I am really happy with the bread I’m making using the Lonjevity website recipe called Bread Machine Tips.
https://www.lonjevity-foods.com/bread-machine-keto-prebiotic
Updated - RECIPE FOR LARGER LOAF - as previously shown at the weblink above. The photo below is this 'larger loaf'.
The webpage above now has the recipe for a smaller loaf, which Gerry apparently thinks cooks better, but I haven't had an issue with the larger one and you don't need to make a larger loaf so often so I still prefer it!
Larger loaf
350g warm water
12g butter
300g Ultrafine Fiberflour
200g Fiberflour
7g salt
7g baking powder
14g dried yeast
1 egg
Warm water in the bottom of the tin first
Add butter (it helps it melt/mix)
Cover with all flour
Other dry ingredients on top of flour
Make a small indent in the centre of the flour, crack the small egg in it
I also sometimes use sesame oil rather than butter and I tip in about 30g sesame seeds too (I love sesame and it adds to the flavour).
Turn machine on...
Basic Bake Rapid (1hr 55mins)
Dark crust setting on Panasonic
XL loaf size
(NB in Gerry's old recipe for the above on the website had 300gFF and 200gUFFF but I prefer to reverse the amounts so that it is 300g UFFF 200g FF). https://www.lonjevity-foods.com/bread-machine-keto-prebiotic
So happy you all are working out the best ways to make your keto/prebiotic bread. Any comments on health related results, weight loss, blood sugars, appetite, etc ???
I know the recipe is for a bread machine but can it also work for those of us without a machine?
This makes a great loaf. The children don't know the difference. I did try reversing the flour quantities, therefore more original than ultra fine and the loaf was still slightly uncooked in the centre. The above recipe is definitely the best.
Hi Sarah, I tried several times making bread in the oven and I kept burning it, and it was dense and dry. (I might add that I have no breadmaking skills whatsoever, so that is probably the issue!!) However in the bread machine it works every time and it is soft with the texture of normal bread. Can't go wrong.
Looks amazing, must try it - I’ve tried normal recipe twice, left to rise for ages, but resulted in a very dense loaf.....
The diastatic malt has been added to the flour already in the new formula
Looks delicious. I agree , I also change up the UF which vastly improves the taste and texture