I am concerned about my family eating healthy. So I continue to experiment my baking of bread so that my result is always healthy bread which is soft and fluffy. Today I tested with adding more pysllium husk. The loaf turned out to be very soft and fluffy.
According to Medical News Today, psyllium is a soluble fiber derived from the seeds of Plantago ovata, an herb mainly grown in India. Being a soluble fiber, psyllium is able to pass through your digestive system without being completely broken down or absorbed. Instead, it absorbs water and becomes a viscous compound that benefits constipation, diarrhoea, blood sugar, blood pressure, cholesterol and weight loss. It is usually found in the form of husk, granules, capsules or powder.
Ingredients:
Method:
According to Medical News Today, psyllium is a soluble fiber derived from the seeds of Plantago ovata, an herb mainly grown in India. Being a soluble fiber, psyllium is able to pass through your digestive system without being completely broken down or absorbed. Instead, it absorbs water and becomes a viscous compound that benefits constipation, diarrhoea, blood sugar, blood pressure, cholesterol and weight loss. It is usually found in the form of husk, granules, capsules or powder.
Ingredients:
- 2 cups whole wheat flour
- 1/2 cup bread flour
- 1/4 cup wholemeal flour
- 1/4 cup psyllium husk
- 2 tbsp brown sugar
- 1 tsp salt
- 2 tsp yeast
- 1 cup warm milk
- 1 egg
- 30 g butter
Method:
- Add whole wheat flour, bread flour, special wholemeal flour and psyllium husk into the bowl of a stand mixer.
- Add sugar to the bowl.
- Add salt to one side of the bowl and yeast on the opposite side. (Salt will slow down the fermentation activities of the yeast.)
- Using a low speed, mix up all the ingredients in the mixing bowl.
- Slowly add in the warm milk and the egg. Mix and knead until a smooth dough is formed.
- Add butter and knead further to incorporate the butter into the dough.
- Knead till you achieve window pane state.
- Grease a clean bowl.
- Transfer the dough into the greased bowl.
- Cover the bowl with a cling wrap and let the dough rise for about 1 hour or till it doubles in size.
- Remove the dough onto a slightly floured surface.
- Punch down the dough and knead by hand for about 5 minutes .
- Roll out the dough into a rectangular shaped dough, one of the sides to fit the length of the pan, measuring 8 inches x 4 inches x 4 inches. Then roll up the dough and place it into the greased pan.
- Let the dough rise for a second time till double in size. (Remember to cover the dough to prevent them from drying out.)
- Pre-heat oven to 175 degrees Centigrade.
- Bake the dough for 20 minutes. (If your loaf browns too fast, tent it with a piece of aluminium foil.)
- Once the loaf is baked, remove it from the oven.
- Remove the loaf from the pan and let it cool down completely on a wire rack before slicing it.
