This recipes is a copycat Subway roll.
wet stuff:
236ml or 1 cup fat free milk
236ml or 1 cup water (if the low carb mix is not used only 1/2 water)
1 egg
dry stuff:
195g or 1.5 cup whole wheat flour)
195g or 1.5 cup white whole wheat flour
180g or 1.5 cup low carb mix (1/3 coconut flour, 1/3 almond flour, 1/3 sifted carbquick mix (to remove the palm fat)) or 195g or 1.5 cup white whole wheat or whole wheat flour
14g or two packs yeast
24g or 2 tbs sugar
8g or 1.5 tbsp salt
only if you have:
1 tbsp gluten
1 tbsp dough conditioner

Proof for 1 to 2 hours and bake for 17-20 minutes at 325F (162C) in a convection oven. I guess in a normal oven you will need to back it at 350F (177C)

Nutrition facts:
1 serving 1/2 roll
Calories 209
Carbs 30
Fat 6
Protein 9
Fiber 8
Sugar 4

1. add all the wet stuff in a large measuring cup.
2. add all the dry stuff in a mixing bowl
3. let the dough hook make a round indentation in the dry stuff.
4. stop and add the wet stuff, start and let everything pull together
5. let knead for 10 to 15 minutes
6. weigh the dough and divide in equal 5 pieces
7. lightly flour each piece and roll out and roll to a 11″ baguette type form
8. tag the seam on the bottom and roll the end in
9. lay in backing form and spray lightly with water and cut 4 diagonal insertions
10. turn your oven to proof and bring a large pan water to a rolling boil
11. put the pan in the bottom of the oven and the bread in the middle and close the door
12. let proof for 1 hour or until it has the right size
13. remove the water pan and proofed bread from the oven
14. heat the oven to 325F or 162C
15. put the bread in the oven for 17 to 20 minutes
16. remove bread from oven and let cool down