How to Make CRUSTY BREAD (the most INCREDIBLE crusty bread) with Macadamia Nuts & LSA. recipe

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter adds flavor and can be homemade.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Combine 750 g of baker flour, 1/2 cup of LSA, 1/2 cup of coarsely chopped macadamia nuts, 12 g of dry yeast, 2 teaspoons of bread improver, 2 teaspoons of sugar, and 1 1/2 teaspoons of salt in a large bowl.

Add 1 tablespoon of olive oil and 500 ml of water at 105°F to the dry ingredients and mix thoroughly.

Knead the dough by hand for about 15 minutes until it becomes smooth and elastic, checking the texture after 10 minutes.

Form the kneaded dough into a round ball and place it in a greased bowl, covering it with plastic wrap.

Let the dough rise in a warm place for about 1 hour until it doubles in size.

Punch down the dough and knead it for about 1 minute before dividing it into two equal portions.

Shape each portion into a loaf, placing the fold at the bottom in two greased bread trays.

Cover the loaves with a tea towel and let them rise until they are half doubled in size.

Dust the tops of the loaves with flour and make four diagonal cuts in each loaf with a sharp knife.

Preheat the oven to just under 200°C and place a dish of water in the bottom tray to generate steam.

Once the loaves have doubled in size, remove the oven paper and place them in the oven.

Spray the loaves with water after placing them in the oven to assist with crust formation.

Bake the loaves for about 30 minutes, spraying them with water halfway through the baking process.

Remove the loaves from the pans and let them cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens