Keto Co. White Bread Premix

Keto Co. WHITE Bread Pre-Mix 195g

Only 1.2g carbs per slice

Enjoy freshly low carb white bread with your favourite toppings or toasted sandwiches. Try the low carb bread that everyone is talking about and taste the real deal. This bread will change your life, helping you to get to the best and healthiest version of you

• high protein * low carb * sugar free *keto
• does not contain oats (oat fibre is a zero carb insoluble plant fibre)
• Enjoy crispy toast by toasting the bread in the oven or air fryer for an extra crunch.

Ingredients: Almond flour, Oat/ Bamboo Fibre, Vital Gluten, Himalayan Pink Salt, Erythritol / Allulose

*Allergens: Nuts, Gluten.

Ingredients needed

1 egg

2 Tbsp soft butter

1/2 cup warm water

1 tsp honey or sugar

5g instant dry yeast

Directions

Step 1: Mix the lukewarm water, honey and yeast together into a mixing bowl. Cover and leave for 5 mins to bloom.

Step 2: Add in the lightly beaten egg, soft butter and the white bread premix and mix well .

Step 3: Knead the mixture with the dough hook in a standard mixer for 15 - 20 minutes. Keep scraping the sides so the dough is in contact with the hook. Knead until smooth, elastic, forms a ball and leaves the sides of the bowl.

Step 4: Remove dough from mixing bowl and knead by hand for a few mins . Shape into a log, folding edges to the bottom and place the seam side down into a 450g lined bread loaf tin (16cm x 11cm x 7cm) 

Step 5: Cover dough loosely with a sheet of plastic and allow to rise in a warm, wind free area for approx 1.5 - 2 hrs

Step 6: Bake in a preheated oven for 30 - 40 minutes at 180°C.

Step 7: Allow bread to rest in tin for 10 minutes then remove and allow to cool on a wire rack.

Step 8 : Slice your fresh keto bread and store in an airtight container.

The bread will stay fresh in the fridge for two weeks and in the freezer for up to 6 months.

FOR A VEGAN OPTION
* SIMPLY LEAVE OUT THE EGGS AND USE COCONUT OR OLIVE OIL INSTEAD OF BUTTER

Yield : 1 loaf in a 16cm x 11cm x 7cm bread pan or shape into 6 pull apart buns

BREAD MAKING TIPS

• Do not use hot water.
• If yeast does not foam, use a fresh batch.
• Use room temperature eggs
• Increase or decrease kneading time depending on your machine speed. Hand kneading is possible but will take longer. Ensure dough is smooth and elastic and not sticky.
  

NB : YEAST EATS SUGAR AND BREAKS IT DOWN INTO CARBON DIOXIDE WHICH IS USED FOR THE BREAD RISE THUS IT WILL NOT AFFECT YOUR MACROS.