https://www.copymethat.com/r/Gc8x2tMrT/keto-no-eggs-bread/
59590204
TNdZEwH
Gc8x2tMrT
2024-05-14 13:16:29
Keto no eggs bread
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Ingredients
- DRY INGREDIENTS
- • 2 ½ cup blanched almond flour not almond meal
- • ½ cup coconut flour
- • ⅓ cup flaxmeal
- • 40g ground psyllium husk
- • 1 tablespoon baking powder
- • Pinch of salt
- WET INGREDIENTS
- • 30 ml olive oil (2 tablespoons)
- • 10 ml apple cider vinegar (1 teaspoon) ⅓ cup + 2 tablespoon
- • 480 ml lukewarm water - thick bath temperature, 40C (2 cups)
Steps
- 1. Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
- 2. In a large mixing bowl, add all the dry ingredients, whisk to combine.
- 3. Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon
- then use your hand to knead the dough for about 1 to 2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, ½ teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
- 4. Set aside 10 minutes to let the fiber fully absorb the liquid.
- 5. Shape the dough as you want your bread to look like when baked. I mean you want
- a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan, but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
- 6. Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
- 7. Bake for 50 to 55 minutes in the center of the oven, fan-bake mode is the best.
- 8. After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out
- clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20 to 30 minutes
- until cooked in the middle.
- 9. Lift the bread out of the pan using the parchment paper.
- 10. Fully cool down on a rack before slicing - at least 3 hours for best result.
- 11. Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in
- airtight containers.