1 cup tap water heated to exactly 110 degrees F.
½ teaspoon granulated sugar* or honey
2 teaspoons rapid rise dry yeast
3 whole eggs
3 tablespoons extra virgin olive oil
2/3 cup golden flaxseed meal
2/3 cup almond flour
¾ cup oat fiber (not oat flour)
1 ¼ cups Vital wheat gluten
2 tablespoon monk fruit sweetener*, or granulated Stevia
½ teaspoon xanthan gum powder
1 ½ teaspoon coarse sea salt (or kosher salt)
1 ½ teaspoons garlic powder
½ cup fresh rosemary
Oil and coarse sea salt, for top of baked bread
Dissolve sugar in warmed water and add yeast. Set aside to bloom.
In the bowl of a stand mixer with the paddle attachment, add eggs and beat five minutes on medium.
Add olive oil and beat to combine.
In a large bowl whisk together flax, almond flour, oat fiber, wheat gluten, monk fruit sweetener, xanthan gum powder, salt, garlic powder and fresh rosemary.
Once the yeast has bloomed (froth formed on the top of the water), alternate adding the yeast mixture and the dry mixture until everything is in and mix on medium low for eight minutes. (The dough needs to be kneaded this long to develop the gluten.)
Remove the dough and form into a neat ball with your hands then stretch to fit a 9X5X3-inch loaf pan. Do not oil or spray the pan, you want the dough to stick to the sides as it rises. Our 9X5X3-inch loaf pan was nonstick.
Spray a piece of plastic wrap and place over the top of the pan so the dough doesn’t stick to the plastic.
Proof for 1 ½ to 2 hours until doubled in size.
I have an oven that I can set to 80 degrees F so I placed the dough in at that temperature then microwaved a 2-cup measuring cup filled with water until it was boiling hot and placed it in the oven with the dough. Then every thirty minutes I reheated the water until the dough doubled in size and was cresting the edge of the pan. In this humid environment, my dough rose in one hour and 45 minutes.
You could also just use the inside cavity of your microwave with a container of hot water reheated every 30 minutes. Either have a tea kettle going to fill the cup or remove the dough and microwave the water then place the dough back in.
Preheat oven to 375 degrees F with rack in center.
Bake for 30 minutes until golden brown and when poked with a probe thermometer, will register between 190-200 degrees F.
Remove from pan while hot by running a knife down each side to loosen, then cool on a rack. While hot, brush the top with olive oil and sprinkle on sea or kosher salt.
Serve warm or cool and slice. Keep wrapped at room temperature like regular bread.
*Note: The sugar in this recipe is necessary to develop the yeast. The monk fruit sweetener is used to sweeten the bread and will not work in the initial blooming of the yeast.
Keywords: Rosemary Sea Salt Keto Bread