It took a few tries, but I think I have finally nailed this recipe. Warning, this bread takes a lot of ingredients and a little bit of time, but definitely worth the results.
Recipe notes: Your eggs and butter need to be room temperature for the bread to rise properly and mix properly. It also leaves the bread tasting less eggy. Make sure the butter is melted, but not hot because it will scramble your eggs!
This will take over a day to make as you will need to make your yudane the day before. You can do it the morning before you make your bread, but it will need to chill a few hours before you use it.
- 50 g almond flour
- 1/2 tsp xanthum gum or 1 tsp psyllium husk, ground
- 40 ml boiling water above 90°
- 2 tbsp active dry yeast
- 2 tsp inulin or honey/maple syrup to feed the yeast* (see note at bottom about carbs)
- 158 g Almond flour (to make it a lighter/less dense substitute 1/4 or 1/2 c arrowroot flour)
- 83 g golden flaxseed meal
- 15 g whey protein isolate
- 18 g psyllium husk ground
- 2 tsp xanthan gum or you can sub 4 tsp of psyllium husk instead
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp cream of tartar
- 1/8 tsp ground ginger (this will help with the rise and you won’t be able to taste it)
- 1 egg at room temp
- 110 g egg whites at room temp (if you normally buy large eggs, this will be a little over 3 egg whites)
- 56 g grassfed butter and YES grassfed makes a difference, but if you don’t have this, just sub in normal unsalted butter or gee, melted and cooled
- 1 tbsp apple cider vinegar
- 58 g sour cream – if you don’t have sour cream, you can sub 2 tsp coconut cream and 2 tsp apple cider vinegar
Yes, you can skip making the yudane and just the bread recipe will work, but instead of 158 g of almond flour, you will need 168 g.
Get water to a rolling boil and then pour it on your almond flour/xanthan gum mix. Combine until all mixed together. Once you have it all completely blended, place it in a sealed container and in the fridge overnight.
Line a 8.5 x 4.5 inch loaf pan with parchment paper. Set aside. There is no skipping this step, you need parchment for this bread recipe. It will stick horribly.
In a large bowl add yeast and inulin (You can also use honey or maple syrup, the chemical reaction with the yeast will remove the carbs)
Heat up water to 105° – 110° too hot or too cold will not activate the yeast. It should feel slightly warm to the touch. Pour this over your yeast/inulin mixture.
Allow it to rest for 7-10 minutes. It should be bubbly, if it isn’t you will need to start this step over.
In a separate bowl, mix flours while your yeast is proofing. Add almond flour (add your subbed arrowroot flour now if you are going to use it), golden flaxseed meal, whey protein isolate, psyllium husk, xanthan gum, baking powder, salt, cream of tartar, and ginger.
Whisk all together until well combined.
Now that your yeast is proofed, add in the egg, egg whites, melted butter, and vinegar.
Mix in a standing mixer, or hand mix until the mixture is light and frothy.
Remove your yudane mixture from the fridge and break it into small pieces and put it into the frothy mix.
Next, add half of your flour mixture and then half of your sour cream. Repeat this step for the other half. Mix until everything is well incorporated.
Don’t over mix, but make sure that the flour has absorbed the liquid.
With a wet spatula, scoop the bread mixture into your parchment lined pan and level (even out) the top.
Cover with a kitchen towel and proof for 60 minutes.
It needs to be placed in a warm, draft-free space. If your oven has a proof setting like mine, use that!
If you have a proof setting, keep your bread in for 50 minutes and then pull it out and pre-heat your oven for the last 10 minutes. Just be careful not to move or jar the bread too much.
Preheat oven to 350° and carefully transfer your bread into the oven.
Bake for 45-55 minutes. About 10-12 minutes into the bake (about the time it starts browning) place a foil bubble over the top of the bread so it doesn’t burn. Make sure it doesn’t touch the bread, like this:
Check on it near the end of the bake to make sure it doesn’t over-cook.
Let the bread stand for 5 minutes after you bake, and then transfer it to a cooling wrack.
Allow it to cool completely before you cut into it. This will give it the best texture. (it takes about an hour to fully cool)
Keep stored in an air-tight container at room temperature for 4-5 days. This bread is best for sandwich making, and toast. Yes, you can freeze it and it will taste just fine toasted up.
*using honey or maple syrup in the yeast will not affect your carb count as the yeast feeds on sugar to emit carbon dioxide. So you can use whatever you have at home!
I hope you enjoy this!