I have been trying different keto bread recipes from the web and I have to agree with Dr Berg that this bread is wonderful and is the most bread like that I have made to date. I don’t think it is something for everyday consumption as it contains arrowroot and this is high in carbs, around 13 per 100g, however it does behave in a similar way to flour and that is a good thing. This recipe also calls for maple syrup which is eaten by the yeast to produce a lighter texture bread, you may also not be happy about the inclusion of maple syrup in this way. Personally, I have come to the conclusion that Keto will be in my life for some time to come and so I have to find a variety of thing to eat that keep me on the right path. That is, I will do less damage eating this loaf occasionally than if I ate a muffin or a doughnut. I will leave it up to you if you think the extra carbs are worth it to your particular WOE.
This is how I make it, I have included the UK measurements so we can all eat this wonderful bread
1 cup (110g) almond flour
1 cup (110g) arrowroot flour
1/3 cup (35g) coconut flour
1 tsp. sea salt
2 tsp. active dry yeast
1 ½ tablespoon.(22ml) very finely ground chia seed
2 tablespoon. (30ml)organic psyllium husk powder
1 ¼ cup (300ml) filtered water
2 teaspoon (10ml). Maple Syrup (This is consumed by the yeast, which lowers the glycemic index)
I put mine into the oven like this and it browns well but if you want a shiny crisp top to your loaf then you can egg wash it (brush it with a beaten egg). The loaf needs to cook in a hot oven gas 7, 220deg C 425degF for about 35-40 minutes, the exact time will depend on your oven, It will look done quite quickly but you should use a temperature probe to see what the internal temperature is, when its done it will say 205-210 deg F. Once it is cooked,take it out of the tin and put it on a cooling rack so it doesn’t go soggy and then leave it to get completely cold before you eat it, if you don’t the inside will compress and stick together.