My mom made this bread for me tonight and I was very happy with the results. One thing she did differently was the rising process. Instead of rising in the microwave and changing the boiling water several times over 2 1/2 hours, she heated the oven to 150° while she boiled a kettle full of water. She turned the oven off when it was the right temp, put a cast iron skillet on the bottom rack, filled it with boiling water, and set the bread dough on the top rack under a damp cloth. It took about 30ish minutes to more than double. She then removed the pan of dough, uncovered it, and heated the oven to 375°. The pan of water was still in so when she put the bread dough back into the oven, it kept it moist and gave it a chance to rise even more while it cooked. It came out perfect! We will definitely be doing this again!
@MsEJ can't thank you enough for sharing that. The leaving the water in the oven trick is such a valuable tip. Curious about what type and thickness of wet cloth was used during the raising process. Thanks again. Awesome of you to share.
I am an experienced home bread baker that has gone keto. The biggest thing I missed was real bread. I still make bread to give to my friends because I love bread making, but sadly can't eat it myself. That said, making bread is 1/3 ingredients and 2/3 knowing how to make bread. It took me nearly 2 years with the exact same ingredients before I learned how to actually turn them into great bread. I have to say that you will NEVER find a better recipe than this one to make keto bread, so stop looking. Lots of eggs makes cake pretending to be bread. Melted cheese, well I don't even want to go there. I have used my bread making experience to play with this recipe. I now make THIS bread and I don't even tell people is low carb. They usually say that they would eat it regularly. They are shocked when I tell them it is keto. First only use fresh active dry yeast, not instant yeast. Fill your mixer bowl with hot water and dump it out to warm it before you begin. The water you begin with should be hot to the touch but not so hot that you cannot put your finger in it. As soon as you pour it in the bowl it will begin to cool and will be perfect by the time you measure out the yeast. Sprinkle the yeast over the surface of the water and let it sit to activate. After only a couple of minutes it will begin to bubble and smell like yeast. You then pour in all of the dry ingredients, slightly beaten egg, SOFTENED butter, and honey. In my failed attempts I discovered that adding the honey to the yeast while activating caused it to start off to fast only to fail later resulting in a collapsed loaf. Give it a good mix with a dough hook (#4 on my Kitchen Aid). After about a minute it will start to come together. Lower the mixer speed (#2 on my Kitchen Aid) and watch for it to pull away from the bowl sides. Give it about 5-7 minutes more kneading. When you see it start to be stretchy it is done. You will learn from experience what to look for. DO NOT OVER KNEAD IT! It will fail and turn into a tough poorly structured loaf. A standard loaf pan has slanted sides and is intended for meat loaf, not bread. Invest in a real bread loaf pan with straight sides made of a heavier metal easily found on line. They are not expensive but WELL worth the investment. Let the dough rest for a couple of minutes while you warm the pan like you did the mixer bowl. Parchment paper is not needed. Lightly spray coconut or similar oil in the pan. Very gently roll the dough into a loaf shape and place it into the pan. It should be very sticky so moisten your hands with warm water. I usually cover it with a warm dish towel and place it in a warm place. My experience finds that a damp dish towel works better than plastic wrap. If the surface of the rising dough becomes dry LIGHTLY spray it with water. Yeast has to be warm and moist to work. When it reaches the top of the pan it is ready to bake. A huge dome at this time on the top is wasting the active time period of the yeast and it will fall after baking. Don't worry, it will form a beautiful dome in the oven. Lightly score the center of the dough with a VERY sharp knife. Steam has to escape early in the baking for the proper texture. Bake it in a preheated 350f for about 40-45 minutes. Spray water into the oven a couple of times during the first few minutes. Higher temperature for a shorter time will result in an uncooked interior and it once again will collapse after cooling. It is done when it has a hollow sound when you tap it with your finger. 5 minutes too long is far better than 5 minutes too short so err on the side of a little longer. Remove the bread from the oven and let it cool IN THE PAN for 10-15 minutes. This is not real bread so you have to let the structure set for a short time before removing it form the pan or it will collapse. Perfect keto friendly bread every time. This method has not failed me even once after many horrible experiences while playing with it. BTW any of you idiots that want to argue about the actual macros of the finished product please keep your comments to yourselves. I eat two sandwiches every day and they have never affected my ketosis. Please comment if this has solved any of your problems or if you have any suggestions for me. Happy Keto!
Thanks for taking the time to help this inexperienced bread maker not waste huge amounts of ingredients with failed attempts. I've already had 2 failures (before reading your post) but one spectacular success that keeps me coming back to this recipe. Your tips will hopefully give me better odds! Regarding the ketosis - I wear a continuous blood glucose monitor and two slices of this bread has ZERO effect on my blood glucose/ketone levels. YMMV. Test - it's the only way to know.
Mark Licciardi: I'm SO grateful to you Mark for going to the great effort to give us the details of how to make this work! I'm 78 years old and only recently went Keto and really miss bread! This is the third time I've tried it and it's collapsed each time. After reading the above primer I know what mistakes I made...#1 Honey in with the yeast and water. #2.Active, not instant yeast [Oh, Mark...do you not mix the wet and dry ingredients with a paddle attachment first?] #3. Wrong kneading speed #4. Letting the dough rise too much in the pan. #5.Temp too high and time too short. I'm going to eat every bit of the collapsed bread anyway but am looking forward to the next loaf when I can make a real sandwich! Blessings on us all as we learn to eat and be healthier!
Thank you from a sour dough bread maker. Made an excellent loaf following your directions. One note, I measure ingredients by weight, but don’t recommend measuring the xanthan gum that way-stick to tspn measurement for that.
I’m not sure what I’m doing wrong but when I followed these steps and the ones posted under the video I feel like the dough is too wet the machine won’t knead it, it looks like cookie batter or something
Just made this and replaced the flax seeds with almond flour and replaced 1/2 cup of the water to heavy cream. Omg The bread came out so good and moist and soft. I can’t believe it’s keto! This just opened a world of possibilities for me!
That's awesome! Did it still rise as tall? I tried it with 1/3 c almond and 1/3 c flax, but it didn't rise as high. I think I didn't kneed it long enough. Thanks for the info!
I am SO glad someone on Keto is finally using vital wheat gluten. So many people think the word "wheat" makes it off limits but it has NO carbs and it's used to give that elastic feel to dough that lacks gluten. Thank you!!!
I only just finished making this bread. It yielded 14 slices, of which two kinda broke upon slicing, so I’m drying them to make breadcrumbs. There are a ton of extremely excited, positive comments about this bread, which really get one’s hopes up. So I’m going to try and give an honest, balanced review. 1/ The ingredients are not easy to source (they all came from Amazon in the end) and ended up costing me over £35 for the main 5 ingredients. However, if I can get even 10 loaves out of this, then its £3.5 per loaf, which is digestible (pun intended). 2/ The process was fairly simple, though I mixed the yeast up first, just to give it a head start while I dealt with all the other ingredients. 3/ I put all the dry ingredients in the bowl I was going to use with my stand mixer. Why use up more dishes than you need to? 4/ I used a damp face towel to cover my dough once I’d put it in the loaf pan. No faffing around with cling film. 5/ Instead of proofing in the microwave, I heated the oven to 100 C, boiled some water in a pan, then turned off the oven and put the pan in as well as the dough. 30 minutes gave it a very good rise. 6/ NOW FOR THE RESULT: the actual texture looks the same as regular bread, but when you touch it its slightly on the rubbery side. I pinched off a bit to taste and it was bland (add more salt I suggest). However, once I’d toasted a slice, slapped some mayo, cheese slice, smoked turkey and lettuce on top, it made a very tasty sandwich. Yes, not as good as wheat (nothing keto will ever be as good as wheat) but firstly, beggars cant be choosers, and secondly, it still saved the day. At least now I know that when I’m having an insane craving that’s threatening to break my keto, I can turn to this bread and satisfy it. It is definitely better than almond flour and coconut flour breads, that’s for sure. And the house smells amazing when its baking. In my next batch I will add sunflower and pumpkin seeds and see how that turns out. Will update once its done.
