Say Goodbye to Unhealthy Bread - Dr. Berg's Healthiest Bread in the World
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- เผยแพร่เมื่อ 5 มิ.ย. 2024
- Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
www.drberg.com/blog/the-healt...
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
1 CUP Almond flour
1 CUP Arrowroot flour
1/3 CUP Coconut flour
1 teaspoon salt
1 1/4 CUP warm Water (105 degrees to 110)
2 teaspoons Maple Syrup
2 teaspoons Instant Dry Yeast
wait 10 minutes
2 Tablespoons Psyllium
1 1/2 Tablespoons Ground Chia
let set 2-3 minutes and then whisk
Add to dry ingredients.
Mix.
Knead for 1 minutes.
Put in bowl covered by wet towel.
Put bowl in warm space for 1 hour and let rise.
Pre-heat baking stone and oven to 425.
Cut dough in half and shape into balls.
Use basting brush to brush on egg wash...egg yolk with a little water.
Cut a criss/cross pattern on top with knife.
425° for 35 to 40 minutes
Let Cool COMPLETELY! 😍
So how many carbs are in a slice of bread?
Neesie Davis thank you 🧡
@hulkefarm. There are more carbs in this bread than in regular wheat bread. This whole video makes no sense.
You Rock!
hulkefarm for the entire recipe:
817 calories, 14g protein, 145 NET carbs (fiber subtracted out)
The arrowroot powder is 457 calories and 109 net carbs. I'd leave it out and maybe add another Tbsp of coconut flour and use less water.
It is low glycemic index so as an occasional treat when you just really want real bread this would probably be fine, but I'm not planning to make it a staple as is.
I have been playing with this recipe for 4 months now. I use a full tablespoon of yeast, I also add a teaspoon of baking soda to dry ingredients. Cutting back to 1 tablespoon of ground chia seed . I also have found adding an extra tablespoon or 2 of coconut flour keeps the finished loaf from being to moist.
The less you handle the dough the better. I shape the ball of dough in a high round ball to rise putting a wet paper towel over it then dish cloth. I pree heat oven and stone to 380 degrees . I carefully turn the bowl over when dough has risen at least one hour. Very gently tuck under edges to make dough ball higher. It goes straight on to hot pizza stone and bakes 55-60 minutes. My kids are sugar and gluten free and love this. I like putting slices of this bread in oven to bake at 350 for 10-15 minutes to use as hamburger buns. This bread is filling and great toast smothered in butter. I usually make 2 loves at a time I use separate bowls for each one. I don’t double recipe. Having been a baker all my life, this is an easy and quick bread without the mess of traditional breads. One other tip is when adding wet to dry. Don’t over mix. I mix only enough to incorporate all ingredients. I have found the dough rises higher and you will see air bubbles in finished product.
thank you so much for sharing.
I tried another tip a gentleman suggested . When he was short on arrowroot by a half cup he replaced it with more almond flour. The read is even lighter and fluffier. I make 4 to 6 loves of this bread a week. Truly grateful for everyone’s experience it helps all of us get the desired results. My quality control testers ( adult kids) are totally pleased with this new adjustment. Guilt free bread is a wonderful thing. Love and happy baking to all!
Thank you for the helpful tips. I am about to make this bread for the first time. Do you think it would turn out ok if I don't add psyllium powder? And did you use whole chia seeds or did you grind them first? I appreciate your input.
@@lucylu4102 I grind the seeds , I usually mix the psyllium and ground chia seeds together before adding to the yeast water. I haven’t tried it without the psyllium but give it a try. Baking at 425 for 35 min on pizza stone has worked the best. I prefer this bread over any keto bread I have tried by far. Let me tell you I have tried many. I have also divided this dough it 5 balls and shape for buns. Great. Makes great toasted cheese. Cheers
Hi Lucy, I did try flax instead of psyllium in one of my loaves the other day. It was ground and I mixed it in with dry ingredients. It is a lot less expensive than organic psyllium powder ,It came out fine. Very little difference in flavor. I am not sure how this adjustment would change carb count. Someone would have to figure that out. I continue to play with this recipe, From reducing arrow root to half cup and increasing almond flower by equal amount. I also use yeast that comes in large packages and store it in mason jar in fridge. Keeps up to a year without going bad. Heck of a lot cheaper than buying the small packets. I prefer to use a full tablespoon of yeast in my recipes for bread where the packets have about 2 1|2 teaspoons. Letting the dough rise in a small bowl with high sides will result in the bread being a higher rounder loaf. Also divided into 5 round balls and shape into buns. Perfect for hamburger..I will cover dough when rising with very warm wet paper towel then dish towel. Hope some of this is helpful. I plan to add cinnamon in a future loaf. Rosemary and garlic powder would be good for herb bread. Also leftover herb bread could be cubed up sprinkled with olive oil and baked for croutons for salads . Happy baking and good health to all
To me, dr Berg and his wife lokk like one of those mythic couples of the 40ies in the movies : they are beautiful, funny, and love each other. ❤ you see what I mean ? This is lovely really ! Congratulations ! You set a wonderful example ❤
God bless and protect you and your beautiful family always Dr. Berg! You bring so many blessings and goodness to us, thank you so much!🙏🏻❤️
Sad to see so many negative comments about his wife, considering that no one actually knows her. We all have our personalities, some stronger than others, but that isn't a bad thing. I have a strong personality as well, but people who really know me, truly know my heart, know the compassionate person inside. My motto is, if you don't have anything good to say about someone, then why even comment. Would you want people who didn't know you, judging you so harshly?
