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!!!
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 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 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
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.
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 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.
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.
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.
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.
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!
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.
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.
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.
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.
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 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.
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!
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 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!
Hey. I just made this bread and it looks and tastes fantastic. I've been making keto bread for 2 weeks now and I have been unsuccessful. I was about to give up, saw your video, ordered the ingredients I needed and made it. Thankyou so much. This is a game changer 😊
Though you both create such great food for us low carbers to eat, and wonderful videos, you two have such different personalities and styles I'd be curious to see the results 😻
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!
Made this today, 1-20-20, absolute best keto bread I’ve had since starting keto. The vital wheat gluten is the key by providing the “glue” lacking in keto flours. Thanks for the recipe and video. Darlington, SC USA
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.
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.
guys Ive made it yesterday and IT WORKS! It didnt rise for the first 2 hours without the boiling water technique. When I started to put it in together in the microwave for another 2 hours it rises up nicely. Able to toast in a pan while maintaining texture and didnt become hard at all. I'd try with herb seasoning and nuts next time but this is a gold for keeps recipe!! Thank you Keto King!
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
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
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!
I just made it and to everyone who have doubts, THIS IS PERFECT. This is the keto bread recipe you were looking for. I tried out a lot of them and this is just perfect, tastes like whole wheat bread. I left it proof like the lady described below btw, great 👌🏼
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.
Hello, Mr. Banting Boss! I made it today and it was perfect. Using the microwave method works great, but I could have baked it after 1 hour because it easily tripled in size in one hour and was starting to collapse before baking. Still had a really nice mouth feel, tender and nice crumb structure. Chewy like homemade bread, not rubbery like some keto breads. NO EGGY TASTE AT ALL. I have made lots of different kinds of breads in the past. This is one easy, tasty loaf. This recipe made TWO 8.7"X4.53" loaves from this tiny batch of dough, both rising easily twice the height of the pan! Now, the only thing I changed is swapping out 4 tbsp olive oil because I was out of butter and after the dough hook kneaded about 2 minutes, I noticed the dough was way wetter and stickier than our hosts was, so I simply added equal amounts of gluten and oat fiber (with the stand mixer running) one tbsp at a time til the dough held its shape well. The only reason for this is because our host used cup measurements, not grams, and every brand of flour will measure differently if using measuring cups. If the dough is too stiff, just add water the same way, one tbsp at a time while the machine is running till it feels right. The other thing I have noticed is that if you use tap water, you run the risk of killing off the yeast too soon because of the chlorine if you live in a town or city. I used reverse osmosis water but bottled water will work great too. Also, if you don't have honey, you can still use one or two tbsp sugar because the yeast is going to eat all of it and you won't get a carbs increase from it. I used both honey AND inulin (prebiotic from Jerusalem Artichoke or Chickory root). Inulin is sweet and yeast love it and so does our gut microbiome. Yeast also love something called Diastatic Malt powder and I also add it to help the rise. And I put a tsp of calcium sulfate to help high rise bread hold it's shape. I have been making almond flour/gluten flour bread and it isn't nearly as beautiful and delicious as this recipe. I made two more loaves this evening, shortening the rise time this time. They also turned out great. This bread tastes just as satisfying and tasty as any starchy loaf I've ever made AND though the crust is crunchy the body of the bread seems to be moister than regular bread as well Although I did my own small tweaks, this bread will turn out excellently for anyone who pays attention and follows your instructions. I really appreciate you sharing this recipe!
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
You DO NOT need a mixer! I kneaded mine for ten minutes. Proved it for an hour in a warm place. I didn't add sweetener. I put in 2 tblsps of nutritional yeast instead. It was so good! Thankyou so much, I was dying for a sandwich! :D
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’m so happy you gave credit to Deidre and her original recipe ❣️ 👏 👏👏 I make her bread all the time in a bread maker so I don’t have to use my big oven and it’s fabulous ❣️ Your tweaks are helpful, thank you ❣️
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!
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 made this bread in my bread maker and it raises quite nice and tastes good. It makes excellent toast. 1 slice does not throw me out of ketosis. I want to make dinner rolls and hamburger buns from it too.
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.
