- 100 g NIHKAN Sprouted Super Legume Mix flour (you can use NIHKAN’s Sprouted Green moong flour as well)
- 50 g Rice flour
- 30 g Green Banana flour (you can use corn starch, potato flour or tapioca starch as well) Green banana flour is healthier starch
- 10 g Psyllium husk + 150 g lukewarm water
- 4 g active dry yeast/3 g instant fresh yeast
- 7.5 g (1.5 tsp) powdered or caster sugar/jaggery
- 50 g lukewarm water
- 10 g (2 tsp) Olive/Vegetable Oil
- 5 g Apple cider vinegar
- 5 g (1tsp) salt
- 1 tbsp melted Butter for brushing bread before baking
- You can prepare the dough using a mixer fitted with the dough hook attachment or by hand.
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- In a large bowl, whisk together dry ingredients Sprouted legume flour, rice flour and green banana flour . Add salt, sugar & fresh yeast if you are using instant one.
- If you are using active dry yeast, then activate it first. Mix it together with the sugar and 100 g lukewarm water. Set aside for 5-10 minutes, or until the mixture starts frothing.
- Make space in the middle of the dry ingredients and add the psyllium gel, olive oil , vinegar & activated yeast.
- Knead the dough with mixer or hand until it’s smooth.
- Turn out the dough onto a lightly floured surface and roll it out into a circle. Cut the dough in 4 equal parts and make 4 balls. Cover the dough and proof in a warm spot until double in size. Should take around 45min – 1 hr
- Baking the loaf:
- Preheat the oven to 425 F (220 C). Make sure to thoroughly preheat your oven, start preheating it after your breads has been proofing for about 30 minutes.
- Once your breads has almost doubled in size, brush it gently with the butter. If you want more browner color, you can use egg white as well.
- Place the breads into the oven on the lower middle and reduce the oven temperature to 400 F (200 C).
- Bake the breads at 400 F (200 C) ] for 40 minutes or until the bread is golden brown.
Remove the bread from the oven and cool it on a wire rack until it’s *at least* lukewarm before you cut into it.
