Dr BERGS KETO BREAD

This is Karen and Dr Eric Bergs Best Bread. You can't call this grain bread or wheat bread because the ingredients do not include grain products like wheat and whole-grain flour. Whole grains, and even refined grains, can cause bloating to people.

This healthy bread recipe is nutritious and safe for you compared with the loaf of bread you’re used to eating. The slices of bread you can have with this recipe make a healthy replacement for your multi-grain bread.

If your wondering who is Dr Berg is what is a holistic doctor, not a medical doctor as we would know in the UK. Do a search on YouTube and you like me will find a wealth of information on Keto and IF.

All the products can be bought from Amazon or your local health shop.

INGREDIENTS:

• 128g almond flour

• 128 arrowroot flour

• 43g cup coconut flour

• 5g sea salt

• 10g active dry yeast

• 7.5g Tbsp very finely ground chia seeds

• 2 Tbsp organic psyllium husk powder

Wet Ingredients:

• 355ml lukewarm water

• 2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)

• 1 egg to brush the top of your bread if required.

DIRECTIONS:

1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

2. in a small bowl put 355ml lukewarm water 36.5 °C to 40.5 °C Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.

3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.

4. Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

5. Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.

6. Preheat the oven at 218 °C with a pizza stone (or cooking sheet) inside.

7. Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.

8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 96-98 °C.

9. Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 190 °C for 5-10 minutes.

(This still to be worked out)

On the eating side, I have calculated to get 18 slices which gives each slice 101 calories, fat content 7.1g, total net carbohydrates 1.5g and protein of 8.7. If you want the exact energy per slice weigh your loaf when cold and so 580 divide by 18 = 32 then divide by the weight of the slice you have cut. NB I have only added this as some people did ask.

Enjoy!