Yes I know this is basically just like bread rolls but I had been reluctant to try a loaf as it says somewhere here that a loaf of bread is not easy to cook through because of the liquid levels. However, I was craving a bacon sarnie, not a roll so I made a small loaf in a 15cm x 9cm x 9cm tin, cooked for 25 minutes and it came out great. Just finished that bacon sarnie so thought I would let you folks know. Next to try are american pancakes.
250g ultra fine fibre flour
1 tbs butter
185 ml warm water
1 tsp inulin or honey
8g yeast
pinch of salt
1. Place water inulin or honey and yeast in a bowl. Allow to proof for about 10 minutes in a warm place. I put it in the oven which has been pre heated to 1/4 gas mark then turn it off.
2. When really frothy add to flour, salt and butter and knead for 5 - 10 minutes
3. Drop into loaf tin and proof for 45 mins to an hour. Bake 210 degrees C or gas mark 6 for 20 to 25 minutes. For the last 5 minutes remove the loaf from the tin and bake.
I double the ingredients each time and use two large 9lb loaf tins
The size of tin is extremely small can I just double or triple the ingredients
Inulin is not well known as a yeast activator, I don't use anything other than the fiberflour I bake with. It just adds another step and takes up time. There is inulin in the flour as well. If you really insist on activating the yeast in warm water before you add to the flour, a teaspoon of sugar would activate it best. Honey has antimicrobial properties so that doesn't make sense either. I just put the yeast in a little hollow in the flour, pour warm water on that and it activates in minutes...a good way to use up any residual sugars in the flour mix.
Would the inulin work with pre-activated yeast? i.e. without the warm water frothing. Just adding inulin with the yeast to the flour.
Huge failure using SF Flour. Don't follow this recipe as it stands.
Update. I have discovered not all inulin is equal. I used up my first batch so bought another cheaper one. Hardly any reaction with yeast. Went back to golden greens organic prebiotic inulin and mega frothy reaction and lovely soft rolls
It’s going to be around 8 g per 100g. The unknown is how much the yeast fermentation depletes the carb level even more during proofing. Definitely Keto and fixes the “fibre gap” for sure. Let us know how much you can eat before totally full and how long it takes before getting hungry if you ever feel hungry again? For me hunger is a distant memory even on one meal a day.
Hi, anyone worked out the actual carb count for this loaf?