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This loaf recipe is adapted from Puffy Gal’s Brioche Rolls post ( https://www.lonjevity-foods.com/forum/recipes/brioche-style-rolls ). I made the first few batches by mixing the dough in the bread machine on the dough setting, then proofing dough in the loaf tin for an hour before baking in the oven for 20 mins at 180°. When my results continued to turn out light and soft in texture, I decided to try putting the ingredients in the bread machine and letting it go the whole hog. Based on my previous results with a start to finish loaf in the machine, I was quite surprised by how it turned out. I used the “sweet dough” setting, and the loaf rose even more than my oven version and was lighter and softer. Toast really well too. RECIPE ▪50g fibre flour original ▪180g fibre flour ultra fine ▪10g vital wheat gluten ▪10g diastatic malt powder ▪3 tbsp/ 45g butter (softened) ▪185ml liquid - weigh 2 eggs, then fill up to 185 ml with warm milk (I used almond milk) - Add tsp honey to milk to activate the yeast ▪2 to 4 tbsp sweetener (I use 2 tbsp Allulose or Fibre sugar) ▪8 g yeast Method 1 - Oven 1. Put the warm liquid and soft butter in the bread machine pan 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on "dough” setting 4. preheat oven to 180° 5. When the machine is done, knockdown dough and shape into a loaf 6. Put in a greased loaf pan, cover and allow to proof for 1 hour in a warm place 7. Bake at 180º (fan oven) for 20 minutes 8. Turn loaf out onto cooling rack until cool Method 2 - Bread Machine 1. Put the warm liquid and soft butter in the bread machine 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on “sweet dough” setting 4. When the machine is done, turn the loaf out onto cooling rack until cool Slice and eat, or slice toast and eat!

Having been sent a fiberflour starter by a friend in the post ( dehydrated to a stiff paste) I started my sourdough journey which is still a work in progress, this is my first loaf, which according to my other half is pretty damn good! After rehydrating and feeding for 4 days, I got the consistency I was looking for UFFF is thirsty so for every 50g of UF I was finding I needed to add 80 g of water. the day before I baked I added 10g of spelt flour, 40g UFFF, 80g water and I got a definite doubling of volume, when left at room temp Later on in the day I made the sourdough dough which was 120g starter 10g vital wheat gluten half a tsp sugar 10g spelt flour half a tsp salt 205g UFFF 140g water kneaded with stand mixer for 10 minutes shaped and placed in greasproof lined le creuset pot and covered with plastic. It sat out on the counter from 10.30 pm til I baked it at 7.30 am next day, 35 minutes at 180C fan with lid on and 25 mins with lid off tested internal temp and it was 96C so guessed it was done. Nice mildly sour taste and reasonable crumb texture I am going to experiment with a fridge prove next.

Adapted from my Nanny's quick banana bread recipe with healthy substitutions. Ingredients · 2 cups Lonjevity original fiber flour · 1 cup sugar · ½ cup apple sauce · 2 chia eggs (2 tbsp chia + 5 tbsp water - set for 5 minutes) · 1.5 cups mashed bananas · 2 tsp baking soda · 1 tsp cinnamon · ½ tsp salt Directions · Preheat oven to 350°F and line a bread pan with parchment paper. · Beat applesauce and sugar in a stand mixer until combined. Add in chia eggs. · In a separate bowl, mix salt, flour, cinnamon, and baking soda. Add to stand mixer and mix until combined, scraping down the sides as you go. · Add in mashed bananas and mix until combined. · Pour into bread pan and bake for 1 hour 15 minutes to 1 hour 20 minutes (or until toothpick comes out clean). · Cool completely and serve. 8 servings – 245 calories per slice.