Microwave Bread

[Ottawa]

Athough this is not like regular store bought “Wonder Bread” it is quick and easy. If you have almond flower or Carbalose (CarbQuick) you have your bread in under 10 minutes.


I have tried all of these variations but prefer the one I use on the second post in this thread, I call Microwave Protein Bread since it is a meal regardless of whatever you put on your bread.

Original Recipe (no link credit – I found it a few years ago and only saved the text)

" 100gs almond meal (i actually only used half that and it worked out fine, if a little thin)
25g melted butter
1 egg
1/2 teaspoon of baking powder.

Mix together. I put the mix into a square shaped Tupperware container that I have for storing sandwiches in. Nuke for 2 mins. turn out onto board and slice to make 2 slices - had that in the sandwich toaster with cheese and tomatoes this morning, yummy.

The other version had 3 tablespoons almond meal and 1 of LSA (I didn't have any ground flax, which I think would be much better) but the rest was the same. Tasted almost like grainy wholemeal bread - just had tuna pate and salad on that one, nice too."

(LSA is a mix of ground linseed (flax to you) ground sunflower kernels and ground almonds)

My egg less version changes a bit, but you could try this;

I use about 30g of linseeds (1/4 cup), grind them up with the Bamix and add 1/2 cup of boiling water and leave them to sit for a bit (that is the egg substitute) ... then just combine with the other ingredients. If you are using pre-ground Flaxseed you could probably stick with 1/4 cup and maybe less water to make 'one egg'. The reason I use 1/4 cup of seeds is anything less doesn't grind to well with my machine."
Basic Microwave Bread ...

Ground Almonds 1/3 cup
Carbquick 1/4 cup
Baking Powder 1 tsp

To make bread I take 3/4 cup of the above and add ...
2 Tbs. melted butter 25g
1 Large Egg
1/4 cup Freshly Ground Flaxseed
a drop of Sweetener and just under 1/4 cup of water

Take half and press it into a square sided, plastic, Microwave dish and nuke for 2 minutes. It rises 50-75%. Pop out onto plate and slice through middle for 2 slices. Cook the other half of the dough and repeat for 4 slices.
My wife likes them toasted but I have it just like this. It is more crumbly than other bread, especially after cooled but when you need a 2 sided sandwich under 10 ECC it makes it possible.

Pics
Dough (http://www.lastoutpost.com/ProteinPower/MB1.JPG)
Spread (http://www.lastoutpost.com/ProteinPower/MB2.JPG)
Nuked (http://www.lastoutpost.com/ProteinPower/MB3.JPG)
Slices (http://www.lastoutpost.com/ProteinPower/MB4.JPG)
If you add more water to the dough it is easier to spread. As shown here, I buttered a spoon to spread the dough.

[Ottawa]

Microwave Protein Bread (less ECC and more Protein)

4 thick slices work out to ...

Total Cals: 1395 /4 = 349 / slice
Fat: 100 /4 = 25 / Slice
Carbs: 55 - 41 = 14 = 3.5 ECC / slice
Fiber: 41
Protein: 119 = 30 / slice

1 cup Carbalose or Carbquick
1 cup Plain Whey Protein (0 carb 25 Protein/scoop) You can order this at most Health Food stores in a 25 lb. bag and it saves a lot if you use Whey Protein often
.5 cup ground Flaxseed (I use Golden but any Flaxseed works)
1 tsp Baking Powder

Mix with whisk or mixer and add ...

2 Eggs
4 Tbs. butter
1/4 cup water (or more until the dough will spread easily in your container)
bit of sweetener (I use a shot of Davinci or 4 drops of SweetZfree)

Take some dough and spread it into a slice sized, plastic container and nuke for up to two 2 minutes. In the pictures here it took two minutes but I used 1/4 mixture in each "slice" so half the dough per nuke session.
It rises 50-75%. Pop out onto plate and then do the other dough as well for 4 slices.

Dough (http://www.lastoutpost.com/ProteinPower/MPB1.JPG)
Cooked (http://www.lastoutpost.com/ProteinPower/MPB2.JPG) I apologize for the focus but I ate it before I looked at the pics.;)
On plate (http://www.lastoutpost.com/ProteinPower/MPB3.JPG)
http://www.lastoutpost.com/ProteinPower/MPB4.JPG

1 Slice, with butter, 4 Tbs. Organic Whole PB (1 ECC/Tbs), 3 Tbs. Walden Farms Orange "Marmalade"

8 ECC, 14 Fiber, 46 Protein

[Missy]

Thanks Randy! :D I love the very thorough recipe, WITH PICTURES! :D

I have a question though. I currently don't have almond flour...but, I imagine I could just grind some almonds into it couldn't I? I have unblanched almonds.

