Keto Bread With Pumpkin Seed Flour

Описание: The result of making the keto bread using pure pumpkin seed flour is simply amazing. It is very light and fluffy. Definitely remind us of the normal sourdough. It is keto-friendly and gluten free. The bread will be crispy too when toasted.

Macro per loaf (12 serving)
• 1063kcal
• C:11.5g
• P:80.8g
• F:77.1g

Macro per serving
• 88.4kcal
• C:1g
• P:6.7g
• F:6.4g

INGREDIENT

Dry Ingredients
• 150g pumpkin seed flour (finely ground with high speed grinding machine)
• 27g psyllium husk
• 8g baking powder
• 2.5g instant rise yeast (optional, for bread flavor only)
• 1.8g salt

Wet Ingredients
• 310g egg whites (8 large egg whites), room temperature
• 1/2tbsp apple cider vinegar
• 20ml boiling water

Method
1. Preheat oven at 180°C.
2. Mix all dry ingredients together.
3. Add in egg whites and acv. Use a spatula to mix.
4. Pour in boiling water. Quickly, use spatula to mix. Followed by mixer to mix until it become a sticky and solid dough.
5. Bake at 1hr 10 mins.

Useful Tips
1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid and sticky before go into the oven.
2. Egg whites must be at room temperature.
3. The water must be boiling.
4. Weight everything using weighing device. I use a device which gives me up to 0.01g accuracy.
5. Pumpkin seed flour must be ground to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
7. Instant yeast is optional. It does not help to rise the bread but it’s a great add to the bread flavour.
8. Do not use a cake tin which is too small for it to capture heat and rise evenly.
9. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a dense bottom.
10. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
11. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid. This bread starts to browning in our oven at 20mins mark of baking.

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