Thank you for this excellent review. As Keto is becoming more popular, I have started to see low carb options at my grocery store, so always check there before going straight to Amazon. Of course, many low carb options aren't in our grocery stores, and that is where Amazon comes in. Low carb foods are more expensive, just because they aren't as popular. It would be nice if they were as inexpensive as regular foods, and I hope that happens. I appreciate you also figuring out the cost per loaf(roughly 😁) of the bread. My local grocery store does offer low carb breads at a relatively decent price. If your ingredients equal out to 10 loaves, this bread is cheaper than what is sold at the store. I did notice that they don't have as many slices as this bread, and the loaves are about half the height. Did your bread turn out as high as the loaf in the video? Thank you!
This is, HANDS DOWN, the best keto bread recipe I've ever made. The texture is exactly like "real" bread and the taste is almost exactly like whole wheat bread. Some of the similar bread recipes using these ingredients have a very strong flax/oat flour taste/odor, this one does not. I don't know if this is because off the addition of the eggs, but it works! My loaf fell just slightly (sides bent in) upon cooling in pan, but not enough to make this any less spectacular. DO NOT hesitate, try this one out, instructions given in the video are also very good.
I'm trying this on your recommendation. I can't stand the flax seed in some recipes. It tastes fishy to me. ( YUCK) 2/3 of a cup seems a lot, but I'm gonna give it whirl. : D
I don't find that at all? You do have to get used to the taste of the flax, maybe it is like cilantro, some people like it some people think it tastes like soap@@timothy790110
I loved this bread, but I got to thinking what else could I do with this dough. Pizza dough, I made it the same way except. After letting the dough rise for an hour I took it out and pushed the air out of the dough. I then shaped dough and cut it into five pieces. I the made them in to balls and put them back in the microwave to rise a little more. They didn’t rise much but that was fine. I took them out and rapped them up with plastic rap, individually. I put them in the fridge until I was ready for dinner. I took one out and pressed it out the way I wanted it, put on my toppings and into the oven on 350 for 25-30 minutes. It was so good, even the edges were chewy like regular pizza dough. Loved it.
@@elianaselzer5785 I do it too. I added garlic and onion powder. After it had risen I put everything bagel topping on half of them, This is truly a god send
What a great recipe! I substituted coffee for the water, added 2 tbsp cocoa powder and 1 tbsp ground caraway seeds and made a dark rye/pumpernickel loaf. Came out great!
I just put the dough straight into the bread pans and place them on the middle rack in the oven (with foil on the bottom rack, shiny side down), with the oven set at its lowest temperature (probably about 125 F). After about 45 minutes, or whenever the dough has risen enough, I just turn the oven temp up to 350 F and leave the bread pans right where they were. The dough usually doubles or triples in height, within 45 minutes, in my small silver bread pans. I don't use any container of water or anything else, and I don't cover the dough while it rises. After the oven reaches 350F, I let the bread bake for up to 25 minutes, or whenever the top looks browned enough. It works well and is much simpler than the original method. This bread is much better than all of the other keto breads that I have tried. It even TOASTS properly.
I have made this bread about 6 times in the past month and it is hands down the BEST Keto bread that will probably ever exist. I would also like to mention for those of you interested I have checked my blood sugar (1.5 hours after eating 2 slices) with little to know effect. So for those of you concerned with insulin/blood sugar I would suggest you test yourself to confirm however I did not have any issue with a spike. With that out of the way, as I mentioned I have been practicing making this recipe and I can tell you as soon as I seen your dough it was going to rise very high. Only 1 out of 6 tries have I gotten it to rise like this and it came out exactly the same (not sticky in the bowl). I don't know what I did different that one time but it was noticeably different even in the mixing bowl. The other 5 times the dough has been sticky, it still turns out nice and rises about 2x the size but not 3x the size as it did in this video. I am going to try switching to a instant yeast and see if that is what is preventing it from rising 3x. Knowing those of you reading this will love this bread, I would suggest getting some plastic containers and measuring out all the dry ingredients in a couple different containers. This way the next time you want to make a loaf you can just grab one of them and mix in the wet/yeast and you are good to go. Great video KK and Enjoy the bread everyone! Update: I made a loaf over the weekend that didn't rise very well so I sliced it up like I normally would and laid it out to dry. 3 days later it was rock hard so I broke it up into smaller pieces and through it into the food processor. After a couple of minutes, it turned into perfect bread crumbs for any future recipe, add a little seasoning and you have proper chicken tenders or whatever you want. (The entire loaf made 450 grams or 16 ounces or 1lb of bread crumbs in a bag). I also suspect if I had laid the pieces out on a baking sheet with some olive oil and seasonings, than baked them off for a few minutes, it would also make great croutons for soup or salads. Hope this inspires someone to give it a try, enjoy!
Thanks for that information. Sugar spike is what I was scared about. I know honey is suppose to be a natural sugar and isn't suppose to spike sugar but my sugar acts funny and syrups can make it sky rocket. I pretty much stay away from syrups. I will try this as soon as I get the ingredients. Thanks
@@esalenchik Yes I was aware of that, but I was thinking more of how the bread machine recipe went and not really proofing the yeast before hand. Proofing it will react right with the honey and more than likely will consume all the honey. In the Bread machine the yeast was added with the dry ingredients and the honey along the side. The yeast may or may not consume all the honey, but proofing like he describes here will do better at consuming all the honey. That is better I believe to make sure all the honey is consumed by the yeast. I definitely will proof the yeast even when using the bread machine or when baking in the oven. It will be a sure fire way the yeast is coming in contact with the honey and consuming it I believe. Thanks for your feed back. I wasn't thinking about the proofing to begin with, but after reading your comment it triggered my mind on why I was worried about it. Thanks proofing I believe is better for me.
@@suoppsdn9751 When using the bread machine, the bread machine does the proofing for you. Normal bread setting proofs the dough twice before baking. It's very similar to making bread using hands. The fermentation process (when you see bread rising) is the proofing process which consumes the sugar/honey. I'm not sure if you want to proof the yeast separately (if it's what you meant), because you essentially want the yeast to consume the sugar while trying to make the dough rise. If you proof the yeast separately, then when it's added to the dough, it will have no sugar to eat, then it won't have the energy to rise your bread. I've been using the bread machine to make the bread (because busy & lazy), my husband has no sugar spike after eating two slices.
@@baibiluo1990 But the Honey and yeast isn't placed in the same place and you are hoping the honey and yeast will magically come together without being soaked up by the rest of the dry ingredients before coming in contact with the yeast. In the bread machine the yeast goes at the top of the dry ingredients and the honey is placed along the sides of the dry so it will mix with the dry first before the proofing takes place. Proofing in a glass is a sure fire way the yeast comes in contact with the honey and all is consumed by the yeast
I just made this 4 hours ago and OH MY HEAVENLY FATHER, SON & HOLY SPIRIT!!!! This is the most supple, tender, magnificent bread I have ever put to my lips and it will never touch my hips!!!! THANK YOU FOREVER for this recipe!!! I am a subscriber KEEPING ME KETO!!!!!!!!
Siouxanne Buehrer Same here! I made this bread Wednesday night and its absolutely wonderful. It’s starting to become dry which will make it perfect for French Toast.
Add 1 tsp. Baking powder, use ground golden flax seed meal (tastes better), just put it into a slightly warmed oven to rise, no need to cover, knead at setting #2 on the mixer - it takes a bit longer but the bread is better. Machine knead until the bread leaves the side and forms a ball. Let rise for 1 hour. Rub the top,with melted butter while it is still hot…definitely worth the few extra calories. The recipe makes 10 really good hamburger sized buns.
