Low Carb Pecan Bread Recipe Banner

Low Carb Whole Wheat Olive Tapenade Bread

You deserve some fresh-baked goodness in your balanced diet. This bread is made with ingredients you can feel good about, and it just might be your new favorite.

Low Carb Wheat Bread



Bread Machine Yeast 4 ½ Tsp
Butter or Margarine, cut in pieces ¼ Cup(s)
Large Eggs, at room temperature 2  
Flaxseed Meal ¼ Cup(s)
Lemon Juice 2 Tsp
Nutritional Yeast Powder 3 Tbsp
Oat Bran 3 Tbsp
Psyllium Husk Powder ½ Cup(s)
Salt 1 ¾ Tsp
Vital Wheat Gluten ½ Cup(s)
Water (80°F – 90°F) 2 Cup(s)
Wheat Bran ¼ Cup(s)
Whey Protein Powder ½ Cup(s)
Whole Wheat Flour 2 ½ Cup(s)


  • Measure ingredients into bread pan in the order listed.
  • Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
  • Select LOW CARB. Press the START/STOP button.
  • The complete signal will sound when bread is done.
  • Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
  • Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).

Tapenade Crostini Spread

Bring the taste of the Mediterranean home with this simple olive spread paired with crispy toasted bread and sliced tomatoes – a fresh and salty hors d’oeuvre worthy of any occasion!


Place tapenade ingredients in food processor bowl. Pulse 3- 4 times or until mixture is minced.
Toast bread slices in toaster oven or broiler oven, 6-inches from heat, turning once to brown evenly.
Spread toasted bread slices evenly with 1⁄2 Tbsp. pesto; top with one Roma tomato slice and 1 Tbsp. tapenade.
TIP: Garnish appetizers with a fresh basil leaf, if desired.


  • 1⁄4 cup whole Kalamata olives
  • 1⁄4 cup whole black ripe olives
  • 1⁄4 cup green olives stuffed with pimiento
  • 2 tsp. small capers
  • 1 clove garlic
  • 2 tsp. Dijon mustard
  • 2 Tbsp. whole, shelled almonds
  • 2 Tbsp. whole, shelled cashews


  • 1 (16 oz.) bread, sliced into 1-inch thick pieces
  • 1⁄2 cup basil pesto
  • 3 Roma tomatoes, each sliced into 5 slices

Makes one, 2-lb. Loaf