Low-Carb Artisan Sourdough Bread

This bread is one of my favorites. It tastes great, is light in calories and low-carb and it is fool-proof to make (and I am a novice bread baker!). I make 2 versions of this bread, one in the bread machine and for the other one I prepare only the dough in the bread machine and bake it in a clay bread baker for a crispier crust and artisan bread shape. The ingredients are the same. (Note: I do not prepare the low-carb bread mix according to instructions, since it calls for high fat ingredients like eggs, butter and cream. However, since this low-carb bread mix typically has more problem rising, I add twice the regular amount of yeast and the Baker's dry milk, which work great.)

Bread ingredients:
3/4 cup warm water
1/4 cup King Arthur sour dough
1/2 package Bob's Red Mill low-carb bread baking mix
2 TB King Arthur Baker's special dry milk
2 TB linseeds
2 TB caraway seeds

Yeast:
2 TB Red star active yeast
1 ts sugar
1/4 cup warm water.

Mix the yeast with the sugar and warm water in a small container and proof (wait until it is all bubbly).

Meanwhile, layer the ingredients ordered like in the list into the bread machine (wet ingredients first, then dry, the yeast mixture should only touch the dry ingredients). You can mix the dry ingredients in a separate bowl and add them to the bread machine, or just stir them lightly inside the bread baking basket.

Bread machine version: For this version, set the setting to regular bread with light or normal crust.

Artisan version: Uses clay baker.

• Set the bread machine to dough setting.
• While the bread machine is making the dough (around 1.5 hours), water the clay bread baker in warm water for 30 min.
• When dough has ready, drain bottom of clay baker and pat dry.
• Grease sides and bottom generously.
• Punch down dough, and shape into loaf and place in clay baker.
• Let stand, covered with waxed paper, in warm place until dough nearly reaches top of cooker, 30 to 45 minutes.
• Cut diagonal slashes, 1/2 inch deep, in top of dough with razor blade or sharp knife.
• Soak top of cooker in water about 15 minutes; drain; pat dry and grease.
• Preheat oven to 450F.
• Place covered cooker in hot oven.
• Bake 25 minutes.
• Remove cover, bake until top is brown, 5-10 minutes.
• Remove from cooker and cool on wire rack.