Another “keto” bread. Spoiler alert: uses VWG. I used it to make bagels. I’m not disappointed.

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Yields: 8 Servings Difficulty: Medium Prep Time: 2 Hr Cook Time: 30 Mins Total Time: 2 Hr 30 Mins
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So last week Karen made this bread that she found from the interwebs. It was delicious. Yes, it uses vital wheat gluten so if you are grain\gluten-free, this isn’t for you. I’ve got another recipe for you folk that I’ll dig out of the cobwebs and dust off. I’ll post that up later this week. That one doesn’t use wheat products at all, though it is uber high in fiber so I don’t make it nearly as often as I used to. You know, because fiber. As we know, keto is a metabolic process, not a food. Many do chose to eliminate grains when going ketogenic, and that I do agree with, especially in the beginning. You need to learn how to eat all over again. Part of this process is to eliminate as many foods that might be reactive so you can focus on what is good for you. Some people do have a gluten problem. Some people don’t. You won’t know until you eliminate it for a while, then try it out again to see if it is an issue. Or don’t add it back in, that is fine, too. That’s the beauty of doing keto – as long as you keep the carbs down to a level that invokes ketosis, the rest is customizable to your specific lifestyle and needs. This recipe also uses a small amount of sugar (inulin will work too, or another starch). The yeast “eats” the sugar so it doesn’t count towards the carbs. The reaction between the yeast and the sugar breaks down the sugar, CO2 is released, and that is what makes the bubbles.

Ironically, when Karen shared the recipe with me, I saw this:

“Originally inspired by Deidre’s Bread Maker Bread, Keto.luna, and She Calls Me Hobbit. This is easily one of the best low carb bread recipes I have tried. Your feedback has also shown just how amazing the recipe is.”

How cool is that? I inspired someone (or at least partially)! I love this type of stuff, I really do. This is why I share things, so that others can build on them – and in this case – make it even better. Head over, say “hi” and thank her. Here’s the link to the original recipe, give her a follow.

Ok, let’s get into it, shall we? This one is longer than I usually do, but it is worth it. I modified it slightly, not enough to change it a lot – partially because I’m making bagels, partially because Karen made some small tweaks and it came out really nice as bread so I followed her lead when I made bagels

As a side note: we increased the salt from the original. The comment that salt kills yeast – while accurate – is a bit misunderstood (not just by the author but by most of the world). Yes, in high concentrations, salt can kill yeast and no matter what the concentration, it can slow the activation of it. A cup of salt would kill the yeast, a 1/2 tsp isn’t going to make a significant change in the yeast, but does bring out the taste.

Yes, it toasts 🙂

Ingredients

0/12 Ingredients
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Instructions

0/5 Instructions
  • Mix inulin\sugar & yeast in warm water. Let proof (get foamy). Depending on your yeast type, brand, and age, this can be anywhere from 5-20 minutes. If takes long that that to see results, your yeast is "dead" and cannot be used. At least you know this before you waste the other ingredients. Always check dates on yeast when buying it, store in the fridge, discard if more than 90 days old if opened, 120 if unopened.
  • While yeast is proofing, add rest of ingredients (except the last three listed for boiling and wash) to a mixer bowl. If you have a dough hook, this is the time to break it out. If not, well, get ready for a workout :). To minimize slowdown from salt vs yeast, add it in the middle of the dry ingredients. Once yeast has proofed, add it to the bowl. Using paddle dough hook, start mixing on slow speed until it starts to get wet, then take it up a notch. This keeps you from getting covered in dust. Ask me how I know... Once you have a rough ball, if using paddle, move to a well-greased silicon mat or board. Grease your hands well as the ball will be sticky and kneed the dough until it is smooth and completely combined. It should give a nice stretch if you try to break off a finger-full. If using a hook, process for about 5 minutes or until it starts getting stretchy. Once kneeded, put into a lightly greased bowl, cover with a towel, and put someplace warm - 70F or higher but not hotter than 120. Let rise for 1-2 hours or until doubled in size. *If it is a cold day, you can pre-heat the oven to 200F, turn off the heat, open the door for 15 seconds, then place the bowl in the oven to rise.
  • Once risen, remove from bowl to greased mat or board. Punch down (push out the air) and roll into a log about 1.5-2" round (about the size of a can of black olives, if that helps). Cut log into 8 even pieces. Take each piece, roll into a smooth ball, then flatten to about 1/2" thick. Poke your thumb through the middle to make a hole, then work it in a circle around your thumb to make a nice bagel-shaped piece. Make the hole a little bigger than you think you should, the dough is going to expand up, out, and in towards the center when it hits the hot water and again when it bakes. Once you have all 8 bagels shaped, cover again with the towel while you get the water & sweetener boiling. Line a baking sheet with parchment paper and preheat oven to 375F.
  • Bring water and sweetener to a boil, then reduce to med-high so it is a smooth simmer. Place one bagel in the water (I used a slotted spatula for this). Let it sit for 20-30 seconds, then flip it over for another 20-30 seconds. Remove from water, give a quick shake to get ride of excess water, and move to your baking sheet. Brush with egg wash. Add toppings (poppy, sesame, coarse salt, etc.) now if desired.
  • Place in oven for 25-30 minutes or until start to brown. Remove. Let cool. EAT!

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