CKD-friendly whole grain bread recipe that minimizes potassium and phosphorus while still offering flavor and texture
Ingredients
or2 cups of wheat flour, white, all-purpose, unenriched (250 g)
or1 cup of wheat flour, whole-grain (120 g)
or1 cake (0.6 oz) of leavening agents, yeast, 1 packet (17 g)
or1/2 tsp of salt, Himalayan (3 g)
or1.25 cups (16.9 fl oz) of spring Water (315 g)
or2 tablespoons of oil, olive (22 g)or22 grams of oil, canola
Preparation
1.
1 Activate the Yeast:
In a small bowl, mix warm water, honey (or sugar), and yeast. Let sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients:
In a large mixing bowl, combine all-purpose flour, whole wheat flour, salt.
3. Combine Wet and Dry Ingredients:
Add the yeast mixture and olive oil to the dry ingredients. Stir to form a sticky dough.
4. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. If using a stand mixer with a dough hook, knead for about 5-7 minutes.
5. First Rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1½ hours, or until doubled in size.
6. Shape the Dough:
Punch down the dough, shape it into a loaf, and place it in a greased 9x5-inch loaf pan.
7. Second Rise:
Cover the loaf and let it rise for 30-40 minutes, until it is just above the rim of the pan.
8. Bake:
Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped.
9. Cool:
Remove from the pan and let cool completely on a wire rack before slicing.