I made this bread tonight but didn't have the rising instructions. It still turned out decent and I really enjoy the flavor. I'm going to make it tomorrow now that I have the complete instructions and I know it will rise better and be a better consistency. I'm very happy to have found this recipe! Thank you so much keto King!!
This is a recipe I modified from Deidre's Kitchen, so credit is due to her. I just tweaked it and fully explained how to get a great rise (for us non-bakers). But so happy you love this!
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..
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 made the pumpernickel/rye version suggested by Gerald Sadai and it was wonderful. I substituted strong black coffee for the water, added 2 tablespoons cocoa powder, and two tablespoons caraway seeds. I also divided the dough into two smaller pans making two loaves. I sliced the bread and skillet-toasted it on one side to make mini patty melts with grilled onions and pepper jack cheese. It’s a keeper. Darlington, SC
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 made this bread today This recipe is the best low carb bread I’ve ever eaten, and I have made so many It turned out fantastic Forget about all the other ones, this one is the real thing Enjoy
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 am looking forward to trying this bread. I love SF sourdough bread. Can you make a version of this in sourdough? I know sourdough needs a starter which I don't know how to make either. Great job on the video. Thank you for typing the ingredients and all the details.
Perfect bread! Thank you so much for this recipe, it made my breakfasts so much easier!!! By the way if someone one wants to try using psyllium husk instead of xanthan gum I tried it and it comes out just as perfect! Just substitute by doubling the amounts: 2 parts of psyllium for every part of xanthan gum. I also have a question; how many grams per slice in this recipe? I sliced mines pretty thick so I need exact grams to calculate macros with the values described as "per slice"! Thank you!
Made this recipe today, first attempt and it came out better than expected. I am impressed by the taste and crumb. This is the one I shall bake all the time. Fantastic. Thanks for the video.
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.
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?
If my first attempt is any indication, this is a very forgiving recipe! I thought I was still looking at the bread maker video, and so I just took the ingredients and made up the rest. Didn’t have xanthan gum or oat fiber. I didn’t need to make it strictly keto, just low carb, so I used oat flour. I let it rise, then shaped it and put it in the loaf pan for a second rise, as you would with regular bread. So it didn’t come out as smoothie or puffy, but still doubled in size, so it wasn’t heavy. I’m really happy with it, and excited to try next time and make it better! A real game-changer!!
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.
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.
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 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.
This bread is awesome. I made 2 loaves today and it tastes great. The height it rises is amazing. This will definitely be the recipe I use from now on. Had milk toast tonight. Toast bread, spread on cinnamon butter with a little keto syrup, pour a little bit of unsweetened almond milk on it-delish! Btw this bread toasts very well. Thanks for sharing!
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. 👍🏼
@@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.
This really is The Best Keto Bread - I make it regularly and LOVE it. I add 1/4 cup whole flax seed and 3/4 cups of walnuts for some extra texture. Thanks for sharing.
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!
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. *********
Oh my goodness - just made this in my oven - after throwing many attempts at other recipes in the bin - you recipe is lovely & actually tastes like a light brown bread - amazing Thankyou very much - best recipe I’ve come accross this ( and I forgot to put sweetener in the mix ) and honestly didn’t think it needed it - just wow 🙌
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!!
I love this bread ... make it once a week but I have a question. Why does my bread rise so lovely only to fall after I take it out of the oven? What am I doing wrong?
Thank you so much. Ironically I bought all the ingredients after watching Deidra's video but never made it. I'm so glad I found your video and will make it tomorrow. I just make one with almond flour and it is terrible!! I'm so over almond flour. I have come to really dislike it.
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.
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 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!!!
I’ve been making your break maker version for almost a year and I love it! Great tips for proofing. Now I have an idea of why a recipe I tried by Heavenly Fan didn’t rise much. I was supposed to keep adding hot water.
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!!!!
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…
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
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.
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.
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!!!
Christina Mary you ahould research the topic more .. see this ... th-cam.com/video/M0La27FNrA4/w-d-xo.html
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 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.
Thanks for sharing your experiment!!
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!
Thanks for this info really appreciate it :)
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
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.
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!! ❤️❤️🇦🇺❤️❤️
Finally, a keto recipe for bread that doesn't include almond or coconut flour. I'm going to give this recipe a try.
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.
