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Fluffy and Nutty Flaxseed Bread

Yields12 Servings

 2 tsp arrive dry yeast
 2 tsp inulin or maple syrup, honey, sugar to feed the yeast
 ½ cup water lukewarm between 105-110°F
 1 ¾ cups cups almond flour
 ¾ cup Alligga flaxseed meal, finely ground
 ¼ cup whey protein isolate
 2 tbsp psyllium husk, finely ground
 4 tsp ground Alligga flaxseed meal
 2 tsp baking powder
 1 tsp kosher salt
 ¼ tsp cream of tartar
  tsp ground ginger
 1 egg at room temperature
 3 egg whites at room temperature
 ¼ cup grass-fed unsalted butter or ghee, melted and cooled
 1 tbsp apple cider vinegar
 ¼ cup sour cream or coconut cream + 2 tsp apple cider vinegar
1

Line a 8.5 x 4.5 inch loaf pan with parchment paper.

2

Add yeast and maple syrup or alternative to a large bowl. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes.

3

Mix your flours. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, flaxseed meal, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed.

4

Once your yeast is proofed (the mixture should be bubbly), add in the egg, egg whites, lightly cooled melted butter and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated.

5

Transfer bread dough to prepared loaf pan and even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan.

6

Preheat oven to 350°F/180°C while the dough is proofing.

7

Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a loose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread. 

8

Allow the bread to rest in the loaf pan for 5 minutes after taking it out and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal.

9

Keep stored in an airtight container (or tightly wrapped) at room temperature for 4-5 days.

10

If paleo/keto feel free to sub 1/4 to 1/2 cup of almond flour

Nutrition Facts

Servings 12