450 ml water
80 gm dark brown sugar or molasses
9 gm salt
35 gm coconut oil
240 gm rye flour
390 gm bread flour
120 gm wheat flour
3tsp instant yeast
I on dough menu… mixed 5mins then off (2 times) then on the 3rd time to mix and rise.
Had to rise in oven or else it will overflow.
Followed by normal rising and shaping.
Pullman’s tin need 30mins at 200°C
This one is not really according to the recipe above as I run out of plain flour. So used 10 grain flour together with Atta flour.
Half paleo… but still soft.
Rye onion and cheese loaf
This aroma of this bread after baking, really filled the apt with a nice light smell.
I didnt use walnut but used own fried onions in the dough and cheddar cheese to wrap in.
This pic is b4 baking.
The texture is really soft although the outer layer was very crispy just after baking.
Of course I added 1 tsp of psyllium husk and that is why no crumbs dropped on the kitchen flooring or during eating.
Oh yes…. i added 1 Vit C (crushed)
Adapted from the folling recipe from a book I borrowed from the library:
Aiyo… only got 200++g of hi-protein flour. 100+g of top flour. OMG I need 750g of bread flour!
Searched in the freezer …found half pkt of jawar atta…. whole grain flour…. wholemeal flour….
So mixed the different types of flour + 25g of green tea powder… 1 tsp of xanthem…1tsp of husk … till I get 750g.
Let’s see how is it tomorrow!