Robowaffle

An update to my keto bread, still simple, still, ya know BREAD (not a giant almond flour macaron basically). Pictures coming soon... My goal is this: A bread I would happily make and consume outside of the keto diet. Recipe below.

Ingredients

“Keto Bread Flour” 2/3 c Vital Wheat Gluten - Anthony’s 2/3 c Flaxseed Meal (either golden or red) - Premium Gold 2/3 c Oat Fiber - Naturtonix 1 tbsp Bochasweet or your favorite Keto Sweetner (Optional)

“Bread staples” 1.5 tsp Sugar 1 tbsp Active Dry Yeast 1+1/3 cup room temp or warmer water 1/8 tsp salt (a pinch)

Yield

Makes 1 small loaf (10-16 slices depending on how thick you slice it)

Macros

Whole loaf

667 - Calories (kcal)

77.3 - Protein (g)

31 - Fat (g)

160 - Carbs (g)

149.3 - Fiber (g)

10.7 - Net Carbs (g)

per slice (assume 10 slices)

67 - Calories (kcal)

7.3 - Protein (g)

3.1 - Fat (g)

16 - Carbs (g)

14.9 - Fiber (g)

1.1 - Net Carbs (g)

per slice (assume 16 slices)

42 - Calories (kcal)

4.8 - Protein (g)

1.9 - Fat (g)

10 - Carbs (g)

9.3 - Fiber (g)

.7 - Net Carbs (g)

Recipe

Bread Machine instructions In summary - You chuck all the ingredients into your bread machine bowl, and run your machine on a shortened dough mode (twice), flipping the dough ball after each run. Add the salt, then once on standard white bread setting.

Prep 1. Ready your bread machine’s bowl and mixing paddle per normal. 2. Add all the dry ingredients to your bread machine bowl and sift/mix them ingredients until homogeneous. 3. Add the water

Work the dough 1. Place the bread maker bowl in your bread maker, select the standard or white bread loaf setting, and hit Start. 2. Let the dough setting run for about 15 minutes.    * Recommend setting a timer 3. Hit Stop on your machine 4. Take a spatula and scrape down the sides, the dough should look like a wet doughball.

Bake the bread 1. Flip the doughball with your 2. Reset the baking process (I hold the start/stop button on mine) 3. Hit Start and away you go! You’ll have a nice loaf of bread in a couple hours.    * Special credit, usually you can remove a paddle after 60-90 minutes to reduce the “dent” in the bread. This will vary by machine.

Some questions I have been asked so far...

What’s the difference between this version and your last?

The make-up of the flour has more Oat fiber and slightly more water really. For that and adding the salt earlier, it requires a lot less work to develop the gluten this time around.

Wait, how is this Keto if this has sugar?

The amount of sugar in this is the minimum necessary for the amount of yeast added to the bread. And given the glut of the yeast in combination with the extended gluten development time, by the time the bread is done baking the yeast should have nommed on all the easily accessed sugars.

My bread machine doesn’t have a dough mode, can I still make this?

Yes! Though it will be a bit more difficult. you can work the dough by hand, but it is a wet, high fat dough and will be a more difficult to handle.

Do I have to use a machine?

Of course not. I just haven’t had an opportunity to bake this recipe inside and thus don’t have any experience from which to write a recipe. If you want to try go for it! In theory, you can either work the dough with a dough hook or on a counter top by hand. Since this is a glutenous bread, it should work in a similar manner. The big difference here will be mostly in texture. If I had to compare the texture to an existing bread, it would be a whole grain challah (which given the oat fiber and the flaxmeal… kinda makes sense).

Where’s the xantham gum, oil/butter, or eggs?

Xantham gum made the bread more “kitchen sponge” in texture and actually caused the bread crumb to collapse while cooling.

Oil/Butter servers to make a “strong” or enriched dough. The Flaxseed meal has a good amount of fat in it,

Eggs aren’t necessary for bread recipes. Let alone Flaxseed meal is often used as a vegan alternative to eggs in baking, so any value in “binding” that you would get from the eggs is covered.

My bread seams a little dense/there’s a compressed crumb around the edges. How can I fix that?

Excellent question. That’s a part of why I threw the “Beta” on there. This bread is 95% of the way there. I am continuing to experiment and track said experiments in a spread sheet. My theory at the moment is that it has more to do with this bread being made in a bread machine as my breads have consistently been compressed in the same edges/corners regardless of bread type/recipe I’ve made over the years. 

Are you a wizard?