100% agreed
June, I think you just want to talk about yourself and put Dr. Berg's wife down. But this does not stick to her, She is HOT and sexy.
@@majidaebrahim100 shes literally defending his wife any telling people to knock it off. I think you just wanna come in and insult someone for no reason
@@majidaebrahim100: I see no hot and sexy about the woman.
Geez... if she has a “strong personality” or is “unpleasant” to her husband as others have said then I don’t know what the heck they expect. They seem like a perfectly normal husband and wife to me. What are they expecting her to be like??
Its cute how Dr. Berg keeps looking at his wife throughout the cooking videos, like he really admires her. Sweet.
lol
the way he is looking at her is more than just admiration - he's not stepping on her toes and letting her carry most of the info delivery - he's just a useful sidekick to the star - his wife 😉😉
@@tomstoob One of the best accessories of a good woman is a good/ successful man!
Dr Berg is clearly the bitch in that marriage
I think he is a bit scared of her😂
Wow! Best gluten free keto bread I have ever had. Made it now four times. No belly ache, itchy rashes gone in 3 weeks. Having this bread along with the healthy keto really works.
Does anyone know if it's okay or if it's a good bread to eat if you've got diverticulitis?
Finish was pretty awful...not risen dough overhandled talking; with cornstarch 'n chia turned out a crustry chiffon cake.
Hi! I think I missed oven temp.and baking time. Would you please help me? Thank you!
That’s wonderful!
what about the taste ?
Dr. Berg, Your wife is adorable! I hope she will be on more shows. She's so "Real"!!! She's a lot of fun to watch and listen to. She has actually talked me into making bread, when I've never wanted to before! Thank you for this fun video!
Some haters just can’t stand happiness. Miserable people!!! Nice couple in my view
Hello from South of France, what do you mean by haters?
I just came across this interesting video.
@@mariabanholzer5960 that is so cool-the south of France❣️ Hi from Arizona, USA 😃👋🏻
It’s so pathetic and immature. I love them both💙💙
Yes ♥️the Bergs
Dr Berg & Mrs Dr Berg are wonderfully 💯% Authentic .. so refreshing 😹👍
🙏♥️🕊
To get the temperature of the water for the yeast right, put two parts cold water ( 2/3rds ) to one part boiling water ( 1/3rd ) into your bowl. It works.
Helpful thanks
Brilliant tip thanks. x
Thank you
That’s 1 and 1/4 cups isn’t it. Water ?
Good recipe l love the bread.
I am in Ghana. I know of only hard flour and soft flour in Ghana.
Where am I going to get the flour From. Thanks
Hi Karen! Nice to meet you and I am so happy to try this bread!!! I have chronic health issues and what to eat is probably my biggest problem. I am learning though. 😊
We love this toast with our eggs and bacon in the early afternoon. I've made this 3 times now, and just read the comment on adding additional yeast (1 tablespoon instead of 2 teaspoons), adding 2 additional tablespoons of coconut flour, and cutting the ground chia seeds back to 1 tablespoon for a drier and higher loaf
I came up short on the arrowroot on my 3rd loaf and made it up with more almond flour and it was amazing. I also didn't have ground Chia so I used whole seed and it was amazing. Love this bread. It is amazing. I finished up my 525 full planked pushups for the day while I waited for rising, baking and the most painful WAITING FOR IT TO COOL. OMG. But 525 planked pushups at 71 years old ain't bad and that kept me busy, lol.
@@sharonkeith601 thank you Sharon. Trying to break 700 now. So close twice but life gets in the way lol. Btw I always make a double batch big loaf now. Yum.
U put my 50 yrs old hubby to shame with yr plank push up! 2 thumbs up to u! Keep up the good work!
