Is that in a breadmaker? What flour do you use?
No, just use a mixer with a dough hook. Here are the 2 recipes. I would imagine it would work in a breadmaker.
Bread No 1 - really tasty, good crust and nice texture
1/2 cup Oat flour
1/2 cup Almond flour
1/2 cup Ground Linseeds
1 cup Vital wheat gluten
1/2 tsp sugar (I used icing sugar to make it more available to the yeast)
1 tsp salt
1 1/2 tsp baking powder
1 sachet 'easy bake' type yeast
3 tbsp Olive oil
1 1/4 cups blood warm water
Method
Put all dry ingredients in the mixer, make a well and add oil/water. Mix using dough hook for about 5 minutes until a bit stretchy. Alternatively, knead by hand.
Put in loaf tin or shape into rolls. Cover with damp cloth and leave somewhere warmish to rise (a couple of hours).
Bake at 230 for 15 minutes, reduce temp to 190 and bake for another 20 minutes.
12 slices work out at c140 cals a slice and 5.5g carbs
Bread No 2 - These look a bit rustic, but they taste bloody great. Far better than LIDL protein rolls IMHO.
1 cup vital wheat gluten
1/4 cup Oat flour
3/4 cup Soy flour
1/4 cup Ground linseed
1/4 cup Wheat bran
1/2 tsp sugar (once again I used icing sugar)
1/2 tsp salt
1 1/2 tsp baking powder
1 Sachet 'easy bake' type yeast
3 tblsp Olive oil
1 1/4 cups blood temp water
Make as No 1. Form into six rolls. Just before putting in the oven brush with water and sprinkle with seeds. Bake at 190 for 35 minutes.
220 cals and 9.5 carbs per roll
Courtesy of
@Marsbartoastie.
🙂