This sounds wonderful and delicious, I will certainly try this pumpkin spice recipe.
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.
I also made breadpudding out of the remaining loaf. It was pretty amazing. Best bread ever. We need a pizza demo with this dough now.
brilliant idea !
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.
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.
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!
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!
Thank you for the info.
Thanks for sharing the flour swap, I think flax tastes like an old rotten fish...not that I've ever tasted that.
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.
@@MsPinkpeppermint Try the lupin flour version from "I Don't Sugar Coat."
@@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.
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.
LOVE LOVE LOVE this recipe!!!!! I toast it and eat it with peanut butter almost every day.
Pizza dough, pita, the door has been opened. Thank you and Deidre so much for this.
Do t forget the cinnamon buns !?
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.
Finally a bread without the famous "almond flour"....thank you
It doesn't have almond flour but it has just about every other ingredient.
or even just eggs!
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.
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 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.
Yahooòoooooo! I love to hear this!!@
Siouxanne Buehrer I laughed so hard at this comment LOLLLLL!!!!!
😁 Love your reaction. Trying this for the first time today.
Give this a watch: th-cam.com/video/Fvce6NhRfpQ/w-d-xo.html
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!
@@EC-yb5tx WILL DO! million thanks.
This is the best keto bread I have ever tasted. Every bit as good as wheat flour bread and better tasting.
Thank you
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!
Thanks for the tip! How long did she end up baking the bread?
Thats what I also do for all my dough recipe!!
Thank you!! I was wondering what to do if one didn't have a microwave...I got rid of mine years ago because I rarely, if ever, used it!
I want to say thank you to your mom for this rising process. It's really take 30 min instead of 2 hours for the dough to rise.
@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 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.
Any updates?
Thanks for the tips. Need to especially try the proofing one!
Where is recipies
I just made this recipe and I got 16 pieces and It is great. Does not have any rubbery anything for me.
This is my new go to!!!
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!
Hey. I just made this bread and it looks and tastes fantastic. I've been making keto bread for 2 weeks now and I have been unsuccessful. I was about to give up, saw your video, ordered the ingredients I needed and made it. Thankyou so much. This is a game changer 😊
Wow. That’s a beautiful loaf of bread! 😍
Thank you good sir! We should do a collaboration sometime!
Though you both create such great food for us low carbers to eat, and wonderful videos, you two have such different personalities and styles I'd be curious to see the results 😻
I’m down!
Let's connect to share some ideas on how we can thrill the viewers! the.keto.king.official@gmail.com
I've got a Pullman loaf pan and oat fiber arriving from amazon right now to make this recipe; I'll post on the instagram next week
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!
Made this today, 1-20-20, absolute best keto bread I’ve had since starting keto. The vital wheat gluten is the key by providing the “glue” lacking in keto flours. Thanks for the recipe and video. Darlington, SC USA
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.
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
OH PLEASE PLEASE PLEASE let me know how the cinnamon rolls com out!!!!!!!!!!!!!!!!!!!!!!!!
Theresa McDowell - did you participate in the Crossfit open this year?
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.
Have you made the cinnamon rolls yet?
why doesnt this have at least a million views it's amazing. a recipe for keeps in the keto dieting lifestyle
guys Ive made it yesterday and IT WORKS! It didnt rise for the first 2 hours without the boiling water technique. When I started to put it in together in the microwave for another 2 hours it rises up nicely. Able to toast in a pan while maintaining texture and didnt become hard at all. I'd try with herb seasoning and nuts next time but this is a gold for keeps recipe!! Thank you Keto King!
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.
I'm going to experiment with this recipe to make a pizza crust. Thanks for sharing your experience.
Just asked the question. Should've read the comments first. Thx! 👍🏼😉
Did you cook the crust before you topped it or did you top it and then cook it for the 25-30 minutes?
Yes! I did also make hamburger buns with 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
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
Make sure you get the golden flax seed and not the other one that looks greyish/greenish. The golden flax is much milder in flavour.@@greysky8
it stil takes and smells like shit though. burning plastic.
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
This really is the best Keto bread I’ve found so far. Other people in my family who are not on Keto liked it too. Thank you.
I reckoned..U R THE BEST AT MAKING KETO BREAD. KETO BREAD KING!!
