by hand
Preparation time: about two hours
Low Carb Bread Mix: 500 g
Water: 400 g
1 cube of fresh yeast (25 gr)*
or 1 sachet of Bioreal Dry Yeast (9 g)
a pinch of sugar
- Dissolve the yeast in water, preferably at room temperature. Not hot, otherwise it can harm the yeast. Add a pinch of sugar to activate the yeast.
- Pour the Low Carb mix into a bowl and gradually add the water and yeast solution, adding the water little by little.
- Then knead the dough on a table with energy for about ten minutes.
- Leave to rest in the bowl for 20 minutes, covering with a cloth.
- Then gently turn the dough out of the bowl, divide it into two equal pieces, knead it for a few minutes to give it the shape you want, or place it in the pan bauletto mould.
- Place the loaves on the baking tray and allow them to rise at room temperature for about an hour, covering them with a cloth.
- Brush surface with water and sprinkle with seeds as desired
- Bake in a preheated ventilated oven at 220° and cook for about 40 minutes, until golden brown on the outside and dry on the inside.
- Your Low Carb bread is ready!
with the planetary
Preparation time: about two hours
Low Carb Bread Mix: 500 g
Water: 400 g
1 cube of fresh yeast (25 gr)*
or 1 sachet of Bioreal Dry Yeast (9 g)
a pinch of sugar
- Dissolve the yeast in water, preferably at room temperature. Not hot, otherwise it can harm the yeast. Add a pinch of sugar to activate the yeast.
- In the bowl of the planetary mixer, pour the Low Carb mix and gradually add the water and yeast solution, adding the water little by little.
- Knead the mixture on moderate speed for about 3-4 minutes, then on high speed for 6-7 minutes.
- Then gently turn the dough out of the bowl and divide it into two equal pieces. Knead it for a few minutes to give it the shape you want, or place it in the pan bauletto mould. If you have difficulty kneading, you can use a rolling pin, as in our video. Give the dough a flat, rectangular shape, then roll it up to make a loaf.
- Place the loaves on the baking tray and allow them to rise at room temperature for about an hour, covering with a cloth.
- Brush the surface with water and sprinkle with seeds as desired
- Bake in a preheated ventilated oven at 220° and cook for about 40 minutes, until golden brown on the outside and dry on the inside.
- Your Low Carb bread is ready!
with a bread machine
The SpigaHome Low Carb bread mix is not designed specifically for the bread machine. If you want to try making it with your bread machine, we recommend using the doses from our recipe and setting a standard programme.
*Warnings
- Do not add salt, the mixture is already salty!
- if you don’t have fresh yeast you can use:
Dry yeast (9 g) – not cake yeast.
Sourdough, after having refreshed it and in a quantity approximately equivalent to half the weight of the Low Carb flour. In the case of sourdough, the leavening time is longer and the nutritional data will be altered.
