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Keto walnut 'rye' bread

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AngelSprings

Well-Known Member
Relationship to Diabetes
At risk of diabetes
I've just come across a recipe on You Tube on how to make keto walnut 'rye' bread, which looks promising for low carbers. It's beautifully presented by someone who calls herself Heavenly Fan. And I wondered if anyone had tried making it, and the carb value per slice? It contains ground flaxseed, hemp flour, walnuts, baking powder, salt, and water.

I'd be interested to hear other people's thoughts on this.

Thanks.
 
Not tried that bread but often make her normal bread which is nice but not as nice as my Keto beadmaker loaf.

Don't try her chips although nice they go straight through you.
 
Hi Macca, thank you for getting back to me on this. Is your Keto bread recipe the one on You Tube by Keto King? My only problem is I got rid of my breadmaker years ago because I would make a loaf of bread and eat slice after slice because it was so delicious, and if you are overweight it's not to be recommended! I thought this Keto rye/walnut bread would be quick and easy to make.

I do like the Seriously Low Carb rolls, as they are perfect if you are going out for the day and want a packed lunch, but they are expensive and there's no guarantee which day they are going to arrive. But I shall be ordering more.

I do like the presentations of Heavenly Fan on You Tube, as she comes across as so natural and sincere, but I did make the almond flour chips and didn't enjoy them. Bring back potatoes!

Best wishes.
 

I make this bread but add Sunflower seeds & Chia seeds put it on basic not gluten as she says and it comes out fine i'm making loafs today as it happens then slice and freeze then so I have bread for the week.

Yes those rolls are really nice but costly.
 
Hi Maca
Big drum roll ... I've just ordered a breadmaker off Amazon. Should arrive Monday. (I've justified the purchase by telling myself that I didn't have a holiday last year... well, just one little holiday!). I'll keep you posted!
 
AngelSprings said:
Hi Maca
Big drum roll ... I've just ordered a breadmaker off Amazon. Should arrive Monday. (I've justified the purchase by telling myself that I didn't have a holiday last year... well, just one little holiday!). I'll keep you posted!
Click to expand...

Buy Wholefoods Online | Whole foods UK | Organic Foods | Health Foods

www.buywholefoodsonline.co.uk www.buywholefoodsonline.co.uk

I buy my stuff here but plenty of choice on Amazon etc the only thing I would say is that the Organic Oat Fibre from the above website is very good and makes a better loaf most of the oat fibre is very light and fluffy and white in colour the organic one works best for me as it is more dense and makes a darker loaf it rises better as well.

If you want the exact weights in grams let me know and I will post them for you.
 
Thank you once again. I have ordered most of what I need from Amazon, and I'll see how I get on with it and let you know. I'll try the Wholefoods company next time. When you have a moment could you let me know when you add and how much you add of chia and sunflower seeds to the recipe. Chia seed absorbs liquid, does adding it alter the texture of the loaf?

Sorry, I'm asking so many questions! When I turn out the perfect loaf I promise to leave you alone!
 
AngelSprings said:
Thank you once again. I have ordered most of what I need from Amazon, and I'll see how I get on with it and let you know. I'll try the Wholefoods company next time. When you have a moment could you let me know when you add and how much you add of chia and sunflower seeds to the recipe. Chia seed absorbs liquid, does adding it alter the texture of the loaf?

Sorry, I'm asking so many questions! When I turn out the perfect loaf I promise to leave you alone!
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My machine bleeps about half hour into mixing that's when I add Chia & seeds just a Tablespoon of Chia and it makes no difference to my loaf. As it mixes after about 10 mins you have to scrape the sides to get that to mix in as well then after that it should just get on with it.

Add eggs at room temp along with the butter and you want the water at 30C because it cools when put in the pan so you end up with 25c or so to help yeast work. I'm more than happy to help because it's so blooming nice and I love bread so it was something I didn't want to give up.
 
Hi Maca, As mentioned, I've ordered the Morphy Richards breadmaker, and it arrives tomorrow. I've just been looking on line on how to use it, and it asks what is the intended size of the loaf, and you press the required button for this. So what is the weight of the finished Low Carb bread, because it's difficult to judge from just the dry ingredients? Would it be 2 lbs? I do believe there is a setting for gluten, but you say you do not use this.

I'm getting a bit worried now because reading reviews some people have finished up with a loaf resembling a hard brick! This could easily be me!

Thank you for the advice about the chia and sunflower seeds. At this point in time it will have to be small baby steps, so I will attempt this at some future date. (I was alright until I looked on line on how to use the breadmaker!! Before this I was looking forward to making the bread.) I just hope to finish up with something edible.

Bless you for your help!
 
AngelSprings said:
Hi Maca, As mentioned, I've ordered the Morphy Richards breadmaker, and it arrives tomorrow. I've just been looking on line on how to use it, and it asks what is the intended size of the loaf, and you press the required button for this. So what is the weight of the finished Low Carb bread, because it's difficult to judge from just the dry ingredients? Would it be 2 lbs? I do believe there is a setting for gluten, but you say you do not use this.