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!
So happy to hear that Dennis! Glad my videos are helping you! Onwards and upwards my friend!
I just made it and to everyone who have doubts, THIS IS PERFECT. This is the keto bread recipe you were looking for. I tried out a lot of them and this is just perfect, tastes like whole wheat bread. I left it proof like the lady described below btw, great 👌🏼
Thank you much for giving credit to Diedre who is the original maker of this bread. So now I will subscribe :--))
Biz888 He should give her credit in the written instructions too.
@@gattamom he gives credit with a link in the description 👍
should have given her credit in the title..
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.
Hello, Mr. Banting Boss! I made it today and it was perfect. Using the microwave method works great, but I could have baked it after 1 hour because it easily tripled in size in one hour and was starting to collapse before baking. Still had a really nice mouth feel, tender and nice crumb structure. Chewy like homemade bread, not rubbery like some keto breads. NO EGGY TASTE AT ALL. I have made lots of different kinds of breads in the past. This is one easy, tasty loaf. This recipe made TWO 8.7"X4.53" loaves from this tiny batch of dough, both rising easily twice the height of the pan! Now, the only thing I changed is swapping out 4 tbsp olive oil because I was out of butter and after the dough hook kneaded about 2 minutes, I noticed the dough was way wetter and stickier than our hosts was, so I simply added equal amounts of gluten and oat fiber (with the stand mixer running) one tbsp at a time til the dough held its shape well. The only reason for this is because our host used cup measurements, not grams, and every brand of flour will measure differently if using measuring cups. If the dough is too stiff, just add water the same way, one tbsp at a time while the machine is running till it feels right. The other thing I have noticed is that if you use tap water, you run the risk of killing off the yeast too soon because of the chlorine if you live in a town or city. I used reverse osmosis water but bottled water will work great too. Also, if you don't have honey, you can still use one or two tbsp sugar because the yeast is going to eat all of it and you won't get a carbs increase from it. I used both honey AND inulin (prebiotic from Jerusalem Artichoke or Chickory root). Inulin is sweet and yeast love it and so does our gut microbiome. Yeast also love something called Diastatic Malt powder and I also add it to help the rise. And I put a tsp of calcium sulfate to help high rise bread hold it's shape. I have been making almond flour/gluten flour bread and it isn't nearly as beautiful and delicious as this recipe. I made two more loaves this evening, shortening the rise time this time. They also turned out great. This bread tastes just as satisfying and tasty as any starchy loaf I've ever made AND though the crust is crunchy the body of the bread seems to be moister than regular bread as well Although I did my own small tweaks, this bread will turn out excellently for anyone who pays attention and follows your instructions. I really appreciate you sharing this recipe!
Yes yes yes. Try this bread I haven’t eaten bread in two months and this is good.
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
Phil D. So what you did is take out the sweetner and use only half of the gum?
@@ifraah2069 I saw on the bread machine recipe that the gum was 1/4 tsp. I see it is half here.
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
You DO NOT need a mixer! I kneaded mine for ten minutes. Proved it for an hour in a warm place. I didn't add sweetener. I put in 2 tblsps of nutritional yeast instead. It was so good! Thankyou so much, I was dying for a sandwich! :D
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 will have to try this!
comment on wrong video?
@@Patrick94GSR Nope. I made this bread with these substitutions. Great!
@@crkitrider YT was acting weird just now, it had this comment under one of the pizza videos.
I’m interested in trying this version too.
That runaway egg at the beginning 🤣😂
Great recipe and video, thanks so much 👌👍
I’m so happy you gave credit to Deidre and her original recipe ❣️ 👏 👏👏
I make her bread all the time in a bread maker so I don’t have to use my big oven and it’s fabulous ❣️
Your tweaks are helpful, thank you ❣️
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!
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.
shame they taste like plastic.
@@user-dc777 Maybe I just have an aversion to the taste and smell of oat fiber. It turns my stomach.
I made this bread in my bread maker and it raises quite nice and tastes good. It makes excellent toast. 1 slice does not throw me out of ketosis. I want to make dinner rolls and hamburger buns from it too.
Thanks so much for this version. Looks amazing.
