Keto Sandwich Bread - Real Yeast Bread - Low Carb Bread
Вставка
- Опубліковано 30 лип 2024
- • 🧿 TURKISH BAGEL SIMIT ... We share our adaptations and detailed technique for the famous "Diedre's" keto bread, that replaces wheat flour with a brilliant mixture of wheat gluten, oat fiber, and flaxseed meal.
Check out how we make sure that our bread doesn't come out too dry and what you need to do to make sure your gluten correctly activates, leaving you with a solid rise that doesn't collapse.
Please SUBSCRIBE, LIKE, and SHARE with your friends, family, etc. Also please leave a COMMENT and let me know how you like the video!
Bon appétit!
thunderiron.family/blog/keto-...
Ingredient List:
Nonstick sandwich loaf pan - amzn.to/3fCSsBE
2 eggs, beaten and warmed
4 tbsp softened warmed butter
110 g Golden Flaxseed Meal - amzn.to/3bKTZ6N
55 g Oat Fiber - amzn.to/3nSzeZe
190 g Vital Wheat Gluten - amzn.to/2XTlDGt
60 g Lakanto Monkfruit Sweetener - amzn.to/2NdRjV9
7 g salt
1/2 tsp Xanthan Gum - amzn.to/3bKl4XI
1 cup warm water (yeast temp)
1 tsp honey
1 tbsp active dry yeast
Get our recommended ingredients from the links for best results, and to support us through Amazon affiliate links:
Macros (Approximate) for 12 slices, per slice:
200 calories
2g net carbs
9g fat
20g protein
#KetoSandwichBread #KetoBread#lowCarbBread#ketocommunity#Deidre'sBread #Lowcalorie
#thunderironfamily
Source: • Diedre's "For Real" Lo... - Розваги
Made your baguettes about two weeks ago and we loved them, so we tested this bread and once again you shared a winner!!
Thank you much, I’ve baked since I was 10 years old but never bread, I was scared 😂 well your step by step video got me through it and my husband ( who misses bread dearly on Keto) is extremely happy and thank you also! ❤
Next to try is the zucchini lasagna ( I’m Italian and I miss pasta) it looks divine!! 😋
God bless you both for helping all of us out! ❤
Thank you so much! We are happy to hear you liked our recipe it means a lot! Bon appetit!
I just made this bread…the directions and ingredients were spot on. The best Keto bread that I have made or purchased for the past two years. I love that there are no questionable ingredients. The texture, the flavor, the fragrance is absolutely incredible. The improvements you have made to Deidre’s original recipe and Keto Kings (I have made both) are absolutely superior and my family totally agrees. We have finally found our favorite sandwich bread, hands down. Thank you for all your hard work and your wonderful, clear videos. I 100% followed your recipe-no substitutions.
Hi Carol - thanks so much for the kind words! Great that you have had success with our recipe for you and your family. Bon appetit!
Great bread. I made 4 yesterday and sliced them today . They were firm to the touch. Already labeled them and placed them in the freezer.
Been on Keto for 2 months now and i love eating bread..and ive tried a lot of recipes..But this one is my to go to Loaf Bread..I just love the texture of the bread and taste was spot on..I just changed the Warm water to Almond Milk...Thank you so much for this recipe and GodBless❤
I can’t tell you how happy and amazed I am that this worked. I’ve tried so many in the 3 weeks I’ve been on Keto. This is a game changer. Thankyou. ❤
This is such wonderful bread! I'll never try another almond meal bread again now I've got this. Absolutely love it, thanks!
I've made your Keto Sandwich Bread, minus the seeds, several times now but formed the dough into hamburger and hot dog buns. Delicious! Thank you for sharing this very easy bread that doesn't contain Lupin flour or psyllium husk (which give an off flavor IMHO). My second attempt used warmed light beer to see if I could get even more yeasty flavor. It worked beautifully and was delicious. My last attempt was to make ½ of your recipe in my food processor (I have a small food processor). It only took 2 minutes to activate the gluten and get a very smooth, stretchy dough with wonderful results.
Thank you.
I finally got my ingredients today and made this bread, it is perfect and very tasty. It is my first time baking low carb bread and really didn't know what to expect regarding taste, but you definitely nailed it with this recipe. Thank you so much for sharing this recipe, my hubby can now enjoy a sandwich again.
