patchworks101
New Member
- Relationship to Diabetes
- Type 1
Here is the recipe I have been asked to post. As it is wholegrain (and slow release) I can have 2 large slices of this without it affecting my BS which cannot be said for processed, shop bought, bread.
Ingredients
For the levain
300g strong white bread flour
7g fast acting yeast (1 sachet)
200ml tepid water
Main loaf
500g wholegrain flour
7g fast acting yeast (1 sachet)
1 teaspoon salt
250 - 300ml tepid water
Method
The evening before add all the ingredients for the levain to a bowl and mix thoroughly. Cover with clingfilm and leave at an ambient temperature overnight.
The day you want your bread, take the levain (it should now be 2-3 times in size and a sticky dough mix) and put it in a large bowl.
If using a mixer, with dough hook, add the yeast, followed by the flour then the salt and 150ml of the water. Operate on slow and mix, gradually add the remaining water to make a slightly damp dough. Continue to mix (knead) for at least 5 minutes. Turn out onto a floured surface and knead by hand for another 5 minutes to make a firm dough.
if making by hand, add the yeast, then flour, then salt and gradually add water to make a slightly damp dough. Knead for at least 10 minutes or until you have a firm dough.
Place the dough into a large lightly oiled bowl and cover with clingfilm and place somewhere warm but not hot. Leave to rise for 1 hour or until the dough has doubled in size. Turn out onto a floured surface and knock back the dough gently (knead lightly) for 1 minute. Prepare your baking tin/s by lightly oiling and divide your dough between the tins (or make 1 giant round loaf). Place somewhere warm again for at least 1 hour.
Meanwhile preheat your oven to 200c fan or 230c normal and place an empty roasting tin on the top shelf. Have 200ml of cold water ready.
Take your dough and place in the oven on the bottom shelf and put the cold water into the roasting tin. This will make a steamed environment in the oven which will help the bread to rise anf form a crust.
After 50 minutes check the bread, if it feels hollow when tapped underneath it is ready. If not, return to the oven, minus the loaf tins for another 10 minutes. Remove and place on a cooling rack until cold.
Enjoy.
PS
I've also found that the wholegrain bread mix, from Lidl, works the same as the main bread recipe (used with the levain you made the night before)
Ingredients
For the levain
300g strong white bread flour
7g fast acting yeast (1 sachet)
200ml tepid water
Main loaf
500g wholegrain flour
7g fast acting yeast (1 sachet)
1 teaspoon salt
250 - 300ml tepid water
Method
The evening before add all the ingredients for the levain to a bowl and mix thoroughly. Cover with clingfilm and leave at an ambient temperature overnight.
The day you want your bread, take the levain (it should now be 2-3 times in size and a sticky dough mix) and put it in a large bowl.
If using a mixer, with dough hook, add the yeast, followed by the flour then the salt and 150ml of the water. Operate on slow and mix, gradually add the remaining water to make a slightly damp dough. Continue to mix (knead) for at least 5 minutes. Turn out onto a floured surface and knead by hand for another 5 minutes to make a firm dough.
if making by hand, add the yeast, then flour, then salt and gradually add water to make a slightly damp dough. Knead for at least 10 minutes or until you have a firm dough.
Place the dough into a large lightly oiled bowl and cover with clingfilm and place somewhere warm but not hot. Leave to rise for 1 hour or until the dough has doubled in size. Turn out onto a floured surface and knock back the dough gently (knead lightly) for 1 minute. Prepare your baking tin/s by lightly oiling and divide your dough between the tins (or make 1 giant round loaf). Place somewhere warm again for at least 1 hour.
Meanwhile preheat your oven to 200c fan or 230c normal and place an empty roasting tin on the top shelf. Have 200ml of cold water ready.
Take your dough and place in the oven on the bottom shelf and put the cold water into the roasting tin. This will make a steamed environment in the oven which will help the bread to rise anf form a crust.
After 50 minutes check the bread, if it feels hollow when tapped underneath it is ready. If not, return to the oven, minus the loaf tins for another 10 minutes. Remove and place on a cooling rack until cold.
Enjoy.
PS
I've also found that the wholegrain bread mix, from Lidl, works the same as the main bread recipe (used with the levain you made the night before)
