Peetz S.M.A.R.T. Bread

 

Peetz S.M.A.R.T. Bread

Peter founder of Peetz
The first and only NUTRITIOUS, LOW-STARCH, GLUTEN/ALLERGEN-FREE bread that provides more than 21 essential nutrients, digestible vitamins and minerals, 2g of Protein, 2g of fibre, 1g of sugar in a 40g slice, naturally from the energy and power of Nature's finest superfoods and ancient whole grains making it healthier, delicious and more nutritious, than ALL Gluten-free options, and provides double the nutrients than ALL enriched wheat flour breads being sold.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Canadien

Equipment

  • 1 5q Stand Mixer you will want the power of a stand mixer
  • 1 Scale for accuracy a digital food scale is essential
  • 1 Measuring cup with spout to measure the water and slowly pour it into the center of the paddle while the douigh mixes
  • 1 Small bowl to measure the eggs, oil and apple cider vinegar
  • 1 Coffee Grinder, Food Processor,or blender To make sure your bread is as soft and fluffy as possible, I use the coffee grinder to make sure the oat brand and psyllium is finely ground
  • 2 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.

Ingredients
  

Dry Ingredients

  • 495 grams Peetz S.M.A.R.T.  Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
  • 30 grams Oat Bran Rice bran can be swapped instead of Oat bran, but oat bran is more nutritious and why i choose to use it. Bob's red mill has gluten-free oat bran
  • 37 grams Yeast Quick rise yeast Only one rise in GF breads
  • 42 grams White Granulated Cane Sugar
  • 4 grams salt
  • 30 grams Psyllium Fiber
  • 7 grams Xanthan Gum
  • 1.4 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life

Wet

  • 215 grams 4 x Xtra Large eggs
  • 150 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive or Canola can also be used.
  • 18 grams Apple Cider Vinegar acid lightens up the dough
  • 560 grams Warm Water room temperature tepid water

Instructions
 

  • With the mixer running on the lowest speed, weigh out all the dry ingredients accuratly using a digital scale and add them to the mixing bowl.
  • Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
  • Blend all the dry ingredients on low speed (2) for 5 to 10 mins, while measuring and preparing the wet.
  • Prepare your proofing/resting area, Empty your bun or bottom drawer of the oven.
  • Using the small bowl, weigh out the apple cider, oil, and eggs and set aside, warm the eggs to room temperature by resting them in hot water while preping the recipe
  • Using the measuring cup with the spout, weigh out the warm water.
  • Add the egg mixture to the dry, while blending on low speed. This will create lumps in the dry mixture
  • Continue blending on low speed, using the spout of the measuring cup, and slowly add the water to the center of the mixture. Too fast and it will swish out of the bowl and make a mess, take your time.
  • Once the water is incorporated, it will be thick and lumpy, mix on high speed for 5 minutes.
  • While it is mixing, spray your bread pans with cooking spray, ensuring they are well sprayed. I use parchment in the middle of the pan and spray on the ends to avoid sticking.
  • Once the mixing is done, separate the dough into 2 pans or weigh out 750 grams of dough. I use a smaller pan, I bought from Dollar Tree, regardless only fill the pan to ½ way to give the dough supported space to grow.
  • Be sure to use lots of warm water on your hands as you pat and push the dough into the corners and smooth the top, using your wet fingers along the edges of the pan shape the dough into a log in the middle of the pan with space all around.
  • Proofing, this step is different than making gluten/wheat breads. It is more about resting the bread than proofing, your space does not need to be as warm as when you make gluten bread, a tad warmed than room temperature, try to rest them long enough to double or even grow 2/3 in size, just peaking a little above the rim of the pan approx 35 to 45 mins, the slower and longer the proofing the better the inside crumb of the bread.
  • Bake at 375℉ for 35 to 40 minutes, when you tap the top with a soup spoon there should be a hollow sound when they are done.
  • Remove the bread from the pans and let cool on wire mess rack for 60 mins before slicing.
  • Slice, bag and freeze for toast later.
  • With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Keyword allergen-free, bread, gluten-free, Healthy, Low-starch, nutritious, sandwich
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