Desserts

Lectin-free butter sturgeon / milk bread

By Tobias Stumpfl

Lektinfreies Milchbrot

Ingredients for dough for lectin-free butter bread / milk bread

  • 500g TOBIO Light Organic Baking Mix
  • 1 pack of dry yeast
  • 60g sheep butter
  • 60g allulose*
  • 2 eggs
  • approx. 500ml sheep's milk
  • raisins
  • pinch of salt
  • A pinch of vanilla
  • Juice and grated zest of one lemon

Allow all ingredients to reach room temperature beforehand.

Instructions for dough for lectin-free butter bread / milk bread

  • First, prepare the "starter", i.e., the pre-ferment: Mix about 125ml of milk, 1 tbsp of flour with the dry yeast, and about 2 tbsp of allulose, whisk everything together and set aside.
  • Beat butter, remaining allulose, and eggs until fluffy.
  • Once the "sponge" has risen, i.e., air bubbles have formed: Mix and knead all ingredients well.
  • Let the dough rise, covered, for 1 hour.
  • Shape the dough into balls and place them in a cold oven. After about an hour, turn the oven to 180°C (350°F) convection and bake the dough balls for about another hour.

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Allulose

This product or foodstuff has not yet been authorized for sale or use in the EU. The information provided in this context is for informational purposes only and does not constitute a recommendation to purchase or consume it. Use or consumption of this unauthorized foodstuff is at your own risk. We, the authors and the publisher, assume no responsibility for any health risks or legal consequences that may arise from the use of this unauthorized foodstuff. Furthermore, it is recommended that you familiarize yourself with the applicable laws and regulations in the EU before consuming or using this unauthorized foodstuff. It is the responsibility of consumers to ensure that they only consume or use products that comply with applicable laws and regulations. Before purchasing or using this foodstuff, it is recommended that you familiarize yourself with the current legal requirements and, if necessary, seek professional advice.