Low(er) Carb Bread Experiment (Not Quite Keto)

[@jdinnen1]

I'm not sure what kind of wizardry you employ. This channel manages to get me hooked on things I've no interest in. My entire bank of knowledge on Baking, foraging, weird stuff in a can and even scammers comes almost exclusively from following this channel for years.

[@rosemarymee]

I had never heard the term “ yeast blooming” but always said “activating yeast “. Is this a term only used in England?

[@knlazar08]

I have a thought as to what Mr. Shrimps wizardry is. I think it's a combination of creativity and education for his viewers. His creativity draws us, and the learning keeps us coming back. That's my 2 cents anyway. This should be able to be confirmed, if his viewer retention is higher than usual. My guess is that his viewership is near the top of the viewer loyalty metric... 🙂

[@convieo8294]

This is exactly how I feel. Clearly his wizardry also goes into bread making, because that's the most perfect loaf of homemade bread I've ever seen. I have very limited knowledge of what homemade bread should look like, but it looks delicious!

[@chezmoi42]

@@knlazar08 Close, and I'll add: he does things he's really interested in. It wouldn't work half so well if we weren't infected by his contagious curiosity.

[@rogink]

@@rosemarymee I can't say I've heard the term either - and I live about 60 miles from AS :)

[@reginaldo82]

For my own peace of mind, I'm going to have to assume the toast tax payment was made off camera.

[@Styphon]

Because in Slaughter Valley (& surrounding vicinities), maintaining peace of mind is terribly important if you don't want that piece of mind surgically removed.

[@brianartillery]

@@Styphon - Slaughter Valley - are they local?

[@seasmacfarlane6418]

​@@brianartilleryOh yes, for local people.

[@alexisw28586]

Only 1 way to determine if they are local,... "Goodbye to us"

[@cphilips502]

I'm afraid that I need to withhold any judgement about this delicious loaf of bread until the boss has had her toast tax paid.

[@jaciem]

One of the things I've missed most after my diabetes diagnosis is making (and eating) fresh bread. Thank you for introducing me to this option!

[@GIBBO4182]

I’ll always remember going to visit my great grandmother years ago, she would always bake a fresh loaf whenever we went for the day…nothing like a warm piece of freshly baked bread and butter!

[@lewdpolice8583]

we had a bakery near my community college, and every morning I drove to class I was greeted with the sweet scent of pastries damn near crashed XD

[@d.bcooper2271]

Where's she?

[@GIBBO4182]

@@d.bcooper2271 she’s long gone! Used to live in Banbury, UK

[@silva7493]

Nope.. there is nothing like a warm piece of freshly baked bread and butter! What a wonderful memory.

[@momkatmax]

Dad and I would be waiting with a butter knife in hand for Mom's bread to come out of the oven. It was just a quality control issue.

[@zzydny]

I am envious of your oven door! It's so sensible, especially in a small kitchen space such as yours. My parents had a "Bewitched" stove (a Frigidaire Flair) with a door that opened up and out of the way while the cooking surface folded into a drawer when not in use. I loved that stove, and I've never found any oven door satisfactory since. Your oven door is the best I've seen yet.

[@prudorit]

Just tried this recipe and it worked a charm! Forgot the salt because it wasn’t in the video notes, but salted butter solved that. A great treat for those who love bread but also have to count carbs. Thanks TONS for sharing this & keep up the great work!

[@simonhopkins3867]

Thank you Mike. This skinny diabetic needed to see your simple approach.

[@raraavis7782]

Love Mary's test kitchen! Her 'let's make tofu from every legume/nut imaginable' series is awesome. The woman is nothing but thorough 😅

[@btyc]

There is a beauty and alchemy when it comes to baking, the pre and post bake textures were such a contrast but loved how it came out ❤

[@zerocasualteas]

I love your kitchen experiments! It’s lovely to see you adapt this bread recipe & so glad it turned out to be delicious! 😊 I am inspired to use all kinds of alternative flour I have saved up in a similar fashion. Thank you! 🎉

[@kermitthepog7063]

New kitchen looks fantastic in use, I'm pleased for you Shrimp. I always enjoy your various covers for things, silicone and otherwise. I'm always unduly excited when I find some lid that fits a tin of beans, for example nescafe azera! I'm also quite jealous of that posh oven door, sublime.

