The recovered 350 g baker’s flour and 150 g wholemeal formula, with psyllium. Proofing and baking instructions have been completed for this cookbook.
New cookbook version · Makes 1 loaf
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 350 g baker’s flour
- 150 g wholemeal flour
- 12 g psyllium husk
- 400 g lukewarm water
- 7 g instant yeast
- 9 g salt
- 20 g honey
- 20 g olive oil
Method
- Mix water, honey and yeast. Stir in both flours and psyllium and rest for 15 minutes.
- Add salt and oil and knead for 8–10 minutes. The dough will be soft and slightly tacky.
- Cover and leave until roughly doubled, about 1–1½ hours depending on temperature.
- Shape into a loaf and place in a greased 23 × 13 cm loaf tin. Cover and prove until puffy and rising just above the rim.
- Bake at 190°C fan-forced for 15 minutes, then reduce to 180°C and continue for 30–40 minutes, or until the centre reaches about 94–96°C. Tent with foil if the top browns too quickly.
- Turn out and cool on a rack for at least 1 hour before slicing.
Kitchen notes
Previously discussed as a low-GI loaf, but its glycaemic index has not been measured. No verified low-GI claim is made here.