@@noonmanji2086 I wasn't doing this at 50 either lol. I just got inspired after about a month of doing EWOT on the treadmill. I felt so much younger that I decided to do the 100 per day pushups challenge and that was easy, too easy, so I just kept adding a new challenge and then added chin-ups and sprints and then OMAD, Keto, bla , bla. Back to my college weight in no time. Apparently getting in shape is addictive. Who knew? 😎 BTW, I have now done 700 in a day.
i want to be u health wise /strength wise when I grow up-lol!
fiskfarmm SHOW OFF!
Some recommendations (I have made this about 10 times now):
[1] Reduced Arrowroot by 50% & added equivalent amount of Almond flour, in order to further reduce overall carbohydrates. No differences detected.
[2] Optional: Added chopped hazelnuts into the dough. Excellent taste!
[3] For simplicity:
- [a] place the psyllium husk & chia seeds along with all the flours, in the dry ingredients directly.
- [b] take the wet ingredients (water, maple syrup, yeast), after 10 minutes, and incorporate directly into the full bowl of dry ingredients.
==>> Significantly easier to incorporate thoroughly (with a spatula, no hands directly needed) and bakes uniformly.
Silvio Picano, Thank you so much for your ideas!
Why did you do this ? Because it was pulling you out of keto?
Mainly the part of the reduction and substitution of ingredient.
@@jen7025 Arrowroot is 27g net carbs per 1/4 cup versus Almond flour at 5g. I set the recipe to be 8 servings; via carb manager, my changes resulted in 12.3 net carbs per serving, which remains high (I do not measure blood ketone levels). A secondary reason: Arrowroot is quite expensive.
Excellent! I was about to do the same and see how taste is affected. I have a question...I’ve made this bread but need it to rise a little more than it did. Mine seems to flatten when removed from the oven. Do u have any suggestions? And also, have u ever baked this in a loaf pan like sandwich bread? I was planning to double up on the recipe to make bigger bread but wanted to know if the rise will be affected....I found this exact recipe produced a boule that was too flat to turn into sandwiches.
I thoroughly enjoy watching all your health education videos and am adding positive changes in the way my husband and I eat and drink and the supplements we take. I type extensive notes up and print them all. My Dr Berg file is becoming our health bible. I am also really pleased and hugely grateful to have come across the stunning recipes you and your beautiful wife, Karen are working so hard to create. I can’t wait to try them. I love the way you are together-natural funny and happy! Good for you and well done to a special couple for all you are doing for the people of this world! Thank you so much💜
Ah...this is so amazing..........you two are a marvel in the kitchen together. i love how your wife is so at ease making it gives me hope I can do it!
I love the way Dr Berg looks at his wife,. With love and admiration!! Beautiful couple not to mention all the good they bring to us all with their healthy eating and healthy living videos!!❤️💕😘
haha... with love and administration is perfectly put! They are a lovely couple!
Simon Hahahaha!! I meant admiration!!! 😂
I believe you meant "admiration," not administration. He's not her boss, he's not telling her what to do (he's not administering).
I Bet i Know Who Wears The Plants in That House 😃
I noticed that as well. He's truly in love. Nice to see.
I made this recipe for the first time last night and it turned out amazing both in presentation and in taste. My husband was over-the-moon happy, as Dec. 8 will be his 3 month anniversary on Keto (no cheat days!). He has lost 35-40 lbs and looks absolutely fantastic. I have a new husband! Keto has changed our lives for the best. ❤ Love this bread! 🙌
Maria Carpenter the arrowroot flour is extremely high carb... I don't think this is keto friendly :(
@@susun9susun 😢😭
@@MCPatriot7 Dr Berg stated it has a low glycemic index. It's a healthy root vegetable and won't cause a spike in your sugar. Enjoy!
I checked and it has 26 to 28 grams of carbs per 4 tablespoons
Just replace the arrowroot with almond flour :)
Thank you both. You are a good team and a BLESSING.
I really love the content you bring us, Dr. Berg. Been following you for years so thank you so much.
Thanks for sticking around!
This is a great recipe. I have made it many times now and it's delicious bread. I found that just adding the psyllium husk and chia powder to the dry ingredients initially works just as well and makes the job of mixing the dough easier. I also add a tablespoon of grated parmesan to the dry ingredients instead of salt for a bit of extra umami. A handful of sunflower and/or pumpkin seeds make the bread quite interesting and adds fiber. Overall, a game-changer for people like me who eat low carb but miss bread. Thank you!
Did you still add the arrowroot?
Or ground flax!
