Peetz S.M.A.R.T. Bread
The first and only NUTRITIOUS, LOW-STARCH, DAIRY-FREE, 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 39g 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/Allergen-free options, and provides more nutrients than ALL enriched wheat flour bread sold.
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
- 1 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.
Ingredients
Dry Ingredients
- 230 grams Peetz S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
- 20 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
- 20 grams Psyllium Fiber
- 22 grams Yeast Quick rise yeast Only one rise in GF breads
- 22 grams White Granulated Cane Sugar
- 3 grams salt
- 4.5 grams Xanthan Gum
- .4 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life
Wet
- 104 grams 2 x Large eggs
- 85 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive provides a nice flavour. Canola can also be used,and if nothing else.
- 3 grams Apple Cider Vinegar acid lightens up the dough
- 330 grams Warm Water room temperature tepid water
Instructions
- Accurately weigh out all the dry ingredients using a digital scale. Blend all of them on low speed (2) for 5 to 10 mins, while measuring and preparing the wet
- Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
- 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
- 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 spouted measuring cup, 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, add the dough to the bread pan. I use a smaller pan, I bought from Dollar Tree,
- 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.
- With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Video
Notes
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