A couple of years ago, I was bitten by the baking bug. I was already a keen amateur cook, and after a bit of time experimenting, I became a pretty proficient baker too. Suffice to say, after 2 years both Mrs Steve and myself became wobbling testaments to my skills with gluten.
Fast forward to today and we are both living the ketogenic lifestyle, finding weight management infinitely easier, and have no plans to go back to the bad old days. One of the things we found very difficult to give up was our daily bread – usually a beautiful crusty slice or two of my speciality ciabatta. I’ve since spent, like many low carbers, a great deal of time trying to find the most enjoyable bread replacement
Sukrin Bread Mix to the rescue
It’s not cheap at around five quid a loaf, but then it is infinitely more filling and satisfying than wheat bread, so you tend not to eat so much.
You can buy it in 1kg packs or smaller 420g packs. The smaller packs (pictured opposite) even come with a tin foil baking tray.
Per slice it contains 47 calories, 2.2g fat, 1.1g carbs, and 2.6g protein.
Making the bread
Making the stuff is simplicity itself. Just pre-heat your oven to 180C, add 250ml of water to the mixture and combine it into a stiff consistency. The smell of the stuff kind of reminds me of the instant Smash I used to eat as a kid (for mash get Smash – remember the 70’s TV adverts?)
The cooking time is 1 hour 20 minutes – At first I couldn’t believe that was right, but like most low carb breads, baking time is relatively long due to the density.
I have found that 1 hour 10 minutes produces a perfectly cooked, yet moist end product – so it’s probably worth experimenting with slightly shorter baking times once you have a baseline to work from.
Taste and texture and toast!
It tastes like a heavily seeded (it’s full of pumpkin seeds, sunflower seeds, and some sesame) spelt loaf to me. It has a great texture with a fair degree of chewiness, especially the crust. Personally, I like to toast a couple of slices, then pop some tasty cheese on top and grill it, but it works equally well with (small) sandwiches.
Although you can buy this in 1kg packs, I suspect cooking a larger batch is going to be tricky to cook the inside without drying the outside too much.
Once baked I find this keeps perfectly well for a week (it’s always eaten by then) in a sealed plastic container.
I keep a pack in the cupboard as a standby, primarily because I simply haven’t found my own recipe yet that tastes as nice. Also, if you are considering a low carb diet, and your beloved bread is a deal breaker, then this will give you a quick insight into what a good low carb bread tastes like.