@@rosepetal5625 yes, I followed the ingredients as shown in the video other than the differences described in my comment.
What type of psyllium do you buy? I say supplements and I see powders I don’t know what to buy.
Thank you
Thank you for the idea to add psyllium to the dry ingredients! I also bake gluten free goods and started using psyllium husk powder just recently , like 6 months ago. But adding psyllium to water is a pain; it never dissolves and I need to eat bread with pieces of psyllium in it😂.
Great bread recipe! Thx! Quick tip: Leave oven light on while bread dough is in there rising. It warms the oven a few degrees and helps with the rising. 😉👍
Nice tip thanks!
His wife didn't say what temperature the oven should be and how long to cook it for.
She said their oven light wasn’t working but you are correct.
@@ksc743 The recipe gives all the details you need. Just look for the link under the video! 😊
@@gracewright8038 found it thank you! I guess I'm just used to Jamie Oliver videos where he gives all the info as he cooks.
I’ve been making this bread since the day they introduced it to us, I absolutely LOVE it
Best gluten free bread I have ever tasted. This actually taste like bread! Thanks so much for all you & your wife do. I listen to you all the time. God bless!
When I was younger in Jamaica, my great grandmother would give us arrowroot porridge to drive during summer breaks. We would grow it in a patch in our back yard.
Recipe?
1 cup of shreaded/blended arrowroot, 3.5cups of water, half teaspoon of salt and cinnamon, half cup dates or fruit of choice.
in a seperate pot add 50grams of butter with 0.5gram of grinded marjawana bud. cook low heat 10mins, Heat arrowroot and contents and stir in pot butter as you bring to the boil. simmer for 15mins.
Allow 5mins to cool and 5hours to relax afterwards
@@Ace_life THANKFUL!👍but of course in prison Australia no bud.
How big a patch was it? And how many did it feed?
This is one of the most valuable channels on YT
Pedant Patrol yep!
Agreed!
CRAZY that I stumbled upon this recipe and I am SO happy I did!! Just yesterday I was thinking that what I miss most is the "yeasty" taste in breads and especially pizza dough!! I will definitely make this. THANK YOU DR. BERG AND MRS. DR. BERG😍
This recipe is so great. I’m reading through the comments and looking forward to following their ideas to make this bread again and again. Thank you for posting!
This bread is out of this world !!!! I can’t say enough good about it. I have made it at least a half dozen times and will never stop. I eat several pieces a day and my weight has continued to drop. My mom used to make homemade rolls every week. She has been gone now for 21 years. The first time I made this bread, I couldn’t believe how much it reminded me of my mom’s bread. Thank you Dr Berg and Karen. This bread is awesome and I really appreciate all you do to help people. Everyone that has tasted it can’t get over how good it really is. It is definitely a winner in my home. My husband is diabetic and I’m Keto.
Anne Marie bread is NOT keto friendly as it is high carb, but no gluten. Of course you don't have to be keto for weight loss
Thanks for the feedback. I'm going to try this recipe.
M P Uhh pretty sure this is Keto...
This bread is baking as I write. The package formation for the ingredients is as follows:
Almond flour 1 cup = 24 grams of carbs with 12gram of fiber.
Arrow root 1cup = 112 grams of carb with 4grams of fiber
Coconut flour 1/3 cup = 23 grams of carbs and 5 grams of fiber
The maple syrup...not sure as it was 53 grams of carbs for 1/4 cup, used 2 teaspoons only so ??
The Chia Seed 1Tablespoon was 5 grams of carbs and 3 grams of fiber but that was whole seed and I ground it up so negligible for the 1 1/2 Tablespoon ground
The 2 boules weighted 18 0z so that would be 8.8 “total carbs” per oz.
I haven’t determined how much of the bread is an oz as it is just now out of the oven. It smells Devine and looks beautiful. I can do this and the man I love has a big grin on his face.
Thanks you two for sharing this. Love the interaction between you two. My husband and I have been married 49 years and I am the cook. It reminded me of the two of us in the kitchen when I am baking something he wants! Ha!
Hi @@deborahnarendorf7106,
My numbers with my ingredients are a bit different.
Almon Flour: 20 Carbs(C) 12 Fiber(F)
Arrowroot Flour: 128 C 0 F (my arrowroot flour had no fiber in it, but I think that's strange)
Coconut Flour: 20 C 10 F
Chia Seed: 5 C 3 F
Total: 173 C - 25 = 148
The maple syrup is negligent because the yeast wipes it out.
But don't forget to subtract the fiber from the Psyllium: 21 = 127 C
Per 18 oz I get a total of 7 Carbs.
