Gut-friendly bread
Makes 1 small loaf
Easy
15 minutes, plus 30 minutes’ proving time
30–40 minutes
Bread is a staple in lunchboxes so you never want to be caught without. While home-made bread goes stale more quickly than shop-bought bread, you’ll always know what ingredients are going in if you make it yourself. Plus, this bread is so easy to make, there's really no excuse!
Ingredients
Method
- 450 g stone-ground flour (white or wholewheat)
- 1 sachet instant yeast
- 1 t sea salt
- 1 t brown sugar
- 450 ml room-temperature water
Method
Ingredients
1. Grease a medium-sized loaf tin with soft butter or line with baking paper.
2. Sift the flour into a large mixing bowl. If you want to keep the bran, tip it into the bowl after sifting. Stir in the yeast and salt. Make a well in the centre.
3. Stir the sugar into the water, then pour into the well. Mix, then beat using a wooden spoon for about 2 minutes. The dough is ready when it is soft and sticky and comes away from the sides of the bowl.
4. Transfer the dough to the loaf tin, cover with a damp tea towel and leave to prove in a warm place for about 30 minutes. After 15 minutes, preheat the oven to 200°C.
5. Once the dough has risen almost to the top of the tin, bake for 30–40 minutes or until brown.
6. Remove the baked loaf from the tin – it should sound hollow when you tap the base. (To harden the crust, return the loaf to the still-warm oven for a few minutes.) Place on a wire rack to cool.
Cook’s note: Home-made bread will become mouldy much more quickly than store-bought bread, so use within two days or freeze in slices.
Extracted from Mindful Meals, which contains easy, practical and effective strategies you can apply in your everyday life, including over 100 recipes with a special focus on the powerful connection between the gut and the brain. It retails for R450 and can be found at most reputable bookstores in South Africa
There are no comments yet.
Comments