I make this bread all the time. This last time, I was short 1/2 cup of vital wheat gluten. I used coconut flour in its place. I did have to add more water ( poured about a tbl at a time while batter was kneading) I like this last batch so much better !! from here on out I will use 1c. vital gluten and 1/2c coconut flour.
I saw Diedre's bread recipe and tried to make it but I failed. I tried making Keto King's bread recipe but failed also. I read and read everyone's comments trying to figure out what I was doing wrong. I live in the Long Beach area in southern California and I think where you live has SOMETHING to do with how bread turns out. I tweaked the recipe to work for me. I have successfully made loaf after loaf now so I am confident, I nailed it finally!! Lol! I case someone is having the same problems : either SUPER sticky dough, not rising or rising "ok", baking and then deflating as the bread cooled, then check out what I did and see if it works for you! Keto King Low Carb Bread (Origin: Diedre’s Low Carb Bread) (Adjusted for my location, kitchen, etc) Prepare pan with parchment paper. Mix dry ingredients in a medium size bowl. (Absolutely, WEIGH all the dry ingredients!!) -60g powdered Swerve -60g Oat Fiber -70g Golden Flax meal (ground) -200g Vital Wheat Gluten -1/2 tsp Xanthan Gum -1 tsp Salt -1 tsp Baking Powder MIX WELL. Set aside. TURN ON OVEN TO 150 DEGREES. Heat water in hot pot, watch it and turn off at about 115 degrees. Measure out 9 grams of Instant Yeast and set aside, spray teaspoon with oil (helps honey come off spoon!), and put 1 tsp of honey into a measuring cup. Using an Instant Read Thermometer to get the right temp, add 200ml of 110 degree water on top of honey; stir well. and sprinkle yeast on top of water and stir. Put cloth on top and let it foam and bubble. Pour hot water into stand mixer, mixing bowl to the brim then pour out. Dry. Connect to stand mixer. Fill Hot Pot with water (let it go to boiling: 212 degrees) and begin heating (for use in the oven to create moisture for proofing) Add proofed (bloomed) yeast, 2 Tbsp room temperature butter and 2 room temperature eggs to the stand mixer and mix with mixing tool for a minute. Add dry ingredients and mix on speed 1-2 until combined. Take off mixing tool and add kneading hook. Set timer for 7 minutes. Begin kneading at speed 4 but stop if hook is not engaging the whole lump of dough; readjust and turn on machine again. Stop as many times as needed until hook is engaging continuously. (I have to stop mine thru out the whole 7 mins!) Once 7 minutes has past, wet hands and slightly knead the dough in your hands to form it into a smooth loaf. Place in loaf pan. Turn off oven, pour boiling water into pan and place on bottom rack in oven. Place loaf pan of bread dough on rack above water. Close oven and proof for 1-2 hours until doubled in size. Change out pan with boiling water once or twice during proofing. Take out bread. Set oven to 375. Leave water in bottom of oven. Once at temperature, bake bread for 25 minutes with pan of water below.
This is the first time I have baked bread, and remain exceptionally excited at the results, rather than being excited, only to feel great disappointment at the final bake. I followed the recipe exactly, although I did find the bread rose in the microwave within 35 minutes to huge dome. I had warmed up the microwave before the dough went in using a mug of boiled water, and I really place this water with more boiling water after 20 minutes. The resulting bread now that it out of the oven is utterly amazing. I am new to being type two diabetic and have found all the issues around bread very frustrating to the point of feeling really rather miserable. This bread has lifted my spirits tremendously, and I am exceptionally grateful to the keto King!
I'm on the same journey as you - I really don't like the eggy taste & texture of a lot of keto bread recipes. What did you think of the taste & texture of this one? Did you make any changes to the recipe? Would love to hear back about your experience! Thx!
Hi! It is an interesting journey, and there have been times I have felt very low, having been a foodie all my life. I found this keto bread to be the closest to normal bread. it is definitely very bouncy, but without the eggy taste of all the other keto bread, so I have tried. I think having yeast has made it a game changer to do really give it that lift. I have tried swapping out the oat fibre with almond flour and it rose exactly the same. I also tried swapping out the flax seed - again with almond flour. And it grows and tasted just the same. Sometimes when I bake it, the mixture seems an awful lot dryer, but it has still reason exactly the same and tasted the same. The rising /proving process has all been done in the microwave with a mug of boiling water that has been sitting in the microwave while I’ve been mixing up the bread. After 15 minutes of rising time, I have taken the bread out and microwaved the mug of water to get it back up to boiling again and then put the bread back in for another 15 to 20 minutes of rising. It has risen amazingly every time! My only issues I have been with there being a level of collapsing once I have taken it out of the oven, even when I have left it in for 40 minutes instead of 30. To reduce this I have taken it out of the tin for the last 10 minutes in order to just cook on the rack of the oven. Then I have turned off the oven and left the door slightly open for 30 minutes so that the cooling time is very slow. This has reduced the caving in significantly to just a small amount on the top. I still have a small amount of bulge over the sides of the team, but have struggled to find a team with tall sides that is big enough, but I will continue to search or will split the mixture between two smaller, pans. I wish you all the best on your journey,@@terfalicious
I should have added that the bread has definitely had a positive impact on my blood sugar levels because I eat it as toast for breakfast and a sandwich for lunch. my blood sugar levels mmol/l from the time I get up until bedtime I’ll pretty much 7 or below unless I have had a lot of carbs in my evening meal. Cutting out potato products in my evening meal, seems to have nailed that too.
@@lizkeeling Aside from the glucose spike, I can't eat potatoes anymore due to oxalate issues as well. Sigh. Thanks for the helpful replies - really looking forward to having bread again! Best wishes! --T
I just started making low carb bread and this is the one and only bread that I'll be making from now on. It turned out so good so so good. Thank you,now my 5 year old that has type 1 diabetes can eat as many grilled cheese and any other sandwiches he wants. Thank you again!!!
I love this bread it’s a must on keto . One of the many things I do with this bread is toast it ,then cube it ,and make garlic croutons in frying pan with melted butter …. Salads have become my favourite!
Baked exactly as instructed and the bread came out fantastic! Tastes like real bread. I'm blown away. What I might do differently next time is the dough rising process. Takes too long in the microwave.
If you do not have celiac disease. Only .07 to 1% have this sensitivity. This is the best bread ever. Don't bother with the sweetener it just makes it taste weird. It's delicious good chew, it holds up to burgers when made into 3.5 oz rolls. And I am type 2 diabetic and my sugars don't move at all. Holy shit I can have toast or a sandwich with no ill effects. I cleaned up the recipe for my usage. Also being a chef and pastry chef for decades doesn't allow me to leave anything alone. I removed the alcohol sugars because I am not adding the sweetener. Low Carbohydrate Bread Ingredients: Wet: 1 C. warm water 1 Tbsp. yeast 1 tbsp. honey 2 eggs, beaten Dry: 1/2 C. oat fiber 2/3 C. ground golden flax meal 1 1/4 C vital wheat gluten 1/4 tsp. xanthan gum 1 tsp. salt 2 Tbsp. softened butter Instructions: 1. Stir water, honey and yeast together wait until it foams. 2. Beat eggs. 3. Add the rest of the ingredients to mixer with paddle attachment and allow to incorporate. 4. Add wet ingredients to dry. 3. Replace paddle attachment with dough hook. Let the mixer knead the dough for about 7 minutes. 4. Place in well greased loaf pan, or make 8 rolls. Cover with greased plastic wrap. 5. Let rise for approximately one and a half hours. 6. Preheat oven to 350 °F. 7. Bake for 25-30 minutes. Yield: 8 Rolls 2.5 Oz, each or 1 loaf of bread. Macros for entire loaf: Calories: 1888 cal Fat: 90g Carbs: 40g Net Carbs (183g total carbs - 83g fiber) Protein: 185g Macros per slice: (assuming 18 slices) (Double per roll) Calories: 105 cal Fat: 5g Carbs: 2.2g Net Carbs (10.1g total carbs - 4.6g fiber) Protein: 10g
Thank you! I plan to bake this bread on Saturday. does the dough have the same consistency as a Regular flour dough ? I like to practice my shaping and wonder if I can manipulate this
@@sabrinaclarkkent8660 Yes. I have worked with different breads for decades. If I didn't tell someone that this was ultra low carb they would never know
My bread turned out perfect at first try. I omitted the dough hook, I used the paddle throughout on slow and then fast. I found that it stretched the dough better than the hook. I let dough rest for a few minutes before working with it. As a baker by trade, I started everything in the mixing bowl with the warm water agave and yeast. After activation, I turned on the unit and add as I prepare ingredients. This gives each stage their unique incorporation and I am never in a hurry as the yeast is not time sensitive at this stage. Before I add the wheat gluten which dries up all the liquid rather quickly, the xanthum gum has to feel the moisture content first and to give it a chance to do it’s thing. Well it worked, I am very impressed with this recipe. Also, if you have a cuisinart steam oven use that to proof your bread,. Steam works wonders on yeast. Thanks Keto King for sharing.