Of course not sure if any of this is exact. Glad to hear it tastes wonderful. Was hoping the Carbs would have been less. Maybe someone else will more information. Thank you for sharing!
She is amazing ,, what added her more beauty is her spontaneity.. I love her way and I love the love between both Dr Berge and his beautiful wife.
God bless you both💐
The scoring of the dough before baking helps prevent vugs, large pockets of air forming in the baked bread. (Learned that working as a baker for a year. 8->. BTW, the term vug is normally associated with geology. It refers to small to medium sized pockets that are sometimes fund in rocks.)
I made this bread today and couldn't be happier. Delicious! Will be a staple in my kitchen
She's beautiful, very intelligent, & well mannered with her husband. I think she's just sooo cool & you can see Dr. Bergs fire in his eyes for her. He just loves her. It's ignorance to criticize her.
They are a very cool couple. Nobody's perfect.
Nightbird 😂
Such a cute couple!
She looks like she likes she to do a lot of shopping.
Sorry but on the contrary, he keeps reprimanding her comments .... example on the air bubbles on the yeast... she said ..gas and he said ... keep your comments to yourself and keep the vocabulary clean.
I liked her comments and honestly about getting the recipe online
@@nimaisaren5996 no she does not otherwise she would have stoneware and an oven with a light.
Made this beautiful bread yesterday. Closests taste to the bread we're used to out of other keto breads I've tried before.
So happy! I really love bread and now I don't need to miss it anymore.
Thank you Dr Berg and beautiful Karen
I am so grateful for these KETO recipes from Dr. Berg. Love them all! I made this bread last week for the first time and it really is very good. Will be mastering my baking skills with it now. Today I made cauliflower pizza. Awesome. Thank you!
Of all the keto bread i have watched and copied,this one ireally turned bread from smell to taste when i copied.Thank you .I made it in double amount and it turned out good.thanks
Absolutely Charming to watch the two of you baking ! I drive 500 to 60 miles a day delivering trucks to Canada so I don't get to bake much !
The way doc looks at her. 😍.
She's lovely.. so simple.. no fake lashes no make up no extra stylish talking..
The way he looks at her, yes honey you are right, sorry I said something.
You two make great pair of answering questions that we all wonder about. And your wife gives good directions and why or fore what ever. And that bread looks great. We are going to try this bread
I think the two of you are wonderful together and you are , by far, my favorite doctor
Original recipe is by Kelly Herring in a publication called Better Breads.
Are you saying Kelly Herring was the originator of this recipe?
@@lindawade9647 she already said she found this recipe, did not create it.
I was wondering what makes dr. Berg so creative and positive until I saw his wife.. She's just lovely
Wrong
@@willywonka077 what do you know wanka name
@@ruyaabd2538 your a feminist she is rude do you know what condescending means look it up
@@willywonka077 it's actually true.. his wife isnt very nice
@@willywonka077 Troll of the year 😆🏆
Bread!!!! I am soooo excited!!! 1 week into keto for my arthritis ( and all the other sruff) thank you!!! Thank you !! Thank you ! ❤😊❤
It's a great bread recipe.I appreciate her confident personality too.Thanks for sharing this with us!
I just made this bread without the cilium fiber and it still turned out great. I also substituted the Maple syrup with Honey. 👍
Thank you I was wondering about that. I don’t have psyllium.
Thank you
honey should not be heated
The psyllium is great for cleaning out your colon. I just ate a loaf over the last two days and this morning had the most amazing dump. I feel like I've lost 10 lbs in one sitting and have been light on my feet all day. Get some psyllium if you can. You will not regret it!
@@ny4ny4ny4ny4 Why?
To raise the dough, cover the bowl with plastic wrap tightly. Then the damp cloth should only go over the top of the bowl & plastic wrap...the towel should not be touching the bread. Then the dough will raise higher. No weight should be on the dough~
Exactly what I was thinking! Coz that just makes sense! Thanx!
What good is the towel if on the plastic?
Makes sense! What a team 😊
Put it under the sun until it rise enough
I thank your wife for giving us a great bread recipe, no gluten. Thank you so much. Mrs. Bergs you are beautiful and very thoughtful to give us such a great recipe.god bless you gus. I love you guys❤
I love this bread and my co workers wants me to bake it for them as well. I had issues with bread but this one is really good and no negative reaction to it. I bake it on a weekly basis and freeze them. I take them out in the evening and ready to prepare for lunch in the morning.
Dr Berg!!! This bread recipe is the bomb!!! Thank you and your wife for the video!!! You have helped me immensely to get myself healthy with all your knowledge!!! We love you!!! Mike & Renee
Can't wait to try this recipe! Thank you so much for sharing it as well as the process, start to finish.👍
You're very welcome!
