Reduced-Carb Almond Bread
This simple almond bread is a reduced carbohydrate bread which may be suitable for some diabetics or people on a low carbohydrate diet.
Makes: 1 loaf
  • 250 g (9 oz) wholewheat bread flour
  • 250 g (9 oz) ground almonds
  • 250 g (9 fl oz) lukewarm water
  • 2 beaten eggs
  • 50 g (2 oz) melted butter
  • 2 tsp dried yeast
  • 1½ tsp salt
  • 1 tsp honey
  1. Add the honey and yeast to the water. Stir and leave for 10 minutes.
  2. Mix the flour, ground almonds and salt in a large bowl.
  3. Make a well in the centre and add the yeast/water, butter and beaten eggs. Mix to a thick paste.
  4. Pour the paste into a greased and lined loaf tin. Cover and leave in a warm place to rise.
  5. Bake at 190°C (375°F) fan oven, 210°C (425°F) normal oven for around 35 minutes.
  6. Remove from the oven and allow to cool for at least 30 minutes before removing from the loaf tin.
The most important thing about making this bread is not to let it rise too much. You will know if you have gone too far because the baked loaf will feel very soft and you will find a very loose and crumbly structure inside.

You can replace the egg with a couple of tbsp of finely ground psyllium husk, and the butter with 3 tbsp of vegetable oil.

Nutritional Info based on a 40g slice
Calories 134
Total Fat 8.4 g; Saturated Fat 1.8 g; Unsaturated Fat 0.7 g
Total Carbohydrate 10.1 g; Sugars 0.7 g
Dietary Fiber 2.4 g
Protein 6.2 g
Cholesterol 13.3 mg
Sodium 177 mg