This easy to make, no-knead, homemade sugar free bread recipe by Joanne T. Ferguson is sweetened with Xylitol. [caption id="attachment_34535" align="alignright" width="300"]
Homemade sugar free bread recipe.[/caption]
Homemade sugar free bread recipe.[/caption]Ingredients:
13 ounces of water1½ teaspoon Himalayan pink salt, finely ground
1¼ teaspoon yeast
3½ cups bakers flour
Ingredients for Filling
1½ cups roasted organic almonds
2 tablespoons Dutch cocoa
2 tablespoons shredded coconut flakes
3 tablespoons Naturally Sweet Products Xylitol ; substitute sugar per original recipe
25 grams melted butter; adjust to desired taste and texture.
½ teaspoon Himalayan pink salt, finely ground; table salt is fine per original recipe
Oil spray (optional but recommended)
extra flour as needed
Egg Glaze
2 tablespoons milk
2 tablespoons water
Prep:
1 hour 30 minsCook time
30 mins
Total time
2 hours
Serves: 1 bread
Method:
In a large bowl, add water and yeast; with a bottom part of a wooden spoon, stir until combined.Place in microwave and heat for 1 minute.
Add bakers flour and with the bottom part of a wooden spoon, stir until mixture is combined.
Cover bowl with plastic wrap and allow to double in size. (approximately 1 hour)
With bottom of wooden spoon, stir dough as if were pulling and stretching dough; add pinch of flour, cover with plastic wrap and allow to sit for 30 minutes.
While bread is sitting, prepare filling by combining all ingredients in a blender until desired texture; remove set aside.
Remove bread from bowl onto floured surface; cut dough into 4 equal pieces.
Prepare a flat baking tray with baking paper lightly oiled.
Roll each piece into desired size round shape.
Place first circle on oiled baking paper, add ⅓ cocoa almond mixture, followed by second circle of dough and mixture, followed by third and mixture, followed by fourth circle.
NOTE: may need to lightly push down each layer to ensure the layers are the same.
Place dinner or side plate over circles and cut around with sharp knife; remove excess dough.
Please glass over middle of circle and press down lightly.
Place cuts with sharp knife at 12, 3, 6 and 9 o'clock if was a clock.
Place cuts at 1,4,7,10 as if were a clock; finish by cutting each of those pieces in half.
Lift first piece carefully (all layers) and twist a couple of time to the right; place down.
Lift next piece of layers on the right in an anti-clock way twisting; place down; repeat until all layers are completed.
Cover with lightly oiled sprayed plastic wrap and allow to rise for for 30 minutes (see notes)
Pre heat oven to 180C.
In bowl, combine egg and water; coat bread with egg glaze.
Bake for 30 minutes or until lightly golden brown.
Remove from oven and enjoy!
Notes: If no microwave, can place bowl or jug on oven door, while oven is on low heat; alternative, let sit in warm spot for 10 minutes until mixture is frothy. Recipe courtesy of What's on the List by Joanne T. Ferguson.