And Thanks for not harming any eggs 🤣
Didn't want to leave you guys wondering if any eggs were harmed during the filming of this video, or thinking I'm a monster 😁
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.
Exactly what I plan to do next time. The dough was not quite firm enough to appropriately utilize the dough hook.
I made this bread tonight but didn't have the rising instructions. It still turned out decent and I really enjoy the flavor. I'm going to make it tomorrow now that I have the complete instructions and I know it will rise better and be a better consistency. I'm very happy to have found this recipe! Thank you so much keto King!!
Wow, your Keto bread is the best one I have ever seen, it looks no difference from normal bread.
You are a genius :) thanks for sharing the recipe 🙂
This is a recipe I modified from Deidre's Kitchen, so credit is due to her. I just tweaked it and fully explained how to get a great rise (for us non-bakers). But so happy you love this!
@@TheKetoKingOfficial You are a nice man 😊👍
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..
I tried this receipt and it was a success and delicious… thanx❤
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.
Too true!!
I too am sick of Almond Flour!
i am sick with egg. any recipe without egg?
Just made it, replaced oat fibre with Almond flour, still got a nice loaf of bread!
hi. was your substitution same amount of oat fiber as almond flour? thanks
I made the pumpernickel/rye version suggested by Gerald Sadai and it was wonderful. I substituted strong black coffee for the water, added 2 tablespoons cocoa powder, and two tablespoons caraway seeds. I also divided the dough into two smaller pans making two loaves. I sliced the bread and skillet-toasted it on one side to make mini patty melts with grilled onions and pepper jack cheese. It’s a keeper. Darlington, SC
I'm going to give that a try!
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 made this bread today.... TOTALLY AWESOME! I had a sandwich for lunch🤗 I am so happy 😇👍🏻Ty
Yahooo!! Hapoy eating!
I made this bread today
This recipe is the best low carb bread I’ve ever eaten, and I have made so many
It turned out fantastic
Forget about all the other ones, this one is the real thing
Enjoy
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 am looking forward to trying this bread. I love SF sourdough bread. Can you make a version of this in sourdough? I know sourdough needs a starter which I don't know how to make either. Great job on the video. Thank you for typing the ingredients and all the details.
Perfect bread! Thank you so much for this recipe, it made my breakfasts so much easier!!! By the way if someone one wants to try using psyllium husk instead of xanthan gum I tried it and it comes out just as perfect! Just substitute by doubling the amounts: 2 parts of psyllium for every part of xanthan gum.
I also have a question; how many grams per slice in this recipe? I sliced mines pretty thick so I need exact grams to calculate macros with the values described as "per slice"! Thank you!
Made this recipe today, first attempt and it came out better than expected. I am impressed by the taste and crumb.
This is the one I shall bake all the time. Fantastic. Thanks for the video.
Just subscribed! Because he's really putting efforts into what he's doing plus ingredients are in the description box below. Thanks for sharing.
Thank you for the kind words Dorothy!
Going to try. Waiting for my oat fibre & wheat gluten to arrive 😍
this bread also makes wonderful crunchy croutons for caesar salad or just for a snack. Thank you a lot for this awesome recipe!
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.
My version has one tablespoon. Works great
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?
If my first attempt is any indication, this is a very forgiving recipe! I thought I was still looking at the bread maker video, and so I just took the ingredients and made up the rest. Didn’t have xanthan gum or oat fiber. I didn’t need to make it strictly keto, just low carb, so I used oat flour. I let it rise, then shaped it and put it in the loaf pan for a second rise, as you would with regular bread. So it didn’t come out as smoothie or puffy, but still doubled in size, so it wasn’t heavy. I’m really happy with it, and excited to try next time and make it better! A real game-changer!!
Made this today and it is AMAZING!! Thank you so much for bringing sandwiches back into my life.
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!!! 😁😋
Wow!! Thanks so much for the amazing feedback! Happy eating my friend!
Cam Allen I will Pay you to write a biography for me. Lol. That was an awesome review!
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.
Can I ask how you activated the yeast with no sweet ingredient added?
@@sops7763 its honey...the yeast eats it so no worries. My blood sugar stayed the same even after eating 4 slices!!
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.
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
Steve R The yeast is supposed to ‘consume’ that teaspoon of honey, so should not leave the sugar carbs in the bread.
