This yeast loaf uses vital wheat gluten, almond flour, and inulin. It makes about 25 slices in a 9-by-5-inch tin.
Timing: 30 minutes prep, 2 hours rising, 45 minutes baking, 3 hours 15 minutes total.
Ingredients
- 240 g vital wheat gluten
- 280 g fine almond flour
- 50 g inulin
- 2 1/2 teaspoons instant yeast
- 320 ml warm water
- 3/4 teaspoon salt
- 3 tablespoons olive oil, plus extra for kneading
Method
- In a stand-mixer bowl, stir all dry ingredients except salt. Add salt and stir again.
- Add water and oil. If using traditional yeast, proof it in the water with 1 teaspoon sugar for 15 minutes first.
- Mix with the paddle on low for 5–10 minutes, until stretchy and resistant without breaking.
- Oil hands and counter; knead 2–3 minutes until smooth. If tearing persists, rest 5 minutes and add 1 teaspoon water.
- Place in a 9-by-5-inch tin, cover with plastic wrap and a towel, and rise 2 hours.
- Bake at 350°F (175°C) for 45 minutes. Cool before slicing.
