@Mrs T 123 and
@ianpspurs - think you were interested in the results of todays modified recipe. I've cut out the egg and butter completly and now using Olive oil and increased the fibre stuff and believe that it will keep better using the ingredients in there. It has developed a great crust and also a light texture and good crumb. OH tried it just with butter and marmalade! and said it was delicious and best to date so that is great. Think the smell wafting around as it is proving and cooking definitley make you feel tempted!
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 use 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 28g per loaf – I managed to slice the loaf into 28 reasonable size slices which worked out as 1g per slice.
Yeast starter - Start 30 -40 mins before making the bread Put in a jug or small mixing bowl
Two cups 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 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
Put to one side a cup of warm water with salt dissolved in it – I use 2 teaspoons but individual preference
in the big stand mixer bowl add:
150g of milled seeds (I use organic flax/linseed)
80g of oat fibre
60g 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!)
230g of vital wheat gluten
3 tablespoons of extra virgin olive oil.
Mix the dry ingredients together with a dough hook then *slowly add the proven yeast starter, the extra virgin olive oil and finally the extra cup of water mixed with salt (Salt kills yeast so add after yeast mix is beaten in.) *
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!) 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, 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 190 fan and then add to oven for 10 mins, then reduce temperature to 180 and cook for further 25 mins and then tip out of tin and put back in for 5 mins to finish off. (Cooking time 40 mins in total)
Cost – I bulk buy ingredients and use organic if possible - which work out at around £4 a loaf
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