There’s nothing like the smell of home baked bread. I’m a novice, and will hopefully eventually master a low carb loaf, but for now the diabetes has abated (generally it’s not something that abates, but the sugars have been in blissfully remarkable control after the placenta went its way, and now I can have a warm slice of delicious bread without wreaking havoc on the control systems) — deep breath, this is still one sentence — I thought I’d try a full-fledged high carb recipe.
While I was visiting Suse, I over-indulged in her delicious bread for the duration of my stay. She bakes a consistent loaf (sometimes several times a week), and whips it out with barely a blink of the eye, tossing the ingredients together from memory. It’s an impressive thing to behold.
She’s kindly taken the trouble to extract the recipe from the confines of her remarkable mind, and my first attempt turned out quite well. I am pleased. BB even liked it, and he’s become a finicky little boy. I used the crushed vitamin C tablet as an improver alternative, and I think I might use less salt next time.
Here is the recipe, used with implied/assumed permission:
a smidge under 400ml tap temperature water (390ml I think)
2 tablespoons oil (canola or something mild)
2 teaspoons salt
3 tablespoons sugar
2 cups white flour
2 cups wholemeal flour
throw in some seeds (poppy, sesame, sunflower, linseed etc)
2 1/2 tablespoons milk powder
1 teaspoon bread improver (optional – makes it rise better but be careful to get a natural one, many of them are chock full of numbers and chemicals. For an alternative crush up a vitamin C tablet)
2 teaspoons yeastbread machine: wholemeal setting, 1kg size loaf, takes about 3 1/2 hours to bake.
slather with butter and ENJOY
