Bread Recipe by Iné Reynierse (Low-Carb, High-Fat)

Victory bread - Sourdough type LCHF bread

​We have been following a low carb lifestyle for over 4 years now.  I can't even imagine life before low carb anymore.  People always ask me what I eat to cheat, and this is just such a weird concept for me.  I don't negotiate with myself over food anymore.  I thoroughly enjoy eating real food and it almost feels like the strangest, non sensible thing to eat nasty food and then feel empowered by it.  You know, the "Oh, that was so worth it!" kind of feeling you allow yourself to feel when you are on a diet.  I guess it is because I am not on a diet.  I eat mindfully, trying to keep hormones happy, hunger at bay and cravings on the side of non - existent.  Also, I live by the principle of creative "decarbing"  If I miss it and it is worth it, I need to "decarb" it so I can mindfully enjoy it!  (I know it does not sound quite normal, but this my personal little strategy of feeling completely content.) 

However, if I have to tell you what I really used to love, sourdough bread would be on top of my list.  I simply fell in love with the pride and beauty of the artisan baking process.  The romantic little bistro's and café's with pretty baskets filled with bread.  (Sigh...)  So it had to be "decarbed" ... not because I craved it, but because I HAD to tick it from my low carb bucket list. 

ENTER Victory bread!!!

​The challenge was a bread that is both crusty and chewy.  WITHOUT GLUTEN, WITHOUT YEAST, WITHOUT SUGAR... and without it tasting like straw... or dare I say it ...fish.  Challenge accepted.  So I have been experimenting with ratio's forever and a day and THIS recipe is my best low carb effort thus far.  Now if you have had wheat flour sour dough bread this morning and want to eat it this recipe, this afternoon - you might not understand the big deal.   However, if you have had a plethora of bad flax and psyllium experiences like me... enough said.  The secret was and is really a matter of ratio.  


DISCLAIMER:

This is a product and measurement specific recipe.  I HAVE NOT TESTED MY RECIPES WITH HOME  - MADE FLOURS FOR THE SAKE OF A UNIFORM PREDICTABLE OUTCOME BUILT AROUND EXISTING BRANDS.  (My second cookbook was also written around this principle - Check out THIS special deal today!)  I'm sure with a bit of minor tweaking it can work with home - made flours, but that will be specific to your own set of variables.  If you feel adventurous you can try it and let me know.


​I used the following products from THIS  supplier:

Golden linseed flour

Almond flour

Psyllium husk powder


Handy tips and subs

Avocado oil I buy from Woolies or Checkers.  You can sub with butter.

I love using a good quality organic apple cider vinegar, but all products will work.

Amasi can be substituted with buttermilk or more yoghurt, but in my experience the Amasi makes a huge difference to this recipe.

Himalayan salt is my preferred salt

Egg size matters - use large eggs for the rustic shaped bread.  If you use extra large you will have to pour the batter into a bread pan if you use medium, your bread will be too dense.


COCONUT FLOUR

I have never really been a fan of coconut flour.  I think it is because it can be overpowering and too fibrous.  However, the secret all along was to find it's "sweet-spot" and companions to even out the playing field a bit.  Golden linseed flour is a must with coconut flour in my opinion.  It is my preferred combination and especially with this recipe, it enhances the sourdough taste profile really well.  Almond flour is however neutral enough to sub and still yields a lovely sourdough mouthfeel.


I have used the following brands successfully in this recipe:

Lemcke (My favourite and best results)

Banting range from Checkers

All the coconut flours from Dis-chem (I kid you not!)

The Banting basics coconut flour however acts more like a coconut meal (ground desiccated coconut) and it yielded a completely different product. Still tasty but I had to pour it into a bread pan. My husband described it as OUMA bread.







​RECIPE (Large Print) VICTORY BREAD - NUT FREE VERSION

Dry ingredients:
8 Tbsp Coconut flour
3 Tbsp Golden linseed flour
(Banting basics range on Takelot.com
or available from Multisnack - CT)
1 Tbsp Xylitol or Erythritol
1 tsp Salt
2 tsp Baking powder
2 Tbsp Psyllium husk powder

Wet ingredients:
6 Large free - range eggs
4 Tbsp Double cream plain yoghurt
4 Tbsp Amasi
2 Tbsp Apple cider vinegar
3 Tbsp Avocado oil

Method:
1. Preheat oven to 190*C



2. Mix all the dry ingredients together, making sure the baking powder and
psyllium powder is thoroughly mixed into
the dry base.



3. In a separate mixing bowl, add all the wet ingredients together and give it a quick whisk for about 15 seconds, using a handwhisk.



4. Make a little hole in the dry ingredients and add to that the wet ingredients.
Mix well with your hand whisk.



5. Allow the batter 2 - 3 minutes to sit/expand/settle and soak up the liquids.



6. Scoop the "wobbly" batter onto a baking paper lined cookie pan and gently shape /pat into a round or oval shape. Bake for 45 minutes,
tip out onto a cooling rack and enjoy!



7. If the batter is too "wet" to shape for some reason, simply pour it into a silicone or lined bread pan.




STEP 5 - OUTCOME

STEP 6 - HACK (Lekker tip)

I bake my rustic shaped bread in a silicone round cake mould.  I use the sides of the mould to shape my loaf.

​RECIPE (Large Print) VICTORY BREAD - ALMOND FLOUR VERSION


Ingredients:

Dry ingredients:
8 Tbsp Coconut flour
4 Tbsp Almond flour
(I used - Banting basics range on Takelot.com or available from
Multisnack - CT)
1 Tbsp Xylitol or Erythritol
1 tsp Salt
2 tsp Baking powder
2 Tbsp Psyllium husk powder

Wet ingredients:
6 Large free - range eggs
4 Tbsp Double cream plain yoghurt
4 Tbsp Amasi
2 Tbsp Apple cider vinegar
3 Tbsp Avocado oil/Grass - fed Butter


Method:
1. Preheat oven to 190*C



2. Mix all the dry ingredients together, making sure the baking powder and
psyllium powder is thoroughly mixed into
the dry base.



3. In a separate mixing bowl, add all the wet ingredients together and give it a quick whisk for about 15 seconds, using a handwhisk.



4. Make a little hole in the dry ingredients and add to that the wet ingredients.
Mix well with your hand whisk.



5. Allow the batter 2 - 3 minutes to sit/expand/settle and soak up the liquids.



6. Scoop the "wobbly" batter onto a baking paper lined cookie pan and gently shape /pat into a round or oval shape. Bake for 45 minutes,
tip out onto a cooling rack and enjoy!



7. If the batter is too "wet" to shape due to a flour variation, simply pour it into a silicone or lined bread pan.


​Lekker tip:

Make the recipe 1 1/2 times for a batter that fills a bread pan.

​And there you have it!!  The rustic loaf will yield about 16 slices and the bread pan bigger loaf will yield about 24 slices.  It is absolutely divine to enjoy with a hearty bowl of carb smart soup or as we like it, still warm enough to melt the butter...  


This bread keeps well in the refrigerator for 3 - 4 days.  Otherwise you can slice, portion, freeze and thaw at room temp.

​April 21, 2017 was a big day for LOW CARB!  We salute you again Prof Tim Noakes!  We will celebrate this victory with every mindful bite!

Yours in Low Carb,

Inè

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