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Basic Bread Recipe

A Ketogenic take on a bakers staple


FiberFlour                500g

Water                      400g

Salt                            8g

Yeast                         10g


  1. Put flour in mixing bowl. Make a hollow in the flour and put yeast in it. Pour all the warm water over the yeast and let activate for 5 minutes. When vigorously fermenting mix and knead for 5-10 minutes. While kneading add seeds if using and salt. No such thing as spoiling the dough so add more water or flour to get the right dough consistency which is when it all comes together into a firm ball.

  2. Once the dough has good elastic consistency, not too sticky and combined well it can be formed into your loaf shape of choice or a bread pan and left to rise (proof) for 1-2 hrs.

  3. Rolls can be made by dividing dough into 80-100g portions formed into well rounded balls, flatten out and leave to rise (proof) for a similar time. Bake for around 25 to 30 minutes at 190 degrees (needs longer baking time than regular flour).



Proofing in a warm humid container is complete in around 1 hour: see timelapse video below.

Nutritional Information

per 100g

Fat (mostly omega3)            6g

Carbs                              9g

Fiber                             25g

Protein                           14g

Energy                       210kcal

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