Keto Bread With Golden Flaxmeal (Ketogenic friendly, dairy free, gluten free) 


When I first saw my friend Julianne posted the Keto bread that she made, I was like “what is keto bread and how does it taste like?” I couldn’t help myself to quickly get the ingredients and give this recipe a try. She uses the recipe from http://ketoconnect.net/recipe/best-keto-bread/, but added some Golden flaxmeal into it for additional fiber.

So I decided to read up about Golden flaxmeal, apparently “it contains all sorts of healthy components, it owes its primary healthy reputation to three of them: omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects. Two tablespoons of our Golden Flaxseed Meal offers 2430 mg of omega-3s. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller.”
I followed Julianne’s recipe by adding golden flaxmeal and I added a bit more salt and a teaspoon of vanilla essence, which is optional, of course. When the bread was ready to eat, my son happen to came to the kitchen, I cut one slice of bread and get him to taste it, to my surprise, he gives a 👍👍. As you can see from the nutrition breakdown, this bread is low in carbs (1g per slice only), high in protein (4.2g) and fats (8.2g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!

Thanks Julianne for the recipe!
Serve: 20 slices

Ingredients
:

(A)

6 large eggs yolk

60g Butter, melted

1 teaspoon vanilla essence (optional)

(B)

145g Almond meal

30g Golden flaxmeal

3 teaspoon baking powder

3/4 teaspoon salt

(C)

6 egg white

1/4 teaspoon cream of tartar



Preparation
:

Pre-heat oven to 190°C

Put the egg yolk and butter into a mixer bowl

Put the egg white into another mixer bowl

Put ingredients C in another bowl

Line the baking bread tin



Method for ingredient (A):

Use k-beater and cream the butter and egg yolk till well mix


add in the ingredients (B) in 2 batches and mix until combine. Set aside


Method for ingredient (C):

whisk the egg white in speed 4 for 30 secs till foamy.


add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 


The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.


Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined

Add the remaining 2/3 of the egg whites and mix on low speed until fully incorporated. Do not over mix.


Pour mixture into the loaf pan. 


Bake for 30 minutes or till cake tester comes out clean.


Allow the bread to cool completely before removing it from the pan and slice.

Golden Pillow (Curry Chicken Wrapped Bread Loaf)

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Ingredients:
(A):

350g bread flour
1 1/2 teaspoon yeast
1/2 teaspoon salt
2 tablespoon caster sugar
1 teaspoon bread improver
200g milk

(B):
40g butter

Topping:
White sesame seed
Dried parsley

Curry Chicken ingredients:
1 kg chicken, chopped into pieces
2 potatoes, cut into cubes
120g A1 curry paste or to taste
200g Kara coconut cream
300g water / fresh milk / soy milk

Seasoning:
1/2 tablespoon Light soy sauce or to taste
1/2 teaspoon Salt or to taste
1 teaspoon sugar or to taste

Glad Oven Bags
Aluminum foil

Method:
Method for the bread – Mixer Method:

1. Put (A) in the electric mixing bowl, use the dough hook attachment and and knead till dough becomes moist
Add in (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove till double in size (about 1 hour)

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For Curry Chicken:
3. Heat the wok then add in the curry paste and fry for a while. Add in the chicken and fry till color changed

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4. Add in the water, potato, coconut milk and seasoning and bring to a boil Reduce heat and simmer till chicken is cooked and potato is soft (about 20 mins)

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5. Put the chicken in the oven bag and tie it up, trim off the excess plastic on top

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6. Wrap with the foil into a square shape, set aside

7. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough

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8. shape into round and rest for 10 mins

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9. Roll the dough into square shape and place the chicken in the middle of the dough.

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10. wrap up the curry chicken and place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

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13. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

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Method For The Bread – Thermomix Method:
1. Put (A) in the TM bowl, put on the measuring cup, mix 2 min / knead

2. Add in (B), 10 min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Put in the measuring cup, and leave to prove till double in size (about 1 hours)

4. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough, shape into round and rest for 10 mins

5. wrap up the curry chicken

6. place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

7. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

吴宝春金牌吐司 Wu Pao-Chun Champion Toast🍞🍞🍞 Thermomix or Stand Mixer Method

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My pullman tin is very big (length is 33cm, width is 10cm, height is 12cm, tin size is 1 kg) so I have to double the ingredients from the original recipe to fit my tin, if you want to give this recipe a try and have a smaller tin, please half the portion accordingly to fit your tin. Enjoy!

Ingredients:
396g Fresh milk
600g Bread flour
48g castor sugar
2 tsp Salt
2 tsp Instant dry yeast
28g Unsalted butter

Thermomix Method:
1. Put all the ingredient (except butter) into TM bowl according to the list, put on the measuring cup, mix at 2 min / knead function

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2. Add in the butter, put on the measuring cup, mix at 10 min / knead function and knead until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

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3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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4. Put on the measuring cup and leave to prove till double in size (about 45-60 min depending on the weather)

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5. Punch the dough down to release gases produced in the proving process.

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6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

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7. Flatten the dough into a rectangle shape and roll it up

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8. placed the rectangular dough in the pullman tin or baking tin.

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9. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

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10. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

11. Remove from baking tin and leave on a wire rack to cool completely

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Stand Mixer Method:
1. Put all ingredients (except butter) into the mixing bowl with dough hook attachment and mix the dough using low speed, then increase to medium speed to knead it into a shiny and smooth texture

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2. Add in the butter, then knead it using medium speed until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

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3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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4. Proof the dough till double in size (about 45-60 min depending on the weather)

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5. Punch the dough down to release gases produced in the proving process.

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6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

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7. Flatten the dough into a rectangle shape and roll it up

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8. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

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9. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

10. Remove from baking tin and leave on a wire rack to cool completely

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