Soft loaf of bread

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Hi ive made rolls using the basic bread recipe with ufff always a bit too moist in the middle but nice with lots of mixed seeds added

Made soft rolls the other day they were a really nice texture , i am going to now try this soft loaf recipe, i used to follow the basic bread reipe but they didnt rise very well ( top oven with bottom oven on ) . However i used soya milk and inulin tbsp warmed and the soft rolls recipe and wow great frothy yeast , so much better rise !! Thanks everyone !

I double the ingredients each time and use two large 9lb loaf tins

The size of tin is extremely small can I just double or triple the ingredients

Inulin is not well known as a yeast activator, I don't use anything other than the fiberflour I bake with. It just adds another step and takes up time. There is inulin in the flour as well. If you really insist on activating the yeast in warm water before you add to the flour, a teaspoon of sugar would activate it best. Honey has antimicrobial properties so that doesn't make sense either. I just put the yeast in a little hollow in the flour, pour warm water on that and it activates in minutes...a good way to use up any residual sugars in the flour mix.

Would the inulin work with pre-activated yeast? i.e. without the warm water frothing. Just adding inulin with the yeast to the flour.

Huge failure using SF Flour. Don't follow this recipe as it stands.

Update. I have discovered not all inulin is equal. I used up my first batch so bought another cheaper one. Hardly any reaction with yeast. Went back to golden greens organic prebiotic inulin and mega frothy reaction and lovely soft rolls

It’s going to be around 8 g per 100g. The unknown is how much the yeast fermentation depletes the carb level even more during proofing. Definitely Keto and fixes the “fibre gap” for sure. Let us know how much you can eat before totally full and how long it takes before getting hungry if you ever feel hungry again? For me hunger is a distant memory even on one meal a day.

Hi, anyone worked out the actual carb count for this loaf?

I am so excited to try this..

Hi Lianne If this breadmaker solution is repeatable it's a breakthrough. The setting #12 might be important as well. So glad you worked it out. Keep us informed please.

No soggy middle? FWIW, soggy middles are the bane of all gluten-free breads as well

The beauty of using Fiberflour for bread is in its simplicity, just add water, yeast and salt. Proof for an hour and bake for 20 minutes. If you use a stand mixer it should not take more than 10 minutes of your day, not counting proof and bake time. I make bread dough every day and use the same recipe for rolls, flatbreads, pizza, tortilla chips, bread sticks, etc. So simplicity is key, IMO anyway. Best of luck with your breads.

Cheers, Gerry

I love Queen Keto. I had the same issue when I made rolls. I thought I hadn't cooked them enough - but the moisture may have been the issue? I haven't had time recently but I'm going to give both a loaf (have to buy the small 1lb tin first) and the rolls again.

Bread is theabsolute biggest thing for me. Thanks everyone for ideas and feedback.

Here's an update on my bread/roll making odyssey. After several attempts at rolls I finally had a successful batch; which went down a storm. Hurrah!

For the benefit of anyone else having difficulties, I thought I'd let you know how I managed it (NB: haven't achieved a good loaf yet though).

I followed QueenKeto's blog post - https://queenketo.com/fiberflour-low-carb-olive-bread-buns/ - (without the olives) but with 2 tsp inulin added to the warm water and yeast. For me, the important point she makes was the need to proof twice (an hour each time) and to ensure that the initial kneading results in an elastic dough to ensure the dough rises properly and the rolls are cooked in the middle. I cooked the rolls the baking oven of my Aga (which is roughly 180 degrees) for 35 minutes and then left them to cool completely for a couple of hours.

FYI - the inulin definitely results in a frothier reaction with the yeast than sugar does.

It's also worth noting to others trying to make bread/rolls that, as Gerry says, the finished product is wetter than regular bread in the middle.

This is a roll made with 100 g of dough form a batch using UF 200g & FF 300g to make 500g total flour, added 375 g water (yeast 15g salt 8g) Mixed and kneaded with stand mixer for 5-8 mins. Baked 220 C fan for 10 mins then turned down heat to 140 for another 10 mins. Try making rolls with 100 to 120 g dough, flatten the dough ball, let it rise and bake on the proofing tray like the professional bakers do. I admit the bread is always wetter than regular but no idea why it should be sticky. Best of luck keep us informed.

HELP! For me FiberFlour is the best thing since .... I'm afraid I can't say sliced bread because making any kind of bread or roll for me is consistently an epic fail! I've followed all recipes (this and for soft rolls) to the letter but its always sticky in the middle. Even the flatbreads! I'm otherwise pretty handy in the kitchen so I'm incredibly frustrated at not being able to do this. The dough proofs beautifully and gets a good rise in the oven, but is always sticky - even when I shove it back in for a while. I'm using an Aga and have tried both ovens - Baking (180 degrees) and Roasting (220 degrees). I've even tried a breadmaker which was a disaster. Thanks in advance.

I recently made bread using 50/50 fiberflour and ultra-fine, very good rise, better than UF on its own.