[@az55544]

Things in tins - especially acidic - should be removed once open. It's all over tin labels in the US.

[@spicyhummus6266]

The new kitchen is awesome, I hope you love every part of it. I will miss the old one but the most important part is still here, you :)

[@bethenecampbell6463]

Whole grain bread makes the best toast! This looks great and sounds like everyone enjoyed it.

[@DurryQuill]

It's slightly on the higher end of carbs, but I'd still consider this Keto. To ensure you stay in ketosis, the standard number is to stay under 20 carbs per day (or 20 NET carbs (total carbs minus fiber) if your area combines carbs on the nutrition label). At ~5 carbs per large slice, you could reasonably portion a slice or two in per day

[@blokewithsuperpowers3475]

Your videos definitely brighten my day, when i see you posted something new, I'm all kinda 'get in, more Shrimp', keep the content coming!

[@GizelleQuant]

I’ve made this bread before! You must try it as pita pockets. You let it rest twice. It’s fantastic. Check ketosert pita pockets recipe for the times and details.

[@ferrumignis]

Presumably you have to knock it back after the first rest?

[@annbarnes5172]

That looked amazing bread Mike. But, even more amazing was that beautiful spreadsheet😂. Just as much a work of art abd, possibly harder work ..I LOVE me a spreadsheet, but yours are an art form x

[@garchompy_1561]

I find it akusing that in the kitchen renovation video you explain that you went with an electric oven to reduce the water vapour in the room, but so far the majority of times we have seen you use the oven now youve added a tray of water to the bottom, haha

[@AtomicShrimp]

I always did that for bread anyway - it improves the browning of the crust

[@brianartillery]

It has the same effect as brushing the top of the dough with water. You always get water vapour from gas ovens - it's part of the thermal reaction. I have always used gas, though, for two reasons: my parents didn't like electric ovens, simple as that, and when I did cookery at school, there were both gas and electric ovens - if you used gas one week, then you were allotted an electric one the next. It was almost entirely unlike musical chairs, as there were no chairs, and precious little music. But you see what I mean. Anyway, across the class, the best results were gained with a gas oven. Nobody liked using the electric ones. That was back in the 1970's, so I'm sure modern electric ovens work far more evenly than they did fifty odd years ago.

[@AtomicShrimp]

We've alternated between gas and electric over the course of the past 30 years or so - my preference for baking is, on balance, electric - but that might just be because the gas ovens I've used have not been very good - lacking thermal capacity and taking forever to get back up to baking temperature after opening the door to put items inside. The current oven is exceptionally good - I think maybe just because when it says it's preheated, it really means it; previous ovens just weren't really hot when they said they were.

[@rosemarymee]

@@AtomicShrimp Gas ovens are also a pig to clean. Your ovens always look immaculate- is that down to you or Jenny?

[@lemagreengreen]

@@rosemarymee KZbin ovens are always immaculate! it's part of the job :)

[@mandym2808]

Did Eva get her bit of toast?

[@Tom__Wolf]

bread tax :)

[@punishedkid]

Thanks for breaking down the cost *and* nutrition so well. I compared the protein-per-calorie between Mary's and yours and found that Mary's was actually 2% leaner in that regard, but with a difference like that it's basically the same.

[@aquatics117]

I have a bread maker and having fresh bread every single morning is a game changer. It's honestly the best thing I've ever purchased. It's literally chuck everything in a tin and turn it on. Might try your recipe in it.

