What a great recipe on low carb keto bread from Martina Slajerova. It’s quite an easy recipe to follow but it does take a little bit of time. But in the end, you will get the best results and finally have a perfect low carb and keto bread!
Here’s what you’ll need to make keto yeast bread:
- Dry active yeast. This ingredient will make your bread fluffy and will add a delicious flavour to it. You will need to use warm water to activate the yeast. The ideal temperature should be about 40 °C/ 100 °F.
- Inulin-based sweetener such as yacon syrup or sugar. This ingredient is essential for activating the yeast. Don’t panic, no sugar will be left after the fermentation of yeast!
- Eggs and egg whites. You’ll generally need to use more egg whites to keep the bread fluffy. Don’t worry it won’t taste eggy!
- Apple cider vinegar. This ingredient will add a fantastic flavour to your bread. Plus, when combined with baking soda, it acts as a leavening agent.
- Ground nuts and/or seeds. I like the combination of flax meal and sesame flour because they work perfectly in a bread recipe. Not too overpowering so you can still eat this bread with sweet spreads like chia jam and other tasty toppings like Keto Nutella.
- Coconut flour. Great for texture and it tastes neutral when used in small amounts together with other nut and seed flours. I promise, you won’t taste any coconut. If you still want to avoid it you can use the same amount (in cups) of flax meal or sesame flour, or about three times more almond flour.
- Psyllium husks, powdered. This ingredient is absolutely essential to get the perfect fluffy texture. Check out my tips below to learn why I use whole husks rather than ready-made powder.
- Whey protein isolate powder or egg white protein isolate powder to replace the missing gluten.
- Leavening agents including gluten-free baking powder, or a combination of cream of tartar and baking soda. To get 1 teaspoon of gluten-free baking powder, simply use 1/2 tsp cream of tartar and 1/4 tsp baking soda.
- Other ingredients. Depending on the flavour you want to achieve you can add salt, pepper, sesame seeds, herbs, spices, garlic powder or onion powder. Whatever you fancy!
Recipe by: Martina Slajerova, Creator of KetoDietApp.com
Turn the light on in the oven (only the light). Pour 3/4 cup (180 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. Add yacon syrup or sugar and stir until fully dissolved.
Sprinkle with active dry yeast. Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume. While the yeast is proofing, line a loaf pan with parchment paper. (I used a 13 x 20 cm/ 5 x 8 inch loaf pan.)
Once the yeast have proofed, remove the bowl from the warm oven. Keep the light in the oven on.
Meanwhile, place all of the remaining dry ingredients (apart from any seeds you may sprinkle on top) in another bowl. Mix to combine or use a hand mixer to process well.
Place all of the egg whites and two egg yolks in a bowl. (You’ll need one egg yolk to brush on top of the bread.)
Add the egg whites and egg yolks into the bowl with the proofed yeast. Add the vinegar and the remaining warm water (1 1/4 cup/ 300 ml). Use a hand mixer or a stand mixer and process until well combined.
Add the dried mixture, about 1/2 cup at a time and process well.
Gradually add more until you use all of it.
Transfer the dough into the lined loaf pan. Spread using a spatula and optionally draw a line in the middle to create a slit effect.
Place in the oven and let it proof with the oven light on to 60 minutes.
Once the dough has proofed, remove from the oven. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Whisk the remaining egg yolk with about 2 teaspoons of water. Gently brush on top of the bread without pressing too much (do not deflate the bread).
Optionally, sprinkle with sesame seeds and transfer into the preheated oven. Bake for about 60 minutes. You can optionally cover the top of the bread with a foil for the last 15 to 20 minutes of the baking process (this will prevent any burning).
Once baked, remove from the oven and let it cool down. If you have another loaf pan, grab the edges of the parchment paper and transfer the bread to the second pan. This will minimise condensation and reduce moisture that has accumulated in the first pan.
Once completely cool, slice and serve. Store at room temperature loosely covered with kitchen towel for up to 3 days.
Eat just like bread — with butter, cream cheese and/or chia jam or use to make a sandwich.
To store for longer, slice the whole loaf and freeze in batches of 2 to 4 slices for up to 3 months.