This bread is dense and has an earthy taste – a bit like rye bread.
And without the distinctive taste of almonds other keto breads can have.
The dough hold its form so you can bake it in a loaf tin (it helps it rise), or shape by hand (buns, loaf, sticks) and bake without containment.
The experiment of using a clean tin can worked well, helping the bread rise and giving it shape- great to cut into perfect round slices.
Do remember to oil the can first, and bang the bottom of the can, upside down so the bread slips out easily.
The quantities below are enough for 2 tin cans, or one loaf.
- 150g almond flour
- 15g psyllium husk powder
- 125g hemp flour
- 1tsp Xanthan gum
- 2tbsp baking powder
- 4tsp chia seeds
- 1tsp salt
- 3 flax eggs (30g flaxseed meal + 135ml water)
- 1tbsp apple cider vinegar
- 100ml water approx.
Make the flax egg by mixing the flaxseed meal with the (boiling) water, mixing well for a minute, the letting sit on the side for 5min.
Combine the dry ingredients in a large bowl
Add the vinegar to the eggs, and stir to blend
Add the flaxegg/vinegar mix to the dry ingredients and mix well
Add more water, small quantities at a time as needed, kneading in between so the dough forms a dough that comes together but isn’t soggy or sticking to your hards
Now shape the dough:
- If using a loaf tin or baking on an oven tray, shape the dough, place on the tray/tin on parchment paper.
- If using the tin can, oil the inside and using a spatula spoon squeeze the dough into the tin, almost all the way to the top
Bake at 180C for 30min or so
If baking it in a tin can or loaf you might need to bake it a bit longer to make sure the bread is dry all they way through.
Sometimes I take it out of the tin/can and leave to cool in the turned off oven with the door slightly open to help it finish drying.
Let cool completely before cutting into it as it will continue to cook as it cools
This bread is delicious as is, but toasted with butter and a pinch of salt brings out the earthy flavour