HOW TO MAKE KETO ALMOND EGGLESS YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

Seriously, this is one of the best vegan or eggless yeast bread. They make awesome sandwiches and toasts. I doubled the recipe and made into a loaf and boule, a rustic and traditional shape of French bread resembling a squashed ball just to show you a variation.

Eggless keto bread is very complicated so please do not substitute any of the ingredients. However, you can use either brown or golden flaxseed but both must be finely grounded.

Please note that;

1. Yeast is a living organism and almost all recipes calls for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do so.

2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them untouched for few minutes then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do so.

3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.

4. Do not use more yeast just to gain more rise on the dough. The bread tastes weird with too much yeast.

5. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, during proofing the dough will expand sideways to fill up all the empty spaces hence, the bread will look big but short. If the pan is smaller, the dough will rise upwards and look taller with nice curved edges.

6. Oven makes the best proof box at home. Turn on the heat at 212F or 100C just before you start making the bread and leave the heat on for the entire 1 hour proofing. This temperature DOES NOT kill the yeast. The warmth and moisture from the boiling water will provide a very conducive environment for the yeast to do its job.

7. It's important to grind the psyllium husk into finer powder so that it absorbs the water more effectively.

8. You can re-heat this bread by steaming or toasting.

NUTRITION FACTS
Total servings = 20
Per serving;
Net carb = 2.2 g
Calories = 113
Total fat = 9.3 g
Protein = 3.5 g

INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Coconut flour = 60 g / 1/2 cup
Golden flaxseed (finely grounded) = 40 g / 1/3 cup
Psyllium husk powder (finely grounded) = 45 g / 5 tbsp.
Baking Powder = 14 g / 1 tbsp
Instant Yeast = 12 g / 4 tsp
Salt = 2 tsp

Wet Ingredients
Apple cider vinegar = 43 g / 3 tbsp.
Coconut or olive oil = 45 g / 3 tbsp
Very warm water = 480 ml / 2 cups (at 122 to 132 F or 50 to 56 C)

DIRECTIONS

1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process.
2. In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mould the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
6. Cover the dough loosely with a dry towel.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. The top of bread should be hard and crusty. Internal temperature should be around 205 to 210F or 96 to 98C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. The residual heat will ensure the bread is properly cooked and the crumbs are drier.
11. Cool completely before slicing