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

UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
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Frankly, keto bread can never be as light and fluffy as regular bread due to its heavy, moist ingredients and no gluten. But with this yeast bread, it does rise quite a fair bit even though not as much as gluten bread. We can still get a reasonably tall loaf with softer crumbs, crispier crust and a nice yeasty flavor.

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 it.

2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there 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 it.

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 before using and weigh the ingredients.

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

NUTRITION FACTS
Total servings = 16
Per serving;
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g

INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Psyllium husk powder (finely grounded) = 45 g / 5 tbsp.
Baking Powder = 18 g / 4 tsp (Do not use double acting powders)
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp

Wet Ingredients
Large eggs = 6 whites or 4 whole (room temperature)
Apple cider vinegar = 57 g / 4 tbsp.
Very warm water = 170 ml (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, 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, egg whites 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 7x3.5x2" or any suitable pan lined with parchment paper.
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 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. If it comes out clean, it's good. 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. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.