Now, if you want 2 loafs instead of one, with half the carbs
per serving (a little more than one per ½" slice),
take the dough out of the machine
after it's done kneading the first time.
Divide the dough into 2 equal parts.
Set them into individual loaf pans and
let them rise covered with a linen kitchen towel for
45 minutes before baking them at 380F for 25-35 minutes.

You can also bake 1 loaf in oven and 1 in bread machine,
but reduce oven time by 5 minutes.

Per serving: 87 Calories (kcal); 4g Total Fat;
(36% calories from fat); 9g Protein; 6g Carbohydrate;
21mg Cholesterol; 247mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

"If anyone wants to try this, have the bread kneaded
in the machine, remove it when it's done kneading once.
Knead it gently and form into a French style loaf.
Place on a baking sheet, cover with a light towel and let sit
in a warm draft-free place for about 45 minutes to rise.
Then bake it at 350F for 20 to 25 minutes.
When thumped it should sound hollow.
This way, you can get about 20 servings out of the loaf,
bringing the carbs below 2 grams per slice.

"By the way, I recently made the original recipe (with caraway seed)
with two eggs added and only one cup of water.
I also used 1 1/3 cups of gluten and only
1/3 cup of soy and oat flour each.
Once the dough was done kneading once,
I split the dough in two equal halves.
One half I returned to the bread machine (kneading paddle removed)
for baking, and the other I put in a bread pan
and let it rise for 45 minutes.
Then I baked it at 380F for 20 minutes.
I got two great loafs from one recipe that way,
and it meant that I got twice the amount of servings,
ergo only about 1 gram of carbs per slice.
" Thanks, Gabi, for allowing me to share this recipe!!