David's Recipe for Mistake Bread
I needed a recipe which was pretty close in ingredients and taste to regular bread, but which was suitable for a low carbohydrate diet. This is the result. It is called Mistake Bread because - like most of my successful recipes - it incorporates some mistakes I made along the way. Unlike most of my recipes, which are for quantities, this makes only one loaf.
- 4 soup spoons dry yeast
- 9 soup spoons lukewarm water
- 1 coffee spoon sugar
- 4 large eggs, beaten
- 1/4 cup soybean oil or other bland oil + a little more for oiling the pan
- 4 soup spoons ground wheat bran
- 8 soup spoons soy flour
- About 2 cups all-purpose flour, or rye flour, or any mixture of the two. (See below.)
- Pinch of salt
- Have all ingredients at room temperature.
- Oil and flour the interior and the upper edge of a loaf pan. (If you want a stiffer dough for baking without a loaf pan, use three eggs.)
- Mix together the yeast, water, sugar, eggs, and remaining oil. Leave them to be fruitful and multiply in a warm room.
- Put the bran and the soy flour in a measuring cup. Add the flour to make two cups.
- Add the salt.
- When the yeast mixture is sufficiently bubbly or otherwise shows signs of life, mix it thoroughly into the dry solids. You will have a very thick batter.
- Smooth the batter into the greased and floured pan and cover loosely with a towel, or whatever.
- Allow the batter to rise until doubled. This will take about an hour in a warm room.
- Preheat the oven to 425° F.
- Put the pan in the oven. When it is moderately browned, about 8 minutes, turn the temperature down to 350° F. When the loaf starts to separate from the sides of the pan, about another 10 minutes, check as you would any cake or bread to see if it is done. The loaf will probably need to bake about 20 minutes all together.
- Allow to cool to room temperature, or at least until lukewarm, before slicing.