Efi - used Ragi Flour for ORDER
2 cups Ragi
Used Tapioca .25 cup + .25 cup oat flour + 1/4 cup almond flour
Updated recipe 24/06/20
Line a rectangle silicone bread tin with baking paper and set aside.
Add sugar and yeast to ½ cup warm water, give a little stir, and set aside for ten or minutes until the yeast blooms and froths.
Meanwhile add the flours, baking powder, psyllium husks, and salt into a large mixing bowl. Mix to combine.
Prepare 1½ cups warm water on the stove until almost simmering.
Make a well in the center of the dry ingredients, add ACV, pour in water and yeast mixture. Then add olive oil to create a nice glossy texture.
Use a spatula or wooden spoon to fold the mixture together.
Use hands to incorporate all the ingredients until combined in the same bowl. Should be sticky but able to be pulled apart but not break (looks like Keto rolls), and while heavy, still light, and slightly oily. Roll dough around rim of bowl with extra olive oil.
Pour into silicone bread tin so it can spread a bit. Smooth out any creases and lumps and use a cake smoother to run around the edges and to smooth out. Keep pushing the sides of the bread tin in, so that it is even all around. Use a little more oil to remove any cracks.
Place a layer of cling wrap snuggly, but not tight, over the surface. Place bread tin in a warm spot and let rise. This may take longer in colder weather. Keep a constant temperature – not too hot – otherwise the bread will rise too fast and collapse in the oven.
Once risen to tin height, place bread tin in a hot oven with foil over the top if using oats. Bake (force fan) at 180°C for 35-40 minutes. (did 40 mins)
Remove foil half way (20 mins)
The bread wont rise much more, but the sides will fill out creating a rounded bread with more depth.
Once cooked, remove from oven and cool before removing from bread tin. Place on a tray, upside down to bake sides and bottom for another 5-10 minutes (did about 5), until there is a crust all the way around the bread.
Remove from oven, and let cool entirely before slicing with a serrated knife.
This bread is best stored wrapped snuggly in a breathable paper rather than plastic, and will stay soft on the counter for days .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (836g)
|Recipe Makes: 1 Serving
|Calories from Fat: 269 (19%)
|Amt Per Serving
|Total Fat 29.8g
|Saturated Fat 3.8g
|Monounsaturated Fat 18.4g
|Polyunsanturated Fat 5.8g
|Total Carbohydrate 260.5g
|Dietary Fiber 11.4g
|Sugars, other 249.1g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1403
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!