For perfect bagels....decrease the flax seed by half. Omit the butter. Roll into 9 equal size balls. (70 gr each) Poke hole in center with finger and stretch out a hole. Let rise 1 hr. (In humid place with water for steam) Boil in salted water with 1 tsp of baking soda added to water, 1 min on each side. Place on cooling tray to drain. Brush with egg wash. top with sesame seeds . Bake 425 degrees for 20 mins. Awesome bagels :) ******** after they are boiled WORK FAST brushing on the wash and adding topping as they will deflate a bit if they sit too long. *********
I made this bread and I LOVE IT! I saw this recipe about 2 years ago done by the original creator. Never made it but I had the ingredients in my cabinet. Finally made it and my goodness, this has SAVED MY LIFE! Not only did i make the loaf, I took the slices, dried them, fried them up a bit in butter, seasoned them for CUTTING INTO CROUTONS!! I got croutons again in my salad! Then I took some more dried slices, and made crumbs! Crust for my fried chicken wings, covering my crab cakes, fish, shrimp...replacing my old cracker crumb. Yall just don't know this is a full blown replacement for adding crumbs to my meat loaf!! He did rolls from this too but bread slices are better cause you can lower the carbs by the size of the slices you cut.
I had an inspiration to make pumpkin bread from this recipe. I used 1/2 a 15 ounce can of pumpkin as part of the liquid, and used about 1/2 a cup of water. I heated these two ingredients until they were warm, then continued with the recipe. I added 1 t allspice, 1 t nutmeg, 1 t cinnamon and 1/2 a t cloves. The rest is the same recipe. I froze the remainder of the pumpkin to use next week. I hope you try it.
Wow! This is a triumph! Excellent taste, excellent texture, great fiber content. I don't feel like I'm on a diet. I love that I can have grilled cheese sandwiches, french toast, and so many more! It's things like this that not only help the diet work, it also makes staying on the diet a lot easier. Thanks, man. You're the greatest!
This bread is high in protein and low in carbs lika a soufflé - that's why it's shrinking afrer taking out from the oven. To prevent it don't open the oven during baking and don't take the bread out before oven cools down totally.
Can't believe this is keto bread! As an experienced bread baker did a few things differently - did not add sweetener to the mix (wasn't needed), shaped loaf into a boule (lined the mixing bowl with baking parchment and proved the loaf in that) and microwave wasn't necessary - I just covered the bowl with cling film and put it into the airing cupboard for 3 hours. Thank you for giving me back good bread
Made this for the first time today but instead of proving using the microwave I used the method of proving in the oven with a dish of hot water (as mentioned in another lady's post below) as it's quicker. Turned the oven to 150°c with the dish of boiled water on the bottom to create a moist environment. Once the temp is reached, switch off and put the tin in the oven with a damp cloth on top for about 45 mins until it reaches the top of the tin. Remove the loaf (keep the dish of water there) then turn the temp up to 190°c (375f) Put the loaf back in and bake for 25 mins. Result? A big fluffy tasty loaf that was as close to bread as keto bread can be. Amazing, and no expensive almond flour or psyllium husk. It rose well above the tin into a mushroom shape so will use a higher sided tin next time. Best keto loaf I have made. Thank you Keto King!!!!
Thanks, Rose Stewart for this advice. I will try it the next time I make it. Try leaving it in the oven when it's done. Turn the oven off and leave the door open so that the bread cools down slowly. That's what I do for mine and it doesn't collapse.
You are a genius. This bread came out amazing, exactly as yours. I saved some time letting it raise in the oven, previously heated to 50 Celsius, then turned off and added a big bowl of boiling water on the bottom, exchanged once after 30 minutes. Total time 1 hour for a completely raised bread. Taken out of the oven, brought oven to 190 Celsius and baked for 25 minutes. Tastes amazing.
I have made three loaves of bread from this recipe. Today I am trying it in the oven with a 6 quart pot of boiled water. The bread seems to be rising just fine and I don’t have to keep putting hot water in a microwave to get it to rise it is rising beautifully this way. I put my oven on warm then turned it off. While mixing up the bread the oven cooled just enough which helped keep it warm and humid for the bread.
Made this recipe and love it. I have tried slightly different versions for Pizza and for a rustic loaf. For pizza i recommend going deep dish style grandma pizza. Put some olive oil in a heavy oven tray. Let the dough rise for only 30 mins then gently press the dough into the oiled tray. Let is rise in the tray covered with lightly oiled plastic wrap 1hr before baking. I bake with the toppings/sauce together. My favorite tweak to the recipe is to add some kind of whole grain but low gluten wheat flour e.g. Spelt/Rye/wholewheat instead of the flaxseed meal. Yes - this adds to the net carbs but the recipe is so low in carbs that i dont mind to add a few grams to give an even more 'bready' texture and taste.
So, let me tell you.... this recipe works like a hot damn. When I first made it and I saw the rise that got even bigger when I baked it, I was convinced I would cut into a hollow loaf. NOPE! Light and fluffy, beautiful bread. So, a couple notes to help others - 1. I swapped out the flax for almond flour 1:1. I hate flax flavour and this worked great. 2. I used a food processor to mix AND KNEAD the dough. Mixed on low until all ingredients were incorporated and started to clear the sides, then "kneaded" on high for about a minute. And 3. I halved this recipe and used a smaller bread tin - truthfully, in case this recipe was a disaster! LOL - but in the end, I don't need giant loaves of bread on hand or I will eat it in a sitting. I am thrilled to be reunited with toast and butter and homemade low carb blackberry jam. I'm in heaven!!! Thanks Keto King!
I can't comment on your substitutions, haven't tried them. However, using the same amounts as in this recipe I let the bread machine do the mixing and kneading on the dough cycle, then divide the dough into two bread pans, the same Jamie Oliver bread pans he appears to be using in the video. It produces two nice sized loaves. I've tried non yeast bread with almond flour and haven't cared for it, maybe due partly to the density. What kind of a difference in the final result do you see and taste with the almond flour? Lately I've been using the lupin flour version from "I Don't Sugar Coat" though I've found I get a better toasting bread with about a 30 min bake time instead of the 17 minutes in her recipe.
@@hermesten1000 I find the almond flour really has no flavor vs flax meal which does. There is so little almond flour in this recipe swap that it has no impact on bread density. Turns out light and fluffy for me.
