A great tasting bread with more protein and fewer carbohydrates.
Course Bread
Cuisine American
Keyword bread, Flax, Keto
Prep Time 3 hourshours
Total Time 3 hourshours
Servings 22
Ingredients
1cupwater, warm240 ml
1tablespoonactive dry yeast
1teaspoonhoney, sugar, allulose or inulin**
2 largeeggs
4tablespoons allulose 45 grams (or use 2 tablespoons Swerve)**
½cupoat fiber60 grams
1¼cupvital wheat gluten150 grams
⅔cupgolden flax meal70 grams
1tablespoonpsyllium husk powder8 grams
1teaspoonsalt
2tablespoonsbutter, softened to almost melted28 grams (or 1 ½ tablespoons olive oil)
Instructions
Combine the 1 cup of water with yeast and honey (or allulose). Stir well and set aside to proof.
In the bowl of a stand mixer, beat the eggs with the whisk attachment for about a minute or until fluffy.
To the bowl with the eggs, add dry ingredients and the softened butter. Give the mixture a stir, then pour in the water/yeast mixture.
Stir by hand to make a soft dough. Attach dough hook and put bowl back on stand.
Knead for about 5 minutes or until the dough feels smooth and has some elasticity to it.
Grease an 8 ½ by 4 ½ inch loaf pan or two 3x6 inch loaf pans if making mini loaves. Press the dough into the pan, cover loosely with greased plastic wrap and set in a warm place to rise for 1 to 1 ½ hours. It should rise up about 1 inch over the pan (in the middle).
After your bread dough has risen, set it in a cold oven. Turn the heat to 350 degrees F and Set timer for 30 minutes. If you have an oven that preheats quickly your bread may be done. If your oven is slower to preheat, you'll need to add on another 10 minutes. To test to make sure the bread is done, poke a thermometer in it and make sure it's around or over 200 degrees F.
Notes
This bread can be sweetened with any low carb sweetener. Allulose is my sweetener of choice for this one because it helps make the bread fluffy and it doesn't have an aftertaste.