DRY INGREDIENTS

Oat Fiber Powder = 120 g (1 cup)  

Golden Flaxseed = 120 g (1 cup) (Finely Ground)

Whole Psyllium Husks = 27 g (3 tbsp) (Ground until half its original volume then weigh it)

Baking Powder = 16 g (4 tsp)

Monk Fruit = 150 g (3/4 cup) (This is moderately sweet, and you can use between 100 g to 150 g depending on your preference)

Salt = 4 g (1 tsp)

WET INGREDIENTS

Unsalted softened butter = 60 g (1/4 cup)

Fresh Egg Whites = 6 large (210 g) (OR 3 large whole eggs (173 g)

(Note: You can also use 37.5 g of egg white powder + 210 ml room temperature water. Add the egg white powder into the dry ingredients and the water into the wet ingredients)

YEAST MIXTURE

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

Inulin = 2 tsp (OR a pinch of sugar)

Unsweetened pea or almond milk = 300 ml (1 1/4 cups) (Warm up the milk in the microwave up to 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 210F or 100C.

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 together until well combined.

5. Add all the wet ingredients including the yeast mixture (but excluding the butter) and mix until a dough is formed.

6. Lastly, add the softened butter and mix until well combined. The dough is soft and sticky.

7. I used an 8x5x4 inch (20x13x10 cm) loaf pan lightly greased and lined with parchment paper. It is important to use a narrow and tall pan for yeast bread.

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

9. Sprinkle the top with some oat fiber powder to prevent the towel from sticking to the dough. Cover loosely with a towel and proof in the oven with a dish of hot water below it. Proof for 1 hour with the heat on during the entire proofing process.

10.  Once the dough has risen nicely, remove from the oven. Remove the towel and dish of water. Brush with 1 egg yolk + 1 tbsp of water. Then sprinkle generously with white sesame seeds. Increase the oven heat to 350F or 180C and bake at the lowest rack for 1 hour. It is done when the internal temperature is 200F or 93C.

11. Cool completely on a wire rack before slicing.

12. It is normal for the top of the bread to deflate a little as the crust is soft mainly due to the texture of the bread.

13. 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 = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.8 g

Dietary Fiber = 2.6 g

Net Carb = 0.2 g

Calories = 71

Total Fat = 5.9 g

Protein = 3.2 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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