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Rustic keto loaf

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Hmm? All those baked seeds, not convinced my teeth could handle that.
 
Am I alone in thinking that what you have cooked is an unsweetened cake rather than a bread?

Not trying to introduce controversy or anything like that. If the finished product works for you in the same way that bread (a thing made from ground grains either with or without yeast as a rising agent) then excellent. It is just a matter of definition.

I ask because I am beginning to make bread myself and have been looking for recipies using lower carb flours but searches always seem to only to turn up recipes similar to yours and that is not what i am looking for.
 
Docb said:
Am I alone in thinking that what you have cooked is an unsweetened cake rather than a bread?
Click to expand...
I am not sure what defines bread when you can make unleavened breads such as roti, matzo and lavash.
For something low carb, why not use a rising agent such as yeast.

And for someone with Type 1 diabetes, why not use grain rather than nut flour and, for cakes reduced sugar rather than artificial sweeteners with potential carcinogenic affects?
I appreciate someone trying to eat a low carb diet the choice is more limited but as someone with well managed (HBA1C in the low 40s and no complications after 20 years) Type 1, I favour more "traditional" ingredients.

... And my teeth cope well with seeded breads but i prefer to use wheat or rye flour.
 
helli said:
I am not sure what defines bread when you can make unleavened breads such as roti, matzo and lavash.
For something low carb, why not use a rising agent such as yeast.

And for someone with Type 1 diabetes, why not use grain rather than nut flour and, for cakes reduced sugar rather than artificial sweeteners with potential carcinogenic affects?
I appreciate someone trying to eat a low carb diet the choice is more limited but as someone with well managed (HBA1C in the low 40s and no complications after 20 years) Type 1, I favour more "traditional" ingredients.

... And my teeth cope well with seeded breads but i prefer to use wheat or rye flour.
Click to expand...
My body seems to like rye flour the best, I think good to do what the body feels good on 🙂 I agree about the artificial sweeteners, they should be banned better to use, a few raisins, cranberries or honey.
 
Well done with your bread Martin, although I don't think my body could cope with all those ingredients. Still the test is in the tasting. Let us know what you think with buttering, taste, slicing and how long it lasts 🙂
 
It is one of the very few things that @Marin62 has baked that doesn't appeal to me. I really want the yeast flavour if I am going to have bread. I tried one of these eggy ground almond, baking powder, psyllium recipes early on, which was quick and easy done in the microwave to make a bacon buttie, but to me it is just too cakey, so I am with @Docb on this one. Each to their own tastes.
 
Docb said:
Am I alone in thinking that what you have cooked is an unsweetened cake rather than a bread?

Not trying to introduce controversy or anything like that. If the finished product works for you in the same way that bread (a thing made from ground grains either with or without yeast as a rising agent) then excellent. It is just a matter of definition.

I ask because I am beginning to make bread myself and have been looking for recipies using lower carb flours but searches always seem to only to turn up recipes similar to yours and that is not what i am looking for.
Click to expand...

The most recent bread I made recently was done using spelt, almond flour, and bran flour. It's from a Caldesi recipe book (And uses yeast as the rising agent) It's quite nice and bread-y.
 
Thanks for all your comments , it is a very dense bread , I wouldn't want it for a sandwich or toast , it works well for dunking in soups and stews, I wouldn't say it is an unsweetened cake due to the amounts of nuts in it . Its probably something I won't be baking again , but I do like to try different recipes, some are winners others not so .
 
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And hats off from me as well. I like a bit of experimentation........
 
Martin62 said:
Thanks for all your comments , it is a very dense bread , I wouldn't want it for a sandwich or toast , it works well for dunking in soups and stews, I wouldn't say it is an unsweetened cake due to the amounts of nuts in it . Its probably something I won't be baking again , but I do like to try different recipes, some are winners others not so .
Click to expand...

I see it as more like a rye bread @Martin62 I’ve seen a few seed bread recipes and have even brought some ground linseeds ready to make a loaf. If it freezes well, you could save it for soups and low carb snacks 🙂
 
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