THANK YOU, THANK YOU, THANK YOU 👏🏻👏🏻👏🏻👏🏻
I made your bread recipe and it’s the best keto bread I’ve tried by far. Thank you so much for sharing that.
you welcome!
I love your keto breads. They are the BEEEEST!!!
Thank you for sharing! The bread is amazing and it was my 1st time making it! Yum 😋
I made your bread today... I absolutely love it!! Thank you for sharing!
I’ve got 8 min till the proofing time is over .it’s risen beautifully. I’m REALLY counting on getting the same result as you are. Thanks very much for uploading ♥️♥️
You welcome! Please share ansd subscribe.
This bread came in clutch for my diet I had almost given up keto and ran for the nearest sugar disposer until I saw this thanks for saving the diet for me.
Wonderful!
Thank you! Your improvements to the original Deidre's recipe absolutely worked for me. Just baked a loaf today and family (not keto) loved it and this was the best keto bread that tasted like regular bread! Your tips on the kneading worked - the bread did not collapse at all. I have made so many other versions of the tweaked original recipe and they all kind of failed, either too chewy, collapsed or both or the taste just wasn't right. Thank you again for sharing this recipe to those of us missing real bread on the keto journey.
You welcome. We are glad it worked for you.
I made this last night and it's WONDERFUL and it toast well too. Thank you ☺️
Wonderful to hear! Thank you for letting us know. Please share with your loved ones.
i would like to say that i have been making a few different recipes of keto bread for the last a year and half an i wasn't that happy with the results ....but when i watched your recipe , i was convinced , i tried it came out just like yours, i am very happy with the results , it's the best so far, thank you very much 😀
i am glad you liked it, you should try Ken's bread too it is also amazing. ua-cam.com/video/jRoXgSIHLjU/v-deo.html
THIS IS THE BEST #healthybread ever! Even i am not on #keto or #lowcarb diet i still bake this amazing yummy #bread. Thank you guys.
Thank you 🙏🏻
Hands down the best keto bread I have ever had. I would put this up to any bread I have ever had. I have already made at least 10 loaves! Thank you!!!
Hi thank you for letting us know! Pls share the video.
thank you for the recipe it looks easy to follow, can't wait to try it
Hope you enjoy
Just made this bread and just wow! I made it in a Dutch oven and I'm really happy with the results! It's really good and pretty close to a wheat bread. Thank you very much 😊 🙏
You very welcome!
Which Dutch oven do you use and how did you bake?
@@ThunderIronFamilyAdventures
Holy moly! I made this recipe this morning as rolls, and they are HUGE and gorgeous. And I live at 1 mile high. I also added 2 T extra water for the altitude. I think the tip about kneading it for 7 minutes really made a difference. Thanks so much.
Thank you so much for your positive comment. We are so happy to hear it worked for you. We also have very yummy cake recipes on the channel.
Thanks😊
How many rolls did you get and what temp and time did you bake at, please and thank you.
I don't understand, this video and this bread should have went viral. Thank you so much, can't wait to try it.
This is such wonderful bread!!
Excellent Tutorial!
Educational.
Thank you for sharing.
Greetings from Singapore.
🌷🌷🌷
Edith
Thank you!
WOW!!!! After trying various other “amazing” keto/lo carb bread recipes only to be disappointed, I was fully prepared to be likewise disappointed by this recipe. Boy was I ever wrong!!!! This turned out incredible in terms of texture, taste and appearance - no way anyone would think this wasn’t “real” whole wheat type bread. Non-keto husband even liked it and said this was really good bread. This will be the only bread recipe I will use from now on and will stop wasting time and expensive ingredients on trying other recipes. The only negative is the 200 calories per slice, but I assume that includes the 1 cup of seeds? If so, I think I would either half the amount or leave out altogether. Can’t wait to try Ken’s baguette and pizza recipes!
Thank you for letting us know :) happy holidays. pls share our recipes.
I made this sandwich bread today. Super easy to make and actually tastes like sandwich bread. Thanks for posting the recipe! I followed your recipe exactly, except for the oven proofing, the lowest my oven will go is 170F, so I let it heat up to that, then turned the oven off, but the dough in to proof and shut the oven. Great easy to follow video!