Made this last week. Guys, I have tried numerous Keto bread recipes and was convinced a decent Keto bread was a myth. I’m here to tell you, this bread is the bomb. The moment I opened the oven to pull it out, I was in love. My house smelled amazing! Still, I had some trepidation on the first taste, but those fears were immediately allayed. It was soft inside (felt exactly like a regular loaf of bread), had a gorgeously crusty, almost crunchy crust, was absolutely delicious and very, very satiating. I did not use any sweetener either and don’t believe it needs it. I kept it in the fridge for the last 5 days or so and finished the last of it today. As delicious today as it was the day I made it. I just bought a bead machine because as awesome as this loaf tasted and as satisfying as it was to make it so successfully from scratch, it was very time consuming and tedious. So.....I’m off to make the bread machine version now! Hallelujah! Welcome back sandwiches and toast into my Keto lifestyle!!! 😁😋
Awesome, thanks for the share I really dint want to spend the money on machines and products and then find out it was just a youtube thing just so we can subscribe. please let us know how it worked with the machine which one did you like better.
Just wanted to share my first time results - my dough was super wet, almost like a cake batter while in the stand mixer, and I had used a digital scale to measure everything. So before I finished mixing, I added two extra tbsp of the oat fiber, and 4 extra tbsp of the vital wheat gluten to give it a more structure and body, and make it look like dough. I proofed it in the oven at 200 with a pan of steaming water for about an hour and a 1/2. Rose and turned out beautifully. Surprised the dough was so wet, maybe I messed up somewhere, but adding more of the dry ingredients didn't hurt me.
I’ve made this bread a few times now and it’s the best keto bread recipe I’ve ever tasted! I use an electric dehydrater (with most shelves removed) in a closed kitchen cupboard with lots of boiling water (in a couple of tubs) as a steamy bread raising cupboard. I add the 4 Tbs of erythritol listed in the recipe because it seems to take away the VERY slight linseed/flaxseed bitterness. This recipe makes delicious bread that is just as good as the video shows! Thank you so much Keto King!! ❤️❤️🇦🇺❤️❤️
I have made this bread three times now: Today with a pullman bread pan. The bread taste and texture are spectacular. The only issue I have is that the bread rises too much and after baking--- the bread contracts quite a bit. I am going to experiment with less yeast next time. Today I skipped the microwave proofing process and just used the proof setting on my oven without any additional moisture. I used a rise time of 1 hour because after 1 hour the bread had already risen sufficiently. The crumb came out perfect.
I modified this bread as follows: 1 ½ C very warm water 3 Eggs, slightly beaten (organic) 1 ½ Tsp Baking powder ¾ C. Ground Golden flax meal ¾ C. Oat Fiber 2 ¼ C Vital Wheat Gluten 1/3 C Almond Flour 3 Tbsp. Olive oil 1 ½ tsp. Salt ¾ tsp. Xanthum gum 1 ½ Tbsp. yeast 1 tsp sugar (dissolved in the water) I have made dozens of so-called "best-keto-breads" and they are all lacking. This actually turned out just like whole-wheat bread. Without question, this is like regular bread and we love it!
I made this in my bread maker. You said to not use rapid yeast but that’s all I had in my pantry and the bread came out fantastic. I also used 2tbsns of olive oil instead of butter, works just as well .
This is great bread, and absolutely has the taste and texture of whole wheat bread. But I have some comments from my experience to share. You absolutely do NOT need a bread machine for this - you can either knead it by hand or use the dough hooks on an inexpensive electric hand mixer. Knead for 7-10 minutes. It will not feel as smooth and elastic as normal bread - it is a bit sticky even after kneading - but it will rise and bake beautifully anyway. Also, absolutely do not ignore the honey or sugar to feed the yeast and get it started. The yeast will eat that sugar and it will not be in your final bread. Also I would always proof the yeast to make sure it is working well. First time I made this i did not proof and it took 24 hours to rise. Every time after that I have proofed the yeast, and the dough rises usually within an hour or so. But it is a fickle dough and sometimes you can seem to do everything right and it will still take hours to rise. If you are going to be making this or any bread often, I would forget the packets of yeast you can get in a store, or use twice the amount if you do. I buy the kind of powerful yeast bakers use on Amazon. I use a brand called SAF-Instant. Keep in the freezer and I've used for 3 years and it still rises strong. Never fails.
I came across this recipe yesterday and tried it immediately. The result is amazingly great, the bread grow big, yet not falling back at all, lightly crispy out side, fluffy and soft inside. Smell soooo good. Thanks a lot Keto King! 👍👍👍👍♥️
I've been making this recipe for 2 years now (Dierdre's recipe) I completely cool the bread in its baking pan which really helps it not collapse. This is a great recipe with the active dry yeast! Thank you for tweaking. I will try your version.
This is the best keto bread hands down! I'm so tired of trying so many of them out there who claims they have the best keto bread. I've been cooking this recipe (originally by Diedre) making fresh bread since 6 days ago. Yup! I cooked six times so far. It is easier to use the bread maker machine. I took Keto King's advice. I went and picked up a used bread maker machine for $15. My husband thought it is a regular bread. He gave it a 5/5 star.
Thank you! Thank you! Thank you! I have just made this bread after trying countless other substitute recipes. This is a delicious keto bread. And did I already say thank you?!!!
For those who are failing on the proofing. The Keto king made a mistake re yeast measurement. 1 Tablespoon Yeast is not (8g/0.28oz), but rather ~14g/0.5oz. I would use 1.5 tablespoon for proper proofing.
Awesome video, thank you for giving Diedra's kitchen credit and not claiming it as yours, even though you have modified it. I love the mixer recipe and will try that. Love your channel, thanks also for not having the back ground music while you are teaching us how to make this awesome bread.
I'm learning as we go Evelyn. One of those things is with the music during the video - most don't like it as I've read in my comments. So thank you for the feedback so I can constantly improve the channel! Happy eating!
I made this bread exactly the same but used my own fist. Bread came out perfect and tasted wayyyy better than the store Keto bread. Dough raised up in 30 mins. Thanks the viewers comment for oven idea. Thank you so much for this wonderful recipe
I have tried quite a few keto bread recipes and this is the best so far. I do not have a stand mixer or a bread machine. I kneaded this by hand and it turned out so good. Thank you for sharing this recipe. It’s now my-go-to bread recipe!
Mic Drop...my journey has come to an end! Like many other low carbers, I have been in the search for a low carb bread that I can actually enjoy for years. I have tried them all from buying online to making dozen of recipes...tweeking etc etc... they were always tolerable but rarely enjoyable. This recipe is a game changer. Texture is fantastic...no more chewy sponges or dry sawdust... thank you!
I have not yet made this bread but I plan to! My brother fed this to me and I was amazed. My only comment about the method here (being a trained chef) is to get a better more even dome on the finished loaf… (I noticed the dough was never formed into a nice ball before being put into the pan) …form dough into a ball stretching the top surface by pushing the bottom into the Center of the ball, then gently roll into a log shape retaining that tight top surface. This will develop the top dome into a nice smooth even surface as it rises. I can’t wait to bake some myself.
I've made this twice now and it is an absolute game changer!!! I will admit that I don't like anything "sweet" about my sandwich bread so I left out the granulated sugar substitute the second time (I did use the honey) and it turned out perfect!!! To be honest, I just heated my oven for like 30 seconds and then turned the heat off and put the bread in to rise and it's turned out huge, so I haven't used the water/microwave method. I've just started going through your videos (I've been doing keto for a few months and I'm down 30 lbs. so far) and they are so perfect, thanks!!
@@TheKetoKingOfficial Thank you! I have my third loaf in the oven right now :) Down 31 lbs and I quit smoking 2 months ago. I'm feeling very strong...AND I can eat bread!!!
Making this bread now. My brother-in-law made it and it was delicious. We had a problem with the Kitchen Aid mixer seeping grease. (Not enough to get into the dough, though) When Kitchen Aid was called they said for us NOT to set the 7 minute speed on 4+, but rather mix at the 2 setting. He’s made several batches on the 2 setting, and it was great. So I’m making it today!
