7g sachet fast-action dried yeast
1tsp fine sea salt
1. Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well.
2. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough – add a splash more water if necessary.
3. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
4. Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.
5. Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn’t ready, return to the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.The bread won’t get a significant crust or golden colour in the slow cooker.
6. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.