2 minutes Inspiration

Country Range IDDSI Level 4 Bread Method

This Recipe is taken from the Country Range Guide to the IDDSI framework which we have worked on with IDDSI consultant and trainer, Andy Cullum. Whilst dysphagia is predominantly a challenge for those working in the Health and Welfare sector, the guide has been written to be inclusive of all people with this condition so it can be used across all sectors, as we know that it can affect people of all ages for a number of reasons.

Bread Ingredients

  • Half a loaf of Country Range White Sliced Bread with the crusts removed
  • 1tbsp Country Range Skimmed Milk Powder
  • 1pt milk
  • Food thickener
  • Salt and pepper to taste

Bread Method

For all methods, any quantities and measurements are a guide only. The only way to ensure that food is at the correct consistency for the relevant level is to keep testing throughout and thickening as you go, using the IDDSI testing methods.

  • Put bread in your blender or food processor with a small amount of milk.
  • Blend, adding the milk gradually until you have removed the stickiness of the bread.
  • Add salt and pepper and the milk powder.
  • Now, keep testing the consistency and adding food thickener until it passes the Level 4 testing methods for Level 4 pureed food.
  • For added protein, you can add 2tbsp Country Range Ground Almonds to the bread mixture when you add the milk powder.

IDDSI Food Levels And Tests Explained

Before you begin this recipe we recommend that you find out more about the IDDSI framework, the IDDSI food levels and how you can test food to each of these levels.

The Country Range Guide To The IDDSI Framework

For more texture modified meal solution recipes, inspiration and advise from IDDSI specialist Andy Cullum, take a look at the Country Range guide to the IDDSI Framework.