Works everytime without the microwave and with 1 hour rise. Mine gets triple already in half an hour… Maybe because of the yeast or other ingredients or the warm and moist weather here.. Best of the best keto bread… Life saver…Thanks a lot…
I made this bread over the weekend and WOW! as many people have said "gamechanger"; made a sandwich for the first time in ages for hubby and me, it was delicious.
Omg....you had no idea.. I was so blown away...I was so happy because I am eating bread again. Keto king you're really the king. Thank you. Made this bread 3 times and each time it's getting yummy. Thank you again.
I did a combo of bread machine and oven. I let the machine knead and rise, then stuck it in the oven. I read one tip that bread is done at an internal temperature of 200 degrees... not so sure but I used it as a rule of thumb but more or less judged by feel and color. I have to say, doing it this way made a superior loaf (compared to 100% machine). I'm having so much fun with this... tonight I'm attempting hot-dog and hamburger buns.
This bread recipe is amazing, I fortunately have a keep warm option on my oven and it works perfectly for the rise, I do not put cling wrap on mine. When its risen I leave it in the oven and turn the heat up to 375 and it turns out perfect every time. One of the best bread recipes I have ever tasted!
So I decided to make this bread didn't have flax meal but had flaxseed tried to grind it didn't work so I just used the regular seed so then it doesn't want to rise after two-and-a-half hours a little bit only. So it's late I'm in a go ahead and bake it. To my surprise while baking it did a lot more of rising. Oh man this was so tasty. Figured out how to grind the and I have another loaf rising in the oven, it looks amazing at the moment. I'm not kidding when I say this was so tasty last night and I love flaxseed so it didn't bother me that it wasn't ground.
Just made this and it is soooo fabulous! The first keto bread that looks like bread, tastes like bread. Thank you! I used a fork to stir everything together, and I kneaded it by hand which was really simple, about 15 minutes. I put boiling water in a lasagna pan and put it on the bottom of the oven. I lightly greased the loaf pan and put the dough in, lightly greased the saran wrap and placed it loosely, as you mentioned, on top. Left it in for 2 hours and the look of that baby was amazing. Once cooked and cooled and tasted..I'm in heaven.
Elizabeth Coker, What consistency was the dough when you were kneading it? Mine was very moist and sticky, so I could only knead it for under 10 minutes and I could not press down into the dough too hard. I followed the proper liquids and dry ingredients right to his recipe.
@@politicoprophecy243 Yes, it is moist and sticky but if you knead for about 10-15 minutes, you will feel the difference. If it needs a little more kneading to get rid of the moist and sticky feel, I would do it. It really is worth it. Good luck!
@@EC-yb5tx You need to add oat fibre when you knead the dough or else it is REALLY sticky correct? Or do you just add regular flour to knead? btw, I just had a few slices with coconut oil and one slice with butter. My first Keto slice DELICIOUS!
@@politicoprophecy243 Oh great, yes I know your feeling right now..lol. No need to add any more flour when kneading. Just slightly wet your hands with water and knead away. I know it's so hard to have just 1 piece too. Enjoy!
Agree 100%! This is so good and easy to make. I've used this recipe with our bread maker and without. I prefer without. I add about 1-2 tablespoons of Trader Joes everything bagel seasoning. It's a stellar taste to it. Thanks Keto king!
I just used my slow cooker with a cup of water in the bottom, put it on low and covered with a towel for 30 min. The loaf is huge! Baked for 30 minutes at 375 and it’s absolutely beautiful!
Made this bread again tonight after doing it wrong twice last week lol ( My water was to hot and killed yeast .didn't rise and turned out like rubber my 1st 2 tries lol ) I did mine completely by hand No mixer . It turned out Amazing !! I'm going to be making Cinnamon rolls with this dough soon too . Its so perfect, Exactly like regular homemade bread . FYI Follow directions exactly for best results
Check out my post above. I have yet to have a single failure after many until I perfected it. Making bread is 1/3 ingredients and 2/3 technique. Good luck.
I have used his recipe in my bread machine every week for over a year. I use an Oster machine...$15 at a thrift shop. This has been a game changer and enables me to have my toast and coffee every day, and is very filling. Great for sandwiches as well.
Finally got all the recipe and time to try it out today. I used a steamer with temperature set to 45 celsius and let it rise for 2 hours. It rise nicely but the steamer somehow made it quite moist. After 25 minutes in the oven, it turned out great. I will try the method of oven with lowest hear next time as recommended by other viewers. Definitely the best keto bread I have ever made. Thank you for the recipe.
Best Keto bread EVER! The third time, I did make it with my KA stand mixer and proofed in my oven on the proofing setting with a cup of boiling water. Your explanation and tips are spot on and very helpful. Thanks
Wonderful recipe thanks so much. I substituted heavy cream for half the water adding more sweetener and more butter,let it rise to double, rolled it out into 2 rectangles, used sukrin brown sugar butter and cinnamon on the 1 and homemade keto nutella on the other, rolled cut and baked. Some cream cheese frosting later. OMG SO GOOD! Cinnamon rolls even had the goey center. JUST SO GOOD!!
I made a small loaf of this bread today. I swear it tastes like sourdough bread! This bread tastes better than the stuff in the grocery store. I even forgot the butter and left out the oat fiber (couldn't find it anywhere) so i used almond flour and this loaf came out PERFECT. NOT eggy or dense like most Keto brick breads out there. I should have baked it after the 1st rise. kneaded it by hand for 5 minutes and it was very sticky. I did a 2nd rise and killed some of my bubbles so the loaf would have probably been way bigger. Incredible recipe
I have tried so many keto bread recipes and have been disappointed so many times in the past. I tried you recipe and it was a total success!!!! It tastes exactly like bread and it is low carb! THANK YOU for restoring my faith (...and my diet...) in keto again. Sending you love and light!!
This IS the best keto bread ever! Easy to make, and it looked exactly like the video! I preheated the oven to warm and turned it off. I also put a pot of water on to boil while I made the bread. Rising time in the warm oven with the hot water was just over an hour (used the fast acting yeast). I finally have a bread I can eat!
Tried it. It came out better than every other keto bread I have tried. I was thinking, this may make really good hoagie rolls. Reminds me, s little bit, of Amoroso rolls. Not the kind you get in a bag at the store. But the kind the local deli gets everyday. I will try this. Thank you for this recipe!
