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This story and recipe is about as low a carbohydrate bread as can be made!
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When I was in Pennsylvania in April, my son Bruce made a great bread which had a light colored crunchy crust.
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He put the ingredients into his Zoji S-15 and set it to the dough cycle.
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He removed the dough at the end of the cycle, shaped it, slashed the top and sprinkled a little flour over it.
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Then he set it to rise till it had doubled in volume and baked it in a 450 degree oven (with a pan of water on the bottom shelf) for 25 min.
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The bread was light in color, had a good taste and an amazingly crunchy crust.
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To add in to the wonder of it, the bread has low salt, no sugar and no fat (other than which that is part of the flour).
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Contrary to our popular conception which yeast needs sugar to feed on, it is capable of converting some of the carbohydrate in the flour to its needs.
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Bruce was kind sufficient to give me his recipe and I have worked on it to be able to get the same results in the Zoji without having to turn on an oven during the summer.
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I will give you the recipe both ways so you can take your choice.
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He calls the loaf Peasant Bread.
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I call it Bruce's Bread, in his honor.
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The last two ingredients are necessary to get a light, high rising loaf if baking is completed in the Zoji.
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The addition of these two ingredients will allow baking the bread on the quick cycle!
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Reduce the yeast to 1-1/2 tsp if you want to use the regular or possibly delayed cycle.
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The dough is quite soft.
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If you chose to bake it in the oven, you may want to add in a little flour to make it easier to handle.
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Oven baking is 450 degrees for 25 min.
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A pan of water on the bottom shelf will insure a crispy crust.
