Airy gluten bread

Ingredients for 1 servings:

• 250 g gluten
• 2 tbsp bran (wheat)
• 2 tbsp psyllium husks
• 1 tbsp soy flour, defatted
• 1 packet of dry yeast
• 1 tsp salt
• 360 ml water, lukewarm
• n. B. Spice(s), such as rosemary, caraway
• n. B. Cheese (Harzer), diced
• n. B. Ham, lean, diced

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

suitable for low carb, low fat, Dukan, Montignac, Logi

Combine all ingredients except the water in a mixing bowl and mix, then add the lukewarm water and mix everything with the dough hook of a mixer. Knead the dough for a while and then transfer it to a non-stick loaf pan or one lined with baking paper. The dough is quite tough; the best way to spread it evenly is to poke it in the pan with a spatula. Let it rise in the oven at 50°C for about 45-60 minutes. Be careful, the loaf will double in size, so choose a sufficiently large pan. Finally, bake the bread for 50-60 minutes at 170°C fan-assisted oven. No preheating necessary. Turn the bread out onto a wire rack and let it cool. The bread can be sliced ​​and frozen, so you can always toast a fresh slice whenever you need it.