Mini Bread Loaf

This dense, satisfying mini loaf slices beautifully and toasts just like traditional bread. Ideal for sandwiches, breakfast, or a simple buttered snack.

Prep Time

Cook Time

Servings

Difficulty

15 mins + 1 hour proofing

85 mins

7-8 slices (250g-270g)

Easy

Prep Time

15 mins + 1 hour proofing

Cook Time

85 mins

Servings

7-8 slices (250g-270g)

Difficulty

Easy

Easy Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

75g CoreBake
8g quick yeast
1 tsp sea salt
75g egg whites (around 2-3 medium eggs)
1 egg for egg wash
10g butter
190g water

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 680
Fat: 52.5 g
Protein: 23.8 g
Carbohydrates: 4.4 g; of which sugars: 1 g
Fibre: 65.8 g**

Nutritional values per roll*

Energy (Kcal): 56.7
Fat: 4.4 g
Protein: 2 g
Carbohydrates: 0.4 g; of which sugars: 0.1 g
Fibre: 5.5 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a mixing bowl, whisk together CoreBake and quick yeast.
In another bowl, whisk the egg whites and salt with a hand mixer until lightly frothy (not stiff).
Add the melted butter and lukewarm water, and mix to combine.
Pour the flour mixture into the wet ingredients and mix with a spatula until a thick, slightly sticky dough forms.
Knead for a couple of minutes, then shape into a loaf.
Place the dough into a small, lined loaf tin and let it rest in a warm place for 45 minutes to 1 hour.
Score the top diagonally 4–5 times and brush the top with egg wash or sprinkle lightly with CoreBake flour for a more traditional bread-like/taste.
Bake for 70 minutes at 175 °C, then carefully remove the loaf from the tin (use oven gloves) and place it on a tray.
Bake for a further 15 minutes.
Transfer to a wire rack and allow to cool completely — at least 2–3 hours (best to leave to cool overnight), it firms up as it cools.