I don't know how I've missed these videos. I was thinking, "I wish he would do videos on recipes." I've been to your website before, but somehow missed the recipe section. Thanks for all the wonderful information.
That was wonderful! When Karen put the damp cloth over the bowl I was transported back 50 years to when my grandmother would make homemade yeast rolls. She would put the covered bowl on top shelf above her wood stove so it could rise. (She also had a gas stove, but kept the wood one because she liked baking in it)
The video was great, I can’t t wait till I can try the bread!
Thank you Mr & Mrs Berg for inviting us into your lovely home for this AMAZING bread. I would have loved to been that next door neighbor to come over and sample for the camera!!! Thank you Dr Eric for all the health videos that are packed with so much info that I'm not really left with a whole lot of questions!!!🙂🙂🙂
We made this yesterday for the first time and it was AMAZING!!! Thank you for sharing this recipe!!!
Lovely!
Thank you, D.r.Berg and your wife for sharing this recipe! I got used to buy "Ezekiel" bread. Now I'll will cook your recipe bread. Please, more healthy recipes!
I truly enjoy Karen Berg ! She seems so happy and fun in these videos. They're just my favorite TH-cam couple. Both Dr Berg and his wife add so much to the keto community and the health of my family. They're such beautiful people adding such healing information into our world ❗👍🏽
I love the bread. Doubled the recipe and baked in a bread pan. Got normal sized slices. Couldn't be happier. Did not get to internal temperature. Delicious!!!
I just made this bread for the second time and can't get over how EASY AND DELICIOUS it is. I wonder, though, if I put the whole thing in a loaf pan, how long I would cook it. 🤔
Thank you Dr.Berg and your wife for sharing this recipe!! I will definitely be doing this?
You're going to love it!
🙌💕 I might be late to discover you on TH-cam but I’ve done keto and know it’s the most healthiest, alkalizing way to eat. I found you and subscribed on TH-cam. This is my first time seeing you cook with your wife and I am loving it! Please do more!!! Much love to you both.
Why is keto alkalizing?
Keto is actually very unhealthy long term. Listen to Nutritionist and Biochemist Karen Hurd and hear her explain why. If we were meant to burn fat, we'd be built that way. It's unnatural and high in fat which is bad for all of us. Our bodies need carbs just the good kind.
2:43
a skill evey man should master !
Turning frustration into laughter.
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Every woman deserves a gentleman who understands and behave accordingly.
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STOP JUDGING THEM.... appreciate these perfect couple they are made for each other.
DO MORE OF THESE VIDEOS it will help many men out there who have no clue how to take care of women.
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You guys are beautiful....don't mind the negativity go forward we love you.
I know i wish to meet one with those good traits.
Thank You Guy's, this cooking channel of yours is just what we all need. Great job...
This is the BEST recipe and I have tried many, especially the newest ingredient, bamboo flour. I haven’t had much success with it and I was about to give up on a keto bread recipe. Being a seasoned baker I was getting discouraged. Now, success ❤️ THANK You to Dr Berg & Karen❤️incidentally my husband is very happy with the results. He was beginning to wonder if I had lost my magic bread making ability. Me too!😅
This is definitely not keto. Just gluten free. Lots of carbs
I just made this recipe today and was surprised by how easy it was to make, and how doughy and soft the bread came out (the exterior was nice and crunchy). Will be making this bread regularly since I've missed it on keto! Thank you for sharing your recipe, Karen and Dr. Berg. Much love xx
This recipe is definitely a keeper. I just made a loaf this morning and the results were fantastic! Really nice yeast flavor, great air pockets, soft texture and crispy crust. I made it baguette style and it was a crowd pleaser.
Thanks Dr. Berg, you and your wife are a true blessing 🙌
I'm curious how are you succeed to make a dough with only 1/4 cup of water. She definitely missed something. 😊
@@eleanorshayeva3747 1:49 "pour in one and a quarter cup". Also, in video description...WET INGREDIENTS: 1 ¼ cup filtered water...
Could you please advise how you got the batter to rise? No matter what I do, the dough doesn't seem to rise one but in the hour that it is spending in the bowl... The yeast foams as instructed...
Just watched the video. At which tempt and for how long has it to stay in the oven! Greatings from Belgium.
