David Gillespie - Bread Maker

28 Apr 2011 8:18 PM

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Message # 579380

Deleted user

Have just purchased a bread maker, is this a good idea? The recipes call for about a tablespoon and a half of sugar per 750gm loaf, is this reasonable. Is there anywhere I can acquire allowable bread recipes or bread mixes. Look forward to your assistance.

28 Apr 2011 4:33 AM

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Reply # 579393 on 579380

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Cheryl Cason wrote: Have just purchased a bread maker, is this a good idea? The recipes call for about a tablespoon and a half of sugar per 750gm loaf, is this reasonable. Is there anywhere I can acquire allowable bread recipes or bread mixes. Look forward to your assistance.

Hi Cheryl, yes, it's a brilliant idea!!!!

Here's my recipe for the bread using dextrose in place of sugar.

I use a mix of organic Wholemeal Spelt flour and organic plain white flour because Spelt flour is low in gluten and doesn't rise very well and makes for a heavy loaf, the small amount of white flour makes a well risen and light loaf.

I get organic wholemeal Spelt flour from- "Simply No knead" in Victoria, they do have the organic most of the time, phone: 03 9786 8266. If they don't have the organic, they sell the ordinary wholemeal Spelt flour, or you can get it from most health food shops.

If you don't want to use Spelt flour, you can simply use 472 grams of wheat wholemeal flour, from any supermarket and you don't then need the white flour as the wheat wholemeal flour has enough gluten in it. Or if your preference is one of the recipes that come with your bread maker, simply substitute dextrose for the sugar, exactly the same amount and use it in your recipe.

If you have difficulty finding dextrose in a local Brewers shop, You can get bulk dextrose from Professional Whey and can order it online at: http://professionalwhey.com.au/products/carbohydrates/

Ingredients for a Spelt loaf.
372 grams wholemeal spelt flour
100 grams organic plain white flour- I get this in Franklins, Coles or Woolworths.
4 grams dried yeast
2 tablespoons dextrose
380 mls water to be hand hot.
2 teaspoons sea-salt
1 tablespoon oil (I use brown rice oil)

Put the yeast in the bottom of the bread goblet, then the dextrose.
Then the flours. Then mix the salt into the water so it dissolves and add it to the goblet, and last of all, add the oil.

My bread-maker does a "bake quick" which goes for three instead of five hours and I find this the best time for spelt bread.

The bread is quite light when it's first baked and my husband takes it to work, with a banana on the first day. After the first day, I keep it in a couple of plastic bags in the fridge because, as it has no preservative in it, it would go moldy very quickly. So it does tend to firm up in the fridge, but a light toasting makes it very nice and fresh again. Being kept in the fridge, it will easily last a week. Depends how quickly you eat it!

Enjoy!

cheers
Freda

Last modified: 28 Apr 2011 4:33 AM | Deleted user

28 Apr 2011 4:38 AM

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Reply # 579395 on 579380

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I just do a straight substitute of dextrose for sugar, using the recipe that came with my machine. I've made it without dextrose or sugar and it has worked just the same :)

11 Jun 2011 8:12 PM

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Reply # 618985 on 579380

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I didn't put any sugar at all in my last loaf and it does not appear to have made any difference. I also put less salt in than the recipe said. Used 350g stoneground wholemeal flour, 125g white flour and 50g gluten flour.

This was my latest recipe but am still experimenting and will put less white flour in the next loaf and see how it turns out.

23 Sep 2011 3:47 AM

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Reply # 706730 on 579380

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Quick question to David if he's reading the forums, do you recommend the Lighthouse brand Ancient Grains bread mix?

I've just bought and read David's books, after a friend told me about them. She has been following David's dietary advice for more than a year and has lost more than 12kg. She advised me that she uses the Lighthouse brand Ancient Grains bread mix. I bought some (from Coles) yesterday and made my first loaf today (by hand, very zen experience! Lol), and I didn't have to add any sugar at all. I was worried about the added sugar that must be in the mix, but it says on the NIP that it has 2.4% sugar. The finished loaf is beautiful and tastes great. But I don't know if it's because I must be sugar addicted (didn't think I was!) but I just keep wanting to go and eat it.. It took a while to make it by hand, so I'm thinking of buying a breadmaker. But before I do that, based on one bread mix, I'd be interested to hear David's thoughts on bread mixes for home baking.

05 Oct 2011 6:10 AM

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Reply # 715489 on 579380

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I too have a breadmaker. I have been using bread mixers from Laucke. I mix 450g Golden Wholemeal in with 250g Crusty White, 450ml of water and around 2 teaspoons of yeast. I also add some Chia seeds. It makes a great loaf and its only 0.5g per 100g of sugar. That sounds pretty good to me.
I just use the dough setting and when its ready I knead it, place it in a proper bread tin (German one), let it rise again for about 30mins, and then cook for about 45mins on 180 degrees. Yummo - makes great toast. Goes well with my home made nut butter. I just whiz up a packet of salted mixed nuts (no peanuts) until it turns into nut butter. I add a little coconut oil if it is too hard.
Keeps me going until lunch time!!

06 Oct 2011 4:56 PM

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Reply # 716763 on 579380

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Hi all you bread making ladies!! I just read all the posts, and it seems to me that it would be the carbs you have to worry about more than the sugar, as all the recipes seem to be ok, sugar wise.

Or am I missing something?

For myself if I want to keep on losing weight, I have to cut right back on bread, potatoes & pasta.

I love wholegrain bread, Helga's have 2 nice ones out, one with chia seeds & one with quinoa, both are yummy, but I find I can get addicted to it very quickly, and find eating bread just makes me more hungry, and I start putting on weight....plus I just want to keep on eating more of it. Hmmmmm.....

Always ready and willing to be educated, ladies.

Silver Angel

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Last modified: 06 Oct 2011 5:01 PM | Deleted user