Experimented with my loaf of bread yet again and think I have found what is for me the perfect loaf. Ive reduced ingredients mainly by a third to get at right size and also brought back the eggs and butter into the mix. feel best result to date so promise this will be the final version I share!!!!
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 I also used a bread slicer to cut the bread into even slices. Bread freezes well once cut into slices.
Carb content of the whole mixture is 20g per loaf – I managed to slice the loaf into 35 reasonable size slices which worked out as 0.6g per slice.
Yeast starter - Start 30 -40 mins before making the bread
Two cups of warm water -One tablespoon of inulin dissolved in the warm water
15g (2 teaspoons) of dried yeast (traditional – not fast acting) sprinkled on the water and cover with cling film or similar
Should quickly form a froth - if warm place may be in 20 mins but cooler places can take up to 40 mins.
While the yeast is proving
Whisk two room temperature eggs with some salt added to taste and measure out half a cup of warm water. Put both to one side
In a mixer bowl add:
100g of milled seeds (I use organic golden linseed)
50g of oat fibre
50g of psyllium husk the fibre variety not the powdered one
(NB make sure that it is the Blond variety as some can turn the bread purple!)
160g of vital wheat gluten
50g of butter (ideally softened – brought to room temp)
Mix the dry ingredients and butter together with a dough hook then add the proven yeast mix in a well in middle of the mixture and let it stand for about 5 mins. Then turn mixer on and slowly add the proven yeast starter and finally the beaten eggs mixed with salt (Salt kills yeast so add after yeast mix is beaten in.) if mix still dry add the extra half a cup of warm water – judge as go along. Knead for at least 5 mins until mixed and stretchy. I kneaded for 10 mins in total at different speeds.
Prepare a buttered loaf tin with baking paper at bottom. Add the dough to the tin, 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.
Bake for 35 mins, and then tip out of tin and put back in for 5 mins to finish off. (Cooking time 40 mins in total)
picture was to show cut loaf and texture plus we had to try it!!
View attachment 47155 View attachment 47156
these are the cauliflower/broccoli & wild shrimp things from Iceland. I got @DJC3 onto the Wild shrimp as well. There are 3 versions of these seafood dishes but I prefer the wild shrimp one. As I've said I add bits to it, a couple of sliced mushrooms, a few chopped santini tomatoes, cauliflower rice and a bit Thai red curry. It's really filling and really tasty as I'm sure @DJC3 will testify too. The cauli/broccoli things are quite big and make a really nice side dish.
