Yogurt Bread (Flaxseeds)
These keto yogurt bread tastes mildly tangy with crispy crust, tender crumbs (as yogurt makes the bread soft) and crispy when toasted. However, this time, I used solely ground golden flaxseeds without yeast and was pleasantly surprised that it turned out so well - good rise, soft texture, taste pleasant and the tangy taste is slightly more pronounced mimicking sour dough bread. I love it toasted with just a spread of cream cheese as it is so crispy. As usual, it is super easy to make and practically zero carb.
1. For best results, weigh the ingredients using a digital scale.
2. Preheat the oven at 350 F or 180 C.
3. Add all the dry ingredients into a bowl and mix until well combined.
4. Add all the wet ingredients (except the hot water) and mix briefly. Finally, add the hot or boiling water and mix until a dough is formed.
5. The dough is firm and sticky. Wet your hands for easier handling. Shape the dough into a boule (round shape).
6. Use a small sharp knife to score a few cuts then sprinkle with some arrowroot powder for a rustic look (optional).
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.
9. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 4.9 g
Dietary Fiber = 4.7 g
Net Carb = 0.2 g
Calories = 93
Total Fat = 5.2 g
Protein = 8.1 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
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