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Apart from not having any more of the milled seed mix the bread experiment is going fairly well - the bread I made for this month is quite good - I need to weigh the dough carefully before baking and calculate the percentage carbs. I know that there are a lot of lower carb ingredients included in my normal bread mix, so it has to be reduced carbs.
I think that if I could find some wheat gluten it would help with the rising - but most places which supply it are mail order and the cost to post is prohibitive.
I do have a dark brown bread which is no heavier than the protein bread I buy, and the recipe makes three small loaves.
I am tempted to add another cup of bread flour to the recipe and make four loaves, then freeze three and have one a week, rather than have all three loaves sitting on the worktop tempting me to eat them up before they go stale. I think that I could cope with a loaf a week if it is a small one, and baking them once every four weeks.
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