Cheers! 👍🏻
Thank you very much for the very good recipe! I omitted the seeds and added 1 T vital wheat gluten while kneading because the dough wasn’t mixing together (perhaps because I live in a tropical country). So very happy with the results (crust and crumb) of my first try. This is truly a keeper! 🤗
You welcome 🙏🏻
I made bread today using your recipe and it is delicious! Next time I will omit the sunflower seeds, but the bread itself was great; good structure and nice crispy crust. I did leave out the sweetener but I think I'll use some sucralose next time just to see the difference.
Thanks for posting this. 👍
Hi Karla, Thank you for letting us know that bread worked for you. Dieting would be so hard for me if there is no bread :)
Vital wheat gluten is controversial but, I Love the chew and rise of the pizza crust and Excited to try this! We can decide where to draw the line for ourself! If we aren't sensitive to the gluten, it may be of help to sustain the lifestyle and I say YAY TO THAT!!! Kudos to you!!
How on Earth is it controversial? What is the "controversy"?
Excelllent!!!!!!!!!!!!!!!!!!! I realized today what I did wrong. My dough was quite shaggy the last time (when using other directions) and that was because the vital wheat gluten was too little. I'd tried adding some more to the end but that left my gluten undeveloped. It ended up tasting like what I believe cardboard tastes like, especially as I didn't have enough salt. Either way, your very clear instructions, and modifications, made me figure this out. I'm used to not cutting hot keto bread but I went with your example and cut into it. Oh boy!!!!!!!!!! I'm so in heaven about this, you just don't even know! I was never a bread lover... until I realized that i couldn't have it on keto. Now, I'm just stoked!!! Thanks so very very much!!... and I didn't use any sweetener.
Hi Maxine i am glad it worked for you. Cheers Gigi
Thanks for this recipe
you welcome! please share and subscribe.
Man this is good. I actually forgot to put the butter in...still great. Also, only proofed 60 mins. My first attempt at ANY bread and I'm very happy. Thanks for all the work put into the receipe.
You welcome! Please subscribe and share.
Made two loaves of this tonight and so far this is the best keto bread I’ve baked. I left the seeds out this round but will try it next time. Great flavor! We used allulose for the sugar and it really got brown on the crust. We don’t mind it but might try half allulose and half erythritol. As for the bread shrinking/changing shape- Keep the bread in the loaf pan while it cools and then take it out. Works well. Thanks again for a great recipe! Ready to try your pizza crust next.
Side note: so far, this bread has a similar mouthfeel to regular wheat bread with a touch more chew. Most keto breads on the market are really dry, but this is not. Very excited to see how this does long term for us.
We are happy it worked for you!
I just found your UA-cam channel and am absolutely over the moon! So many keto bread recipes are such a disappointment. I have a loaf of your bread recipe rising as I type this and can't wait to try it! I'll be binge watch your videos as I wait for 90 minutes. Thanks for the fabulous videos.
Oh my gosh! This bread turned out amazing!!!! The mouth feel, chew and flavor are fantastic. Even my non-keto husband loved it.
Hiya Kim, I'm so glad you loved our bread recipe. If you liked this one I recommend you to try Ken's french baguette recipe also. Please don't forget to subscribe, like and share to help our channel grow! Cheers, Gigi
As others have said, this is truly the best bread. Weighing the ingredients makes it so much easier and for consistent results. I didn't like the pumpkin and sunflower seeds in this, so I use 1 cup of sesame seeds. Terrific.
Thank you for letting us know. I love sesame seeds! 🙏🏻
Look at the macros for sesame seeds, you might be surprised.
The best keto bread recipe I've ever tried! Great rise - great texture! Thank you!
You welcome!
3:44 Made this a few weeks ago and it turned out perfectly. The only deviation was mix the yeast and honey separately, then added to the dry ingredients.
Made it two times since and it proofed half as much and came out very dense and small.
I know I used a different oat fiber, and hope that was the difference.
Any other suggestions?
Failed to mention the reason I bloom the yeast separately is I never know if it is good regardless of the printed date.