I'm getting a bit worried now because reading reviews some people have finished up with a loaf resembling a hard brick! This could easily be me!

Thank you for the advice about the chia and sunflower seeds. At this point in time it will have to be small baby steps, so I will attempt this at some future date. (I was alright until I looked on line on how to use the breadmaker!! Before this I was looking forward to making the bread.) I just hope to finish up with something edible.

Bless you for your help!
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Mine is a Morphy so it might have similar settings, I use the biggest loaf setting medium brown and basic setting 1 about 3 1/2 hrs. Never tried setting 9 Gluten as mine always turns out perfect every time so I'm scared to try the gluten setting but the big thing for me is the Oat fibre I just don't get on with the white fluffy stuff so maybe the gluten setting would work better with it.
 

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Hi Maca, thought I'd let you know how I've got on today using the new Morphy Richards breadmaker. After all your kind tutoring you'll be pleased to know that it's been a real success. I finished up with a golden brown loaf tasting like the bread made by the Seriously Low Carb Bread Company at a fraction of the cost. And with no holes!

You were right when you said there was no setting for gluten, so I followed your recommendations to use Basic 1, medium crust, (2 lbs) and it worked.

You've been so helpful, Maca. Thank you very much.

Best wishes.
 
AngelSprings said:
Hi Maca, thought I'd let you know how I've got on today using the new Morphy Richards breadmaker. After all your kind tutoring you'll be pleased to know that it's been a real success. I finished up with a golden brown loaf tasting like the bread made by the Seriously Low Carb Bread Company at a fraction of the cost. And with no holes!

You were right when you said there was no setting for gluten, so I followed your recommendations to use Basic 1, medium crust, (2 lbs) and it worked.

You've been so helpful, Maca. Thank you very much.

Best wishes.
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That is fantastic @AngelSprings isn't it nice I absolutely love it and no c**p in it so you know it's good.

Great news now keep baking and freeze them sliced did you get the light fluffy oat fibre ?.
 
Maca44 said:

Buy Wholefoods Online | Whole foods UK | Organic Foods | Health Foods

www.buywholefoodsonline.co.uk www.buywholefoodsonline.co.uk

I buy my stuff here but plenty of choice on Amazon etc the only thing I would say is that the Organic Oat Fibre from the above website is very good and makes a better loaf most of the oat fibre is very light and fluffy and white in colour the organic one works best for me as it is more dense and makes a darker loaf it rises better as well.

If you want the exact weights in grams let me know and I will post them for you.
Click to expand...
Ah - pity the oat fibre is out of stock - I had to smile though, to see that those writing the information believe that adding fibre cancels out the carbohydrate content - the Age of Magic is not yet passed.....
 
I agree with you, Maca, the bread tastes really good. Slightly more chewier than ordinary bread, but I enjoy this aspect of it. I'm dying to make another loaf. Can't wait. What am I like?

I did purchase the light fluffy oat fibre from Amazon, but would prefer the organic version. However, the light fluffy one did work very well. I have checked on line for the organic version, and, as Drummer mentions, the company is currently out of stock.

I've just purchased a pack of small freezer bags, and my next job is to slice the loaf and freeze it. And then retrieve a couple of slices when needed.

Thank you once again and take care.
 
Organic oat fibre now in stock just brought x4 packs get in quick b4 it goes.
 
Right, just checked on line for the organic oat fibre, and it's a good job I did - they'd only thirteen packs left, so I ordered two.

It will interesting to observe the difference between the two loaves using the organic and non organic varieties of oat fibre.

The organic variety has got to be more beneficial for us than the non organic one.

Keep baking!
 
Forgot to say, I cut my loaf in half then slice & put each batch in freezer so take one out at room temp for 2/3 hrs then keep it in fridge so it will stay fresh for 3/4 days, it wont last long if not in fridge due to no preservatives.
 
Maca44 said:
Forgot to say, I cut my loaf in half then slice & put each batch in freezer so take one out at room temp for 2/3 hrs then keep it in fridge so it will stay fresh for 3/4 days, it wont last long if not in fridge due to no preservatives.
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As a (full carb) bread baker, this is really interesting.
I use no preservatives and now find shop bought bread scary for how long it lasts. Shop bought bread is also bland in comparison to home made.
Sorry, I digress.
I find my (normal) bread does not survive well in the fridge because it gets damp and mouldy. However a bread bag (basically a heavy cotton bag) prolongs the life of a loaf.

Usually I bake buns/rolls which I freeze and can take out and defrost on demand. I knead by hand and have no bread maker (it's a great way to take out frustrations on a piece of dough ... and keeps bingo wings at bay) so it is easy to shape and size the dough as I want. I understand you can take the uncooked dough out of a bread maker and shape into rolls if you want Murphy and Richard to do the kneading and keep their bingo wings at bay
 
I think full carb bread using normal flour is different from the Keto loaf that's why keeping it in the fridge is important to keep it fresh.
 
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