- Mix the psyllium husk with the Sno-Pro and allow to thicken for 10 minutes.
- Rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
- Add the sugar, salt, yeast, and pour in the Sno-Pro mixture and mix until you have a soft dough. Cover and leave in a warm place until the dough doubles in size.
- Tip the dough onto a work surface dusted with a little Loprofin Mix. Knead and shape the dough into a fat sausage shape.
- Place into an oiled 2lb loaf tin. Cover and leave in a warm place until the dough has doubled in size.
- Bake at 170°C for 30-40 minutes until the top is golden.
- To test if it’s baked, tap the bottom of the loaf it should sound hollow.
- Remove from the tin and cool on a wire rack.
Chef's tips:
- Once cooled wrap in cling film until needed.
- You can slice and freeze the bread for up to 3 months until needed.
- This basic bread dough can be made into rolls, burger buns, naan bread ,wraps, bread sticks bagels, see notes on baking other bread.
Important notice:
This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
Loprofin Mix and Loprofin Sno-Pro or drink LQ are Food For Special Medical Purposes for the dietary management of inherited metabolic disorders and renal failure requiring a low protein diet, and must be used under medical supervision.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
