½" wide x 3" tall slices that are high in fiber and protein, and have a carb count of just .6 net carb per slice!
No soy flour, coconut flour, almond flour, or carbalose in any of our flours or mixes. Use our special LC- form pans to make your own hamburger, deli or hotdog rolls.
It's easy to make low carb bread!
Preparing the dough: After mixing the ingredients together to make your dough, and remembering to use instant, rapid rise or bread machine yeast (not active dry yeast). Add just enough water from the recipe so that the dough comes together completely and starts to clean the sides of the bowl when mixing together. You want your dough to remain elastic but not overly sticky for easier handling while kneading (the amount of water may vary depending on the humidity in your kitchen on any given day, so add additional water slowly, you can always add more).
Manual Dough Kneading: Turn the dough out onto a smooth clean surface. I like a cutting board with a damp paper towel under it, so it does not slip around the counter. When you knead the dough, fold the top left corner of the dough over to the bottom right corner, and then push away from you outward. You want to push that dough out, then fold it over again and push again. Each time you push, turn the dough one-quarter turn clockwise. If the dough gets dry or does not remain soft and pliable during your kneading, add more water slowly, so that your dough is moist and elastic but not sticky or sopping wet.
Developing The Gluten: To get a properly risen nice textured bread, you MUST develop the gluten properly during the kneading process. Lift the dough, and stretch it apart in all directions. Attempt to push your fingers together through the dough. If your fingers break through easily, then you have not developed the gluten, and additional kneading is required. It is very helpful but not mandatory to use a food processor with an S blade or dough blade to assist in developing the gluten. Use the food processor in less than 1 min increments so you don’t overheat the dough, alternating with hand kneading one or two times, finishing with the processor to tenderize your dough. When the gluten is developed properly, you will be able to pull the dough apart in all directions, stretching the dough, and when you press your fingers through, you will see a film or membrane where light will shine through, and the dough will not easily break. Some call this a stained glass window effect. Do not over knead the dough causing a gummy or stringy effect. Once you have the gluten developed successfully, use coconut oil or other cooking oil on your hands, and coat the outside surface of the dough with the oil.
Rising the dough: Prepare the baking pan with grease and/or oil. Note: LC-Roll form pans do not require grease or oil. Press dough into the bread pan. Place pan in a draft free area at 70° F – 85° F For 1-2 hrs or until the dough more than doubles in size. Over rising of the dough may cause the dough to drop during baking.
Bread Machines: Yes bread machines can be used as an option when baking with LC-Flours and Bread Mixes. Care must be taken to not over knead the dough which many bread machines have a tendency to do while using their regular bread making program cycle settings. LC-Flour has a lot of gluten and does not require a lot of kneading to develop the gluten in the dough. If you over knead the dough, your finished bread will have a tendency to not rise properly or will not be the correct texture. Suggestions are to find a setting on your bread machine that has a kneading cycle of no more than 5-7 minutes and then check the dough manually after this cycle to insure that the gluten film has formed properly, and the dough is not stringy, gummy or over heated. Some bread machines have an express cycle setting which has this short kneading cycle.