Gosh, I’ve been trying out low carb/keto bread recipes lately, and all seemed very determined to taste either soggy, eggy, or cakey. I finally found that oat fiber, flaxseed, and vital wheat gluten are the perfect combination to copycat brown bread! This can be turned into buns and bagels with adjusted baking time! Recipe in the comments 🙂
Ingredients:
125g flaxseed meal (I used golden) 175g vital wheat gluten 100g oat fiber 7g salt 7g instant or traditional yeast 350ml warm water (115-120 F) 65-75g erythritol (totally optional, but I feel like it just tastes better; you won’t be able to taste the sweetness much with this amount)
Method:
- Dump the yeast into the water to poof, and add all the dry ingredients to a bowl and mix.
- Make sure the little bubbles are appearing in the yeast mixture after a couple minutes. if not, there is a problem with the yeast.
- Dump the dry ingredients into the already poofed yeast, and knead with a hand or use a stand mixer. It should be throughly combined into a tight brown dough by the time you’re done.
- Get a 9*5 loaf pan greased or lined to parchment paper to put the dough in, cover with a towel, and put in a warm place (I use the oven preheated to 175 F) for 60-90 minutes, until the dough has doubled or tripled in size.
- Remove the towel and bake at 400 F for 15-20 minutes uncovered, then cover with tin foil and bake at the same temperature for another 20-25 minutes. The total time should be 40-45 minutes in the oven, depending how crunchy you’d like your bread crust to be.
- Let it cool (I burned my hand trying to slice it when it’s right out of the oven the first time) and enjoy!
Note: only the grams measurement scale will work on this one, I cannot provide imperial as that tends to fail.
