DRY INGREDIENTS

Coconut flour = 180 g / 1 1/2 cups

Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding)

Baking powder = 18 g / 4 tsp

WET INGREDIENTS

Apple cider vinegar = 45 ml / 3 tbsp.

Coconut / olive oil (Optional) = 45 ml / 3 tbsp.

Whole eggs = 7 large (room temp)

YEAST MIXTURE

Instant Yeast = 12 g / 4 tsp

Salt = 1 tsp

Warm water = 360 g / 1 1/2 cups (Temperature = 120 to 132 F or 50 to 56 C)

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

2. Boil a pot of water.

3. Turn on oven at 212 F or 100 C and leave the oven heat on during the entire 1-hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

4.  In a large bowl, whisk the coconut flour, psyllium husk powder and baking powder until well combined.

5. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.

6. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

7. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. The dough is quite soft so if you are unable to shape it, just put it into the pan.

8. Cover the dough with a dry towel loosely. Sprinkle the top of dough with some coconut flour to prevent it from sticking to the dough.

9. Pour sufficient boiling water into a baking dish that fits the oven.

10. Place the baking dish with boiling water at the bottom of the oven and the pan with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing time.

11. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven.

12. After baking for 1 hour, test with a wooden skewer. If the wooden skewer comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. The residual heat will continue to cook the bread and dry out the crumbs.

[Total servings = 20]

NUTRITION INFO PER SERVING

Net carb = 1.2 g

Calories = 56

Total fat = 4 g

Protein = 2.4 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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