White Bread with Apple Fiber

First, dry mix only the flour and the pure lecithin. Make sure that all lecithin balls are finely crumbled, because the pure lecithin powder, if stored for a long time, can attract water and clump. Then add the remaining dry ingredients except for the dry yeast and mix. Allow the dry yeast to dissolve in water and add it as well. Knead the dough for 2-3 minutes, preferably with a food processor or possibly an electric hand mixer. The dough must be well kneadable. If necessary, add 20-30 g of water. Form the dough into a ball and rest in a covered baking bowl at 20-25 degrees for 30-40 minutes.

Now knead the dough repeatedly with your hands, form it into a ball and place it in a greased loaf pan. Brush the surface with water and let it rise covered for another 50 min.

Now bake in a heated oven at 240-250 degrees. To keep a brown crust, you can use a roasting foil or brush the loaf with egg yolk before putting it in the oven.

Dietary fiber content: 6, 1%

Pure lecithin P from the health food store (e.g. Spinnrad)

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