|
1 cup |
bread flour |
240 ml |
|
1 cup |
white whole wheat flour |
240 ml |
|
1 cup |
soy protein powder |
240 ml |
|
1/2 cup |
wheat gluten flour |
120 ml |
|
1/4 cup |
toasted wheat germ |
60 ml |
|
1-1/2 Tbsp |
caraway seeds |
22 ml |
|
1 Tbsp |
sugar |
15 ml |
|
1-1/2 tsp |
baking soda |
7 ml |
|
1/2 tsp |
table salt |
2.5 ml |
|
1/3 cup |
dried currants |
80 ml |
|
1-3/4 cups |
low-fat buttermilk |
420 ml |
|
3 Tbsp |
unsalted butter |
45 ml |
Directions:
- Preheat the oven to 425°F. Line a large baking sheet with parchment or use a silicon baking sheet.
- Whisk together the flours, soy protein, wheat gluten, wheat germ, caraway seeds, sugar, baking soda, and salt in a large mixing bowl. Stir in the currants. Melt 2 tablespoons of the butter and whisk into the buttermilk along with 1/2 cup water. Pour into the flour mixture and mix just until mixture is moistened but still lumpy, adding a few tablespoons of water if the mixture seems too dry.
- Turn dough onto a lightly floured board and gently knead about 8 times until the dough comes together. Halve the dough and form into two balls.
- Pat out each ball into a domed 6-inch round on the baking sheet, spacing them 4 inches apart. Cut a large 1/2 inch deep X in top of each loaf. Melt the remaining tablespoon of butter and brush the loaves with the butter.
- Bake until golden brown and bottoms sound hollow, about 30 to 35 minutes. Cool on a rack for 2 hours before slicing.
Information per serving:
K-Count: 2
Calories: 145
Protein: 11.3g
Carbs: 18.5g
Fat: 3.1g
Recipe courtesy of Kinetix
Click here to download as a pdf file
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