My New Roots' Life-Changing Loaf of Bread Recipe on Food52 (2024)

FAQs

What is life changing bread? ›

The Life-Changing Loaf of Bread features whole grains, nuts, and seeds. High in protein, incredibly high in fiber, and it is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

As A Flour Substitute

This ingredient is used more as a binding and texture agent as it helps to bind recipes together, making them easier to create and handle. Psyllium husk is also great at giving gluten-free bread a realistic bread texture.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Another savvy bread secret is to store a loaf or a few slices in the refrigerator. This is the best way to keep bread fresh for pre-packed lunches and sandwiches because when you bring it to work or school, the bread becomes room temperature by lunchtime!

Jesus gives us the Bread of Life so that we can be saved, and, because we are saved, we can go out into the world to love and serve, to forgive and spread hope, to encourage others, and to shine as a living example of a life in Christ.

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

When compared to psyllium husk, flaxseed had a better mix of soluble and insoluble fiber. Flaxseed contains more insoluble fiber, whereas psyllium husk contains more soluble fiber. This is why psyllium husk is often used as a laxative because it transforms into a gel-like substance quicker than flaxseed.

Is psyllium husk a laxative? ›

Many well-designed studies have shown that psyllium relieves constipation. When combined with water, it swells and produces more bulk, which stimulates the intestines to contract and helps speed the passage of stool through the digestive tract. Psyllium is widely used as a laxative in Asia, Europe, and North America.

Use this ratio of psyllium husks in baked goods

In volume, that's about 1 heaped tablespoon psyllium husk per 1 cup gluten-free flour. Ideally the gluten-free bread recipe you're eyeing up already includes it, but if not, you can use this ratio as a guideline to play around.

Spices: Adding spices like cumin, coriander, or fennel seeds can give bread a unique and delicious taste. Cheese: Grated cheese, such as cheddar, can be added to the dough to make cheese bread. Seeds: Adding seeds like sunflower, pumpkin, or sesame seeds can add a nice crunch and flavor to bread.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

Commercial bread that keeps for a long time has more barley flour. In addition, some bakeries add a little vinegar to the dough after proving, which also makes the bread keep longer. Another trick is to add more fat.

Bread for Life starter is different from typical sourdough starters. It's much sweeter and makes a fluffy, beautifully textured bread, much like sandwich bread. Unlike most starters, which contain anaerobic bacteria and can be left on the counter, our starter contains aerobic bacteria which need to be refrigerated.

It is a way to start the dining experience out on the right foot. People arrive to a restaurant hungry, and they get to start enjoying the experience right away. Free bread also has the added benefit of keeping guests from growing impatient as they wait for their order to be taken and food to arrive.