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1 Servings
Total Time: 2hr 25min
Shared By Lexielief

White Bread

Ingredients

  • 20 g psyllium husk
  • 360 g lukewarm water
  • 145 g tapioca starch
  • 145 g millet flour, plus extra for flouring the surface
  • 50 g sorghum flour (You can use an equal weight of oat flour instead)
  • 15 g caster sugar
  • 8 g salt
  • 6 g instant yeast (If using active dry yeast, use 8g.)
  • 1 tbsp olive oil
  • 1,5 tsp apple cider vinegar
  • olive oil, for brushing the bread before baking

Directions

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
In a large bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt and instant yeast.
Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar.
Knead the dough until it's smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
The final dough should be smooth and supple, with no lumps of un-mixed flour or psyllium gel, and it should come away from the sides of the mixing bowl. It shouldn’t be sticky to the touch (note that this refers to when you gently touch it with clean hands – it will stick to your hands as you’re kneading it). Resist the temptation to add more flour to the dough, as that can make your bread dense and dry.

Shaping & proofing the loaf:
When you shape the bread, work on a lightly floured surface (you really want just a sprinkling of flour on your work surface).
Turn out the dough onto a lightly floured surface and roll it out into a rough rectangle, about 28cm long and 18-20cm wide.
Working along the wider end, fold the dough over itself and press down gently to seal. Continue folding the dough over itself (and pressing down to seal) so that you’re essentially rolling it up into a log. Pinch the seam together to seal it.
Transfer the rolled-up dough, seam side down, to a large baking sheet lined with parchment/baking paper.
Lightly cover the loaf with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour.
Baking the loaf:
Adjust the oven rack to the lower middle position, place a cast iron skillet on the bottom of the oven, and preheat the oven to 220ºC. Make sure to thoroughly preheat your oven, start preheating it after your bread has been proofing for about 30 minutes.
Once your loaf has doubled in size, brush it gently with the olive oil.
Use a bread lame or a sharp knife to score the loaf with 5-7 diagonal slashes.
Place the loaf into the oven on the lower middle oven rack, place 5-6 ice cubes into the bottom skillet or baking tray, close the oven door and immediately reduce the oven temperature to 200ºC.

Bake the loaf at 200ºC with steam for 15 minutes. Don’t open the oven door during that time.
After the 15 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, and bake for 25-30 minutes longer or until the bread is golden brown.
Tip: I like to check the doneness of the bread by weighing it – when done, the loaf should weigh about 675-695g.

Remove the bread from the oven and cool it on a wire rack until it's *at least* lukewarm before you cut into it.

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