Pain keto maison

Ingrédients

• 1 1/4 cup (185g) Vital Wheat Gluten
• 2/3 cup (80g) Golden Milled Flaxseed
• 1/2 cup (30g) oat fiber (or potato fiber)
• 3 tbsp powdered Swerve (or other Keto Sugar Substitute)
• 3 tsp rapid rise yeast
• 1 tsp salt
• 1/4 tsp Xantham Gum
• 1 cup (240ml) water (body temperature)
• 2 eggs (lightly beaten)
• 2 tbsp softened ghee or grass fed butter
• 2 tbsp heavy cream (to brush on bread)
• 3 tbsp mixed seeds (optional)

Préparation

1. 1

   Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.

2. 2

   Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.

3. 3

   Increase the speed and keep mixing until the dough comes together and clumps around the beaters.

4. 4

   Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.

5. 5

   Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ - 2 hours. The dough will expand to fill the tin and rise over the top of it.

6. 6

   Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.

7. 7

   Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.

8. 8

   Lift the bread out of the tin and allow it to cool completely before slicing.