[@AshenStarEclipse]

I wonder how well it would freeze. Since I'd be the only one eating it in my house, I wouldn't be able to eat it all before it would go off. But I'm liking that it seems to be a balance between a keto bread and 'regular' bread, and has a good amount of protein. And it looks so soft and fluffy!

[@mushroomsamba82]

There's something magical about bread, especially when it's fresh baked. If I ever develop a gluten allergy I'll be devastated!

[@jengis_i]

Glad to see that the cover-it-up tomato survived the kitchen makeover ❤

[@clover-il7tf]

i love your cooking experiment videos; excited to watch!

[@efigina]

Love seeing you make a recipe from Mary's Test Kitchen! She is one ofu favorite creators (as are you).

[@Zothaqqua]

I've been in ketosis for about 3 years for medical reasons (30g carbs per day max). I stopped craving bread after about a year, but this video made my mouth water! This is the first keto bread I fancy, having tried a bunch (I'll check the original recipe). I've already devised cakes based on almond flour, gluten, egg, stevia, with bicarb as a raiser, inspired by "almond cheesecake" from Townsends 18th Century Cooking channel. As you no doubt know, cross-linked gluten protein pretty much *is* like natural rubber! Cheers.

[@radicalcartoons2766]

Bread is such a difficult addiction to break. (Speaking as a D2). It must be the amount of sugar in most brands.

[@FreeYourMindArt]

I make this keto bread but add 1tbsp of honey (the yeast feeds on the sugar and cancels it out) and 2 eggs to it. I use a bread maker and it goes in the pan together. it tastes much better than any other keto bread out there. Glad that you found this alternative.

[@Rakewahza]

The oil sound at 4:11 really tickled me. Ploink!

[@Null_Experis]

I did some experiements with making a low-carb bread and I found a lot fo success mixing a batter of vital wheat gluten, almond flour, a small amount of strong bread flour, yeast, and salt and letting it ferment for 4 hours, stirring and folding it every 20 minutes until you could see web-like strands of gluten inside the batter. Pour it into a rectangular pie tin and bake it and it rises about 35-40% and makes a decent somewhat dense bread with only 4 carbs per slice.

[@serenepeacefulrelaxingmusi3874]

Thanks for taking us through the "what if's" for this experiment. I think it looks delicious and a really good loaf. Well done! 😀

[@samhenwood5746]

I love the smell of fresh bread being baked & looks delicious 😋🍞Thanks Atomic shrimp 🦐😋👍

[@MsJellyEggs]

Defintely going to try this high protein recipe - have been looking for an easy to make n bake for ages & your excellent demo has given me hope of finding & achieving The time-efficient alternative to tasteless shop bought. Thank you, Atomic Shrimp 👌

[@raineca]

I made this bread a while ago using her recipe. I may need to try it again with your modifications and as buns.

[@Dragonlord666x3]

you might have gotten a more 'crusty' crust if you did not put the water in the oven with it when baking. I believe the water is to keep the crust softer as it produces steam whilst baking (so steam bake)

[@andymerrett]

I've worked out that for a number of "middle-of-the-range" breads, it's cheaper to make at home (and nicer) than buying shop bought. By this, I mean the just sub- and over-£1 white breads from the usual manufacturers, not the super cheap economy stuff. Even factoring in the electricity cost for baking it (and that's worst case scenario if the oven or bread maker was using full power for the entire time - which it doesn't) it at least breaks even or is cheaper. The only real cost factor is time to assemble and create it. There is a slight issue that everyone loves homemade bread so much that it gets eaten more quickly than store-bought bread! So it may end up a false economy. :)

[@Styphon]

This bread contains no added mold inhibitors or preservatives, so eating it rather promptly is recommended. I love brown bread. Not so much green bread.

[@FordTransitvan]

Thanks, saves a diabetic a lot of money and roughly 1/6th of the dreaded carbs

[@Sally4th_]

That looks really good. I'm not ever going to do keto but I've been told by my GP to watch the carbs so this'll be a good way to do that and still have my toast in the morning :)

[@utubey99]

1. V jealous of that new oven with the disappearing door. 2. I'm going to try making this or similar. 3. Not made bread since Home Economics at school in approx 1982 so off to read about all things yeast and floury. 4. Thank you

[@az55544]

Home ec in the late 70s early 80s was awesome! Nieces missed out on so much without that and shop class.

