May 10, 2020
LCHF Bread with Potato Fiber
The bread turns out excellent, soft, with a crunchy crust, dry on the inside, and just the right level of compactness. It has no distinct egg or defatted flour flavor, and the recipe is nut-free, making it suitable for those with nut allergies.
INGREDIENTS
- 4 egg whites
- 90 g Live & love Organic Defatted Golden Flaxseed Flour
- 30 g Live & love Organic potato fibre
- 150 g Greek yoghurt (10%)
- 0,5 – 1 tsp salt (depending on how salty you like your bread – I use 1 tsp)
- 2 tbsp vinegar (I use apple cider vinegar)
- 1 packet of cream of tartar (baking powder)
METHOD
Beat the egg whites (just enough to make them white and frothy, no need to make stiff peaks), add the yoghurt, dry ingredients and vinegar. I use the hook attachment on my mixer for this part (when I add the dry ingredients).
Gently shape the dough (it’s easiest with wet hands) into a loaf, sprinkle with potato fibre (helps with appearance and crispiness) and leave to rest for 10 minutes. Bake at 180 degrees for 90 minutes. If you think the crust will burn too much (ovens vary), then lower the temperature slightly and increase the time by a couple of minutes. I baked mine in a small bread tin, on baking paper. It is also possible without the model, just on a baking sheet, the dough is compact enough, but the bread will be a little lower.
Once the bread is baked leave it in a slightly open oven to cool. The other option is to take it out (out of the mould, if baking in a mould) and cool it on a wire rack, either way works.
Cut it COLD!
MY TIPS
- I used egg whites because, this way, the bread doesn’t have the egg flavor. If you prefer to use whole eggs, you can, but then it should be only 3 whole eggs. You can also use egg whites from a tetra pack. In this case, measure out about 135 g of egg whites.
- The ratio of flaxseed flour to BIO potato fiber can be slightly adjusted – but only by increasing the amount of flaxseed flour, not the fiber. The more defatted flaxseed flour you use, the fluffier the bread will be, and it will have a stronger flax flavor. If you increase the amount of fiber, the bread will be more moist. If that suits your preference, you can definitely go for a higher fiber content.
- With these quantities, the bread makes a smaller loaf, weighing about 380g after baking.
- Since ovens vary, go with your own experience. I baked the bread for exactly 90 minutes at 180°C with convection. You can bake it in a loaf pan (I have a mini one for bread) or shape it into a loaf (without a pan).
- If someone asks me, “What can I use instead of potato fiber?”, my answer will be: A DIFFERENT RECIPE!!! Please don’t take offense… okay?
- I may still improve and tweak the recipe… Your suggestions and experiments are always welcome!
- And what to do if the bread doesn’t turn out right? Well, I’ve almost gotten a degree in that. The baking always works, but the result may not be exactly what we imagined. If the bread turns out slightly moist on the inside, for the next round, make a note that your oven might need a bit more time. If that happens, you can save the bread by toasting the slices in a toaster or pan, make bread dumplings, or dry the bread (cut into cubes) for LCHF breadcrumbs.
- The ingredients I used are: BIO golden flaxseed flour from Live & Love. I can’t guarantee the results with other brands, as golden flaxseed flours vary a lot. BIO potato fiber from Live & Love, and 10% Greek yogurt from Hofer.
- Store the baked bread in the refrigerator and consume it within 7-10 days. You can also freeze it.
- It works great if you toast it in a pan or toaster before serving, as it adds an extra crispy touch.
- The dough from this recipe is also perfect for an LCHF pizza base.
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