Daonuts Low Starch Sandwich Bread
A variation of Daonuts Divine Bread, this recipe uses Daonuts Cakes, Cookies, Muffins Flour Blend. CCM has a high nutrient content and low starch; it contains only arrowroot. It is a hearty bread with a soft, dense texture.
Make the roux first; see below
3 cups Daonuts Cakes, Cookies, Muffins flour blend, minus 2 ½ Tb for roux
2 tsp xanthan gum, this is in addition to xanthan gum already in the blend
1 Tb egg white powder
3 Tb organic sugar
1 tsp Real salt, (yes, this is a brand Redmond Real Salt)
¾ cup minus 1 Tb warmed (105°-110°) organic apple juice, I use Knudsen’s for the ascorbic acid.
2 ¼ tsp organic yeast or active dry yeast
1 Tb organic sugar
½ cup roux, see below
4 Tb coconut oil, melted on low temperature
2 large eggs, at room temperature, beaten
Egg wash (1 large egg yolk, beaten with 1 Tb water), optional
Preheat oven to 375°. Spray oil pan 8x4” loaf pan
Place the Daonuts CCM flour, egg white powder, Real salt, xanthan gum and 3 Tb sugar in the bowl of stand mixer and whisk to combine well.
In small pan, warm apple juice to 105°-110°. In glass bowl or measuring cup gently whisk 1 Tb sugar, 2 tsp yeast into apple juice. Sit on warm stove to proof for 5-6 minutes.
To the flour mixture add the eggs, roux, proofed yeast mixture and coconut oil mix on low speed until combined. With a rubber spatula, scrape down the sides of the bowl as needed.
Raise the mixer speed to medium and continue mixing for about 5 minutes (do not skip this). The ‘dough’ will be quite sticky, but smooth and stretchy.
Bread: Dipping spatula into warm water, scoop dough into prepared loaf pan. Smooth top with spatula. Continue dipping spatula in warm water when needed. Cover loosely with oil sprayed plastic wrap. Allow to rise for about 45-55 minutes in warm spot (stove top is good). Remove plastic wrap. Brush with egg wash. Loaf should dome above rim of pan.
If your kitchen is very warm (think summertime no air conditioning), these rise times could be cut in half (30 min then 10 min).
Bake in 375° oven for 30 minutes. Cover bread loosely with foil to prevent over-browning. Continue baking for 30 minutes more. Check for doneness with toothpick (very little crumbs) or thermometer (205°). If sticky crumbs cling to toothpick, bake for another 5-10 minutes.
Cool bread in pan on cooling rack for 10 minutes. Often bread will just slide right out of pan, this is ok. Do not allow bread to sweat in pan. Cool completely before slicing.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup water in a small saucepan. Whisk to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
Whisk into dry ingredients:
2 ½ Tb unsweetened cocoa powder
2 ½ tsp minced dried onion
2 ½ tsp caraway seeds, plus extra for sprinkling on top
¾ tsp dried dill
Whisk into egg/oil mixture:
1 Tb molasses
2 ½ tsp finely grated orange zest or 1 ½ tsp coffee extract (I prefer the orange zest)
Proceed with above recipe and sprinkle with caraway seeds prior to rise.
Cinnamon, Raisin, Pecan Bread
1 cup fresh, plump organic raisins
If raisins are dried, soak 1 cup dried raisins in boiling water for about 10 minutes then drain well.
1 cup chopped, organic pecans or nuts of choice
¼ – ⅓ cup organic turbinado sugar to sprinkle on top before baking. This makes a crunchy, sweet crust.
Whisk into dry ingredients:
Increase sugar to 1/3 cup
2 ½ tsp cinnamon
pinch of cloves
After beating bread batter for 3 min, add raisins and nuts just until mixed.
Proceed with above recipe and sprinkle with turbinado sugar prior to rise.