Yesterday I wanted to make keto bread... always a disappointment in some ways no matter how good it is because face it, keto bread will never be real, wheat bread. And I love homemade real wheat bread!
Note: I made the same recipe twice (at the same time) yesterday but used about 2-3 tablespoons more fiber ingredients in one than the other. The results were crazy different! The one with the extra fiber added (psyillium husk powder) was a nicer dough verses the batter but it didn't raise hardly at all and stayed literally that shape even after baking. It baked fine, it was done just fine and tasted fine but the texture of the other one was so much nicer as it raised quickly and beautifully!
Second note: The thinner the baking pan the better! I have 5 bread 'loaf' pans, some are very good and expensive quality ($25 for a pan), others are middle of the road (Rachel Ray version) 2 more are nice average pans and one is a cheap dollar store version bread loaf pan.
I've found for almond bread based low carb breads, the cheaper, thinner pans are awesome! They bake the bottoms and centers so much nicer than the more expensive pans!
So to take it one step further, I baked one in a cheap disposable aluminum foil pan and BINGO! BEAUTIFUL. It was rising quick and perfect and baked just as well. I had grabbed the round pie plate style on a whim but I have bread loaf shaped in the pantry so from now on, all my keto bread will be baked in the disposable bread pans. I'm smitten with the crusty loaf I get verses the soggy or dense/wet version in more expensive or regular bread pans.
Homemade Keto Bread
1 c almond flour
1 1/4 c keto flour
4 t active yeast
3/4 c warm water to activate the yeast (not too hot)
2 t sugar to activate and feed the yeast
1/4 c butter, softened just to melted but not hot
3/4 t apple cider vinegar
2 eggs
1 T baking powder
1 t salt
In a small bowl, place the yeast, sugar and warm water. Let set to activate (and get foamy) while you place in a larger bowl, the dry ingredients: almond flour, Lonjevity Fiber Flour, baking powder and salt. Whisk to mix.
Add the 2 eggs, yeast/water mixer, vinegar and butter to the dry flour mix. Stir just until moist, don't over stir. If it's dry and more of a sticky dough because your measuring cup or your scooping methods added a little more of the fiber flour mixture, then add a little more water to the mixture by tablespoon and gently stir just to incorporate. You want more of a batter than a dough (SEE THE ROUND BAKING PAN IN THE PHOTO BELOW). Place it into a well greased pan to cover lightly and let raise.
I found the wetter dough raised and baked perfectly while the drier version in the bread pan stayed the shape it was and wouldn't raise hardly at all (as most almond flour based low carb breads tend to do).
Let it raise until you are happy with the height (about 35-60 minutes depending on how warm your house is, where you are letting it raise at and how wet the batter dough was). During the last 10 minutes of the rise, preheat your oven to 350 degrees. Bake about 35-50 minutes until it's nice and golden dark brown, dry on top and done in the center.
Again (if you skipped my notes above - the cheaper, thinner loaf pans bake it perfectly while the more expensive, and thicker loaf pans make for a soggier or wetter loaf) and you may have to add 10-20 minutes longer on your bread in order to get the center done.
Let cool in the pan or out depending on how well your loaf baked and how sturdy it is. Both mine in the photos below came out of the pan within a minute to cool completely. I used the dense loaf pan version to slice and make garlic cheese bread that evening to eat with keto lasagna. The round version (my favorite of the two) is being ate as is because frankly, I can't help it. Butter or peanut butter smeared... Mmmm.
The yeast is foamy and beautiful... if your yeast isn't foamy than it's dead. It's either too old, you didn't use a sugar or honey to feed it, or you used water that was too hot and it killed it. Try again.
The wet batter dough in a thin disposable pan worked the best and was beautiful.
The dough that was a little dryer with psyllium powder stayed in this shape, didn't raise hardly at all and baked in the same shape. It tastes fine but is more crumbly, and obviously not a nice tall bread - more like biscotti in the shape when you slice it. I used it to make garlic cheese bread that night for dinner with lasagna, which was fine for the size and shape!
The two side by side. A wetter dough was much better for rising and baking and finished texture.
Hot from the oven because I couldn't resist. The texture dries a little and improves when it's allowed to cool down a bit. But... homemade bread of any kind, I can't resist.
