Everyone loves bread … Okay, by everyone I mean me!
I … I LOVE BREAD!
It’s my weakness actually.
It’s not a good thing … I could demolish a loaf of bread in one sitting, especially fresh bread.
Back when I had a brick and mortar store, I used to make this bread and deliver it to several large grocery chain locations.
This bread as the title says, is
-Low in sodium
-No Preservatives
-Vegan Friendly
-Diabetic Friendly
– AND …. Can be made without refined sugars!
I know what you’re thinking, it can’t be any good if it’s “That good for you!”
Well, I promise, It’s an incredible bread loved by so many.
This bread can be turned into traditional loaves, 3 bun loaves, dinner rolls and for all my Newfoundland friends it’s INCREDIBLE Touton Dough!
Not a Newfoundlander .. and curious about toutons ..
Well … Let me just tell you how they are the most incredible addition to your next breakfast!
Take some of that bread to, warm some oil in a frying pan.
Flatten disks of dough and cook on both sides until nice and golden.
Serve with Molasses or maple syrup …
YOU’RE WELCOME!
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 60-90 Minutes |
| Servings |
Loaves
|
- 28 g Sugar or liquid honey
- 10 g Salt
- 41.5 g Oil
- 8.3 g Instant/Dry Active Yeast
- 879 g All Purpose Flour Can sub for Whole wheat
- 533 g Warm Water
- Additional Oil for brushing
Ingredients
|
|
- Weigh out all of your ingredients.
- Place flour in mixer bowl. Add Yeast, Sugar and Salt
- Attach dough hook and mix all the dry ingredients together. While mixer is running, pour in oil.
- Mix for approx. 2 minutes
- While mixer is running on stir. Slowly add warm water.
- Once dough forms, turn mixer up to 2 and allow to mix for 6-8 minutes.
- When a smooth dough forms, cover and place in a warm place to rise.
- After about 30-45 minutes dough will double in size.
- Once risen, scrape dough out onto a lightly floured surface. Divide in two
- Gently knead dough and shape dough. To shape in single loaf- roll the dough into a log, gently popping the air bubbles, tuck the sides in and and place the seam on the bottom. To shape in 3 bun - divide ball of dough into 3, gently roll and tuck into 3 balls. Place them together in the pan. ***More kneading images below Place in greased pan.
- Cover pan, place in a warm place and allow to double in size. *Note, oven is not on here.
- Once risen, preheat oven to 360F Bake for 15 minutes, rotate pans in oven and bake for another 15 minutes.
- Remove from oven, brush top with additional oil.
- Remove from pan and allow to cool. Slice and ENJOY!
Ounce conversions for all my American Friends and Family 🙂
- 1 oz Sugar
- 0.35 oz Salt
- 0.30 oz Yeast
- 1.45 oz Oil
- 31.00 oz All Purpose Flour
- 18.80 oz Warm Water
Volume conversions - Estimated
- 2 Tbsp + 1 tsp Sugar
- 1 3/4 tsp Salt
- 2 1/2 tsp Yeast
- 3 Tbsp + 1 tsp Oil
- 7 Cups All Purpose Flour
- 2 Cups +2 Tbsp Warm Water
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If you would like to remove the refined sugars you can by replacing the sugar with honey.
To do so,
In the container that you will weigh out your warm water place the honey.
Add warm water up to weight of water.
Ultimately you are replacing some of the weight of the water with the weight of the liquid sugar.
New weights;
- 28 g Honey
- 505 g Warm Water
Follow remaining recipe as outlined above.
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If making rolls you will need to adjust the baking time.
Kneading ...
Hi! Thanks for this! Would you have measurements in basic cups/tsp/ ? Even the “American” measurements are tricky….
Looks great. I want to try it but it won’t print.
Hi Sue
What happens when you try to print the recipe?
copy & paste it…
Great suggestion Bonnie 🙂
But I would like to know what happens just in case it’s a problem with the site 🙂