[@dd7521]

I saw a recipe for red lentil bread yesterday and yeast free too. Looked delicious. Your bread looks very good.

[@brianartillery]

@@dd7521 - There are several fascinating alternative bread recipes on the 'Townsends' YT channel. Well worth some of your time. Fascinating videos presented by excellent hosts, who really know and love their subject.

[@gingganggoolie]

Why avoid yeast? (Other than religious reasons)

[@dd7521]

@@gingganggoolie I don't avoid yeast, I posted as I thought it was an interesting recipe for those that do.

[@brianartillery]

@@dd7521 - You can't easily avoid yeast - the spores are ever present in the atmosphere. The YT channel 'Townsends', which I recommend very highly, has some fascinating videos on yeast, and how to get it.

[@Vargol]

Taking of "not quite" things I've often wonder how good a bread you'd get out of none wheat flours if you added a bit of gluten. I know that defeats the usual purpose of making bread with those flours but I have no issues with gluten and was interested in the new flavours along with it being a decent slice of 'bread'. Glad to see something related to Mary's Test Kitchen, I love her series on making 'TOFU' from non-soya beans.

[@AtomicShrimp]

Yeah, the gluten is the thing that pretty much guarantees is will be bread-like. I'm fairly sure you could combine sawdust and gluten and it would be somewhat bread-like, but don't do that.

[@jonnya245]

Didn't realise until recently how poisonous flax seed is. I thought it was best not to put it in my porridge anymore. Will try the oat bran in my next loaf.

[@AtomicShrimp]

I believe the main concern is when it is eaten as raw, whole seeds

[@whateverwhynosymbols]

Hi ​@@AtomicShrimp Actually according to Ann Reardon, whole seeds are fine because they pass right through the body but ground ones are potentially dangerous because they contain amygdalin which gets broken down in the body, one of the byproducts being hydrogen cyanide, much the same as apple seeds. According to the EU it's safe to have 1 tablespoon per day for adults, whereas Sweden say none at all, but there aren't ever likely to be any studies on it. Either way, be cautious.

[@girder123]

Great experiment - @09:18 Would be interesting to mix bran and fibre in some ratios to improve fibre and lower carbs slightly.

[@crazyhans]

Mr Shrimp, if you have the prep time available, you should make what's called a poolish with your yeast; gives a more fermented flavour. It's not as good as a true sourdough starter, but on balance of time + effort invested it's pretty damn great. All you do is reserve an equal mass of flour + water from your final recipe, add a pinch of yeast, mix, and leave covered overnight (24-36 hours is ideal in my experience, depending on how cold it is), then you start making the bread as normal with the remaining ingredients. I find using 1/4 of your final flour mass to make the poolish works very well.

[@Sally4th_]

Having now made this bread I have a couple of observations besides it being delicious: 1 - don't bother searching out oat bran. Porridge oats are easier to find and actually better for anyone trying to reduce carbs - 60g/100g as opposed to 66g/100g for the bran. They're also higher in fibre at 9.0g vs 6.4g. They're 3g lower in protein but if that bothers you just make that up by weighing out 178g gluten instead of 175g. 2 - follow shrimp's instructions including cooking temp! My usual loaf bake starts at 210C then reduces to 160C after 25 minutes for another 20mins so I did that automatically. The loaf was still a bit "damp" inside so I did another holding the temp at 210C for 40 mins and it came out perfectly. The first was fine when toasted so nothing wasted :)

[@halfanewfie2]

Wheat gluten is very handy to add to Plain Flour to make Strong/Bread Flour if you don't have to purchase bread flour separately.. In my area, Bread flour is more than $2 additional for 5 lbs. US. I only buy Plain flour now and add the gluten when I make breads and rolls.

