Insect flour is rich in protein and fiber and is therefore ideal to use in cooking - also in baking! By replacing some of the normal flour with insect flour you get a healthier bread with a high level of both protein and fiber.
To make it easy, we used Meyer's
Ølandshvedebrøds-mix and just added and extra tablespoon of water to adjust for the extra 1 dl. of insect flour.
- 1 bag of Ølandshvedebrøds-mix
- 550 g. water
- 10 g. of yeast
- 1 dl. buffalo-larva flour
- Some extra flour to drizzle on the table
Follow the instructions as written on the bread mix (or jump over to Meyer's website here: https://www.meyersmad.dk/lav-mad/opskrifter/olandshvedebrod-med-surdej-brodblanding/