I made the bread today it deflated a little but it tastes very good
Next time I'm going to try to let the yeast work for a little while before putting it in the mixture and my water wasn't hot enough, it was 100 degrees, not 110. However, I worked the dough for 7 minutes. maybe a little too fast 6 it goes to 12 can you give me tell me if i am ok thanki you
I made this bread, recipe from original channel, as I found that a while ago. Why couldn’t I find this when I was on Keto 2 years ago. I’m a home bread baker and had to stop baking bread. I did make this in the bread machine, no seeds, and it worked great. I sliced and froze the loaf and take out as needed, fresh as ever.
We are happy to hear that! Pls share the video.
It looks great
Thank you!
This turned out great. The only thing is how do you keep it from collapsing! It sinks in on the sides and some on the top. It's super soft and has a great taste. So glad I watched your video.
Thanks. Any recommendations of adding almond flour to this recipe and what the weights of other ingredients need to be?
Could you make a yeast bread without Vital Wheat Gluten as Im Celiac. Thanks!
Can you do this in the bread machine?
What would be the difference with psyllium husk and oat fiber??? Would Husk work like Oat fiber?
I just made your recipe for the first time and I do like it better than the Keto King's version. However, when you toast bread that has Lakanto Monkfruit sweetener as an ingredient, it really smokes as if it will catch on fire! I have used allulose and it does not do that but I don't care for how dark it makes the bread crust. I could make it without a sweetener but I do like a sweeter bread. Have you tried any other sweetener substitutes in this recipe? Thank you
Interesting recipe. Love to bake❤️
Thank you!
Will leaving out oat fibre have a significant impact, I want to try this recipe but don't have any, can I substitute it for more vital .. also what are the net carbs for this recipe please
Can we leave out the xanthan gum or sub it with more flax meal? Sometimes i dont have it stocked ready to use :(
I made this recipe last night and it turned out beautiful. Just a quick question, are the macros given for the bread without the seeds? I didn’t add seeds.
OMG! DELISH! Thank you so much for sharing. One question. What is the best way to store the bread and how long will it keep?
Thank you! We are happy you like it.. I keep my bread at the fridge like a week.. We also recommend our newer bread recipe too, it’s amazing! Don't forget to subscribe :) Bon Appétit ua-cam.com/video/jRoXgSIHLjU/v-deo.html
In place of honey or sugar, you can also use Inulin to feed the yeast. Inulin is also very good for you. Another way you can do it is add a portion of the dried ingredients to the yeast...
To get eggs to room temperature just put in some tap hot water for 5 minutes. Then crack and use.
I have neither a stand mixer nor a bread machine. I made this loaf of bread and hand kneaded it for 7.5 minutes. It didn't rise very much at all after proofing 90 minutes and final result was pretty dense. It does taste awesome! This is like the 3rd recipe I've tried that are tweaks of Diedre's recipe and I can't get any of them to rise much. Again, taste is awesome each time but they are so dense.
Anyone else here hand knead their dough? I've made homemade breads (full carb type) in my former life and hand kneaded and rarely had issues with rising.
i too was struggling to get a good rise with no pre activation needed instant yeast. it always worked fine with wheat flour. then i decided to activate it. Despite being new and a whole year in date ,not a peep in 15 mins. added some honey and after another 10 mins finally saw a bit of action. Hmm should be fizzing away in 5-10 mins even without sugar in the water. Changed from Lidl instant to Aldi instant yeast and it was fermenting away in 5 minutes....all the other videos they get the yeast going well before adding.
I read somewhere that you could add some baking powder to the mix and that helped.
@@janedoe8983
I tried that and it worked half of the time. Very frustrating and confounding.
Can I mix this and knead this by hand? I don't have a stand up mixer.
Can you use allulose. If so, how much? Thanks!
what sweetener can ui use in place of monk fruit
Do you think this'll work using bamboo fiber instead of the oat fiber?
Can this be made in an airfryer? Would you have times and temps for that?
I love how this bread turns out and stays soft,but nor real fond of the flax taste, is there anything I could substitute or if I ground it finer would it help?
Hi - We recommend using the Bob's red mill organic golden flaxseed meal - amzn.to/3bKTZ6N
The usual flaxseed meal you can find in stores is usually dark in color, and has a stronger flavor. It's worth it to order the golden variety!
Alternatively, you might try our pizza dough recipe which is similar but adds almond flour instead - ua-cam.com/video/l-J9WrVxysM/v-deo.html - and bake it as a sandwich loaf. You could leave out the flax meal entirely with that recipe.
