Keto Bread: Using Yeast For Beginners

Yeast is a key ingredient in making keto bread. It gives the bread a classic yeast flavour and a fluffy texture. To use yeast in keto bread, you must first proof it by mixing it with a sugar alternative, such as inulin powder, and warm water. This feeds the yeast and allows it to be activated. After about 10 minutes, the yeast should be puffy and ready to be added to the bread batter. It is important to ensure that the water is warm, not hot or cold, as this can affect the yeast. Once the yeast is ready, simply fold it into the bread batter and let the dough rise in a warm place before baking.

Proofing the yeast

Firstly, gather your ingredients: you will need yeast (commonly active dry yeast) , a sweetener to feed the yeast (such as inulin, maple syrup, honey, or sugar), and lukewarm water. The amount of each ingredient will vary depending on the recipe you are following, so ensure you measure accurately.

Now, it's time to proof the yeast:

• Combine the yeast, sweetener, and lukewarm water in a bowl. The water should be warm to the touch, ideally between 105-110°F (41-46°C). You can use a thermometer to check the temperature if needed.
• Stir the ingredients together until well mixed.
• Cover the bowl with a kitchen towel or plastic wrap and let it sit in a warm place for about 7-15 minutes. This duration may vary slightly depending on the recipe and environmental factors.
• During this time, the yeast will feed on the sweetener and become active, emitting carbon dioxide and causing the mixture to become foamy and puffy.
• After the specified time, the yeast mixture should be bubbly. If it isn't, something may have gone wrong, such as the water being too cold or too hot.

By following these steps, you will successfully proof the yeast for your keto bread. Remember to use fresh and active yeast, as it can go bad over time. Now, you can continue with the rest of your keto bread recipe, incorporating the proofed yeast and following the subsequent instructions for mixing, kneading, rising, and baking your delicious keto bread!

Adding eggs and milk

Firstly, ensure that your eggs are at room temperature. This is crucial, as adding cold eggs to the mixture will prevent your bread from rising. You will need 1 egg and 110g of egg whites (approximately 3 egg whites) for this recipe.

Next, melt some grass-fed butter or ghee. You will need 56g, which is equivalent to about 5 tablespoons. Make sure the butter is not hot when you add it to the eggs, as this will scramble the eggs.

Now, add the eggs and milk to the yeast mixture. Use an electric mixer to beat the mixture for a couple of minutes until it becomes light and frothy.

Then, add the dry ingredients. This includes almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar, and ginger. You can add these ingredients in two batches, alternating with the sour cream or coconut cream, and mix until everything is thoroughly incorporated.

Finally, transfer the bread dough to a loaf pan lined with parchment paper. Use a wet spatula to even out the top. Cover the pan with a kitchen towel and place it in a warm, draft-free space for 50-60 minutes, or until the dough has risen just past the top of the loaf pan. The rising time will depend on your altitude, temperature, and humidity, so keep an eye on the dough.

Once the dough has risen, preheat your oven to 350°F/180°C. If you are baking at high altitude, increase the oven temperature to 375°F/190°C and decrease the baking time by about 5 minutes.

Place the loaf pan on a baking tray and transfer it gently into the oven. Bake for 45-55 minutes, or until the bread is deep golden. Cover the loaf loosely with foil after the first 10-15 minutes to prevent it from browning too much.

Allow the bread to cool in the loaf pan for 5 minutes, then transfer it to a cooling rack. It is important to let the bread cool completely before slicing, as this will ensure the best texture.

Your keto bread is now ready to be enjoyed! It can be stored at room temperature for up to 4 days or frozen for later use.

Adding in the dry ingredients

To make keto bread, you will need to combine the dry ingredients in a separate bowl. The ingredients and their measurements are as follows:

• 168g of almond flour
• 83g of golden flaxseed meal, finely ground
• 15g of whey protein isolate
• 18g of psyllium husk, finely ground
• 2 teaspoons of xanthan gum or 4 teaspoons of ground flaxseed meal
• 2 teaspoons of baking powder
• 1 teaspoon of kosher salt
• 1/4 teaspoon of cream of tartar
• 1/8 teaspoon of ground ginger

Once you have measured out the ingredients, simply whisk them together in a bowl until they are thoroughly mixed.

Proofing the dough

• Prepare the dough as per your chosen recipe.
• Cover the bowl with a kitchen towel or plastic wrap.
• Place the bowl in a warm, draft-free area. The ideal temperature range is between 100-110°F (38-43°C). You can use your oven with the light on and the heat off, a sunny windowsill, or a warm oven that has been turned off.
• Let the dough rest undisturbed for the time specified in your recipe, typically around 1 hour.
• Check the dough periodically to ensure it is rising. It should increase in volume, becoming puffy and bubbly.
• Preheat your oven to the required temperature while the dough is proofing, to save time.
• Once the proofing time is complete, your dough is ready to be shaped and baked according to your recipe instructions.

Baking the bread

Preheat the oven to 350°F/180°C. If you're baking at high altitude, you'll want to bake it at 375°F/190°C.

Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a loose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.

Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for the best texture—this is an absolute must, as your keto loaf will continue to cook while cooling! Also, keep in mind that some slight deflating is normal, don't sweat it!

Storing the bread

Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!

Frequently asked questions