Fast prove bread

Yeast is one of those ingredients that is generally well tolerated in small amounts and so is rated as a 1 on the MCAS food list I trust. The caveat to this rating is that baked goods with a long fermentation time can be a problem - the very reason I had to let go of my sourdough baking obsession! This bread has a very short prove time and is therefore better able to be tolerated. In addition, I have found wholewheat flour to be a much better option than white flour because of the reduction in processing and the comfort that it will be naturally sulphite/sulfite free. I ate three slices of this bread in one day (not a great idea but I was craving energy) and didn't react at all which is nothing short of a miracle. 

FAST PROVE BREAD

1 tbsp pure honey

400ml/400g/13.5 fl oz tepid water

1 tbsp dry yeast

600g/21 oz wholewheat flour (organic is best)

1 tsp salt

Coconut oil for the tray

1. Whisk together honey, yeast and water in Kitchen Aid bowl or large bowl. The water should feel quite warm but not hot as too much heat will kill the yeast. 

2. Leave for 5-10 min. If your yeast is active it should end up bubbly on top.

3. Add flour to the yeast mix and then the salt. The order is important as keeping the salt away from the yeast helps it to work better. 

4. Knead with dough hook for 5-7 minutes or by hand for a little longer. The dough should come together and not be sticky to the touch.

5. Shape the dough into a longish log shape and place on a baking tray/sheet which has been rubbed with coconut oil.

6. Slash the dough deeply (at least an inch deep) and on an angle four or five times with a sharp knife. 

7. Cover with a clean tea towel/dish towel and sit in a warm, draught free place for 20 minutes.

8. Meanwhile preheat oven to 180°C/350°F. 

9. Bake for 30 minutes or until bread sounds hollow when you tap on the base. 

10. Remove from tray/sheet and cool on a wire rack. 

Enjoy ❤️

Hot tips!

🔥 Store yeast in the freezer to keep it fresh

🔥 Once cool, slice and store in a ziplock in the freezer. The slices should pull apart easily

🔥 Use the frozen setting on your toaster and cook your toast without having to defrost first

🔥 Keep carbs to a minimum to help reduce inflammation. I usually stick to one slice per day

🔥 Avoid spray oil which can cause reactions and sensitivities. I prefer to rub coconut oil on the tray

🔥 Split the dough into 4 to make baguettes or 8 to make mini baguettes and reduce the cooking time to 17 minutes

Mini baguettes mean a
shorter cooking time