@@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 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 feel like this bread would hold up to making dressing out of it. 🤔
That's exactly what I thought of right off the bat! Bread crumbs and croutons!
Avis, thank you for the great ideas!! I too, love croutons and crust for my shrimp and fish. Thank you for sharing.
This bread is awesome. I made 2 loaves today and it tastes great. The height it rises is amazing. This will definitely be the recipe I use from now on. Had milk toast tonight. Toast bread, spread on cinnamon butter with a little keto syrup, pour a little bit of unsweetened almond milk on it-delish! Btw this bread toasts very well. Thanks for sharing!
Yummy! Sounds delicious!
Got to try this! Ordering ingredients now!!! :)
its sooooo Delish
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: th-cam.com/video/Fvce6NhRfpQ/w-d-xo.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.
😂😂😂 Coffin dodgers you made my day lol don't you just love keto police lol
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.
@@BaronessJames you sound like a fool....
This really is The Best Keto Bread - I make it regularly and LOVE it. I add 1/4 cup whole flax seed and 3/4 cups of walnuts for some extra texture. Thanks for sharing.
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?
Hi Jan. I have made both versions of this. Oven version & breadmaker version & mine just doesn't rise as in the video. Any advice would be appreciated
He did mention about the yeast and if the water is too hot or too cold it could ruin the yeast. I wasn't sure if you used a thermometer at all...
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!
Nacho Fnub No I didn’t use a thermometer at any stage, just used body temp (judged) for yeast and boiling water for the pan in the oven.
Me too - thanks for the tip!
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. *********
Why would you boil the dough?
@@vonan9777 You boil all bagel dough to get that dense, chewy texture. If you skip that step then you just have baked buns.
@@kryspbacon7680 had no clue, thanks for the reply
Wow, awesome Rose. How do they come out? I'd love to try this recipe (and film it for the channel if it works and if you'd be ok with that?).
@@TheKetoKingOfficial They come out awesome. Would love to see you do a video! They are fun to make :)
Oh my goodness - just made this in my oven - after throwing many attempts at other recipes in the bin - you recipe is lovely & actually tastes like a light brown bread - amazing Thankyou very much - best recipe I’ve come accross this ( and I forgot to put sweetener in the mix ) and honestly didn’t think it needed it - just wow 🙌
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!!
I love this bread ... make it once a week but I have a question. Why does my bread rise so lovely only to fall after I take it out of the oven? What am I doing wrong?
The bread is amazing! And once its out of the oven, it deflated horribly. Anyone know why??
The same happened to me..
If it sinks, it hasn’t cooked thoroughly and you just need to leave it in a bit longer.
See Mark Licciardi’s comment on this thread. I had same issue and followed his instructions and it worked great!
Thank you so much. Ironically I bought all the ingredients after watching Deidra's video but never made it. I'm so glad I found your video and will make it tomorrow. I just make one with almond flour and it is terrible!! I'm so over almond flour. I have come to really dislike it.
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.
How long do you end up proofing the bread in oven, 2 hours?
@@cal7091 I only rose mine for 45 mins.
If you have a beverage cooler you can throw in some hot water and it will stay warm and moist for hours.
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 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!!
So awesome to hear Peggy! Congratulations on the weight loss to date.
@@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!!!
Congrats Peggy! You should be proud of that weight loss and your new healthier life!
Thanks for sharing your great recipe. Looks awesome 👏🏻
I’ve been making your break maker version for almost a year and I love it!
Great tips for proofing. Now I have an idea of why a recipe I tried by Heavenly Fan didn’t rise much. I was supposed to keep adding hot water.
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!!!!
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…
Keto bread makes the best stuffing if you use homemade keto celery soup. To die for! And now my holiday keto dinners are complete!
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
Thanks for putting the ingredients here. Made Copy Me That so much easier!!!
Tried this and it came out perfect! Game changer! the best keto bread recipe by far! Thank you for sharing!
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.
So awesome to hear. Good work on the cheap bread maker - works like a charm hey!!
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!
Fantastic, thank you so very much, 🇨🇦❤🙏🙏🙏
No sourdough does not feed on gluten. It feeds on the same thing that yeast does. That is just a basic scientific fact.
🙏🙏
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.