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This is officially the lightest and softest keto bread that bloomed so high during baking like regular gluten yeast bread except that there is no yeast. Introducing Keto Flax Seed Loaf Bread which is a follow up from the bun version. Some of you have requested for a loaf version so here it is after some experimentations to get the right ratios.
I was shocked to see how much the bread rose during baking and it is super light, soft and fluffy, almost hard to slice due to the softness. I was using 6 large egg whites for this recipe so I tried reducing by 1 egg large egg white and it still rose but not as high and the texture is still soft and fluffy but slightly firmer. I showed you both options so it’s totally up to you to choose which one you prefer to make. For those of you who prefer eggless version, I will be experimenting on it so if successful, I will publish a video here.
Most of the carbs in flax seed is fiber. Hence, the net carb content is very low. Flax seed is a good source of plant based fatty acids. The main difference between golden flax seed and brown flax seed is that golden flax seed has fewer calories and fat but higher protein content whereas brown flax seed has more calories and fat. In terms of taste, brown flax seed has an earthy flavor while golden flax seed has a nutty flavor and taste better. Golden flax seeds are very suitable for making bread.
At less than 1 g net carb per serving and costing a lot cheaper than most other low carb flours, you can enjoy this healthy bread guiltfree. And it is super crispy when toasted too.
The recipe can be viewed and printed at this link ;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.1 g
Dietary Fiber = 5.5 g
Net Carb = 0.6 g
Calories = 79
Total Fat = 5.2 g
Protein = 4.8 g
INGREDIENTS
DRY INGREDIENTS
Golden Flax Seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture. The texture will still be slightly coarse, not flour. In my previous video on Keto Flax Seed Buns, I showed you how to grind the flax seeds using a multi grinder. See link here ; )
Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp OR ;
OR Pre Ground Psyllium Powder = 4 g /1 tsp (Note: If dough is too wet, you can add another tsp. Please see this video about psyllium husk and powder for better understanding and success –
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Egg whites = 5 large (178 g) or 6 large (214 g)
(Note : The difference of 1 egg white makes a lot of difference in the rise and texture as you can see in the video. But it is totally up to you as some people may prefer a firmer texture while some may prefer a softer texture. If using 6 egg whites, it’s better to use a bigger pan such as 9×5″ so that it will rise more evenly.
The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium powder will be softer but it is fine. Both doughs will eventually firm up if you leave them aside but it is not necessary to rest them.
4. Pour dough into an 8×4″ or 9×5″ greased loaf pan lined with parchment paper. If using 9×5″ pan, place the dough at the center of pan instead of filling the whole pan as this will make the dough rise higher and more evenly.
5. Lightly spread the dough with a spatula but leave the top round. Top with any choice of seeds or nuts (optional).
6. Bake for 1 hour then let it cool completely on a wire rack.
7. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier up to 1 week or freeze for months.