Lupin Bread

AlaskanKeto

Weights may be off per some sources...use measurements instead.

1¼ cup (180g) Vital Wheat Gluten

⅔ cup (66g) Lupin Flour

½ cup (56g) Oat Fiber

3 to 4 tbsp (36g) Confectioners Swerve or sweetener of your choice (use the amount you prefer)

1 tsp Salt

½ tsp Xanthan Gum

1 cup (227g) Hot water (between 125 F - 130 F)

1 tbsp (9g) Instant or Quick Rise Yeast

1 tsp Honey (to activate the yeast)

2 tbsp (28g) Softened Butter

2 large Eggs, room temperature and lightly beaten

Preheat your oven to 375

Using a whisk, incorporate all your dry ingredients together until well mixed. Set that bowl aside.

In your Kitchen Aid bowl add your water, yeast, and honey. With the paddle attachment, mix until well combined.

Add butter and eggs to yeast mixture. Whisk for 30 seconds.

Pour in your dry ingredients.

Still using the paddle attachment, mix until dough forms.

Switch from the paddle attachment to the dough hook and on medium speed, knead for 8 mins.

After 8 eight minutes, you can split your dough in half or leave it whole.

Shape it into something resembling a loaf of bread then place in 1 or 2 bread pans that have been greased and lined with a sheet of parchment paper for easy removal.

Lightly cover with Saran Wrap sprayed with cooking oil.

Let your dough rise in a warm room, bread proofer, or microwave for 1 to 1 ½ hours.

Once it has risen to a little more than double its size, remove the plastic and place it in your oven.

This bread will be golden brown after about 8 to 10 minutes, but it will not be done.

So lay a sheet of aluminum foil loosely over the top and continue to cook for another 5 to 7 minutes.

When the bread is done, remove from pan and let it cool completely on a wire rack before cutting it.

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