15% Australian Sweet Lupin flour
A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency. i had pre made this and had it in the fridge so micro waved it to warm it up the other ingredients were put into my Noodle dough mixer and mixed there was an addition of 34 g of water but it was soon obvious that it was going to take more and i reckon i added another 50 or 60 g and got a nice soft dough the other ingredients were FLOUR 372g; LUPIN FLAKES 16g; SALT 9g ; BREAD IMPROVER 4.5g; EVO 9g; YEAST 9g; WATER 34g + 50g. The dough was given a rest after mixing of about 20 minutes then degassed and given another 10 minute rest before being shaped and popped into a Banneton and that into a plastic bag, It pretty much filled the Banneton as it had picked up a few extra grams from the added water i went to take pictures but my camera had a flat battery. it proofed quickly 45 minutes was then tipped out onto baking paper scored and slid onto a hot clay tray. A steaming towel was employed for the first 10 minutes and as that was withdrawn from the oven the temperature was reduced to just under 200C and baked for 45 minutes. This loaf is destined for tomorrows family brunch. i was able to charge the battery in time for it coming out of the oven and its cooling phase.
The loaf made it to the brunch but didn't survive the occasion, being completely devoured in no time the verdict was that they all enjoyed it.
kind regards Derek
Comments
That is a lovely loaf of Lupin bread Derek. Are the yellow specks the Lupin flakes? Can you taste the Lupin, is it distinctive?
Benny
Yes Benny you can smell the difference in the baking and in the loaf itself this loaf had Lupin flour as well as the flakes and its the flakes that you can see bot in the crumb and on the outside where i rolled the dough in them. One of the ladies i have enlisted as a tester of the test loaves that i intend making has already commented that she would buy this in preference to what is available to her at the shops.
Appearance Bread looked and felt light Fresh bread smell instantly when I received it Texture soft Soft crust Crumbs small Taste Delicious Not too overpowering Very light in mouth and stomach afterwards Could have easily eaten the whole thing in one sitting! Very fresh and flavoursome Personally I think if someone wanted to lose weight they could eat this bread as it is so light! Eating the bread itself Did it in stages Day 1 A slice Eaten on its own A slice Toasted with butter Day 2 Still very fresh Eaten with salmon Not toasted Very light and tasty Overall would preferably eat this over the bread I buy Light Tasty
i am going to see what percentage we can incorporate. I have been able to recruit Gavin in Victoria and Debra Wink in the US to have a go with this flour and see what they can do with it , David dispatching some product to both of these good TFL bakers. I think Gavin's Wholemeal Lupin Sandwhich loaf is going to be something to look out for in the very near future. i believe David and The Lupin Co already export to a number of countries.
Is this GF flour able to make a GF bread? Does it need any other structural ingredients like psyllium, xanthan gum, etc? Does it need another starch? Is there a USA source?
I am intrigued and have a lot of questions! Thank you for bringing this to our attention and I am looking forward to seeing further posts.
Hi Clazar123
yes you would need the normal structural ingredients that you would employ in your make up of flour here is an interesting page i was reading on GF Flours
https://glutenfreeonashoestring.com/gluten-free-bread-flour/
ive been pleasantly surprised with the amount of Lupin flour that ive been able to add to my bakers flour and seeing how much it will take.
there is another site you might find interesting it New Zealand based https://www.facebook.com/V.Staden
David says
"We do have US supply and you could contact him directly via email david@thelupinco.com.au"
i hope this helps
regards Derek
Very nice. I'm soaking up all the information and tips about the lupin flour.
Gavin
Interesting bake Derek, loaves look light and tasty.
And the bit about it vanishing in one sitting and being easily digestible was most attractive, would love to try something like this.
Not sure if lupin flour is something I can get hold of easily though. I saw there was a YouTube video explaining how to make it from beans, but cooking and shelling the beans sure sounds like a lot of work - https://www.youtube.com/watch?v=JtUjSf4Zx-0
-Jon
Hi Jon David from the Lupin Co tells me that the beans are shucked and that the pods are also good for animal feed he also indicated he's looking at possibly reincorporating them back into a meal a bit like wholemeal flour, the sample he showed me was very good and id like to have a go with that too. The beans themselves are harvested when they are very dry and that are kept very dry too. i have yet to see the processing but its neither roller milling nor stone grinding.!
My tester did have a small loaf and will be testing loaves with varying percentages of Lupin. Her comments were quite good and she is a health fanatic too.
The video was processing the bitter version of the Lupin rather that the Australian Sweet Lupinus angustifolious
drop David an email he may be able to advise if they are sending to Sth Africa.
Kind regards Derek
International Shipping
Yes, we ship internationally!
For all orders outside of Australia, please email us at enquiry@thelupinco.com.au with your order, including shipping address. We will then advise you of estimated shipping costs by return email and assist in processing your order and on its way!
The Lupin Co was doing on line ordering but i have noticed that they have a local IGA chain store selling their product around Australia and also into NZ
My Red Wheat collaborator Gavin in Victoria has just received his Lupin flour to have a play with.