SEEDED BREAD
If you ask someone on the keto diet which food they miss most, the answer is almost always bread. There are few commercially available keto options and many recipes out there don’t cut it because of the missing gluten. In a regular loaf, wheat gluten forms an elastic network within which air pockets are trapped to create an open-textured slice and a satisfying chew.
Ingredients
- 2¼ cups 9 ounces blanched, finely ground almond flour
- ¾ cup 3 ounces coconut flour
- ½ cup raw sunflower seeds divided
- 6 tablespoons 1½ ounces powdered psyllium husk, sifted
- ¼ cup 1 ounce ground flaxseed meal
- 2 tablespoons baking powder
- 1 teaspoon table salt
- 1¼ cups water
- 6 large eggs
- 6 tablespoons unsalted butter melted
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees.
- Grease 8½ by 4½-inch loaf pan.
- Whisk almond flour, coconut flour, 6 tablespoons sunflower seeds, psyllium husk, flaxseed meal, baking powder, and salt together in large bowl. Whisk water, eggs, and melted butter together in separate bowl. Stir egg mixture into flour mixture until well combined. Scrape batter into prepared pan. Smooth top, mounding batter Scrape batter into prepared pan. Smooth top, mounding batter Scrape batter into prepared pan. Smooth top, mounding batter seeds, pressing gently to adhere. Cover and let sit at room temperature for 30 minutes.
- Bake until well browned and skewer inserted in center comes out clean, about 1½ hours, rotating pan halfway through baking.
- Remove bread from oven and let cool in pan on wire rack for 10 minutes. Remove loaf from pan and let cool completely, about 3 hours, before slicing and serving.