[@ccdecker]

Low carb homemade breads do much better fried in butter than toasted. There's something about the toasting process that dries them out. I've made several loaves with recipes similar to this one.

[@JasonRogerson-gs8jp]

"it smells quit'brown bread,'"- Chef Shrimp, 2024

[@patricialavery8270]

I make a slurry of flour with sugar to proof yeast. The more violently you mix bread the more gluten develops. That dough would have easily made a boule or baguette. Gentler mixing will make make less chewy bread that will need a pan. Brown rice flour can be used both in a whole meal bread and to knead bread and sprinkle on a sheet or parchment paper on a sheet and will not burn as easily as wheat flour .White rice flour for a more elegant white loaf. I have mixed baguette dough by hand in my prime, takes alot of muscle but is good for stress relief. lol. When dealing with stubborn dough like for rye bread a little instant potato flakes in the slurry or dry ingredients seems to help, not sure why, but it does. The laziest bread of all is a Ciabatta I have made, you just mix it, let it get rising, leave it in the fridge overnight and next day let it warm and rise. You shape it gently so as to not pop the big bubbles and bake it on a sheet.

[@watersnake369]

Oh this is my bread! Except instead of oat anything I add chia seeds, and almond flour or ground almonds. I also put in lots of olive oil. I don’t mind it costing more because it has so much protein. 100g of wheat gluten has 75g of protein.

[@cullbe]

Love the video, Mr Shrimp, You should try making a Keto Pizza now.

[@SalamanderDancer]

Almond flour bread is pretty decent. Higher fat obviously, but wheat and gluten free, high protein, and deliciously nutty, and a great crumb.

[@ferrumignis]

Sounds really nice!

[@morgan0]

i haven't made them in ages but i've made almond flour cookies before several times and they were quite good. one of the stores near me carries a couple keto bread options which i have from time to time

[@kjdude8765]

Almond flour makes excellent cookies and there is a long European tradition using it in sweets. ​@@morgan0

[@UnCoolDad]

Should have included by weight comparison too. "Slice" means different things depending on who's slicing.

[@AtomicShrimp]

Weight comparison would be misleading since the density of thos bread is very different.

[@UnCoolDad]

@@AtomicShrimp if you are eating this bread for dietary reasons, like keto, or type 1/2 diabetes,then you will be weighing the bread so you know how many carbs you are consuming. Your slices look pretty thick to me - and it is hard to guarantee an equal slice each time if cutting by hand. There is a reason why, by law (at least in Europe) food has a per 100g nutritional label.

[@AtomicShrimp]

I'm not eating this bread for those reasons and as I explained in the video, I don't think people set out to eat a specific weight of bread; they eat a slice or two slices or some other number. The slice calculation is only for comparison against conventional bread sliced the same thickness from a loaf the same size (not weight)

[@gailgulliver8970]

Thank you Mike that was lovely home made is always best ,x

[@morgan0]

somewhat unrelated but i'm on a keto diet and this gave me an idea. i regularly fry cheese (usually to eat with butter), and i think if i was to not cook it as far and leave it a bit more flexible, if i could use it instead of bread to make a very messy sandwich.

[@jamesrichardson1326]

I recall my Ma supervising my sisters as they worked on a home economics class assignment to bake bread. My goodness that bread smelled divine as it baked and cooled. My Da and I lurked by the kitchen and snatched half a loaf each and it was so fine tasting. Good memories. Sweet times for me.

[@philipareed]

I don't think I've ever seen better looking bread.

[@lemagreengreen]

Looks like an amazing recipe, wish I had known about it years ago when experimenting with keto. Think it could be adapted into a pizza crust recipe?

[@ColonelCavalier]

Fancy seeing you make this bread. Used to make a lot though I have got out of the habit, still got the bag of oat fibre around somewhere. It's great bread, VERY moist and it doesn't go stale (no carbs) though I assume it'll eventually go racid instead.

