Low Carb Whole Wheat Sandwich Bread

You might also like these recipes for high-protein whole wheat sandwich bread, the best sourdough sandwich bread, and whole-wheat sourdough sandwich bread.

Why you’ll love this recipe

The bread is so soft and tender and it has a slightly chewy crust. You will love the fluffy texture! The bread slices beautifully and it’s great for sandwiches. It’s way healthier than storebought low-carb breads. Those lack flavor and more important, they lack healthful ingredients. Many are packed with ingredients like hydrogenated soybean oil and preservatives. My low carb whole wheat sandwich bread is whole grain and it has just six ingredients: yeast, whole wheat flour, vital wheat gluten, psyllium husk, olive oil and soy milk. Low carb breads can be beneficial to those watching their sugar intake. Low carb breads can satisfy a craving without spiking blood sugar. They are a great way for low carb eaters to have their bread and eat it too. If you buy low carb breads right now, which often cost a premium, you’ll save money by making your own. I was inspired to make this bread by a reader who said they were saving a ton of money on keto breads by making my whole wheat high protein sandwich bread. That bread is amazing and it is fairly low in carbs with just eight net grams of carbs in each slice. But I wanted to create a version with whole grains and even fewer carbs, and this is it! You can make this bread from scratch in under three hours. This includes two rises, for the kneaded dough and the shaped loaves. Forty minutes in the oven and you’re done!

How to make low carb sandwich bread

Mix the yeast with the water and let stand five minutes until the yeast blooms. Stir in 2 tablespoons of olive oil, soy milk, 2 cups of whole wheat flour, vital wheat gluten and psyllium husk. Mix with the dough hook attachment on a stand mixer or by hand. Add more flour as needed until a firm dough forms. Add the remaining oil and continue kneading at least 10 more minutes. The dough won’t look smooth or silky, but if you knead it for long enough your bread will be a success. After 10 minutes of kneading form a ball with the dough as best as you can and place it in an oiled bowl, coating the top of the dough with a thin layer of oil as well to keep it from drying further. Cover and let stand in a warm place for 45 minutes or until the dough has doubled.

Oil two loaf pans. Once the dough has doubled, knead it slightly and then divide into two. Form each portion into a ball as best as you can, then roll it out to a square of about seven inches. Next begin rolling the dough as you would a jelly roll. Roll it as tightly as you can without deflating the dough too much. Press in the seams tightly and tuck the ends under. Place the cylinder of dough into the oiled loaf pan. Repeat with the second portion of dough. You can brush some water on the tops of the loaves and sprinkle sesame seeds, poppy seeds, pumpkin seeds or sunflower seeds on them at this point. Cover both loaves loosely and place in a warm spot for 45 minutes to an hour or until the dough has risen and nicely domed. About half hour before the bread has finished rising preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius. Place the loaves in the oven and bake 10 minutes, then turn down the heat to 350 degrees F/180 degrees C and continue baking another 30 minutes.

Remove the baked loaves to a rack. After 10 minutes or when the pans are cool enough to handle remove the loaves from the pans and continue cooling on the rack. The loaves should pop out pretty easily but if you have trouble getting them out run a knife along the edges to dislodge them from the pans. Slice and eat after the loaves are thoroughly cooled.

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