Don’t you just love the sweet smell of freshly baked Walnut bread? Now you can bake your own Low Net Carb Walnut Bread to create a delicious healthy treat for the whole family! It’s really easy to make and is the perfect breakfast.
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
85g coconut milk
100g sour cream
3g honey or (3g) inulin
8g (2tsp) dried active yeast
100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk)
1tsp baking powder
1/2 tsp (4g) salt
2 tbsp sweetener
2 large room temperature eggs
1tsp rum or vanilla extract
30g oil
80g ground walnut
30g sweetener
30g melted butter or 4 tbsp sugar free apricot jam
Steps
Heat 85g of coconut milk and 100g of sour cream until just warm (not hot).
Add 3g of honey (or 1 tsp (3g) of inulin) and mix.(optional)
Then blend 8g (2tsp) of dried active yeast with them and leave for 5-10 minutes to begin fermenting before use (on a warm place).
Place 2 large eggs in warm water to warm them up to room temperature.
Measure the dry ingredients:
100g of bamboo baking flour (80g of bamboo fiber and 20g of ground whole psyllium husk),
If you are not sure how to make this flour, watch my video about it.
1 tsp of baking powder,
1/2 tsp (4g) of fine salt,
2 tbsp of sweetener (stevia erythritol) and
mix them thoroughly.
Crack 2 large room temperature eggs into the fermented yeast and
pour 30g of oil.
Add 1tsp of rum or vanilla extract and
whisk them to combine.
Stir the dry and liquid ingredients with a spatula thoroughly.
Then allow your dough to rest for at least 5 minutes.
Mix 90g of ground walnut with 30g of sweetener.
Melt 30g of unsalted butter.
Knead the dough lightly with your hands for 5 minutes, use a silicone sheet.
The dough shouldn't cling to your hands, but if it does, sprinkle with flour.
At the beginning of kneading you may feel an air bubble in the middle of the dough.
Don't worry, just reshape or press the air bubble out and continue kneading.
You can use an electric mixer for kneading (for 5 minutes, low speed).
If you find that the kneading hook doesn't reach the dough and just spins around along without it, you can adjust the dough with a spatula.
This is a gluten free dough, it works differently.
This is the consistency of the dough after 5 minutes of kneading.
Roll lightly with your hands for a few seconds to get a smooth dough.
Place the dough onto a floured silicone mat and sprinkle it with flour.
Form the dough into a rectangle shape about (13”x11” or 33x28cm).
Using a pastry brush, evenly spread 30g of butter (melted, but not warm) over surface of dough.
You can also spread sugar free apricot jam (instead of butter) over surface of dough (about 4 tbsp).
Sprinkle evenly with the walnut mixture.
Beginning with a long side, roll dough into a tight log.
Cut it into half lengthwise, leave 1 inch at one end.
Lay the cuts next to each other and lift one side over the other, forming a twist, try to keep the cut side outside.
Transfer it into the loaf pan and
rise for about 45 minutes on a warm place:
Preheat oven to 170F (70C) then turn it off. Then put the walnut bread inside the oven and let rise.
This is how it looks like after rising.
Using a pastry brush, brush the egg wash on top of the dough (where there are no walnuts). (optional)
Then place back in the oven on the lower rack.
Now turn the oven on to 360F (180C). Bake it at 360F for 40 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time.
After baking place the hot bread onto a cooling rack and
let it cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).
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17 сен 2024
