Low Carb Walnut Cottage Cheese Bread is a high protein, chewy, flavorful round loaf made with King Arthur Keto Wheat Baking Flour. It's sturdy, sliceable and has a soft crumb and chewy crust. The flavor is interesting because the flour itself has a slight tang to it that combined with the cottage cheese makes the bread taste almost like a sourdough.
King Arthur Keto Wheat Flour
This recipe relies on the the King Arthur Keto Wheat Flour. The keto flour can be a little too glutinous for cookies and cakes, but it's great for yeast breads. It is very high in protein and produces a chewy, firm crust and soft crumb. We love the chewiness of the bread, but as mentioned it does have a tartness or slight bitterness from the special flour, so be ready for that.
Walnut Oil
Another important ingredient is the roasted walnut oil. It's definitely not a neutral. I use La Tourangelle brand, which is definitely not a neutral flavored oil. It has this rich, nutty (of course) flavor that transfers to the bread. You can make it without the walnut oil, but the walnut oil is what makes it really special.
How to Serve
This makes a small loaf and slices evenly and neatly. You could use it to make small sandwiches or just serve it the way we do -- as toast with a little butter or nut butter. To store it, slice and store in a freezer bag. I like to cut slices, wrap in pairs, then keep the wrapped pairs in a freezer bag in the freezer.
Regular Bread Flour Version
If you're thinking this sound good, but don't have the low carb flour, regular bread flour works too. If using regular bread flour, start with 150 to 160 grams. It won't have quite the same chewiness as the bread with the keto flour, but it will be soft and flavorful.
Recipe
Low Carb Walnut Bread
Equipment
- 1 Stand Mixer optional
Ingredients
- 1 ⅛ teaspoon instant yeast
- ¼ cup plus 2 tablespoons warm water
- 1 cup plus 2 tablespoons of King Arthur Keto Wheat Flour (135 grams)
- ½ tablespoon sugar or alternative sweetener
- ½ teaspoon Kosher salt, Morton which measures like table
- ¼ cup cottage cheese
- 2 tablespoons roasted walnut oil or olive oil or butter
- ¼ cup chopped walnuts
Instructions
- In the bowl of a stand mixer, combine warm water and yeast. Let stand for 5 minutes to proof.
- Add the flour, the sugar (or sweetener) and salt and mix well. Add the cottage cheese and oil. Mix well. The dough will go from slightly loose to dry as the flour soaks up the moisture. Scrape it into the center of the bowl.
- Attach dough hook to mixer, set the bowl on the mixer stand and knead for about 6 minutes. It may still be clinging to the sides of the bowl, but it should scrape off easily and snap a little. You should also be able to shape it into an easy to handle ball. If it is a little dry you can add a splash of water. If it is too wet, you can add another tablespoon of the flour. It should not be too wet at this point, though.
- Put the dough ball in a lightly greased bowl and let rise for about 40 minutes. It won't quite double in bulk, but it should puff up substantially.
- Punch down the dough and add walnuts, working them into the dough and burying them within so that they won't burn too much during baking.
- Shape into a ball and set on a parchment lined baking sheet. Cover with greased plastic wrap and let rise for about 35 minutes. Meanwhile, preheat oven to 400 degrees F.
- Bake at 400 degrees F for 35 minutes or until loaf sounds hollow when tapped underneath. Internal temperature of baked bread should be 200 or slightly over.
- Let the loaf cool completely before slicing, as the keto flour tends to stiffen up as it cools.
Leave a Reply