Keto Bread: Can Yeast Make It Rise?

Keto bread can be made with yeast, but it won't rise as much as wheat bread. This is because the yeast is activated with a touch of sugar, which the yeast will consume, leaving no sugar in the recipe. The sugar is converted by yeast into carbon dioxide to add air to the bread.

Proofing the yeast

Firstly, gather your ingredients: active dry yeast, a sweetener such as maple syrup or honey (or inulin for a sugar-free option), and lukewarm water. The water should be between 105-110°F (37-43°C)—warm to the touch, but not hot.

Combine the yeast, sweetener, and lukewarm water in a small bowl. Stir well to mix the ingredients. The yeast will feed on the sugar and emit carbon dioxide, so don't worry about adding a sweetener—this won't affect the carb count of your final bread.

Cover the bowl with a kitchen towel and let the mixture rest for about 7-10 minutes. During this time, the yeast will become active and start to feed on the sugar. You'll know the yeast is ready when the mixture becomes bubbly and foamy. If it doesn't get bubbly, start again with warmer water—too-cold water won't activate the yeast, and hot water will kill it.

Once your yeast is proofed, you can add in the other ingredients. For keto bread, it's important to use ingredients at room temperature, especially the eggs, as cold eggs may cause your bread not to rise.

Now you're ready to mix your dry ingredients with the proofed yeast and continue with the rest of your keto bread recipe!

Using the right temperature water

When making keto bread with yeast, it is important to use the right temperature of water. The water should be lukewarm, not hot or cold. A good temperature range is between 105-115°F (approximately 40-45°C). If you don't have a thermometer, you can test the temperature by touching the water – it should feel pleasantly warm, not hot or cold.

If the water is too hot, it will kill the yeast, and if it is too cold, it will delay the rise of the dough. The other ingredients should also be at room temperature. For example, if you add cold eggs to the mix, your bread won't rise much, if at all.

It is also important to note that the friction caused by mixing and kneading the dough will increase its temperature. This is called the friction factor and is something that professional bakers take into account when making bread.

The role of sugar

Sugar is an important ingredient in bread-making, and its role goes beyond simply adding sweetness to the dough. Here are some key functions of sugar in the context of keto bread-making with yeast:

Food Source for Yeast:

Sugar serves as a food source for yeast, which is a single-celled living organism. In bread dough, yeast consumes sugar through a process called glycolysis, producing carbon dioxide and water. This carbon dioxide gas helps to leaven the dough, making it rise. The sugar is not left in the final product as the yeast consumes it to produce gas. This is why adding a small amount of sugar to feed the yeast will not affect the carb count of the keto bread.

Accelerating Yeast Activity and Faster Rising:

The presence of sugar in the dough allows yeast to operate at a faster rate. With readily available sucrose (table sugar), yeast can produce carbon dioxide more rapidly, leading to a faster-rising bread dough. This is particularly beneficial for keto bread, as it may not rise as much as traditional wheat bread due to the absence of gluten.

Reducing Ethanol Production:

When sugar and oxygen are available, yeast undergoes aerobic respiration, producing carbon dioxide. However, in the absence of these substances, yeast switches to anaerobic respiration, resulting in alcoholic fermentation and the production of ethanol (alcohol). Adding sugar to the dough ensures that yeast has sufficient food and oxygen, reducing ethanol production and giving the bread a lighter taste.

Tenderising Gluten Strands:

Sugar can also tenderise the gluten strands in the dough, improving the texture of the bread. This is achieved by preventing water from being available to the gluten and yeast, which creates a less stretchy dough and a softer, more compact crumb.

Enhancing Flavour and Colour:

Sugar enhances the flavour of bread by contributing to its characteristic aroma, which includes notes of burning and raw alcohol. Additionally, the inclusion of sugar increases caramelisation and Maillard reactions, adding colour and sweet notes to the crust of the bread.

Moisture Retention and Freshness:

Sugar helps retain moisture in the bread, making it moist and fresh for a longer period. This is because sugar has a high capacity to bind with water molecules, locking in moisture within the crumb structure and slowing down its escape.

The importance of kneading

Kneading is an essential step in the bread-making process, and it plays a crucial role in determining the quality of the final product. Here are some key reasons why kneading is important:

Gluten Development

Kneading helps to develop gluten, which is essential for giving the bread structure and elasticity. Wheat flour contains two proteins, gliadin and glutenin, which combine to form gluten. When the dough is first mixed, these proteins are tangled and disordered. However, as the dough is kneaded, they align to form long chains of amino acids, creating a gluten matrix. This matrix allows the dough to trap the gases produced by yeast, resulting in a fluffy and airy texture.

Dough Consistency and Smoothness

Kneading helps to create a consistent and smooth dough. Initially, the dough may appear rough and sticky, but as you knead, it becomes smoother, more supple, and springy. This is an indication that the gluten network has fully developed. Under-kneaded dough will not rise properly and will result in a dry, crumbly, and dense loaf.

Strengthening the Dough

Kneading provides strength to the dough, enabling it to hold its shape during the rising and baking processes. If the dough is not kneaded enough, it will lack the strength to contain the gases produced by the yeast and may collapse or spread out flat. Adequate kneading ensures the dough has the elasticity to capture these gases and rise properly.

Controlling the Bread's Texture

The amount and technique of kneading can affect the final texture of the bread. For example, well-kneaded swirl buns will have a smooth surface and tight crumb, while no-knead focaccia will have a bumpy and irregular texture. Kneading also helps to align the gluten strands into a tight and orderly structure, resulting in a stronger and chewier bread.

Enhancing Flavour and Aroma

Kneading can also enhance the flavour and aroma of the bread. It helps to distribute the yeast and other ingredients evenly throughout the dough, ensuring a consistent flavour and aroma in every bite. Additionally, the physical action of kneading can release some of the dough's aroma compounds, contributing to the overall sensory experience of the bread.

In summary, kneading is a critical step in bread-making that affects the structure, texture, and flavour of the final product. It may seem like a simple task, but the science behind it is complex and fascinating, showcasing the artistry and precision required in baking.

Baking temperature and time

The ideal baking temperature for keto bread with yeast is 350°F/180°C. However, if you are baking at a high altitude, it is recommended to increase the oven temperature by 25°F.

The bread should be baked for 45-55 minutes, until it is deep golden in colour. It is recommended to cover the bread with a loose foil dome at the 10-15 minute mark to prevent the top from burning.

After removing the bread from the oven, it is important to let it rest in the loaf pan for 5 minutes before transferring it to a cooling rack. The bread should then be allowed to cool completely before serving, as it will continue to cook while cooling.

Some slight deflating of the bread after removing it from the oven is normal, so don't worry if this happens!

Frequently asked questions