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FIBERFLOUR MULTISEED BREAD

MADE WITH LONJEVITY FIBERFLOUR

INGREDIENTS

FIBERFLOUR: 500g

SUNFLOWER / PUMPKIN / LINSEEDS: 90g

WARM WATER: 380g

SALT: 10g

YEAST: 15g

Fiber binds water and therefore higher percentage of water is required than wheat flour and this is responsible for the slow staling qualities of FiberFlour bread which will mold before going stale and should be refrigerated. For best results, proof yeast in warm water along with a few spoons of flour, when vigorously fermenting combine all ingredients mix and kneed for 5-10 minutes or so. Make it easy and use a mixer with dough hook or a bread machine on the dough setting.

Additional water or flour can be added to fine tune dough consistency after mixing for a while. Dough consistency can be improved by adding whole wheat flour a tablespoon at a time to bring the dough together off the sides of the mixing bowl. 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 proof for 1 to 2 hours, typically a longer proofing time is required than white flour dough.

NUTRITIONAL CONTENT PER 100g

14
G PROTEIN
23
G FIBRE
9
G CARBS
8
G FAT