I'll be the first to admit that we don't follow a low-carb lifestyle; however, I am very careful to be sure that we are eating wholesome and nutritious grains. In an effort to curb the grocery budget and also to control the ingredients in our bread, I make all of the bread that we eat.
Here is one of my recent favorite recipes (from Arrowhead Mills):
Hearty Brown Bread
I make this with all organic/natural ingredients.
2 1/2 cups warm water
1 tbsp active dry yeast
1/2 cup blackstrap molasses
1 cup vital wheat gluten
2 cups whole wheat flour
1 cup rye flour
1/4 cup millet flour
1 tsp salt
1 - 1 1/2 cups additional whole wheat flour
Stir yeast and molasses into water. Mix all dry ingredients except additional flour. Stir into liquids. Knead for 5 minutes, using as much additional flour as necessary to create a workable dough (taking care not to add too much and thus end up with a dry bread).
Transfer to a lightly-oiled large bowl, cover with plastic wrap or a plate, and allow to rise until doubled in size (about an hour).
Prepare 2 loaf pans. I make a parchment paper sling to fit the length of the pan and then drape up and over the sides (making it unnecessary to oil the pan, but if you don't have parchment you can oil the pan).
Lightly punch dough down and divide into two equal portions. Shape into loaf form and place in pans. Cover and allow to rise until dough reaches the top of the pans (about 45 minutes).
Preheat oven to 350 degrees.
Transfer bread pans to oven, taking care not to jostle and deflate the loaves. Bake for 40-45 minutes. Bread is done nicely browned or when an instant read thermometer (inserted into the center of the loaf) registers 190 degrees. Transfer loaf to a wire rack. Cool completely before slicing.