Looks great! Could you estimate the cost to make one loaf of bread?
Hi I am new to your Chanel your respire sounds amazing all the ing I have but wheat gluten I stay a way from Wheat because it’s wheat right can you please elaborate on this subject Thank you So much !
Quick question
What size bread pan did you use? The link you share shows 3 to 4 different available sizes look forward to making this.
can i use allows instead of monk fruit?
Do you have the macro for fiber per slice?
Is there a substitute for the flax seed?
Thanks so very much for doing this very detailed demonstration... and for using weights!! I use a scale to measure my ingredients but Deidre had cups. I tried several times to measure the same ingredients using cups and got a different weight each time! I will most definitely use your version of instructions, especially as you are so thorough and I interpret that as knowledge. 🙂I have one question though: do I have to use the sweetener (monkfruit)? I want a savoury bread so am wondering if that helps the bread in any way or if it is just for taste.
It doesn’t make it desert like sweet but of course you don’t have to use a sweetener. It doesn’t do anything for the structure, it just helps the flavor. Bon appetit!
@@ThunderIronFamilyAdventures oh you're amazingly quick! Thanks so much!! (whispers: in addition to liking a savoury bread, most sweeteners act like the Hulk in my stomach so I avoid them like the plague)...
@@maxineapartment2280 if you like it pls share!
@@ThunderIronFamilyAdventures Excelllent!!!!!!!!!!!!!!!!!!! I realized today what I did wrong. My dough was quite shaggy the last time (when using other directions) and that was because the vital wheat gluten was too little. I'd tried adding some more to the end but that left my gluten undeveloped. It ended up tasting like what I believe cardboard tastes like, especially as I didn't have enough salt. Either way, your very clear instructions, and modifications, made me figure this out. I'm used to not cutting hot keto bread but I went with your example and cut into it. Oh boy!!!!!!!!!! I'm so in heaven about this, you just don't even know! I was never a bread lover... until I realized that i couldn't have it on keto. Now, I'm just stoked!!! Thanks so very very much!!
Vous avez pris de la levure rapide ou ordinaire?
Does this bread freeze ok please.
Can I freeze slices of this bread
Can you tell me the total carbs I can’t go by net carbs.
I made this bread today. I cut it when it came out of the oven. I wanted to see just how soft it really is. It has such good consistency to it and the texture was excellent. This is my new favorite bread. The only thing that was wrong was after I cut it the crust kind of squished in a bit. I’m not sure if I should wait until it cooled before cutting it. I’m not sure. Any suggestions would be awesome. Thank you for this wonderful recipe.
Yeah. You should let it cool in the pan for 15-20 minutes then you can cut into it after.
Hi! I have made the Keto King recipe a few times and we liked it. I would like to try this variation out for sure. My question is the yeast a quick rise yeast or traditional active yeast?? The recipe I have used a quick/rapid rise yeast. Thx! looking forward to making it.
Hi, we use this one exactly: amzn.to/3zsQ3Cc - it's SAF instant yeast.
Thanks so much for the recipe! Love the flavor of Golden Flax seed. I still have not been able to make a loaf that does not fall after baking. I've followed the video, and made sure to let it rise for 90 minutes, but my loaf still falls. Any ideas?? Looking to knead more next time.
More kneading time should give you stronger gluten, which will help it stay loaf-shaped. You can try adjusting a little more gluten if you want, depends on the texture of your dough after kneading.
@@ThunderIronFamilyAdventures Thanks so much. I really love this bread, and several of your other recipes! I’ll give that a try.
What's the total carb count per slice?
Just made your bread today. It looks really good. My question is how do you store it?? Can it be frozen? Would you slice it and put parchment paper between slices and then freeze. I don't want it to spoil before we get a chance to use it. Thanks.
Depends on how long you need to store it. It keeps for a couple of weeks bagged whole in the fridge.
who ever in there straight mind would dislike you amazing chefs
LOL Thank you!
How many grams of fiber for this? Thanks--
IsWheat gluten keto friendly ?
I made this today. It turns out wonderful. My oven is set at 160c with fan mode and it took only 30 mins. Since this is low carb, is it safe to assume it's ok for a diabetic to consume?
Hi Naza we are glad you liked our bread recipe. We are not doctors, we can't give that kind of health advice pls ask to your doctor.
