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Keto Seeded Bread

This bread is a little more hearty and a little more rustic than our classic sandwich bread. Kinda "Artisan". I like to roll it into more of a baguette shape, then toast slices and top them with cheeses and pretty veggies for an appetizer. Makes awesome breakfast toast too!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 18
Cuisine: American
Calories: 196.8
Ingredients Equipment Method Video

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 bag Ketonia Baking Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 1 tsp honey
  • 2 tbs butter
  • 1 tbs instant yeast
  • 1 cup walnuts (chopped)
  • ½ cup sunflower seeds
  • ¼ cup flax seeds

Equipment

  • 1 Stand mixer
  • 1 Sheet pan

Method
 

  1. This is easy peasy if you've make our bread before! The only difference between this loaf and sour sandwich bread is the addition of seeds!
  2. Add all ingredients to bowl of Kitchen aid.
  3. Using paddle mix on medium low for about 4 minutes.
  4. Spray counter work space with cooking spray and scrape dough onto counter. Give a light kneading and shape into a ball. Cover with plastic.
  5. Let rise for roughly an hour. You want the dough to double in size. Depending on how warm your kitchen is, this might take a little less time or a little more.
  6. Once risen, place dough on counter and roll out into a rectangle approximately 18 inches by 12.
  7. Preheat oven to 400*
  8. Roll into an 18 inch long loaf, seam on the bottom. Place on a sheet pan and cover with plastic. let rise 45 minutes till doubled in size.
  9. Bake loaf for 30 to 35 minutes or till internal temperature of 200*
  10. Let cool completely.
  11. Slice and enjoy!