I loathe long recipe preambles, so to put it simply. I’m on a keto diet. I miss bread, and I’ve had moderate to crappy success with the recipes I’ve found online. So I applied some of the science I’d learned the previous year (2018/2019) exploring sourdoughs and here’s where we’re at. My goal is this: A bread I would happily make and consume outside of the keto diet. Recipe below.

Ingredients

“Keto Bread Flour” 2/3 c Vital Wheat Gluten - Anthony’s 2/3 c Flaxseed Meal (either golden or red) - Premium Gold 1/4 c Oat Fiber - Naturtonix 1 tbsp Bochasweet or your favorite Keto Sweetner (Optional)

“Bread staples” 1 tsp Sugar 1 tbsp Active Dry Yeast 1 cup room temp or warmer water 1/8 tsp salt (a pinch)

Yield

Makes 1 small loaf (10-16 slices depending on how thick you slice it)

Macros

Whole loaf

667 - Calories (kcal)

77.3 - Protein (g)

31 - Fat (g)

32 - Carbs (g)

10.7 - Net Carbs (g)

per slice (assume 10 slices)

67 - Calories (kcal)

7.3 - Protein (g)

3.1 - Fat (g)

3.2 - Carbs (g)

1.1 - Net Carbs (g)

per slice (assume 16 slices)

42 - Calories (kcal)

4.8 - Protein (g)

1.9 - Fat (g)

2 - Carbs (g)

.7 - Net Carbs (g)

Recipe

Bread Machine instructions In summary - You chuck all the ingredients into your bread machine bowl, and run your machine on a shortened dough mode (twice), flipping the dough ball after each run. Add the salt, then once on standard white bread setting.

Prep 1. Ready your bread machine’s bowl and mixing paddle per normal. 2. Add all the dry ingredients to your bread machine bowl and sift/mix them ingredients until homogeneous. 3. Add the cup of water

Work the dough 1. Place the bread maker bowl in your bread maker, select the dough setting, and hit Start. 2. Let the dough setting run for about 20-25 minutes.    * Recommend setting a timer 3. Hit Stop on your machine 4. Take a spatula and scrape down the sides, the dough should look like a wet doughball. 5. Using the spatula, flip the doughball over, Reset your machine and start the dough setting for a second time. 6. Let the dough setting run for about 20-25 minutes.    * Recommend setting a timer 7. Hit Stop on your machine

Bake the bread 1. Add the salt 2. Flip the doughball 3. Change your breadmaker to standard or white bread loaf (NOT rapid bake) 4. Hit Start and away you go! You’ll have a nice loaf of bread in a couple hours.    * Special credit, usually you can remove a paddle after 60-90 minutes to reduce the “dent” in the bread. This will vary by machine.

Some questions I have been asked so far...

Wait, how is this Keto if this has sugar?

The amount of sugar in this is the minimum necessary for the amount of yeast added to the bread. And given the glut of the yeast in combination with the extended gluten development time, by the time the bread is done baking the yeast should have nommed on all the easily accessed sugars.

My bread machine doesn’t have a dough mode, can I still make this?

Yes! Though it will be a bit more difficult. you can work the dough by hand, but it is a wet, high fat dough and will be a more difficult to handle.

Do I have to use a machine?

Of course not. I just haven’t had an opportunity to bake this recipe inside and thus don’t have any experience from which to write a recipe. If you want to try go for it! In theory, you can either work the dough with a dough hook or on a counter top by hand. Since this is a glutenous bread, it should work in a similar manner. The big difference here will be mostly in texture. If I had to compare the texture to an existing bread, it would be a whole grain challah (which given the oat fiber and the flaxmeal… kinda makes sense).

Where’s the xantham gum, oil/butter, or eggs?

Xantham gum made the bread more “kitchen sponge” in texture and actually caused the bread crumb to collapse while cooling.

Oil/Butter servers to make a “strong” or enriched dough. The Flaxseed meal has a good amount of fat in it,

Eggs aren’t necessary for bread recipes. Let alone Flaxseed meal is often used as a vegan alternative to eggs in baking, so any value in “binding” that you would get from the eggs is covered.

My bread seams a little dense/there’s a compressed crumb around the edges. How can I fix that?

Excellent question. That’s a part of why I threw the “Beta” on there. This bread is 95% of the way there. I am continuing to experiment and track said experiments in a spread sheet. My theory at the moment is that it has more to do with this bread being made in a bread machine as my breads have consistently been compressed in the same edges/corners regardless of bread type/recipe I’ve made over the years. 

Are you a wizard?