HI, Would some expert out there tell me what I am doing wrong. Have made this at least 6 times and the dough rises after about an hour to almost the top of the tin but when it is cooked the top collapses inwards. I knead it in an electric mixer with a dough hook till the dough no longer sticks to the side of the bowl (at least 10 mins). It tastes ok and it is soft and a bit chewy. Have tried adding baking powder ( didn't work). So I have no idea where to go from here. I will try any suggestions. Thanks
Try a smaller tin, sometimes there’s too much space to fill and then it collapses
Have you ever done two rises?
You're one of the few who give credit to Dierdre.
I was told Oat Fiber has a very unpleasant gritty texture... is this true ?
Hi, this loaf looks great. Thank you for the video……does anyone know what the total carbs are for this loaf? I know he listed the net carbs per slice, but I was just curious what the total carbs would be? Thank you :)
If you click through to their website, it has the nutrition. It is 2g net carbs per slice, based on 12 slices. So, 24 net carbs for the whole loaf.
Thank you from uk for this recipe and video👏🏻👏🏻👏🏻
Would this dough recipe be ok for bread rolls?
You welcome. Yes bread rolls would work great.
@@ThunderIronFamilyAdventures thank you, i have ordered all the ingredients and i will give this recipe a try
No way your using cold butter to spread. I love the way your bread turned out. I’m making me some .
Great recipe! One question, will the bread be crispy when toasted? Thanks
You 🙏🏻 Yes it is.
can i make in a bread machine
Hi, do you have ANY idea why my bread deflated? Thank you for the recipe in Grams too.
I've baked this recipe twice now, and I'm having the same exact deflation problem. See my comment above. What sweetener are you using?
Will this turn out well if I mix and knead this by hand? I don't have a stand up mixer. I am used to kneading yeasted doughs by hand.
Hi we never tried kneading by hand.
Thank you for this recipe and the detailed steps. Does this bread need only 1 time proofing? I see that you put the dough straight into the pan after mixing. Or did I miss part of the video? Thank you
You welcome. Yes one time proofing just like at the video. Cheers.
Thank you for taking the time to reply. Much appreciated.
@@chengkhoo1171 you welcome!
I've baked this bread twice now. The first time I followed your detailed instructions to the T. Taste, texture, mouth-feel... everything about it is just lovely. I used a 1.5 lb. loaf pan, 9" x 5", and the oven bloom was huge - double the size of the part in the pan. Also, I used the convection setting, which dropped the temperature to 350° F. It got very dark after 25 minutes, so I loosely covered it with foil. When it came out, and I removed it from the pan and put it on the cooling rack, it almost immediately started to collapse in on itself. I've watched the video several more times now, and noticed you saying that machine kneading for less than 7 minutes means it will grow large in the oven, but then collapse. So, on the second attempt, I kneaded it in the mixer for 10 minutes, divided the dough, and put each piece in an 8 x 4 loaf pan. They both rose to twice it's volume after the 90 minutes in a large toaster oven at 95°, but they were still slightly below the lip of the pan. They then went into a preheated oven - again 350° F convection. But this time, I baked them for 20 minutes, and the internal temp reached 210°, and they were not over-baked. Yet again, after removing them from the pans, they almost immediately began to collapse on themselves. Any ideas about how to correct this? Thanks!
I have had the exact same problem. I am making my second batch now. It’s rising at this moment. When I saw the amount of dough, I immediately questioned it being one loaf. However, I tend to follow directions precisely the first time through. After baking for about 20 minutes, the size of the loaf was approximately the size of a VOLLEYBALL!!! And very dark. I tented the loaf and let it cook for the remaining time. The loaf collapsed in on itself and was very dense. The taste was amazing, though! Which is why I’m making a second attempt.
Like you, I have allowed it to knead for a much longer time. My intention is to split the dough into two loaves, bake it at 350 and watch it to determine doneness. I hope my result is different from yours, but I’m not holding onto much hope. I wonder what we can do to make it right.
Following up on the reply from a month ago. I absolutely had enough dough to make two full loaves of bread. I still had some over-browning (I’m assuming because I used allulose as my sweetener), but tenting helped with that. I still had some deflation, but less so this time, because I gave each loaf a good kneading after the first rise, then rolled the dough into the loaf shape. Just as I do for conventional bread. Both loaves were delicious and soft. I premixed all of the dry ingredients into ziploc bags with instructions to add the wet ingredients and cooking temp/time. That way, I always have the makings of a new loaf.