A loaf 🤣🤣
I just made this recipe into six hamburger buns, which I shared with friends at our 4th of July cookout yesterday. Everyone loved them. I had gone to the local health food stores and regular grocery stores in search of hamburger buns that didn't have canola oil or sugar or the other things I just didn't want to eat, and found nothing. I actually tried another recipe first, and it came out kinda flat and not very tasty. I found a second keto recipe that was oh-so-complicated, and was about to try it. Then a friend told me about this video. It recipe is simple, tasty, and came out great.
When do you use the egg listed in the recipe 😢 🤷🏻♀️
@@gloriahernandez3310use it with a bit of water, mix together and that is your egg wash to brush over the loaves before it goes in the oven
I was just considering giving up grains when this recipe mysteriously showed up in my feed. I gathered all the ingredients and I’ve already made it twice. The only change I made to the recipe was to put a half a cup of coconut flour instead of a third simply, because I couldn’t find the 1/3 measuring cup. it turned out fantastic. I also added sesame seeds and sunflower seeds on top of it to add an extra little tasty crunch. It keeps well. It cuts beautifully when cool. And it does toast very well. I have it with some avocado, or I’ve even seasoned it with garlic and onion powder Toasted it up for croutons in my salad. Excellent recipe
I can’t believe how amazing this bread turned out! I made it for my niece who is coeliac and we all loved it! Thank you so much Karen and Dr. Berg sharing this recipe. I noticed it was posted six years ago but it’s one of the best breads I’ve ever tasted!
That escalated quickly😆
Have you tried baking it in a regular looking metal or glass bread thing? (I don’t know what you call it.)
@@joeblow1942 I just put it on a flat sheet covered with parchment paper and cover it with tinfoil for the first 15 minutes and then take off the tinfoil from the top and let it bake for the rest of the time. I don’t use a pan. Mine is more rustic
@@buknimanna Thank you for replying. If you wanted to, is there any reason why you couldn’t bake it in a bread pan so it looks like a normal loaf of bread?
@@joeblow1942 Yes you can put it in a normal pan but I like the way this turns out as it looks really rustic. I also lather with some melted butter. 😋
Dr. Berg, you are simply adorable.🥰
I made this bread today and it was delicious!! This recipe is a keeper. Thank you Dr. Berg & Karen.
I can't hear properly, can you please list me the ingredients. Thank you
Nicely done!
This bread is so good it makes me wanna hug someone ! Eating a sandwich without the guilt but all the satisfaction 🎉 amazing
Thank you Dr. Berg. I haven't had bread In 6 months. Will give this recipe a try today. At 64 yrs old, thanks to you, I am down 60 lbs and in the best shape I've been in years. This has become a way of life for me.
56 here!
@@reneepatron1643 congrats to you. Its such a great feeling. I will never go back. Good luck to you!!
I'm 85 and down 168 lbs. Took a few years but I did it!! Thank you Jesus.
I've just recently discovered Dr. Bergs videos, and after trying numerous keto bread recipes I am really surprised this recipe is truly fantastic- it really is the only one I've discovered that actually taste like bread. Karen gives great instructions (and solid hubby hints) - much appreciated!
Not sure how people on a True KETO diet can eat BREWERS YEAST
What's a hubby hint? It looked like they were arguing behind the scenes and then she drank some wine and threatened to ruin the video if he didn't change his attitude.
@@jackantwon9639 Exactly! Made it very uncomfortable to watch the video - for me at least.
agreed. but did she say how long to keep the dough in the oven?
@@lorrainelevis4406because the yeast fermentation of the sugar that was in molasses into carbon in the yeast cells. The yeast also generates many vitamins and releases the minerals that were originally in the cane juice.
Ive made a few ‘keto’ bread recipes and this is truly the best tasting! Great crust&crumb. I double the recipe and make a loaf. Once cooled I sliced and freeze. I toast & top with grass-fed butter and celtic salt. Satisfying and delish. Thank youDr.Berg!
That’s what I was wondering. How much longer do you bake for? Is it rustic or do you use a loaf pan? Thanks!
@@wendywotring2956I'm wondering the same
This is definitely NOT keto. High net carbs
I tried it once a few years ago, didn't much like it, but you know there's one in every crowd! Perhaps at some point I will try again. I see people are having a blast adjusting and enhancing the recipe and making different shapes which is part of the joy of bread.
Been making this bread and sharing with friends. When I ran out of chia seeds, I used 2 tbsp of ground flaxseeds. Very good recipe!
good to know , TY. I don’t really like chia seeds. They me okay in this recipe though
So I try to make the bread twice and the psyllium husk and Chia seeds make it too thick to mix into the flour. I don’t know what I’m doing wrong! I am following the video! I am using Psyllium husk powder and ground chia.
How about if you don’t have psyllium? Do you also do another 2 tablespoons of flaxseed?
