In a large mixing bowl, combine the water, oil, sugar substitute. Whole wheat bread flour, gluten flour, walnuts, salt and yeast to form a rough dough. Let the dough stand for 15-20 minutes.
Place the dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in an oiled bowl and cover it with a damp cloth. Let the dough rise in a warm spot* for about an hour, until it has doubled. (*to create a warm spot in the coach, I preheated the convection oven to 100 degrees, when it was heated I put the bread dough in the oven-this worked great)
Preheat the oven to 350 degrees F.
Turn the dough onto a board and shape it into an oblong loaf (I used a silicone loaf pan). Coat an 8-1/2” x 4-1/2” bread pan with cooking spray . Place the dough in the pan. Bake the bread for 40-45 minutes (Convection oven 30-35 min). Remove the bread from the oven and turn the bread out onto a cooling rack.
This recipe is from “The South Beach Diet Cookbook, by Arthur Agatston, MD, pg 32-33.