This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS

Oat Fiber Powder = 120 g (1 cup)

Finely Ground Golden Flaxseed = 120 g (1 cup)

Baking Powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp) (Optional but it does help to make the bread softer)

Salt = 4 g (1 tsp)

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

Walnuts = 100 g (3/4 cup) (Chopped & toasted)

Unsweetened dried cranberries = 50 g (1/2 cup)

WET INGREDIENTS

Fresh Egg Whites = 7 large (250 g)

Other options for egg whites;

1.  Liquid egg white from container = 250 g (Add into the wet ingredients)

2.  Egg White Powder = 44 g / 8 1/2 tbsp (Add into the dry ingredients. Then add 245 ml room temperature water into the wet ingredients. This is to reconstitute the egg white powder. If not using egg white powder, please omit this water.)

Apple Cider Vinegar = 45 ml (3 tbsp)

YEAST MIXTURE

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

Inulin = 1 to 2 tsp (You can also use sugar or honey. It will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all)

Very warm water = 300 ml / 1 1/4 cups (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.

3. Soak the dried cranberries in warm water for 5 minutes to soften. Drain and dry with paper towel. Set aside.

4. 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.

5. In another bowl, mix all the dry ingredients (except the walnuts and cranberries) together until well combined.

6. Add all the wet ingredients (including the yeast mixture) and mix until a dough is formed.

7. Lastly, add the walnuts and cranberries and mix to combine. Knead the dough with your hands for a while to fully incorporate the ingredients. Shape into a loaf.

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

9. Transfer the dough into the pan.

10. Cover loosely with a towel and proof at a warm area for about 20 to 30 minutes or until it has risen up to at least 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.

11.  Once the dough has risen nicely, bake at the lowest rack for 1 hour. When it is done, the crust should be hard and internal temperature should be 200 F or 93 C.

12. Cool completely on a wire rack before slicing.

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 = 18]

NUTRITION INFO PER SERVING

Total Carb = 5.8 g

Dietary Fiber = 3.1 g

Net Carb = 2.7 g

Calories = 82

Total Fat = 5.5 g

Protein = 3.8 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

‍