Thanks Randy! I always like to try something new.

[Ottawa]

Give it a go Missy.
Almond flour measures the same in a cup whether you use blanched or ground almonds. You could use regular almonds as well with flecks from the almond skins.
I find it a chore cleaning the grinder after almonds. We always have some sugar on hand for guests and when the grinder gets a little buildup I just put in a few tablespoons of sugar and grind it to clean the walls/blades.
This bread is best fresh but wrapping in cling wrap shortly after sitting helps keep it moist and you just nuke for 10 seconds to freshen it up.

[Missy]

Thanks Randy! I will, and maybe I'll try it tomorrow, we'll see! Gotta STAY HOME long enough!!!!! SHEESHHHHHHHH weekends are so BUSY!

Baking is something that I miss. Moe just "brought up" Kevin's bisquits in another thread...THOSE are delicious! Have you ever tried them? YUM!

Another question, I have Whey protein powder, but it's not plain. I wonder if that would add to it in a good way or YUCK? LOL I'll have to look for plain whey stuff.

[cmcole]

Missy - depends on the flavour, and what you wish to put on the bread.
I have used (or tried to use) a banana-strawberry whey powder to bake with - because I really got tired of it as a shake. I absolutely hated it in the baking. Guess I wanted a more neutral taste. I ended up throwing it out (except for one serving - which I didn't realize it, and I ended up using yesterday for pancakes - it was well diluted by the remainder of the ingredients, but not sufficiently enough. I ate one; shared some with the dog, and threw the rest out).

If, however, you like the flavour of whatever you have - go for it - experiment. This way of eating is to make you feel comfortable to use it for the long term - not just a quick fix. That's why it's so great to have so many people contributing a variety of recipes - there's something to fit every taste bud!!

[deirdra]

Vanilla whey powder can be good in a cinnamon bread/toast, but it depends on the brand.

[Ottawa]

As Deidra mentioned, Vanilla should sub fine. Using the other flavors in baking has only ever worked in cookies or muffins. When I bake with protein in the oven I use 325 as my temp setting.
The only reason I got into the Plain Whey was the cost saving and that it is 0 carbs. I don't use it in shakes unless I am out of the flavored stuff, and it does not mix as easily in liquid as the other powders.

[Missy]

Thanks Randy and Deirdra!

I have chocolate, and berry blast....I doubt either would be very good?

I also have vanilla flavored EGG protein, do you think THAT would be an alright substitute? I could just try it, but I like to ask others with more experience with these types of ingredients because, well, they aren't exactly CHEAP...but I'm willing also...even if it gets tossed. It doesn't hurt to ask though.

[Ottawa]

Sorry I missed this Missy. The Chocolate would work but come out like Choclate flavored bread. Egg Protein would work fine. It is a little more expensive than plain Whey Protein (Unflavored and about $6.00/pound in the US when buying 10 lbs.). It has 0 carbs and 25 Protein/scoop.

A variation on the start of this thread is a lighter type of Protein Microwave Bread that I make as well. Using the same base that I use for small Microwave cakes (http://proteinpower.com/forum/showthread.php?p=30569#post30569), this flour makes up a quick, moist bread in a few minutes.

CarbQuik/Almond/Protein Flour - 3 cups (1 cup 0 carb whey protein, 25 P/scoop, 1 Cup Almond flour, and 1 cup Carbalose and 1.5 tsp Baking Powder)
Total: 1474 Carbalose/CarbQuik info at http://www.netrition.com/tova_carbalose_page.html
Fat: 84
Carbs: 77 - 44 = 33 ECC
Fiber: 44
Protein: 133
per cup 11 ECC, 43 Protein, 20 fat, 14.7 Fiber, 491 Cal's

I used 2/3 cup to make the bread and if you add ground flaxseed to bulk it up you get 3 slices at just over 3 ECC/slice.

[Missy]

Thanks Randy! I may give this a try now that you said Egg Protein would work!

:D

[AT22]

Just a quick note - I tried the original recipe microwave bread and while it isn't like your regular bread, it is mighty tasty and a great addition to the recipe box. Even my husband tasted it and didn't make a face or tell me how awful it was. That is saying something!