This bread is the best closest tasting to wheat bread,,it makes aaamazing sandwiches,I omitted the flax though replaced it with almond flour,I also added 40 gms erythritol, plus to add REAL texture and moisture,I did a Tangzong (this makes a world of difference ) 20gms of vital gluten and 100ml water Mix well until no lumps remain Heat the mixture to 149°F or 65°C while stirring often in a little sauce pan Let it cool before adding to the bread dough with the other ingredients as per the video instructions ❤️💯
I love this bread! I've been Keto for a year now and missed bread so much, I cant stand the Keto breads made with almond flour and eggs. I've made this bread a few times now in my bread maker but am fed up with having a hole in the bottom from the paddle so I am going to try the oven version instead. I did find the xantham gum makes it a little chewy and soft so I decided to try using blond psylium husk instead (I added 10g) and it was great, no chewiness and I think the bread has more of a crumb texture when toasted :)
Thank you for this tip. I love this recipe and have been wrecking my brain. I am lucky to have psyllium husk and will try it on my next bread making day. 👌x
I’ve been on Keto for 2 years, tried to make Keto bread for many times. I tried to make this bread yesterday and it turned out great! None of my family member noticed that it’s not made of flour. It’s the best Keto bread ever!!! Thank you so much for sharing this recipe 🙏🏼🙏🏼
As I promised about a month ago, here are the adjustments I have made to make this as a “true” sourdough bread. First of all, I would like to briefly explain to those who are not familiar, why you might want to consider making any yeast bread with natural leaven (sourdough starter) as opposed to using standard baker’s yeast (whether instant or regular). Leaven is a naturally occurring yeast that is present in the air (and in various types of flours etc.). When it is cultivated as a starter and introduced to the dough, a fermentation process begins that is quite different than what is achieved with baker’s yeast. Whereas bakers yeast feeds off sugars to produce carbon dioxide (the gas bubbles that you see when you proof your yeast), natural leaven actually feeds off of the gluten present in the flour. Now, before you get too excited (thinking that the leaven will “eat up” the gluten, like baker’s yeast eats up sugar), realize that the leaven does not eliminate the gluten, but it “transforms” it into a more digestible form of gluten. This is why many people (my wife is one of them) who think they’re gluten intolerant actually find that they can eat naturally leavened sourdough without a problem. in other words, for many people, it’s the form of gluten, and not the gluten itself that is the problem. Having said that, realize that if you are truly intolerant of any type of gluten (celiac), then this is probably not going to solve your problem. Regardless, if you have any kind of issues with gluten, proceed with caution and test your reaction by starting with small amounts. If you’re wondering “why isn’t all bread made this way”, understand that at one time, it was. Then someone came up with the bright idea of using Brewer’s yeast (modified somewhat for baking). The reason for this was simply speed and convenience. Whereas a naturally leavened loaf of bread can take 12 - 30 hours from start to finish, modified brewer’s yeast cuts this down to about 4 hours. I don’t think anyone realized at the time (sometime in the 1800’s) what a profound affect this would have on the digestibility of bread. Please understand that this is only a very brief summary of the affects of natural leaven. There is plenty of good information available online, if you would like to learn more. Onto the actual making of a “Real, keto, sourdough loaf”! First, you will need to make some starter. This may seem daunting to the uninitiated, but it is actually very simple. Get yourself some organic rye flour. You won’t need a lot, so get the smallest bag you can find and then keep it in the freezer and it will last for years without going rancid. The reason you want organic rye is that it naturally contains the leaven bacteria and is the perfect media for it to grow in. You could go through the process of cultivating starter with regular flour, but it will likely take you 2 weeks (and a lot of fiddling around) to get a usable starter, whereas the organic rye will get you there in 2 days with one easy step. Maintaining it after that is also very simple, requiring only that you keep it in the fridge and feed it once a week. Place 1 tablespoon of the rye flour and 1 tablespoon of room temperature water for each loaf of bread into a suitable jar. A mason jar works well, just make sure that your lid does not seal completely. I cut a plastic lid out of the top of a yogurt tub, using the original mason lid as a template. Also, I only screw down the retainer ring loosely. What you want is to keep the starter from drying out (or picking up flavours from the fridge), but still allow the gasses produced by the leaven to escape. When you first mix up your starter, leave it on the counter for several hours (it could take up to 24), until you start to see the starter actively bubbling. The best way to check is to hold the jar up (DON”T turn it upside down), to see if there are bubbles on the bottom. If there are, this is a sure sign that your starter is “active”. Once you reach this stage, put your starter in the fridge. If you make bread every week, then all you will need to do is use your starter when you make your bread (leaving about a half tablespoon of the starter in there) and add 1 tablespoon of both water and rye flour again and you’re good for another week! If you don’t use your starter within a week, then you will need to scoop out the leaven (just throw it in your compost, if you’re not going to use it), keeping the half tablespoon of starter and then add the 1 tablespoon of water and rye flour and you’re good for another week. After feeding my starter, I usually leave it on the counter while I’m making my bread, just to give it some time to get going again, before putting it back in the fridge. For those of you that are worried that using rye will add extra carbs to your bread, be aware that you will only be adding about 3 grams of carbs to your loaf of bread. Apparently, there are ways of making “keto” starter, but I have no experience or opinion to offer on them, so I will leave that to those who want to to source it out. Enough of the lengthy commentary, here is the recipe (Note that there are some changes to the original): RECIPE: Dry ingredients: !/2 Cup Oat Fibre 2/3 Cup Ground Flax Seed (I prefer the golden, but brown will work) 11/4 Cup Vital Wheat Gluten 2 T Nutritional Yeast (Optional. This is primarily to get my B vitamins in) 1t Salt Wet ingredients: 2 T Oil or softened butter (I use Olive oil, but any good oil will do. I wouldn’t use coconut oil unless you particularly want that taste in your bread) 2 Egg Whites (I prefer the colour without the yolks, but you can use whole eggs, if you wish) 1 Cup + 2 T of warm water ( I use half boiling water and half cold water. You don’t need it as hot as you do with baker’s yeast. If you’re not adding nutritional yeast, cut back the water by 2 T) 11/2 T sourdough starter (see explanation of starter in description above.) Instructions: Put all dry ingredients in bowl of mixer. Using mixing paddle, mix on low speed while preparing wet ingredients. While still mixing, add oil. Allow 10-15 seconds or so, then add the egg whites. Another brief mix and then add the water, all at once. While the paddle is bringing this all together, add your sourdough starter, keeping about 1/2 T in the jar to “kick start” your next batch. Replenish starter as described above about caring for your starter. As soon as your dough has begun to “pull together” (usually only a half a minute or so), switch to the dough hook and turn the speed up one notch from low (#2 speed on my Kitchenaid) and knead for 4-5 minutes. You do not need to develop the gluten as much as when using baker’s yeast, as the leaven will be doing a lot of the work of developing the gluten for you. In fact, if you overwork the dough, your starter will find it hard to fully rise. What you’re looking for is “soft and stretchy”, not like a rubber band. This is just something you have to develop a feel for. If anything, err on the side of under kneading your dough. If you find your finished bread sinks a bit after cooling out of the oven, simply knead it a bit more next time. Form your dough and place in a loaf (like shown in the video is fine). I use a glass loaf pan of similar size, lined with parchment paper. Cover pan with slightly damp cloth. Depending on the temperature and humidity in your house, proofing the dough could take 6-12 hours. This takes a bit of getting use to, but keep in mind this time is required for the leaven to transform the gluten as much as possible. You’re accomplishing more here that just getting your bread to rise! Once the dough is slightly domed over the top of the pan, CAREFULLY score the loaf diagonally with a very sharp knife. I use a very finely serrated bread knife (in the bakery, we use to use a razor blade)! The goal here is “releasing” the dough to do a final rise at the end of proofing and in the oven. A little bit of sagging of the dough when you cut it is normal, but take your time and try to minimize it. I usually let the dough rise for another 1/2 hour to an hour after cutting. Once you’ve decided that you’re about 20 minutes from baking, preheat your oven to 350. I place a pie plate with a half inch of boiling water in the oven while it’s heating up. Bake your bread for 35-40 minutes. Loaf should be golden brown, and have a decent crust when you tap it with your finger. Place pan on cooling rack and leave for at least 30 minutes before removing loaf from pan and returning to rack to finish cooling. Try to resist cutting loaf for an hour or two, otherwise, you will seriously squish the end of your beautiful loaf! Those of you who try this, please let me know how you get on. Blessings and Enjoy!
This recipe is fantastic, but is there a replacement for the flaxseed? Unfortunately it is very high in estrogen, which my doctor recommend for over 50 female but not younger women or men. Thank you.
Just made the bread this weekend. Came out awesome. Ate toast for breakfast with Kerrygold butter and some choczero syrup (just a dab). went perfect with my eggs and bacon. I did notice that it super satisfying as well. I felt way more full than usual. My parents gave it a try and they are sold as well. Both are diabetic so after my father ate a sandwich with it he said his blood sugar level was excellent. Thank you for creating this, it is a lifesaver. The only thing is I changed the temperature of the water to proof the yeast. My temp was 105-110 f and this totally worked for me. Any thoughts?
I will try this. My stomach and nose no longer can handle almond flour or coconut flour "bread"with eggy smell. Thank you i will update after i make it.
