Ginger’s Yacon Yeast Keto Bread Loaf
I have been studying over this for months. I was fascinated by the ever famous Diedre’s Kitchen keto Bread Loaf but I have always had issues in allowing myself to use Honey, Maple Syrup, or indeed actual sugar to activate the Yeast. Until finally in my research I came around Yacon Syrup thanks to Martina from the keto Diet App. Cause Yacon Syrup is mainly inulin, even carrying 24g carbs per 100g it still just have a glycaemic index of 1, almost negligible, and I only needed a tablespoon (15g) to make this work. So for 4 grams of carbs I managed indeed to activate the yeast and finally have a bread loaf that proved and rose. I was emotional, I’ll be honest. No low carb bread they can sell you will ever manage less carbs (20g per entire loaf) and a better taste (it’s rusty, cottage style bread, but it is soft and light bread indeed). The search for the Grail of Keto is finally over.
Nutritional Values per slice (mine made 9 slices) 170 calories, 1.8g carbs (11g fibre), 9g fat, 18g protein
Ingredients:
250ml / 1 cup of warm water 2 eggs 88g / 2/3 cup of Ground Golden flaxseed http://amaz.to/flaxseed 65g / ½ cup Oat Fiber http://amaz.to/oatfibre 160g / 1+¼ cup Vital Wheat Gluten http://amaz.to/vitalgluten 30g / 2 tbsp Softened butter
1 tbsp sweetener http://amaz.to/icingsweetener
1 tsp salt http://amaz.to/pinksalt
¼ tsp xanthan gum http://amaz.to/xanthangum
1 tbsp Yacon Syrup http://amaz.to/yaconsyrup
10.5 g / 1+½ sachet bread yeast http://amaz.to/dryeast
Tools
Standing food Mixer 5.5L http://amaz.to/foodmixer
Spatula http://azon.ly/piggy
Loaf Pan http://amaz.to/loaftin
Coconut Oil Spray http://amaz.to/coconutspray
Pyrex Jug http://azon.ly/pyrex1l
Cling Film http://amaz.to/clingfilm
Plastic Bowl http://amaz.to/plasticbowl
Instructions
Dissolve the yeast in the water and mix well with a spoon, leave for a few minutes.
Add all ingredients in a food mixer bowl, attach the dough hook and knead on low for 7 minutes, then scrape the sides and knead for another 5/7 minutes on medium-high
Spray a plastic bowl with coconut oil and transfer the dough in it, it should be taking no more than half of its volume, cause it’s going to rise.
Proof for 1 hour or until doubled in size (I am at sea level, one hour was a bit too much. I put my dough in the microwave, off, to proof)
Spray a loaf pan with coconut oil and transfer the proven dough onto it.
Bake at 375f /190c for 25 minutes, then let cool down for 10/20 minutes. The slices will be moist when the bread is still warm, but give it an hour and it will be just like the real thing: rustic bread which just so happen to be keto.