I’m making my third batch now. This time, I left out the nuts and seeds (they usually fell out of the dough anyway). I’m going to try one of the loaves as a cinnamon “sugar” swirl. Let you know how it turns out.
Gostaria que tivesse alguns desses ingredientes no Brasil. Ficou lindo!
Vc encontra quase tudo no Brasil ,nomlugar da fibra de aveia ,use fibra de bamboo !
I have made this bread about three times (without the seeds, though) and it's delicious. However, I have found a same problem each time and wonder if you could help me solve the problem. After the dough has been kneaded in the stand mixer, its consistency is wonderful--smooth and pliable. I place the dough into a bowl for the first rising but it doesn't rise to double its volume even after 90 minutes. I then knead it for a minute or so, and shape it into a loaf for its second rising but, again, it doesn't even rise to the top of the laf pan after another 90 min. Thinking it might rise a little more while it's baking, I place the loaf pan into a 350 degree oven for 45 min. with the same result: each time I've baked the loaf, it comes out more like a brick. It tastes wonderful--and that's why I keep trying the recipe. I live in the Salt Lake City area and wonder if perhaps the elevation (4,300 ft.) might have something to do with it. If you think that's the case, could you please offer a suggestion as to how to rectify the problem.\? I'd like nothing more than to permanently use your recipe for my Keto bread. Thanks for your efforts in fine-tuning the recipe in the first place.
Hi Delma - thanks for the detailed comment! You are right that high altitude might need some adjustments. We are at sea level so are not sure what’s typical for high altitude baking. For rising, what I’ve actually been doing since filming this bread recipe, is I will mix the instant yeast directly in the dry ingredients instead of proofing in the hot water, and sometimes even use a little extra yeast! If doing the sandwich bread I will go straight from the mixer into the loaf pan, let it rise in a 100 degree oven then bake it right there without kneading a second time. So simpler, knead, one rise in the loaf pan, then bake. You might also try the “baguette” dough recipe on our channel, which has a slightly different flour mixture. That one also responds well to a little extra yeast, and turns out a very versatile dough. Good luck!
@@ThunderIronFamilyAdventures -- Thank you for responding so quickly. I like your suggestions and will try them soon. Hoping for a positive turnaround result!
@gran... a couple of other ideas... have you checked your yeast to see if it could be too old? If it's nearing it's expiration date, it could be close to being dead. If that's the case, throw it out and buy new yeast. Also, I looked at this video again and the channel host says to add your yeast to hot water. "Hot" is a broad description. It should be noted that if your water is too hot, you might be killing the yeast. Use a probe thermometer to measure the temperature of your water. A really ideal temperature for the yeast to activate would be between 115 and 120°. Anything warmer than that might be too hot. Also, I recommend that after you add the yeast and honey to the water, stir it well to make sure that all of the yeast granules are well incorporated into the water. Wait 5 to 10 minutes to let the yeast bloom and that will tell you whether or not your yeast is viable. Once it is activated, pour it into the mixer with the rest of the ingredients. :-)
Just made it . Waiting for it to cool so I can smear my home made dill/garlic cream cheese on top .
Hope you enjoy.
Bread is really good. Especially toasted and smeared with butter .
Bon Appetit!
Tried your recipe but I have an older bread machine and the "low carb" and "whit bread" selections turned out horrible. Can you list the baking cycles and times you use? I've looked at a number videos and everyone skips the actual baking cycles with quick comment. "My basic selection" or some such which is no help. Thanks
Thanks for trying our recipe, but you may notice that we don’t show using a bread machine, we prefer to knead in the stand mixer and bake in a loaf pan in the oven. You might find bread machine details on the Diedre’s channel that we link in the description!
Will try now. Where is the instructions to print,? I handwrote it out
Great! Hope it comes out good for you. We of course have the ingredient lists at the description or on our blog, but it's best to watch the video as you make it for the techniques. If writing it out helps you, that's a good idea too. Bon appetit!
Will plant protein blend in place of wheat gluten also work?
Hi i dont know i never tried.
Can you change measurements to US measurement