alt="High fibre whole grain bread"

High Fibre Health Bread

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Here is my go to bread, for daily use. Very high in fibre and low in gluten. Basically super healthy. It is a small compact loaf,  because of the low gluten it doesn’t rise like other breads which makes it a small compact loaf. But one slice is an equivalent to a normal sized slice of bread, only ten times healthier. No bloating, just pure grains and goodness.

Makes 1 small loaf

Needed : 8 Inch x 4 Inch Loaf Pan

Ingredients;

1 C. + 2 tbsp.  milk of choice, warm about at 100 ° F

2 tsp. Yeast

1 tbsp. Organic Coconut Sugar

2 C. Dark Rye Flour

1 C. Plain Spelt Flour

1/4 C. Oat Fiber

1/4 C. Ground Flaxseed

1 tsp. Pink Himalayan Salt

2 tbsp. Extra Virgin Olive Oil

1/2 C. Cooked Rye or Organic Spelt Berries

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Method;

In a bowl, mix the warm milk with the sugar, add the yeast and stir to dissolve. Let sit for 5 to 10 minutes until frothy. Add the olive oil.

In the bowl of your mixer fitted with the hook attachment, place the flours, the fibre and flax. Stir to mix a little.

When the yeast mixture is ready pour is slowly into the bowl with the flour. With the machine running on low. Once the yeast liquid is mixed in add the salt.

Knead for ten minutes on medium. The last minute add the whole cooked grains and mix in gently with the machine on low.

Turn out the dough, Knead a little and form in to a ball. Place in an oiled bowl and cover with oiled cling film. Let rise for at least two hours. Although is doesn’t rise much leave for this amount of time.

After this time, place the dough into the oiled baking tin, sprinkle over some oat fibre if you like. Cover loosely with oiled cling film and leave to rise again for 30 minutes.

Meanwhile pre heat the oven to 375 ° F / 190 C

Place the tin in the middle of the oven on  a rack, bake for about 40 minutes. Tap to see if it sounds hollow after this time. Remove from oven and leave to cool completely before slicing.

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Potato Focaccia

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Makes 2 large Focaccias or 6 – 8 small ones

Pre heat the oven to 425° F

Spoiler alert!!

There’s mashed potatoes in the dough.

If you think your love for all things “Dough” can’t grow bigger…you’re wrong.

Unless you have already had a potato Focaccia before. This is the lightest and fluffiest Focaccia you will ever have. When you press the Focaccia between your fingers you will see there is a bounciness that is unmatched by anything else. The mashed potato does something magical to dough.

I’ve had it in cakes before too and the same thing happens.

But back to the recipe, you will need to plan ahead, because it has to rise for quit some time. You can use left over cold mashed potato or otherwise just boil a few potatoes and mash them. This recipes makes a lot, but you can easily freeze some of the dough for later use.

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The Focaccia above has home roasted Tomato sauce, grilled Onions, grilled Peppers and a few Anchovis on top. You can leave out the Anchovis for Vegans.

Ingredients:

1.5 C. Luke warm water, about 100° F

2 tsp. instant yeast

1 tsp. Honey or Sugar (for vegans)

6 C. Spelt flour

1/4 C. olive oil

1.5 tsp. Himalayan Salt

1 C. Mashed potatoes.

Method:

Put the warm water in the bowl of your mixer, fitted with the hook attachment. Pour in the honey, or sugar. Add the yeast, carefully mix and leave it to activate for about ten minutes.

Meanwhile measure out all your other ingredients.

Mix the olive oil in with the mashed potatoes and add to the bowl. Mix gently. Add the remaining ingredients and mix on medium for about 5 minutes. The dough should not cling to the bowl anymore, add a little flour if it does.

Turn out to a lightly floured surface and give it a knead and shape into a ball and place in an oiled bowl. Cover with oiled cling film and leave to rise for 3 hours.

After the rise. Turn out the dough to a floured surface. Divide in half. Shape one half into a Focaccia shape, I always make mine a little oval shape and also a bit irregular to give it a more rustic look.

Place the Focaccia on a baking tray lined with parchment paper. Press little dimples in the dough with your finger and drizzle  with some olive oil and sprinkle with some coarse sea salt and Rosemary.  Drizzle the Rosemary with a little bit of oil before to prevent burning.

Place in the oven and bake for about 25 minutes. After 15 minutes turn the heat down to 400° F. It should sound hollow when you tap on it.

Alternatively, make smaller shapes and bake about 5 minutes less.

You can also top your Focaccia with vegetables, or anything else you like. This way becoming a meal in itself.

When I bake smaller plain ones I  use them for sandwiches. Or serve them with soup. The large ones are great party food cut into smaller squares, or serves two as a dinner with plenty of toppings. Basically once you have the dough let your imagination run free.

Enjoy

Myra Xo

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