[@kaia41]

THANK YOU! About 10 years ago I did Keto or sometimes something near low carb. Did very much help on health issues. But I constantly struggled with my bread craving. (As well as with noodles) I tryed endless recipies. Egg-breads..*puke* some with a lot of nut content, like almond flour and so on.....tasted like a cake. Ditched the diet for the lack of good bread (I am austrian and we have very good bread, altough made of Wheat or Rye) In this case, THANK YOU. I might go this route again, because of this recipe. Btw. Love your channel. Its a safe haven in the insanity all arround.

[@bennyhill4228]

I have to say as a Baker in my Youth , that looks pretty decent aside from probably having the need to use tent pegs to stop it springing back upon rolling, other than that a good Bread.

[@JamesWilson-gw2ij]

Excellent! I wonder if that’s how they make nimble bread?

[@MRoderick89]

I always have brown bread, so this I'd one I am going to try 100%. Looks sooo good 👍

[@Cinnamon_Shaey]

Have you ever had rye bread? It's the "main" bread in Denmark and if I didn't know better I would call it the Danish national dish tho it unfortunately is not that, for most people the more seeds the better, but yea there is nothing better than homemade still slightly warm rye bread with what we call pålæg, which is basically just toppings and can be nearly anything you fancy, we use rye bread with toppings mostly for lunch and use different toppings per piece of bread, my favorite being cooked potato sliced with bit of mayo, salt and pepper great in the summer time

[@paganqueen1]

I can only live vicariously through you as I am coeliac and seeing all that gluten going in made my tummy hurt. I would love to see you try making a gluten free bread. They usually use almond flour but I am now allergic to almonds as well so I use coconut flour and chickpea flour. It makes a good loaf. I can also make a 30 second loaf that cooks in the microwave if I need a bread fix. It's very carb light if not free if you use the right flours, and includes an egg. I can add sugar and fruit to make it into a kind of pudding that tastes great with custard or add olives or cheese and onion. Or just about anything. The things you learn when the mother of invention takes over are quite amazing.

[@petertaylor4980]

Rice flour should be a gluten-free alternative if you actually want the carbs or need a more neutral flavour.

[@paganqueen1]

@@petertaylor4980 Rice can be highly contaminated with heavy metals so I try to avoid it as much as I can or buy organic where possible. But the flours I use don't have any taste so It's not a problem. I also follow a low carb intermittent fasting diet.

[@az55544]

​@@paganqueen1 it's rice's ability to take up the heavy metals in the soil, not the farming practices, unfortunately. Even organic rice can be problematic. The good news is that studies in rice eating cultures have shown that it's not in a concentration high enough to do damage to the general population. Or we'd have all of Asia dying premature deaths.n

[@likethewizzard]

So if you wanted to have a sandwich while committing a crime, this is the bread for the job!

[@coffeeroaster12]

Mr. Shrimp, could you tell us where you got the awesome kitchen scale used at the beginning? All the usefull measurements listed right on the front of it is great.

[@AtomicShrimp]

Its from Pro-Cook, but I don't think I can recommend it very heartily as it turns itself off after a set period of time, even if you are actively adding things to the bowl

[@coffeeroaster12]

@@AtomicShrimp That's too bad. It seems to be a great concept. Thanks.

[@rebel4466]

I'm always interested in new recipes. Sadly I'm gluten intolerant and I won't try this one. Gluten is a great ingredient though... if your body is okay with it. Almond flour is also a really nice thing to have, if you enjoy low carb baking. Just on the expensive side if you prefer the very fine milled stuff. If you're into crispy crusts, having a water dish in the oven will help. Also brushing with water while baking.

[@julianash4663]

Verynice i cant eat flax seed but interesting to see how youmake the bread

[@sarahcarter1352]

Made this yesterday I like the texture but I have done some research, and it's advised that flax seed should be ground to a flour also. So I am going to experiment and do this it's a very tasty bread.

