This is a great tasting high fibre, high protein loaf - & kids wouldn't know. It's soft, flexible, fluffy & fantastic :). 

Nutritional information is at the end of the recipe.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Ingredients

400 g Bakers' Magic Gluten free flour

45 g Pumpkin Seed Flour

22 g Psyllium husk powder

2 tsp Salt

2 tsp Yeast

10 - 16 g Sugar (your choice)

50 g Oil (I use Rice bran)

525 - 600 g Warm water

Extra oil for top of the loaf

Sesame seeds (optional)

Water - the amount of water added will affect the flexibility & softness of the loaf (& the risk of holes). I used 600 g for the loaf shown.  

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil a heavy duty loaf baking tin. The baking tin will need to be seasoned if using it for the first time, otherwise the bread will stick to the sides. 

Thermomix

Place ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 425 - 500 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37^o C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 425 - 500 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins.

Both Methods

Transfer the dough to the bread tin. Lightly oil the top of the dough before proofing. Sprinkle on sesame seeds if you want. I added pepitas however they end up tasting a little burnt. 

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200^o C (fan forced).

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200^o C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200^o C.

Bake at 200^o C for 50 mins - 1 hr, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack (take it out of the baking tin). The bread should slide out of the baking tin. If it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it.

The following nutritional information is based on a loaf being cut into 16 slices (a serving size is 2 slices). The weight of the slices will vary with the amount of water used & the baking time however the nutritional value per slice will still be the same (if there are 16 roughly even slices).

Nutritional Info	2/16 Slices
Energy	1170 kJ
Protein	7 g
Fat Total	9 g
Fat saturated	1.8 g
Carbohydrate	37.8
Sugars	2.2 g
Fibre	8.7 g
Sodium	21 mg

 

Simply enjoy!