Ingredients
The following ingredients have 4 Servings
- 1 ¼ cup (185g) Vital Wheat Gluten
- ⅔ cup (80g) Golden Milled Flaxseed
- ½ cup (30g) oat fiber (or potato fiber)
- 3 tbsp powdered Swerve (or other Keto Sugar Substitute)
- 3 tsp rapid rise yeast
- 1 tsp salt
- ¼ tsp Xantham Gum
- 1 cup (240ml) water (body temperature)
- 2 eggs (lightly beaten)
- 2 tbsp softened ghee or grass fed butter
- 2 tbsp heavy cream (to brush on bread)
- 3 tbsp mixed seeds (optional)
Instruction
- Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.
- Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.
- Increase the speed and keep mixing until the dough comes together and clumps around the beaters.
- Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.
- Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ - 2 hours. The dough will expand to fill the tin and rise over the top of it.
- Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.
- Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.
- Lift the bread out of the tin and allow it to cool completely before slicing.