Also found on page 31 in the FFS cookbook.
Macros given are per 100g.
As this recipe contains gluten, this bread is low carb, not keto. It is not suitable for those with a gluten intolerance.
A big thank you to Michele Cooper who found this recipe and tweaked it slightly to create her perfect loaf. There are a few ingredients that you won't find in UK supermarkets - we've hyperlinked these ingredients to take you to the website we order from.
You can find the nutritional information at the bottom of this page. When tracking in an app like MyFitnessPal, our loaf comes out at around 3.4g carbs per slice (20 slices per batch). However, we have recently had this megga loaf tested to give a professional nutritional break down. We have used these figures for the nutrition section on this page. You can view the full nutritional certificate here.
240ml Warm Water
7g Dried Fast Acting Yeast
Optional: 7g Honey / Sugar (not sweetener) - the loaf will still rise without this, but we like to see the yeast froth :D
2 Large Eggs
30g Melted Butter
70g Milled Golden Linseed (can be swapped for Ground Almonds or other milled seeds)
190g Vital Wheat Gluten
1/2 tsp Xanthan Gum (also available in supermarkets)
1 tsp Ground Himalayan / Rock Salt
Boil the kettle and pour the water (at least 240ml) into a glass dish / jug. Add a dash of cold water, then place the thermometer in the dish. Continue to add cold water until the temperature reaches 55c.
Weigh out 240g of this water into a bowl
Add to this the honey / sugar if you're using it, yeast and mix well. Set aside for a few minutes (if using honey, watch it froth)
Melt the butter
In a bowl mix all of the dry ingredients together.
In another bowl whisk the eggs until frothy and then add the melted (but cooled) butter.
Now add the yeast mixture and mix
Now add all the dry ingredients
If using a food mixer, mix it the standard hook, then switch to the dough hook and mix for 7 minutes.
If mixing by hand, thoroughly kneed the dough for 5-7 minutes before putting the dough into a lined loaf tin. This dough is super gooey!
Be aware this mix will make a very big loaf so if you only have a standard loaf tin then you would be best to split the mix to make 2 loaves.
Allow to prove in a warm oven 50°c for 60 - 75 mins and then bake for 25-30 minutes at 190°c. Take the loaf out of the oven whilst you're waiting for it to reach 190°c.
For an extra crunchy crust, remove from loaf tin and bake for a further 10 minutes.
Nutrition per serving
Calories 249, Carbs (net) 1.13 grams, Protein 31.21 grams, Fat 11.81 grams
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.