This weeks home made loaf - adpated from the one I posted a couple of weeks ago
- less egg and no almond flour this time round. Planning next week to try reducing egg even more and also replacing the butter with Olive Oil, will let you know how it goes.
Low carb bread using vital wheat gluten and inulin to ‘feed’ the yeast
I used a stand mixer to knead the bread mixture. I used a loaf tin 30cms in length and 11cms in width you could use two small tins if prefer. I also used a bread slicer to cut the bread into even slices. Bread freezes well once cut into slices I tend to pack small batches of slices together kept separate by kitchen towel pieces.
Carb content of the whole mixture is a max of 30g per loaf – I manage to slice the loaf into 25 reasonable size slices which worked out as 1.2g per slice- if you go thinner carb content per slice will reduce.
Yeast starter - Start 30 -40 mins before making the bread
One and a third cup of warm water
One tablespoon of inulin dissolved in the warm water
15g (3 teaspoons) of dried yeast (traditional – not fast acting) sprinkled on the water and cover with cling film
While it is proving
2 eggs – beaten together with a Pinch of salt and put to one side
in a mixer bowl add:
140g of milled seeds (I use organic flax/linseed)
70g of oat fibre
20g of psyllium husk
230g of vital wheat gluten
80g of cubed butter
Mix the dry ingredients and cubed butter together with a dough hook then slowly add the proven yeast starter and finally the eggs beaten with salt (Salt kills yeast so add after yeast mix is beaten in.) Knead for at least 5 mins until mixed and stretchy. I kneaded for 10 mins in total at different speeds and I also added the proven yeast mix to the dry ingredients and let it stand for about 5 mins before I started machine up to give the yeast adjustment time!)
Prepare a buttered loaf tin with baking paper at bottom. Add the dough to the tin, add some sprinkled seeds to the top of the loaf, if liked, and cover with buttered Clingfilm (or reusable silicone sheet) and tea towel. Leave until doubled in size this can take 1 – 2 hours depending on how warm it is.
Meanwhile heat oven to 180 fan and then add to oven for 35 mins and then tip out of tin and put back in for 5 mins to finish off.
Cost – I bulk buy ingredients and use organic if possible - which work out at around £4 a loaf
Will post food this evening but need to use the PC to post from my word file -its much easier than my tablet!
Edit this one rose so well that when sliced it this evening it produced 30 large slices so this one was only 1g of carb per slice