Flaxseed Bread V2.0

The video for the original Keto Flaxseed Bread recipe was published in my YouTube channel slightly more than 2 years ago. It became quite popular as the bread is super light, soft, fluffy and almost zero carb. While many have achieved success with this recipe but there were some that experienced the bread rising nicely but collapsed later. Some also commented that the bread was wet and sticky. Combining flaxseeds and psyllium husks may produce a stickier texture as both have some gumminess. However, without psyllium husks, the loaf will be very small. Ground flaxseeds rise particularly well with leavening agents such as baking powder and egg whites hence, producing a light and fluffy bread texture. However, this may result in a rapid rise and fall as some people experienced particularly when ingredients are not used properly. To prevent this, I came out with this V2.0 recipe in the hope that those who have problems with the original recipe will have success with this recipe. The original recipe is still good and if you have no problem with it, please stick to it. If you have a problem, then you can try this recipe as I have reduced the amount of egg whites, psyllium husks and water. The texture of this recipe is slightly denser but it is less wet and sticky. Also, if you are not a fan of flaxseeds, I would not recommend you try this as this is a pure flaxseed bread, so the taste of flaxseed is more pronounced.

Ingredients
directions
Nutrition Info

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 and mix until a soft dough is formed.

5.  In the video, I used an 8x5x4 inch (20x13x10 cm) pan, lightly greased and lined with parchment paper. You can also use an 8x4 or 9x5 inch pan.

6.  Transfer dough into the pan and spread evenly. Leave the top round.

7.  Bake for 1 hour at the lowest rack then let it cool completely on a wire rack.

8.  As an option, you can rest the bread in the oven after baking. Turn the oven heat off, remove bread from the pan, place on a sheet pan and let it rest inside the oven for 30 to 60 minutes. The residual heat will help to dry out the crumbs and make it less sticky too.

9.  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.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 7.9 g

Dietary fiber = 7.4 g

Net carb = 0.5 g

Calories = 112

Total fat = 7.8 g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

Video Tutorial

About the recipe

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Preparation: 
20 minutes
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Cook time: 
60 minutes
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Portions: 
16 servings
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Difficulty: 
Easy
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Flaxseed Bread V2.0

The video for the original Keto Flaxseed Bread recipe was published in my YouTube channel slightly more than 2 years ago. It became quite popular as the bread is super light, soft, fluffy and almost zero carb. While many have achieved success with this recipe but there were some that experienced the bread rising nicely but collapsed later. Some also commented that the bread was wet and sticky. Combining flaxseeds and psyllium husks may produce a stickier texture as both have some gumminess. However, without psyllium husks, the loaf will be very small. Ground flaxseeds rise particularly well with leavening agents such as baking powder and egg whites hence, producing a light and fluffy bread texture. However, this may result in a rapid rise and fall as some people experienced particularly when ingredients are not used properly. To prevent this, I came out with this V2.0 recipe in the hope that those who have problems with the original recipe will have success with this recipe. The original recipe is still good and if you have no problem with it, please stick to it. If you have a problem, then you can try this recipe as I have reduced the amount of egg whites, psyllium husks and water. The texture of this recipe is slightly denser but it is less wet and sticky. Also, if you are not a fan of flaxseeds, I would not recommend you try this as this is a pure flaxseed bread, so the taste of flaxseed is more pronounced.

Ingredients

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DRY INGREDIENTS

Golden Flax Seed (Finely Ground) = 360 g / 3 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self-ground golden flaxseeds but you can also use pre-ground flaxseed powder except that the texture may differ slightly. I used a multi grinder to grind the whole golden flax seeds but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture.)

Whole Psyllium Husks = 9 g / 1 tbsp (Ground until half its original volume and weigh after grinding)

Baking Powder = 12 g / 3 tsp

Salt = 4 g /1 tsp

WET INGREDIENTS

Apple Cider Vinegar = 45 ml / 3 tbsp

Hot or boiling water = 280 ml / 1 cup + 2 3/4 tbsp

Egg whites = 6 large (216 g) (Note: Sorry, I mistakenly mentioned 230 g in the video)

Note:

1. For liquid egg whites, use the same amount at 216 g.

2. For egg white powder, use 38 g of egg white powder + 210 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

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 and mix until a soft dough is formed.

5.  In the video, I used an 8x5x4 inch (20x13x10 cm) pan, lightly greased and lined with parchment paper. You can also use an 8x4 or 9x5 inch pan.

6.  Transfer dough into the pan and spread evenly. Leave the top round.

7.  Bake for 1 hour at the lowest rack then let it cool completely on a wire rack.

8.  As an option, you can rest the bread in the oven after baking. Turn the oven heat off, remove bread from the pan, place on a sheet pan and let it rest inside the oven for 30 to 60 minutes. The residual heat will help to dry out the crumbs and make it less sticky too.

9.  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.

Nutritions

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 7.9 g

Dietary fiber = 7.4 g

Net carb = 0.5 g

Calories = 112

Total fat = 7.8 g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