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DRY INGREDIENTS

Oat Fiber Powder = 120 g (1 cup)

Finely Ground Golden Flaxseed = 120 g (1 cup)

Baking Powder = 16 g (4 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Freshly grated cheese = 200 g (2 cups) (I used regular and red cheddar cheese, but you can use any cheese of your choice)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Fresh egg whites = 6 large (210 g)

Egg white powder option:

Egg White Powder = 37.5 g (7 1/2 tbsp) (Add this to the dry ingredients)

Room temperature water = 210 ml (3/4 cup + 2 tbsp) (This is to reconstitute the egg white powder. Add the water to the wet ingredients. If using fresh or liquid egg whites, please omit this water)

YEAST MIXTURE

Instant or rapid rise yeast = 16 g (4 tsp)

Sugar or inulin = 1 tsp

Very warm water = 300 ml (1 1/4 cups) (Water temperature at 120 to 130 F OR 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 350F or 180C. Alternatively, you can preheat at 210 F or 100 C then increase heat to 350F or 180C when you put the dough into the oven to bake. This helps the dough to rise more when the oven is increasing its heat until a certain point then the yeast will die off.

3. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.

4. In another bowl, mix all the dry ingredients (except the cheese) until well combined.

5. Add all the wet ingredients (including the yeast mixture) and mix until a dough is formed. The dough is moderately firm and quite sticky.

6. Divide the dough into several portions. Place 1 portion onto a baking tray or working surface. Lightly spread it and do not apply pressure to flatten it as it may affect the rise of the dough during proofing. Top with some cheese and remember to reserve some of the cheese for topping. Then cover with another layer of dough, cheese and repeat the process until all the dough and cheese are used up. Mold into a ball with your hands.

7. I used a 6 x 4-inch round pan lined with parchment paper. You can use a bigger pan except that the bread will turn out to be shorter.

8. Transfer the dough into the pan. Spread evenly and leave the top round.

9. Cover loosely with a towel and proof at a warm area for about 30 minutes or until it has risen up to 3/4 of the pan. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again.

10.  Once the dough has risen nicely, top with the reserved cheese then bake at the lowest rack for 1 hour or until cooked.

11. Cool on a wire rack before slicing.

12. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 3.9 g

Dietary Fiber = 3.4 g

Net Carb = 0.5 g

Calories = 97

Total Fat = 6.1 g

Protein = 8.0 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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