Easy Low Fat Bread Recipe
Easy low fat bread recipe
This is an easy low fat bread recipe that comes out similar to our wonderful New Zealand Vogel Bread.
When I first started baking bread I found it would go dry and crumbly within a couple of days. By giving it a good mix in a food processor and adding a generous dollop of olive oil this bread stays moist and easy to slice for at least a week.
- 2 cups warm water
- 8g active dry yeast, (I use Edmonds sachets)
- 2 cups white flour
- 2 cups wholemeal flour
- 1/2 cup linseeds, (or pumpkin seeds)
- 1 pinch salt
- scattering pumpkin seeds
- Make sure you are using a food processor with a dough mixing attachment.
- Pour the water into the food processor and sprinkle the yeast on top.
- Start the food processor and gently pour the white flour, whole meal flour and linseeds in whilst mixing. The dough should be quite moist.
- Let it mix for at least 6 minutes stopping once to scrape sides.
- Butter and flour a standard loaf tin.
- Make sure your oven is empty and heat to 180 degrees Celsius (356 Fahrenheit).
- Turn the dough into the loaf tin and allow to stand for 15 minutes. Preferably in a warm spot.
- Place in center of oven and bake for 50 minutes.
- Open oven door and allow bread to cool for 5 minutes before turning out onto cooling tray.
Part of the trick to good bread baking is to know your oven. Experiment with cook times and temperatures to get the best results. Always, always make sure your oven is empty of extra trays, grills and the like so your bread gets the best possible heat flow.
|Serving size: 1 slice|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Unsaturated fat 1 g|
|Carbohydrates 24 g||8%|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|