I just baked this recipe and i am so impressed!! It's so delicious that even my 11 year old picky eater son liked it. I'll bake this bread 🍞 often. Thank you for the recipe and the details to make it soft and fluffy 😻
I made this last night and I can't tell you how happy I am to have found this recipe. It came out just the way you showed it and it tastes so good, just like a regular wholemeal bread. No eggy taste and wonderful aroma. I have forwarded this link to everyone I know is on keto or low carb diet.. Only issue is that while it did rise, in the centre,beneath the crust, it was hollow. Would you know why.
I have made this multiple times after my first comment and that issue with the hollow part was no longer there. I just increased the time to 40 minutes and the bread came out perfect!
Thank you Keto King!!!! Just made this and it taste like bread!!!!!!! Its the best! Im so happy.. im crying and jumping around because im eating bread with no sugars and very low carb.. 😍😍😍🤗🤗 im in my happy place..
my GOD!! I’m morrocan and bread is a crucial in our culinary culture, it was quite easy for me to give up on pasta, on rice but bread? almost impossible unfortunately I’m definitely going to make this!!
Great recipe, but my first attempt did not rise as much as expected - you could say it fell a bit flat! The solution was to double the amount of honey, the fuel that feeds the yeast. 2 teaspoons dissolved in 450ml of luke warm water, stirred in 30-45 secs before adding to the dry mix gave a perfect loaf.
I enjoy your videos and recipes! I mention with kindness that yeast does not require sugar of any kind to activate. The warm water is all it takes. If it begins to foam/bubble, it's good. You can Google this. I was a chef and baked breads for decades. It's still taught today that yeast needs and eats sugar but it's just not so. 😁
Alright Keto King. New subscriber here, because “You nailed it out of the park with this one”. To have “Real Bread” again, almost brought tears to my eyes! I’m an experienced sourdough bread maker, and I’ve noticed a number of comments asking about the possibility of making this as a sourdough loaf. I just made some new starter, and will let you know how I get on.
Please do let us know how you get on trying a sourdough starter with this recipe. I too have been making bread using a sourdough starter in the past before going keto, and would love to be able to eat ‘bread’ again. Cheers.
Hello Keto King. I have seen many recipes for keto Focaccia. I am eager to learn to make Focaccia from you. I started keto two months ago. I make some of your needed recipe. My husband is diabetic. He low bread 🍞 bur now love the one I copy from you. Thank you so much. Because of your bread his glycemic index when from 10 to 5.1 and it is constantly on that range. Thanks
This bread is awesome. I made it today and loved me. My son tried it and loved it also. In the past, I have given up on the Atkin's diet because of bread cravings. Now, I won't have that problem. Also, since I cannot knead bread anymore due to weak hands, I mix up the bread and then let my bread machine do the kneading. Then after 10 minutes, I take it out, form a loaf, let it rise and bake it in the oven. I also have an electric meat slicer, and I used it to slice the bread in nice even slices. I can tell I will be making more of this bread. Two loaves planned for tomorrow. One for me and one to give to a friend. Thank you, Keto King, for all you do and for this wonderful recipe. I truly recommend that you get your personal custom keto diet here :t.co/yS2U1RX3WW?amp=1?customketo Este pan es genial. Lo hice hoy y me amaba. Mi hijo lo probó y también le encantó. En el pasado, renuncié a la dieta Atkin debido a los antojos de pan. Ahora, no tendré ese problema. Además, como ya no puedo amasar pan debido a la debilidad de las manos, mezclo el pan y luego dejo que mi máquina de amasar lo haga. Luego, después de 10 minutos, lo saco, formo una hogaza, lo dejo crecer y lo horneo en el horno. También tengo una cortadora de carne eléctrica y la usé para cortar el pan en rebanadas agradables y uniformes. Puedo decir que haré más de este pan. Dos panes planeados para mañana. Uno para mí y otro para regalar a un amigo. Gracias, Keto King, por todo lo que haces y por esta maravillosa receta
Thak you for this! To add, flax oxidizes extremely fast when pre-milled or heated. Flax seed should be milled and used immediately, cold or room temp, not heated in any way. Find a substitution, like almond or coconut flour, or lupin.
So I made this and it was perfect. Posted a photo on a UK keto recipes group on Facebook and two menopausal old women had a right hissy fit and got my post removed. According to these coffin dodgers, the bread is not keto. Who cares? Keto or not its a life saver for me. Keep up the good work. 👍🏼
Ha ha ha - did they sound like this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Fvce6NhRfpQ.html ? This will also explain why I view this as keto.
@@TheKetoKingOfficial LOL! 😂 Yes they did!! One of them was banging on about the vital wheat gluten being wheat and it was inflammatory and most definitely NOT keto. She was very adamant about this as she had read it online she said, but also admitted she did not understand why the vital wheat gluten was not wheat and as a result not a carb.
It is not keto for sure. Keto is about whole foods veggies, healthy fats. It is about getting healthy. And this bread is artificial as it can possibly be. I prefer eating at McDonald's than doing this. People forgot that they should get healthy to loose weight and not the other way around. But hey eat all the bad foods as long as you are getting thinner and not getting good nutrients everything is fine. Until it is not.
Instead of the microwave proving stage, I put the dough into my oven with a pan of boiling water in the bottom and left it with the door closed for just over an hour - it came out HUGE! Maybe there’s no need to faff for 2 hours with the microwave?
Barbara Smith Hi Barbara. The bread maker version rises well, no messing, just a 4 hour white bread programme. I put the water, honey and yeast into a beaker whilst I’m weighing out the dry ingredients - that way the yeast gets a bit of a head start before I put it into the pan along with the butter (don’t bother melting it, the bread maker does all that) Manual version I follow his instructions up to the proving stage when, as I said, I put the dough in a loaf tin in the oven with a pan of boiling water at the bottom and leave it with the door closed for an hour although I reckon you might get away with 30 - 40 minutes. Need to experiment!
Just a note: water heated to 50-55 degrees C (over 120 degrees F) will start killing off the yeast. The ideal temp is 100-110 degrees ("slightly" warm). We made a loaf and it turned out lovely (however it rose like a beast), but used water at 112 degrees F. Also, a Tablespoon is 3 tsp., and a packet of yeast is usually 2.25 tsp. We added an entire Tab, but I think a little less may have made for a more manageable size. But lovely taste and fluffier than any regular gluten bread I've ever made. Will tweak the measurements again and will definitely make again. Thanks for the video and recipe!
Oat Fiber Substitute - Replace with 40 g Almond Flour + 8 g Pysillium Husk Powder....Have made this change and it works wonderfully. Oat fiber is too hard to find apart from on-line. Made my first loaf today, it was fantastic . Try this easy substitute fir oat fiber and you won't regret it. Happy baking everyone...
That's amazing Charles! Are you able to send me a pic of your bread with that substitute? You can tag me on Instagram @the_keto_king or email me at the.keto.king.official@gmail.com. Thanks for sharing with everyone!
@@TheKetoKingOfficial Hi KK, l emailed you pictures yesterday. I used a mixer to make mine as l had done previously with nom Me to baking. My baking pan wasn't as high as yours but it rise really well after only an hour at 30 degrees C. I ended up with 660 g loaf which was really soft and tasted great. We had about two thirds left over for the next day and the bread was still soft and just as good. Very happy with the result..
@@sykusch Hello, not sure if you are asking if Almond flour is keto or if adding this much Almond flour to the recipe will increase the carbs. Almond flour is used in just about every keto baked goods, cookies, cakes etc. Adding about 40 grams to this recipe will increase the overall carbs but only by a small amount, you do the sums.Try experimenting if you like with just replacing the oat fiber with equal amount of psylium powder and leave out the Almond flour. I haven't tried it that way, but l have actually substituted all the flax seed for equal amount of almond flour and again without the oat fibre as l suggested. This also worked, l got a nice low carb loaf of bread, without the flaxseed taste !!
