INGREDIENTS
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
You may also need an additional 15-30ml of liquid for this recipe if you live in a dry climate.
Wet Ingredients
(+-) 290 - 310ml warm water (* Please start adding water from 1/3 & then more if needed)
9g dry instant yeast
1/2 tsp honey
2 eggs (room temp.)
Dry Ingredients
110g (2/3C + 3TBSP + 1tsp)vital wheat gluten flour
140g (2C) lupin flour
66g (1C) hemp seed hearts finely ground, or sunflower seeds finely ground ( I mixed both)
66g (2/3C + 2TBSP + 2tsp) oat fibre
1-2 tsp salt (adjust to your liking)
30-50g (3-5 TBSP) erythritol (adjust o your liking)
1 tsp konjac power or xanthan gum
30g (2TBSP) butter (I prefer salted) room temperature
Baking tin size : 11.5x22x6cm
*UPDATE: As I have reduced gluten flour in the recipe to cut down on carb, some viewers do find the breads to be a bit denser after the second proofing, so please try proofing the dough only once which seems to work much better in the bread texture.
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겉속이 부드러운 루핀 해바라기씨 빵
재료
300g 따뜻한 물
9g 인스턴트 이스트
1/2 tsp 꿀
2 달걀
110g 활성글루텐
140g 루핀가루
66g 곱게 간 해바라기 씨
66g 오트 파이버 가루
1 tsp 소금
3 TBSP 에리스톨 ( 소금과 감미료는 취향에 따라 조절 가능)
1 tsp 곤약가루
30g butter 실온
베이킹 팬 사이즈: 11.5x22x6cm
1차 발효 : 1시간
휴지 15분
2차 발효 : 30분
굽기 : 180C/3--35분
