This is an old Atkins low carb bread with some changes that is homemade. Today it qualifies to be keto bread that is soft, moist and very satisfying. It's low net carb @ 1.5g if cut into 18 slices. It's high in protein and most comforting to eat. Best of all it gets in for Keto. The bad news it's not gluten-free due to the Vital wheat gluten.
You can find all the products on Amazon
175g Vital wheat gluten. Amazon
120g Almond flour I buy ground Almond from Sainsbury £5.00 see note
30g ground flaxseeds. Amazon
5g Psyllium Husk
5g Sea salt
7.5g baking powder
10g inulin or a sweetener of your choice
50ml of melted coconut oil
10g dry fast action yeast
200ml lukewarm water
The very first thing is to get a warm bowl and fill it with the 200ml of lukewarm water 30 to 45 deg C and put 10ml of maple syrup and give it a good stir. Then add the 10g of fast-acting yeast and give it a good stir and cover with clingfilm and lay to one side. You will note I haven't added it to the contents as the sugar will be eaten by the yeast. You will see this as it will bubble up. If this doesn't happen your yeast is dead and your bread will not rise. see image below.
Regarding the Almond flour, I use ground Almonds and use a food processer to grind to a fine flour. If not use fine almond flour which will cost about £13.00 from Amazon.
I have tried using olive oil but it makes the bread quite greasy so use coconut oil.
Add all the dry ingredients in a mixing bowl and mix well, I use a food processor. Give it a good mix then add the melted coconut oil and give another mix then pour in warm water yeast mix a little at a time while mixing till it reaches a sticky yet firm texture.
Remove from the bowl and mix for 5-10mins using your hands until it forms into a ball. Then knead on your worktop, for a further 5-10 minutes. You won't need flour on your worktop due to the coconut oil. Place the dough in a bowl smeared with olive oil and cover with cling film and prove for 1-hour minimum, the longer the proof the better.
Or place in a loaf tin and cover with cling film and prove for 1-hour minimum, the longer the proof the better.
Place on a cooking sheet or stone and allow to prove for a further hour. or in a loaf tin allow to prove for a further hour. Place a slit down the centre.
Preheat the oven to 180C and bake your bread for 30 to 35mins or use a Meater thermostat set to 85 deg C and you can put it in the cold oven and let it come to temperature and the Meater will let you know when the core temperature is reached. Happy Baking.
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 the weight of your loaf 580 divides 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, not teaching to suck eggs.
Enjoy!
Now doesn't that look good? Just like real bread.