[@AtomicShrimp]

Milled flax seed is the same thing. I don't think it is available ground as fine as flour. As I understand it, the main health concern is that it contains Amygdalin and when it is eaten raw, this can decompose to cyanide compounds in the stomach. Amygdalin is destroyed by heating during the baking of the bread.

[@sarahcarter1352]

@AtomicShrimp Thank you for this information. I will read up on it a bit.

[@queencharlottetrack6595]

Thanks Mike. You have inspired me to dust off my bread maker and try something non conventional

[@luminesc]

Be careful -- I think the extremely rubbery dough brought my bread maker to an early demise. 😢 I'll probably just use dough hooks on a hand mixer, in the future.

[@marktyler3381]

By the way, you can use vital wheat gluten with plain flour to make it strong flour

[@janemc7146]

I would love it if you would tackle home made gluten free bread. I have tried so many recipes but none of them are satisfactory as a substitute for ordinary bread.

[@PeterOakcroft]

It was a very interesting video; thanks.

[@peemsta]

Quick question….what is reason behind using flaxseeds?? It seemed that when you did the price breakdown that was one of the more expensive ingredients. I have made a ‘ lentil bread’ ….. just using soaked lentils, oil and baking powder. It was ‘different’!!! Sounds like a shrimp project. Will try to fwd on recipe to you.

[@AtomicShrimp]

The flax meal is there to help create an open texture. In ordinary wholemeal bread, the bran would do that.

[@susie2shoes]

I would love to get one of those large jugs/ bowl with a spout. Could you let me know where you got it from. Loved this bread video and all your other videos for that matter. I can’t wait until you get a 3D printer and see what you create using that.

[@AtomicShrimp]

The jug is from Pampered Chef - a lot of their products are 'solutions looking for a problem' (and part of their business model is MLM, which I hate), but the mixing bowl/jug thing is pretty solid.

[@lizreid2449]

That bread looked delicious. However I would never make it due to my stomach's intolerance to gluten. 😢 With that in mind, I would love to see your take on making gluten free bread. 🤞🏻

[@tuppybrill4915]

Curse you Atomic Shrimp! Yet another thing to add to my list of 'Ooh, I must have a go at that' along with garden stairs even though I don't have a garden on two levels! 😭😭😭 😉

[@simonanthony8838]

I’ve used this recipe before but always finds the crust overbrowns when trying to toast it. Very fine ground golden flaxseed makes quite a bit of difference

[@Heathertone]

I love making seitan so I always have VWG in, and milled flax keeps ages and works as an egg substitute so all I need is some oat bran and I will be making this tons, wheat bread is great but I find it so unfilling I just keep eating it, the added protein and fat in this should help there

[@Julykus]

I was planning to make whole grain bread today, but now I'm going to have a little experiment 😄

[@Dfarrey]

Nothing beats fresh baked bread with a little butter. Except maybe the same thing with jam.

[@y0shidino]

I have a couple of butter related questions please. Firstly, what kind of butter do you prefer? Not sure if it's lighting/camera but it shows up very white in the video. Secondly, on storage, do you use a butter dish to keep it room temperature and spreadable?

[@AtomicShrimp]

I can't remember what kind of butter I was using here. I tend to buy different sorts as the mood takes me - the colour of butter seems to vary quite widely - I think it's influenced by the breed of dairy cow as well as their diet probably (the yellow is probably carotenes from grass). I don't keep butter at room temperature as my use of it is too erratic to guarantee that it wouldn't spoil (and room temperature is not all that constant).

[@HerrFrog]

I always wanted to experiment with some low carb bread, but with Cricket flour. Just to see the taste and consistency.

[@SunnyThief]

That's a pretty smart loaf, I gotta give that a shot

[@larhumba4233]

Looks delicious bread and would help me as a Diabetic who takes insulin.

[@tonyp9179]

Maybe use tempered and cooled milk. It will act as a dough conditioner.

