This is the best low carb yeast bread I’ve made. I’ve been working on it for a couple of months to get that soft texture, small holes, and yeasty aftertaste that I love. With just 5.4 net carbs per slice toast just became a reality to me again! However you should be aware that this bread is NOT gluten free.
For this recipe you’ll need: active dry yeast, sugar (tiny bit and it gets eaten by the yeast), butter, baking powder, salt, vital wheat gluten, almond flour (I used ground pecans), coconut flour, flaxseed meal, dark rye flour, whole flaxseed, and cardamom. A stand mixer with a dough hook is super helpful.
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I have been baking bread since I was 14 and I am 56 now. The day I had to say goodbye to conventional bread I was heartbroken — especially since I still make it for my family. I’ve made some quick, low carb bread substitutes and they were very good. They were very good but they weren’t yeast bread.
This is soft like regular bread. The crust is soft, too – it doesn’t get crispy. You can make toast, sandwiches, and French toast again. You can eat bread and butter again!
So how can this be low carb if it contains sugar AND rye flour AND vital wheat gluten?
There is a tiny bit of sugar it in and that is to feed the yeast. Yeast is a living organism and when it consumes the sugars it gives off a gas which is what makes the bread rise. Wheat gluten is the protein that has been removed from the wheat so it has fewer carbs. Rye flour has 67 net carbs per cup while white flour has 92 net carbs. Since you’re only using 1/2 cup in this recipe your only getting 33.5 net carbs per loaf or 2.79 net carbs per slice.
Obviously you can’t go berserk with this low carb yeast bread. Those carbs will add up! This is something to schedule into your eating plan a couple of times a week, not three times a day.
Tips for Making This Low Carb Bread Recipe
Even if you’ve had a lot of experience making regular bread you’re going to find that this low carb yeast bread recipe is a little different. Here are some tips to help your bread baking experience be successful.
- The dough will feel wet and a little tacky. It won’t stick to your hands but it will leave a thin film on them.
- If you are hand kneading the bread it will take about 15 minutes of vigorous kneading.
- If you are hand kneading you’ll need to knead on parchment paper taped down to your work surface. You can’t use any extra flour.
- It will take about 5 minutes to knead the bread with your stand mixer.
- When the bread is kneaded properly it will “pull back” if you pinch a piece of the dough and pull it gently toward you. When you let go of it it should move back toward the bread dough.
- Rising times can vary depending on the temperature. I have a proofing oven set at 110F and my dough doubled in 65 minutes. 110F is the best temperature for letting your bread dough rise.
- When the bread is done an instant read thermometer pushed into the middle of the loaf will read about 190 to 200 degrees. Do not depend on the way the loaf sounds when tapped.
- When the bread comes out of the oven set the bread pan on it’s side for 5 minutes. The loaf will loosen up. Pull the bread away from the bread pan and flip it over to the other side. The bread will compress a little but that’s ok. If you leave it sitting right side up the dome of the bread with collapse.
- Cool the bread completely before cutting it.
Low Carb Yeast Bread Recipe
Here’s that low carb yeast bread recipe! You can slice it, put waxed paper or parchment between the slices, and freeze it. That way it stays fresh and you can easily have a slice when you want it!
Low Carb Yeast Bread: Keto Sandwich Bread
Ingredients
- 1 1/2 cups water 110F -should feel comfortably warm
- Pinch of ground ginger
- 1-1/2 tablespoons yeast
- 1/2 teaspoon sugar
- 1 teaspoon apple cider vinegar
- 3 tablespoons butter
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vital wheat gluten
- 1 cup almond flour or pecan flour
- 1/2 cup coconut flour
- 1/2 cup flax meal
- 1/4 cup dark rye flour
- 1/4 cup flax seed
- 1 teaspoon cardamom
Instructions
- Mix 1/4 cup water, ginger, yeast, and sugar.
- Set aside.
- Melt butter.
- Set aside.
- Blend gluten, pecan or almond flour, coconut flour, flaxseed meal, and dark rye flour.
- Set aside.
- Yeast mixture should be bubbly.
- Add the yeast mixture and the remaining 1 cup of water to the bowl of a stand mixer fitted with the paddle attachment.
- On low speed add 1 1/2 cups of the flour mixture.
- Beat on low speed for 1 minute.
- Let stand for 10 minutes.
- Stir the salt, cardamom, and baking powder into the flour mixture.
- Stir the vinegar into the melted butter.
- With the mixer on low, add the butter mixture to the dough.
- Beat for 1 minute or until the liquid is mostly absorbed.
- Change to the dough hook.
- With the mixer on medium speed (or the kneading speed recommended by the manufacturer) slowly add the remaining flour mixture.
- The dough will begin to come together.
- Add the flaxseeds.
- Knead for 5 minutes (10 minutes if kneading by hand).
- When you are finished kneading the dough should "pull back" when you gently pull some of it out.
- Grease a large bowl.
- Form the dough into a ball and grease it with butter.
- Place the dough into the bowl, cover with a towel and let rise for 1 hour.
- Punch down, shape into a loaf and place in a greased loaf pan.
- Preheat the oven to 350F.
- Let rise until the loaf is about 1 1/2-inches over the rim of the loaf pan, about 40 minutes.
- Bake for 40 minutes, or until an instant read thermometer stuck in the middle of the loaf registers 190F.
- Let cool in pan for about 2 minutes, turn pan on it’s side.
- Slide the loaf out and turn the loaf to the other side.
- Let cool completely.
- Use a very sharp bread knife to cut into slices.
Nutrition
If you liked this low carb yeast bread recipe you may also like…
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I made two loaves tonight. Both loaves had the same problem. The dough Rose a little bit whilst in the bowl, but I thought that since it was a boule on the smaller side, it wouldn’t ride as much. Fit the second ride, neither loaf rose at all. I live in Colorado so altitude was addressed, I added a little more gluten (2 tbsp). The recipe calls for 1 1/2 tbsp yeast but I’m seeing people talk about 3tbs on the recipe. I’ll hold off on making another. The ingredients are too expensive to be using it to practice. I was super hopeful though.
Love it. Recipe worked. Texture totally like bread. Only problem I had, during second rise dough hardly double up. So my bread never rise above the bread tin rim.
Same here
A few questions:
1. Did you use pecan flour or pecan meal?
2. Why not throw the flax seeds in with the rest of the dry ingredients
3. Has anybody tried this with oat fiber in place of the rye or pecan/almond flour?
4. I usually aim for internal temperatures of 204? when baking bread and have good results
One comment mentioned 3 T of yeast. The recipe I am currently using says 1-1/2 T. I’m in th e process of making it so I’m going with the 1-1/2 T. Which is correct?
I made this bread twice. The first time it came out beautifully and I was very excited to eat it, but when I bit into it, it tasted horrible. It has a very, very strong yeasty flavor that overpowered the whole bread. My boyfriend tried it too, and agreed. We looked at the recipe, and saw that it called for A LOT of yeast. My boyfriend is a baker, so he suggested trying it again with half the yeast. I did that the second time, and it came out perfect and tasted great! So, I recommend cutting the yeast in half! I understand that it’s a lot because there is not much gluten in the bread, but we had to throw away the whole first loaf because of the overpowering flavor, which was disappointing, so it’s worth it if it doesn’t rise as much. The second loaf rose pretty well for me, though.