Keto Multigrain Bread

Keto, low carb, gluten-free, wheat-free, dairy-free, multigrain bread for keto diet and diabetics!

Keto / Low carb

Keto Multigrain Bread

In Germany one can already find 300 😯 different types of bread and is famous for its bakeries.

Before keto I really liked multigrain bread so I've been experimenting a lot making a low carb version.

This bread 🍞 tastes amazing!

I thought of combining two blog recipes (with some minor changes) "Keto Crispy Bread" and"Healthy Low Carb Bread" and the result exceeded my expectations 😋

Since this was a test I used half the dosage of the ingredients of each recipe and these are the amounts detailed below.

I also didn't add the almond flour and walnuts listed in the Keto Crispy Bread recipe because I thought the bread would be too dense.. and I was right.

Wow!

Next time I will definitely make a larger quantity!

For the execution of this recipe please note:

• Do not tire the ingredients beating too much with the mixer or kneading the dough.

Just mix with a silicone spatula until combined.

• During dough rest (40 minutes), the baking powder will activate and air bubbles will form in the dough. For this reason, do not knead the dough again before baking.

It is better to place the dough into the baking form from the beginning or if not using a form simply turn the dough from the bowl to the rack without pressing.

Keto Multigrain Bread

Servings (slices): 16

• Ingredients:

100 g / Sunflower seeds

40 g / Chia seeds

40 g / Flaxseed meal (golden or dark)

1 5 g / Sesame seeds + extra for sprinkling

30 g / Psyllium husk

55 g / Reduced fat almond flour

10 g / Reduced fat flaxseed flour

7 g / Dry yeast (just for the aroma)

1 6 g / Gluten-free baking powder

9 g / Salt

130 g / Egg whites (from 4 eggs)

2 tbsp / Apple cider vinegar or lemon juice

1 5 g / Odorless coconut oil or olive oil

300 ml / Hot water (80°C)

• Instructions:

1 Mix all the dry ingredients in a basin.

2 In a smaller bowl, lightly beat the egg whites until foamy.

3 Heat the water (80°C) and add the apple cider vinegar (or the lemon juice) and the coconut oil (or olive oil) into it.

4 Mix the beaten egg whites into the dry ingredients.

5 Pour the water directly into the basin with the mixture of the dry ingredients, and mix quickly with a silicone spatula just until the ingredients are combined.

6 Cover with a lid or cling film and let the dough rest for 40 minutes.

If you want to bake the bread in a loaf pan, just place the dough directly inside it and cover with cling film.

7 While waiting, preheat the oven to 175° C (air assisted).

8 Place a baking sheet on the oven rack (I do not use a sheet, form or baking pan in this case) and pour the dough directly onto the baking sheet without pressing.

9 Sprinkle some sesame seeds and bake for about 70-80 minutes in the last (bottom) position of the oven.

1 0 Slice the bread after it has cooled completely!

• Enjoy!

• Storage:

Store this bread in the refrigerator for 10 days or in the freezer for about 3 months.

Macros for 1 serving (1 slice of bread)

1. Protein: 5.3 g

2. Carbohydrates (net): 1.5 g

3. Fat: 6.7 g

4. Energy: 102 Kcal

Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.

According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.