Keto Nut-Free Bread

Ingredienti

• 10 oz Sunflower Seed Flour (see note for homemade)
• 2 oz Coconut Flour
• 0.75 oz Golden Flaxseed Meal
• 1 oz Whole Psyllium Husk
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 tablespoon Avocado Oil
• 1 teaspoon Apple Cider Vinegar (or lemon juice)
• 8 fl oz Lukewarm Water (tap water microwaved for 1 minute (1 cup or 237ml))

Preparazione

1. 1

   Weigh: Before starting, weigh all the dry ingredients individually on a scale. I don't recommend using cups to measure solids. That is why the cups are not provided. This avoids any problem with the recipe. To measure the liquids, make sure you are using standard US measuring cups (1 cup=237ml or 8fl oz)

2. 2

   Preheat oven on regular mode at 400°F (200°C).

3. 3

   Prepare Pan: Line a 9-inch x 5-inch baking pan with parchment paper. Grease the paper with oil to prevent the bread from sticking to the pan. Set aside.

4. 4

   Mix dry ingredients: In a large mixing bowl, add all the dry ingredients: fine sunflower seed flour (see note to make your own), coconut flour, whole psyllium husk, flaxseed meal, baking powder, and salt.

5. 5

   Whisk the dry ingredients to evenly combine and remove any lumps, squeezing them between your fingertips if some appear.

6. 6

   Make a well in the center of the flours and add olive oil, apple cider vinegar, and lukewarm water (40°C/104°F).

7. 7

   Combine: Use a spatula to combine the dough. It will be very wet at first, drying as you go, becoming very sticky, and that is what you want. It should take more than 30 seconds to combine the ingredients. It is wet and sticky, don't worry, this is OK.

8. 8

   Set aside: Let the dough rest for 5 minutes in the bowl.

9. 9

   Massage dough: Wet your hands with a tiny bit of water and remove the bread dough from the bowl. Gently knead the dough for 10 seconds, squeezing the dough with your hands, then form a loaf shape, with a nice round bump in the center of the dough. The dough won't rise much so don't press the top of the loaf, instead tap the side to create a nice round bump in the center. This will avoid a flat, dense, and moist loaf. Since you wet your hands it shouldn't stick. If it does, wet your hands slightly more or grease them with olive oil.

10. 10

    The top of the loaf may shows cracks, wet your hands, and massage the top to fix the cracks and form a smooth surface.

11. 11

    Place in pan: Place the loaf into the loaf pan. If it doesn't fit the length of the pan don't press the loaf to fit! Leave it as is.

12. 12

    Brush the top of the bread with a bit more water, then sprinkle extra sunflower seed, pumpkin seed, or sesame seed.

13. 13

    Press seeds: Slightly press the seeds onto the surface to stick them to the bread.

14. 14

    Bake for 50-60 minutes at 200°C (400°F) bottom rack (first rack from the bottom of your oven) and don't open the oven door before 40 minutes if you want to check the baking process!

15. 15

    Take out: After 50-60 minutes, remove the pan from the oven. The top of the bread should be hard, and crusty as the side and bottom. Lift out the bread from the pan pulling the pieces of parchment paper and transfer the loaf on a baking sheet or directly on the hot bottom rack of your oven, without parchment paper.

16. 16

    Bake again: Keep baking for 10 - 15 minutes, bottom rack, same temperature. If the top brown too fast, add a piece of foil on top of the bread loaf. This extra step prevents the bottom of the bread from being wet or under-baked.

17. 17

    Take out: Remove from the oven and transfer the keto bread onto a cooling rack and cool for at least 1 hour before slicing.

18. 18

    --- Serving ---

19. 19

    Serve: This is a dense, slightly moist nut-free keto bread with a crispy crust. It is even better toasted. Bring your slice of bread to a toaster for 2 minutes and use it as a toast for butter or avocado. You can also make a grilled cheese sandwich with two slices of bread, lightly butter the outside bread slices and bring the sandwich into a sandwich press.

20. 20

    Store your bread unsliced, wrapped in a towel, at room temperature in the pantry. You can also slice the whole loaf and freeze the slices in an airtight container.