This week, we’re celebrating the best of low-carb baking, as we use baking as a way to help people with obesity and other health issues.
We’re celebrating this with the creation of a low-glycemic, vegan-friendly bread, made from a low glycemic flour and an organic coconut oil blend.
The goal is to create a bread that’s lower in carbs, high in fibre and full of flavour.
The results are gorgeous, with the bread making a statement about how far we’ve come in the past 100 years.
The recipe uses a simple and effective flour that is made from corn, oats and sugar.
We’re also using coconut oil to create an ultra-nutritious, high-fiber ingredient that will also be used in a vegan version of the bread.
The result is an incredibly delicious, low carb, high fibre bread that tastes fantastic with a healthy salad.
You’ll need a bread machine and an electric mixer.
The dough should be cut into small squares, and the dough should rest on a parchment lined baking sheet for 20 minutes.
The recipe for this bread calls for a mixture of all-purpose flour, cornmeal and corn syrup, and it’s also made with coconut oil, which is the most natural and high-quality coconut oil available.
Using an electric dough hook, place the dough into a large bowl, add water, salt, and a little baking powder.
This dough will create a hard dough.
Add a tablespoon of the coconut oil and mix for 15 seconds.
Mix in a tablespoon or two of water and mix again, until the dough is a smooth, elastic dough.
Transfer to a lightly oiled surface.
Cover the bowl with plastic wrap, and leave to rise for one hour.
This is when you can add your coconut oil.
The bread should have a slightly golden colour, and there should be a little bit of liquid in the centre of the dough.
The amount of liquid is the key to this recipe; too little, and you won’t get the dough to form a nice crust.
Too much, and your bread will be very sticky.
Mix the dough in a bowl for five minutes, and then turn it out onto a floured surface.
Divide the dough between the two bowls.
Cover with a damp cloth, and place in the fridge for 30 minutes.
Remove the dough from the fridge and shape into a loaf.
Cover and refrigerate for at least three hours.
Mix the dough, coconut oil with water, and mix well.
You may need to add a little more oil if the dough feels dry.
Roll the dough out into a rectangle, and cut into long, thin strips.
Cover loosely with a clean, non-stick baking mat, and let rise for three hours at 180C.
For this bread, we want to bake it for one and a half hours, so you can use an electric bread hook.
You can also bake it in a greased baking dish, but I find it’s easier to roll it out in a regular baking pan.
Remove the dough after a few minutes and turn it into a long, floured loaf.
Bake for 30 to 35 minutes, or until golden brown.
Remove from the oven, and cool on a wire rack.