Quentin's Bread Here is my recipe for a high fibre bread. As I am T2 diabetic there are some constraints on the flour types I can use. My breadmaker makes a 2 pound loaf. This recipe is NOT suitable for celiacs.
First add the liquids to the bread maker
2 and 1/2 cups of water
2 tablespoons of virgin olive oil.
2 teaspoons of sea salt
Then come the flours which are best mixed in a bowl then added to the breadmaker.
1/2 cup of fine rice bran.
I have the Australian Lotus brand excellent
1 cup of spelt flour.
1 cup of barley flour
1 cup of buckwheat flour
These flours are milled locally by Lohra using a zentrofan stone mill which grinds slowly but finely.
1 cup of kamutflour
I used to use rye flour but now find kamut works so much better.
1/3 cup of gluten flour. We don't have vital gluten locally.
Pour on top of liquids.
Make a hole in the mound of dry flour.
Add 4 teaspoons of Surebake yeast. This is yeast with nutrient.
Cover the yeast with some of the dry flour.
Sprinkle on 2 or 3 tablespoons of raw sugar.
Set breadmaker to "Wholemeal" cycle and Start.
My breadmaker has a bell that announces when to check the dough and add fruit or nuts. It is wise to check the dough then as flour varies with the batch. A teaspoon of water and a plastic spatula will remove any dry flour sticking in the corners. Pock marking on the surface is an indication of bran flakes in the flour.
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Return to our home page Footnotes: Spelt has a high GI when used on its own hence I use only 20% in the mix. I'd like to use more because it has great flavour and is mineral rich. The gluten is necessary because barley and buckwheat are deficient in gluten and high in soluble fibre. Molasses would be nice for its chromium etc but it is sticky and makes the dough hard for the breadmaker to work.
At the moment my bread last about a week without refrigeration. How it goes in Summer I'll find out when it happens.
It makes divine toast.
Standard caution: Just because I am a T2 diabetic and this recipe works for me that doesn't mean it is suitable for you. It is prudent to test blood glucose at some fixed time say 2 hours after eating new food to find out how you respond to it. Celiacs should NOT eat my bread since it contains gluten. While I strongly believe soluble fibre is beneficial for T2 diabetics I make no claims that this is indeed so. We live and learn to be surprised by what scientific research discovers.
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