Bread Machine Keto Bread (Machine AND Oven versions included!)
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 75.5
- Total Fat: 3.6 g
- Cholesterol: 3.9 mg
- Sodium: 164.3 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 7.6 g
- Protein: 8.7 g
View full nutritional breakdown of Bread Machine Keto Bread (Machine AND Oven versions included!) calories by ingredient
Introduction
A yummy Keto bread made in the Bread Machine (Bread Maker), tastes and feels like normal bread! (At the bottom I'll include directions for the Oven method, more time consuming, but no ugly kneading paddle imprints!) A yummy Keto bread made in the Bread Machine (Bread Maker), tastes and feels like normal bread! (At the bottom I'll include directions for the Oven method, more time consuming, but no ugly kneading paddle imprints!)Number of Servings: 16
Ingredients
-
1/2 cup Oat Fiber
2/3 cup Ground Flax Seed
1 1/4 cup Vital Wheat Gluten
1 tsp Salt
4 Tbsp Swerve
1/2 tsp Xanthan Gum
1 cup Water (warm, 120-130*)
1 tsp Honey
2 Eggs (room temp, beaten
2 Tbsp Butter (softened)
1 Tbsp yeast (**Oven Method, use Instant - **Machine Method, use Active Dry)
Tips
The Bread Machine version is much easier.
If you don't have one, you could easily buy one used at a thrift store (or at online second hand shops like ebay or letgo!), just to see if you like it before investing in a pricey machine :)
Directions
Place all ingredients in your bread machine (bread maker) according to your units directions.
**Bread Maker Method**
Add the ingredients to your Bread Maker according to your manufacturers suggestions.
What **I** do is put in the warm water, eggs slightly beaten, butter and honey in first. Then I took all dry ingredients (except Yeast), blended them in my Vitamix (Ninja would be perfect too!) to get the gelling components thoroughly mixed and incorporated (to prevent clumps), and placed them on top of the wet ingredients. I put the yeast in the special yeast dispenser. If yours doesn't have this, make a 'well' in the center of your dry ingredients (without digging into the wet stuff at the bottom) and put it there. Set your machine to "Basic" or "White" (whichever your machine calls it), and set the crust color to medium.
Don't panic about the 1 tsp of honey, it will be eaten and digested by the yeast, so you won't be eating those carbs. The yeast requires it to do it's job.
This will make a beautiful medium sized loaf that's perfect soft, toasted, griddled, sandwiched, stuffed in a shoe.. However you like your bread! Let cool COMPLETELY before slicing.
Macros are calculated PER SLICE.
**OVEN METHOD**
-Put all dry ingredients (minus yeast) in a High-Powered Blender or Ninja, process on high speed until the Flax Seeds are fully powdered.
-Add all fully processed dry ingredients (minus yeast) to a bowl and fluff together, making sure there are no lumps.
-In a measuring cup, measure warm water, add yeast and honey, stir.
-Pour warm water and yeast mixture into the bowl of a Kitchenaid mixer. Add room temperature beaten eggs and butter. Add the dry ingredients.
-Using the regular paddle, mix on low speed till combined, it will be a wet dough. Switch to the dough hook and run at medium speed for about 7 minutes, stopping every few minutes to return the rising ball back to the bottom of the bowl.
-Move the finished dough ball to the bottom of a 9x5 (or 8x5) loaf pan. Liberally spray some plastic wrap with non-stick spray and �loosely� cover the pan. Microwave a bowl of water till its hot and steamy, set it off to the side (still inside) in the microwave and place the bread pan inside with it (the idea is to keep it warm and steamy in there). Boil a pot/pan (or tea kettle) with water and change out the water in the microwave every 10-15 minutes, this is necessary to get a proper rise in the dough. Continue for 2 hours or until it stops rising.
-Preheat the oven to 375*, bake for 25 min.
-Let cool COMPLETELY before slicing.
Again, don't panic about the 1 tsp of honey, it will be eaten and digested by the yeast, so you won't be eating those carbs. The yeast requires it to do it's job.
Macros are calculated PER SLICE.
Serving Size: Makes 16 slices (first 12 or so are nice, the last few generally get mangled and snacked on)
**Bread Maker Method**
Add the ingredients to your Bread Maker according to your manufacturers suggestions.
What **I** do is put in the warm water, eggs slightly beaten, butter and honey in first. Then I took all dry ingredients (except Yeast), blended them in my Vitamix (Ninja would be perfect too!) to get the gelling components thoroughly mixed and incorporated (to prevent clumps), and placed them on top of the wet ingredients. I put the yeast in the special yeast dispenser. If yours doesn't have this, make a 'well' in the center of your dry ingredients (without digging into the wet stuff at the bottom) and put it there. Set your machine to "Basic" or "White" (whichever your machine calls it), and set the crust color to medium.
Don't panic about the 1 tsp of honey, it will be eaten and digested by the yeast, so you won't be eating those carbs. The yeast requires it to do it's job.
This will make a beautiful medium sized loaf that's perfect soft, toasted, griddled, sandwiched, stuffed in a shoe.. However you like your bread! Let cool COMPLETELY before slicing.
Macros are calculated PER SLICE.
**OVEN METHOD**
-Put all dry ingredients (minus yeast) in a High-Powered Blender or Ninja, process on high speed until the Flax Seeds are fully powdered.
-Add all fully processed dry ingredients (minus yeast) to a bowl and fluff together, making sure there are no lumps.
-In a measuring cup, measure warm water, add yeast and honey, stir.
-Pour warm water and yeast mixture into the bowl of a Kitchenaid mixer. Add room temperature beaten eggs and butter. Add the dry ingredients.
-Using the regular paddle, mix on low speed till combined, it will be a wet dough. Switch to the dough hook and run at medium speed for about 7 minutes, stopping every few minutes to return the rising ball back to the bottom of the bowl.
-Move the finished dough ball to the bottom of a 9x5 (or 8x5) loaf pan. Liberally spray some plastic wrap with non-stick spray and �loosely� cover the pan. Microwave a bowl of water till its hot and steamy, set it off to the side (still inside) in the microwave and place the bread pan inside with it (the idea is to keep it warm and steamy in there). Boil a pot/pan (or tea kettle) with water and change out the water in the microwave every 10-15 minutes, this is necessary to get a proper rise in the dough. Continue for 2 hours or until it stops rising.
-Preheat the oven to 375*, bake for 25 min.
-Let cool COMPLETELY before slicing.
Again, don't panic about the 1 tsp of honey, it will be eaten and digested by the yeast, so you won't be eating those carbs. The yeast requires it to do it's job.
Macros are calculated PER SLICE.
Serving Size: Makes 16 slices (first 12 or so are nice, the last few generally get mangled and snacked on)
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