From a lady called Jane Lumley. My favourite is the nut bread, with a cupful
of flaxseed replacing some nuts. I also have a bread machine recipe if
required - these are definitely hand recipes!

Nicky.

From: "Jane Lumley" <lumley@purkiss.demon.co.uk>
Subject: Jane's LowCarb Substitutes: pro bono publico
Date: 02 February 2005 16:16

Walnut Bread

This is a fairly radical adaptation of a recipe in Dana Carpender's
first book, 500 Low-Carb recipes.  Hers is pretty leaden and uses far
less yeast and no walnuts, but I borrowed her hydration ratios.

2.25 cups vital wheat gluten (get it from www.flourbin.co.uk)
3.5 cups oat bran (Holland and Barrett) 1 cup ground almonds 1
cup vanilla whey protein powder 1 cup ground walnuts (grind
yourself in food processor, or more gorudn almonds, or use
ground seeds) 3 Tb flaxseeds 4 envelopes easy-blend yeast 3
Tb walnut oil 1 Tb salt - add a bit more if you like 3 eggs
4.5 cups double cream
5.5 cups warmish water

Mix dry ingredients, then add liquids, including eggs and oil.
Mix - it's too wet to knead, more like cake mix, but a dough
hook in a mixmaster will do it if you have one - until well
blended. It will be very sloppy. Oil two 2 lb loaf tins
thoroughly. divide mixture between them Let rise in tins in a
warmish place for around 1.5 hours, till dough crests top of
tins (don't cover with clingwrap for this reason - I use an
upturned plastic box. Bake at 200 C for 20 minutes, then lower
temp to 180 and bake for another 15-20 minutes. Rest in tins
for 10 minutes after baking, then cool on racks.

Flaxseed Bread

My adaptation - again, pretty radical - of Bernard Clayton's Gluten
Bread - again, what I've lifted is the hydration levels.

3 cups Vital Wheat Gluten
1/2 cup whey protein powder
1/4 cup coarse wheat bran
1/4 cup oat bran
2 envelopes Easy-Blend Yeast
2 Tb salt, or 2 Tb of Vegemite and 1 tsp salt
1 cup ground flaxseeds - best done in coffee grinder
3 Tb any oil - I use walnut, but it's an extravagance
1-1 1/2 cups water - depends on day.

Mix dry ingredients, then add wet ones. Knead on Speed 2 for
around 3-4 minutes - dough will be scarily rubbery, and you
mustn't overdo it. repress misgivings and place it to rise in
an oiled bowl. In around an hour it will look like a pregnant
football. Pat it out on the bench, divide in half. Oil tow
loaf tins and roll dough into loaves. Bung it in tins. let
rise again for one-one and a half hours. Bake at 180 for 20
minutes, then turn the loaves around in the oven. Bake for 15
minutes. Take out, remove at once from tins and cool on a
rack. Makes lovely chewy bread, much nicer than you will think
from dough.