Keto Almond Flaxseed Yeast Bread (Whole Eggs VS Egg Whites)
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- Опубликовано: 16 сен 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (amzn.to/4daExgE)
Golden Flaxseeds (amzn.to/3EBoQRN)
Whole Psyllium Husks (amzn.to/3TP3jft)
Apple Cider Vinegar (amzn.to/4dnapyZ)
8 x 5 x 4-inch Baking Loaf Pan (amzn.to/3XglMlc)
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Recently, I published a video on Almond Flaxseed Bread, and it turned out great even with whole eggs. So, I decided to make a yeast version, but it did not rise as well and the top flattened after a while. Hence, the texture was heavier and denser. Then I tried another version with egg white powder, and it rose beautifully producing a light and fluffy texture. This is evident that the protein from egg whites helps to boost the rise. Both versions smell and taste pleasant and are crispy when toasted. I hope you find this comparison useful.
The recipe can be viewed and printed at this link;
www.lowcarbrec...
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 7.1 g
Dietary Fiber = 5.6 g
Net Carb = 1.5 g
Calories = 139
Total Fat = 9.9 g
Protein = 7.4 g
DRY INGREDIENTS
Almond flour = 180 g (1 1/2 cups)
Finely Ground Golden Flaxseed = 180 g (1 1/2 cups) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser)
Baking Powder = 16 g (4 tsp)
Baking Soda = 4 g (1 tsp)
Salt = 4 g (1 tsp)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
WET INGREDIENTS
Apple Cider Vinegar = 45 ml (3 tbsp)
Eggs = 4 large whole eggs (240 g)
Other options for eggs;
1. Fresh egg whites = 7 large (250 g)
2. Liquid egg whites from cartons = 250 g
3. Egg white powder = 44 g + 245 ml room temperature water (Add white egg powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder. In the video, I have shown you the egg white powder version.)
YEAST MIXTURE
Instant or rapid rise yeast = 16 g (4 tsp)
Inulin or sugar = 1 tsp (The sugar will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all)
Very warm water = 280 ml (1 cup + 2 1/2 tbsp) (Temperature should be 120 to 130 F or 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients (except the yeast mixture) and mix briefly. Then add the yeast mixture and mix until a dough is formed.
5. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a Pullman loaf pan which is close to this loaf pan size. Spread evenly and leave the top round.
6. Cover with a towel and let it proof at a warm area or in the oven at 210F or 100C with a dish of hot water underneath. I proofed the whole egg version in the oven for 45 minutes. It rose nicely initially but the top flattens after a while and did not rise anymore during baking. I proofed the egg white powder version at a very warm area for 15 minutes only and it rose until almost the top of the pan. This is evident that the protein from the egg white powder helps to boost the rise.
7. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.
8. Cool completely on a wire rack before slicing into 12 or 16 servings.
9. Both versions have a pleasant smell and taste. They are also crispy when toasted.
10. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.
NOTE
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1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
Elsie you always want to perfect your recipes and that's one of the many things I love about you as a keto baker! I'm like that as well.. I keep testing until perfecting what I think has potential or could be more likely to satisfy my taste! Thank you for sharing two more versions of a great recipe! 😘
Hi five 👋 to both perfectionists here, haha.. I am so happy to be appreciated for what I do. Thank you, Sara 🥰
I don't use egg white powder because is very expensive, I always use whole fresh eggs from the farm
Additionally, there is so much chemicals in processed products that it remains to doubt the availability of the product itself.
If there is nothing to eat, I would eat grass, it would be healthier.
Both versions look pretty good Elsie. Yum yum 😋😋😋🥰
Thanks, Judith 🥰
I think both versions can used in different applications. I'm guessing, knowing my own tastes, that using the egg white one for regular sandwiches would be good, and the other I'd probably use for french toast, grilled cheese and sloppy joes. Thank you.
That's a really good idea, thank you 😊 🙏 ❤️
That's very much true! I also think my recipes like that. Why bother with texture and rise if it's for frying in a pan or using as a bread pudding sunday kind of brunch? But when it comes to eating it as a sandwich is much more interesting to care about texture and rise so both versions are still very useful! 😊👍
Looks great, thanks
Thanks for this comparison. Have you tried it with liquid egg whites ? How is the results?
The ratio for liquid egg whites is provided in the full written recipe. I have not tried it, but it should be quite similar to fresh egg whites.
Thanks for this beautiful bread. Do you used instant yeast and also baking powder? It is not clear in the recipe in the description box.
Yes, low-carb flours are more moist and heavy and have no gluten, so we need more leavening agents to help it rise. Using instant yeast alone will not be sufficient for it to rise well. Hence, baking powder is still required. And different low-carb flours have different characteristics, so not all of them will rise well with leavening agents. Do check out these tutorial videos for a better understanding and success;
ruclips.net/p/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=XekghrRPd9qLKcm7
@@lowcarbrecipeideas thank you very much.
You mention whole psyllium husk in the video and in the notes you say to grind it to half its volume and then weigh. I understand that but then it’s actually psyllium husk powder, yes?
If you watch my tutorial videos, I have explained that it is best to use whole psyllium husks and grind it until half its original volume (not more or less), then weigh it. This is the most effective for absorbing the water. So, 27 g is based on this. Preground psyllium powder is super fine and concentrated, so only a small amount of 1 to 2 tsp is required. If too much is used, the bread will be very wet, dense, sticky, and unable to rise. So there's a huge difference between the two. Please check out these tutorial videos for a better understanding and success;
ruclips.net/p/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=8oaVwefPSeUMTEPD
How many grams is a pinch of sugar
You can do 2 to 4 g (1/2 to 1 tsp). Even if you do less than this amount, it's fine, too