High fibre bread recipe (draft)
This is just a draft; I have yet to try it. Using the amounts in brackets should theoretically make one loaf with approximately 70g fibre. Please forgive me if I got the percentages wrong; I'm still trying to switch from measuring in cups.
Ingredients 58.75% (240g) All purpose flour 2.08% (1 tbsp) Vital wheat gluten (80% protein) 39.17% (160g) Dark rye flour 77.11% (315mL) Water 0.88% (1.5 tsp) Yeast 1.79% (1.25 tsp) Salt 4.99% (1 tbsp) Honey (will probably use molasses instead as soon as I get some) 3.43% (1 tbsp) Butter 3.00% (85g) Wheat bran
Method (written for one loaf) Sponge 1.2g yeast 125mL water 120g AP flour Combine yeast with water, then stir in flour until evenly mixed. Cover & let stand at room temperature for 5 to 5.5 hours.
Dough Everything else Mix evenly into sponge. Knead until dough passes the windowpane and/or knuckle tests. Let dough rise covered in a greased bowl until doubled in bulk and passes the poke test (dough does not recover from poking/dimpling). Shape into loaf and let rise covered until doubled. Baking time and temperature have yet to be determined because I honestly don't know.
Hockey puck? Door stopper? Slimey pancake? Miraculously wonderful? What do you think?
Comments
I'd round off some of those percentages to make it a bit simpler.
With all-purpose flour I think you could increase the gluten to 3% and I would use considerably less water probably about 68-72% but I'm just guessing ;-)
Also I'd bake it at 210°C till it was done probably around 35 minutes give or take and I predict it will be wonderful...
Sorry for the weird percentages; I tend to weigh the flours and measure other things by volume so I'd have less dishes to wash. XD Yeah I probably won't need that much water, especially now that it's spring and not as dry as winter. Thanks for the suggestions!
I just put my mixing bowl on the scales and weigh off all dry ingredients then I use two jugs to weigh the water and then stream it in while mixing...