Keto High-Fiber Bread (Closest to Regular Bread)

Name: Keto High-Fiber Bread (Closest to Regular Bread)
Total time: 300 s
Yield: 500 grams (about 1 loaf)
Cuisine: American
Ingredients: 1 1/2 teaspoons yeast; 1 tablespoon honey (for feeding the yeast; if strict keto, substitute 1 teaspoon monk fruit sweetener); 1.4 ounces organic oat fiber (40 grams); 5.3 ounces vital wheat gluten (150 grams); 1.8 ounces almond flour (50 grams); 1.8 ounces ground flaxseed (50 grams); 1 teaspoon salt; 3 tablespoons sweetener; 1/4 teaspoon xanthan gum; 1 cup warm water (about 240 ml); 2 large eggs; 1 ounce melted butter (30 grams)

มนต์เสน่ห์ด๊องแด๊ง @monsanaydongdang

I wanted to eat bread and tried making it with both egg whites and almond flour. This recipe turned out to be the best! It gets crispy when toasted and works great for fried bread too. It has a chewy, stretchy texture. Inspired by the Ketome Cuisine YouTube channel.

มนต์เสน่ห์ด๊องแด๊ง @monsanaydongdang

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Ingredients

5 minutes

500 grams (about 1 loaf)

1 1/2 teaspoonsyeast
1 tablespoonhoney (for feeding the yeast; if strict keto, substitute 1 teaspoon monk fruit sweetener)
1.4 ouncesorganic oat fiber (40 grams)
5.3 ouncesvital wheat gluten (150 grams)
1.8 ouncesalmond flour (50 grams)
1.8 ouncesground flaxseed (50 grams)
1 teaspoonsalt
3 tablespoonssweetener
1/4 teaspoonxanthan gum
1 cupwarm water (about 240 ml)
2large eggs
1 ouncemelted butter (30 grams)

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Steps

5 minutes

1

Pour the warm water (not hot) into a bowl. Add the yeast and honey (or monk fruit sweetener if using). Stir to activate the yeast.
2

In a separate bowl, combine the almond flour, ground flaxseed, vital wheat gluten, oat fiber, salt, sweetener, and xanthan gum.
3

Add the activated yeast mixture (it should be foamy), eggs, and melted butter to the dry ingredients.
4

Mix everything together, then knead by hand for 30–45 minutes, or use a stand mixer with a dough hook for 7 minutes, until the dough is smooth and stretchy. (If kneading by hand, you can ask someone to help!)
5

Once the dough is smooth and can be stretched without tearing, cover it with plastic wrap and let it rest for 2 hours.
6

Preheat the oven to 330°F (165°C) about 10–15 minutes before the dough is done resting. After 2 hours, transfer the dough to a loaf pan and bake for 45 minutes.
7

Check the top of the bread to make sure it's baked through—not too dark and not too pale. The crust will be firm at first but will soften as it cools. Enjoy!