The Honey Sandwich Loaf

Written By Laken Stewart

What You’ll Need

  • One Cozy Crumb Dry Mix Package

  • One Cozy Crumb Psyllium Husk Package

  • 1 cup + 2.5tbsp of lukewarm water

  • ½ cup of lukewarm milk (it should not be cold)

  • 2 eggs

  • 3 tbsp honey

  • 2 tbsp of neutral tasting oil (olive, sunflower or canola)

You’ll also need:

  • 1 egg white


Instructions

Mixing the Dough

  • I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky. If this is unavailable to you, you can knead by hand.

  • Mix the Psyllium Gel:In a bowl, mix together the Cozy Crumb Psyllium Husk Package and lukewarm water. After about 30-45 seconds, a gel will form. Set to the side.

  • Put the Cozy Crumb Dry Mix Package in a large mixing bowl.

  • Add the milk, eggs, honey, and oil to the psyllium gel and mix well.

  • Make a well in the middle of the dry ingredients and add the psyllium gel mixture to the dry ingredients.

  • Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Shaping the Dough

  • Turn out the dough onto a generously floured surface (any 1 to 1 GF flour will do - if you prefer to do exactly as I do, you can grab some Millet Flour and use this)

  • Sprinkle your flour on top of dough and start shaping it into a smooth ball.

  • Use the palms of your hands to gently press the dough into a log shape that fits snugly into a loaf pan.

  • Transfer the shaped bread into a lined 9×5 inch loaf pan.

  • Score your bread with a bread lame or sharp knife. You can either do one long score down the middle for a split top or 3 diagonal scores (see picture below)

Proofing the Dough

  • Lightly cover the loaf pan with a tea towel or plastic wrap and let sit in a warm place for 40 mins.

  • After 40 minutes has passed pre-heat your oven to 400 degrees F and place a baking sheet on the bottom rack.

  • Let your dough proof for another 20-30 mins until double in size.

Baking the Sandwich Bread

  • After your loaf has doubled in size, brush it gently with the whisked egg white

  • Place your loaf pan directly onto the preheated baking sheet on the bottom rack of the oven.

  • Bake at 400 degrees F for 1 hour to 1 hour and 10 mins or until the crust is a deep golden brown and the side crust is crisp. If your bread starts to get a little too crispy on top before the sides can crisp up, place alluminum foil, shiny side up, on top of your bread and continue baking.

  • Immediately out of the oven, take your bread out of the loaf pan and transfer to a cooling rack and cool completely to room temp before you slice into it!

Storing

  • This bread stores well in an airtight container for 3-4 days. Enjoy warm with butter or jam, your favorite sandwich toppings, or as is!

Laken Stewart
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