Basic Bread Recipe
A Ketogenic take on a bakers staple
Put flour in mixing bowl. Make a hollow in the flour and put yeast in it. Pour all the warm water over the yeast and let activate for 5 minutes. When vigorously fermenting mix and knead for 5-10 minutes. While kneading add seeds if using and salt. No such thing as spoiling the dough so add more water or flour to get the right dough consistency which is when it all comes together into a firm ball.
Once the dough has good elastic consistency, not too sticky and combined well it can be formed into your loaf shape of choice or a bread pan and left to rise (proof) for 1-2 hrs.
Rolls can be made by dividing dough into 80-100g portions formed into well rounded balls, flatten out and leave to rise (proof) for a similar time. Bake for around 20 minutes at 210 degrees.
For a more consistent rise up to 4% yeast to flour is commonly used.
Seeds totally optional, whatever you fancy or no seeds at all.
Make it easy and use a mixer with dough hook or a bread machine on the dough setting.
Smaller and thinner loaf shapes allow better cooking of the middle because density and water content is higher.
Dough will keep refrigerated for a few days but best results are obtained with fresh dough proofed for an hour.
Proofing in a warm humid container is complete in around 1 hour: see timelapse video below.
Fat (mostly omega3) 6g