[@Frogdog0007]

That turned out was better than i expected

[@Ayslhyn]

Looks like authentic Dwarf battle bread to me.

[@milquetoasted]

scone of stone

[@QueenAmethyst55]

Hi it looks great. Just wondering if that's a one or two pound loaf tin?

[@AtomicShrimp]

I think it's a two pound tin. I generally just pick a tin that looks like it is about twice the size of the unproved dough, since doubling in size is my metric for when it's ready to bake

[@QueenAmethyst55]

​@@AtomicShrimpMany thanks 😊

[@fatrobin72]

As a recently diagnosed diabetic... thanks for covering this, I would try making it but needing to buy basically everything for it is a bit of a pain.

[@HaroldSeaman]

I've been buying alot of the Schneiderbrot wholegrain Rye bread lately available in uk, only 5 ingredients, have you ever made anything similar to this kind of bread?

[@marijkevandeneijnden8971]

dear Shrimp, I am looking for a new oven with a sliding door likes yours. Could you please tell me what kind of brand it is and are happy with this oven? Sending love from the Netherlands

[@AtomicShrimp]

Its made by Neff - they have a few different models like this with different cooking volumes and other features

[@marijkevandeneijnden8971]

​@@AtomicShrimpThanks so much, thats is the one I have my eye on. But I know nobody that has this brand oven. Are you happy with the (bread)baking qualities? The breads looks yummmm

[@AtomicShrimp]

Its superb. Very even baking. Hotter than my expectations, so I am having to adjust those expectations, but that's a consequence of the inadequacy of the previous oven I had, I think. Very even heating, handy Quick-Preheat feature and this model has an inbuilt grill/broiler that is quite joyous to use -it heats evenly across the whole grill area.

[@marijkevandeneijnden8971]

@@AtomicShrimp Again thank you so much, so glad to hear the good results. My eye is on the added steam. Love to see your future bakes😉 Wishing you, Jenny and Eva a wonderful weekend!

[@AtomicShrimp]

Yeah, I keep wondering if I should have picked the model with steam injection, but I think that one has a smaller cooking volume per the overall unit size so it's probably better in this tiny kitchen just to put in a tray of hot water when I want that. If you have the space, and can afford it, go for the higher spec, since you'll probably be using it a long time

[@MyFriendsKitchen]

I did something similar, I made seitan and then used it to up the gluten content of plain flour to make bread. I'm guessing you could use raw seitan instead of the vital wheat gluten

[@AtomicShrimp]

Did you use a mixer to recombine it? Seems like mixing wet seitan with *anything* is tricky

[@MyFriendsKitchen]

@@AtomicShrimp made a dough of 430g plain flour, 70g seitan, 300ml water, pinch of salt I made a video about it all, bit long but there's time stamps kzbin.info/www/bejne/rJ7VkGuJlpaDr9ksi=wnlyFsNeXRhZN6Ad

[@mikebashford8198]

I've always found that if you don't use some sort of oil (olive,vegetable, whatever) in bread, the result is disappointing. I suspect that in this recipe, the flax contains enough oil to not need any more.

[@kateblack6406]

I've always been a bit miffed at recipes with oat fibre as it seems very difficult to get. Definitely having g a go at your version now though!

[@AtomicShrimp]

Yeah, it's just annoyingly expensive for what must, until recently, have been a waste product

[@andymerrett]

I'm interested in the need for sugar in bread making, as I have made successful loaves without adding it and the yeast seems to perform just fine. (I've also made loaves with sugar). I believe there's enough in the flour starch for the yeast to transform into sugar. Perhaps it helps particularly if you are making quick breads or those which needs a significant rise. :)

[@app103]

Also helps if you are using actual flour and not trying to make low carb bread, which doesn't have that starch.

[@rosemarymee]

Those of us who are coeliac or gluten intolerant can only look at your loaf with envy. It looks utterly delicious!

[@AjiNoPanda]

Could you tell us the brand of the bread tin you're using?