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Low Carb High Protein Walnuts Cottage Cheese Bread made with King Arthur Keto Wheat Flour
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Low Carb Walnut Bread

A lower carb bread packed with flavor from walnuts and walnut oil. This makes a 10 oz loaf so you get about 8 slices, but they won't all be the same size because of the shape of the loaf.
Course Bread
Cuisine American, French
Keyword Walnut Bread, Walnut Oil
Prep Time 30 minutes
Cook Time 35 minutes
Rising and Cooling 2 hours
Total Time 3 hours 5 minutes
Servings 8 people
Calories 112kcal
Author Anna
Cost 5

Equipment

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.

Notes

             

Nutrition

Serving: 1slice | Calories: 112kcal | Carbohydrates: 10g | Protein: 11g | Fat: 7g | Fiber: 6g | Sugar: 2g