Katarina Simeone I thought they said psyllium, not psyllium husk. Pretty sure there’s a difference but I don’t know. I’m going to try plantain seeds at some point.
Dr. Berg voice is so relaxing🥰
Very calming. ❤
I cannot wait to try this recipe. Many thanks Dr. Berg, also, to your lovely wife Karen ♥️
⭐️⭐️⭐️⭐️⭐️
You're very welcome! Enjoy!
Thanks to DR. & Mrs Berg for sharing with us.
You two are so lively & lovely together.❤
Thank you for the new recipe!
I made this bread and it’s delicious. Cut in small pieces, you can toast it in the oven, top with cream cheese and top with my home made raspberry low carb jelly. Yummy in my tummy. Thank you for sharing your recipe mrs berg. 👍🥰
Will try this recipe, looks fantastic. Arrowroot is called 'sagú' in my country and is very healthy.
Thank you Karen for demonstrating this what looks like an amazingly great loaf of bread, was wishing i could have tasted it too ❤️
This bread is delicious! It became an instant favourite with our kids. I made a triple batch and froze some for later. Great replacement for regular bread, thank you Dr Berg!
I loves bread with butter and cheese, but I started dieting and was wondering if there’s a “bread” option for me. Thanks to both you guys for such a wonderful recipe 🙌 Dr You are the best!
I find adding the chia seed in with the other dry items mixed up better than adding to water/yeast/psyllium mixture. ❤
Agreed. I did the same
I am feeling so much better since I found Dr. Berg! My husband was diagnosed with Celiac after an endoscope and blood tests in January 2024. He’s had no gluten at all since then. 3 months later they did more blood tests and found no gluten in his system. They gave him large does of Nexium the first month and then the recommended dose on box the remaining 2 months. It’s making him feel worse. We’ve stopped it completely and he feels the ACV 2x/day helps more. Anyway I’m so excited to find a bread recipe! It’s been tough going with no bread at all. Thank you Dr. Berg and lovely wife Karen! I call Dr. Berg my doctor in my pocket 👍
AWWEEE THE WAY YOU TWO LOOK AT EACH OTHER MAKES MY HEART MELT. MAY YOU HAVE THE HAPPIEST MARRIAGE EVER
Thank you so much for this recipe. I’ve been missing bread. I’m making this bread asap! Please tell your lovely wife thank you for the demo❤️
What a wonderful couple. So much knowledge. There will always be people who think their way is the 😢 only way. So sad
I am making your bread recipe tonight. I found that when I came to the part to add the wet (yeast) ingredients to the dry ingredients, it wasn’t enough moisture to make the dough come together. I then added 1 1/2 c warm water very slowly until it would bind together into a doughy. I hope that doesn’t ruin it. It is rising right now, so we will see if it worked. I’ll text you back when it is done. Also, I recall you saying what the temperature should be in the oven, so I thought I saw 425 degrees when you took the bread out of the oven. So I’ll do that. Im going to bake for 30 to 40 minutes, I hope that works too. Thanks so much for sharing 😊. Kathy
OMG, thank you so much for this, I've been dying at the thought of having to give up bread, I love bread. When I heard the ingredients I could almost taste it already. Great video.
Wow, I just made this, had my doubts, added dried onion and garlic flakes, dried basil, brushed with olive oil and sesame seeds. Love it! Edit: I should say of all the times I’ve made this (4) it’s never risen higher than 1.5”
Olive oil is a low smoke-point oil so not suitable for cooking. Using it on this bread turns it into an unhealthy transfat so it's not a good alternative to the egg coating. Only high smoke-point oils should be used for cooking. These include avocado oil, canola oil, corn oil, peanut oil and coconut oil. These won't transform into dangerous transfats like olive oil will.
Blah blah blah.
Thank you, glad I wasn't the only one thinking of herb bread ;)
Oh, and avocado oil would better.
@@helenaville5939 Thank you for pointing this out. Olive oil should only be used cold.
Hey Doc Berg
So nice to see you in your home with your wife… thanks for this 😋
Awesome apron! Very interesting video. Much thanks.
I made this bread yesterday and it turned out Amazing! Thank you for sharing this. God bless!
You are so welcome!
this loved-up couple is more attractive than the keto friendly bread..😄😍😍😍
I made this recipe many times
The bread is the best I’ve ever had.
Wow! Thank you for sharing the bread recipe. I will definitely try to make this bread as I was looking for this kind of recipe for long time! 🙏🏻😋
You're welcome. Hope you will like it.
I love watching these two together! They are the picture of partnership ❤️
True that! 🙌😊
The way he looks at her…priceless💞