Recipe
Homemade bread loaf
Recipe highlights
Total cooking time:
65min
Category:
Low Protein Diet - exchange value 0
Servings:
1
Ingredients
PLAIN BREAD250ml warm water
200ml Sno-Pro
1 sachet dried yeast (supplied with Loprofin Mix )
Pinch of salt
Pinch of sugar
1 tbsp psyllium husks
500g Loprofin Mix , plus extra for dusting
4 tbsp olive oil
Coarse sea salt
TOMATO & HERB BREAD
2 tbsp tomato puree
2 tbsp fresh thyme or rosemary, chopped
1 tbsp garlic powder
1 tbsp tomato pesto and a drizzle of olive oil
Method
- For the Plain Bread. Preheat the oven to 200C and oil a loaf tin.
- Place the water, Sno-Pro , yeast, sugar and psyllium husks into a bowl, stir and allow to stand for 10 minutes until the mixture thickens.
- Add the Loprofin Mix, salt and olive oil into the bowl with the thickened mixture, then beat for 2-3 minutes
- Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size
- Dust your work surface liberally with Loprofin Mix. Your dough may seem really wet but that is OK. Just keep dusting your surface with the Loprofin Mix until it resembles a dough
- Divide your dough into two and place into two oiled loaf tins (or use one half to make Tomato & Herb Bread, as below)
- Brush your bread with olive oil and sprinkle with coarse sea salt
- Bake in the preheated over for 20-25 minutes or until golden brown
- Leftovers can be sliced and frozen for up to 3 months. This bread is better toasted once it has been frozen and thawed
- If making in a machine follow these instructions: Add the water, Sno-Pro, yeast, psyllium husk and sugar to the bread maker
- Stir and leave for 10 minutes to activate the yeast.
- Add the Loprofin Mix, olive oil and salt and turn on the bread machine