Kgwedi's Low Carb Bread

I am a Type One Diabetic, and love bread. I decided to make my own low carbohydrate bread.

Being a bachelor, I have never owned an oven, only a microwave. Making bread in a microwave is a challenge on it's own. My bread making process has slowly evolved. I tried many recipes I found online, and all failed for one reason or the other. I must have eaten 20 sub par loaves of bread before I got a method that consistently works for me.

This Instructable is not how "you" should make bread, it is about how "I" make bread.

Utensils and tools I use:

Silicone bread pan.

Big Bowl.

Two small bowls, and bowl scraper.

Various measuring cups.

Fork, whisk, and bread knife.

Normal flour is high in carbs, so I use Almond flour. This also makes the bread Glutton free. Also needed is Baking powder, Salt, Psyllium husks, and Yeast.
Other ingredients are normal kitchen foods. 3 XL eggs, warm water, sugar, and oil (I used coconut).

Psyllium husk is to make the bread a bit stronger. If I don't use it, then the bread crumbles when I spread something on it.

Next I mix ingredients in the three bowls. A yeast growing bowl, a small wet bowl, and big dry bowl.

I start by putting 100 ml ( 1/3 cup) of warm water in a small bowl. Then add 10 Grams (.35 oz) of yeast. Here the yeast comes in 10 g packets, so no measuring is required. Then I add 3 ml (1/2 TSP) of sugar. I used brown sugar. You could also use honey. The sugar is to react with the yeast. Yeast is alive, and wants to eat sugar. Stir and whisk well, then let it set for 10 minutes. It will gradually grow until the bowl is full.

The purpose of growing the yeast separate, and early, is because I found some yeast is just dead, and nothing happens. If you have dumped it in with all the other ingredients, then everything is wasted. This is called "proofing" the yeast.

In another small bowl, I add 3 extra large eggs, and 30 ml (1/8 cup) of oil. I use coconut oil. I stir and whisk this well.

Before adding the oil, I heat the coconut oil so it isn't solid anymore.

In the big bowl, I put in 750 ml (3 cups) of almond flour. Almond flour comes in fine or course. I could never tell the difference.

Add 6 ml (1 TSP) of baking powder, 100 ml (1/3 cup) Psyllium husks,and 3 ml (1/2 TSP) salt. I used Sea Salt. I mix up this dry mixture really well using a fork.

By now the Yeast should have grown to about twice it's original size. Pour all the yeast mix into the big dry bowl. Now pour the wet egg and oil mix into the big dry bowl. I stir the whole mess together with a fork until my arm is tired, and the mixture is getting smoother, and consistent, but not totally smooth. The yeast will always be forming clumps and bubbles, so I can never get it completely smooth. Now pour this thick "dough" into the bread pan, and smooth it into the corners, and make the top smooth as possible. I use the fork.

Many recipes now have a dough that needs kneading. I don't know why that is necessary. Kneading the dough is messy, and tiring. I just pour the mixture straight in to the bread pan.

Now place a cloth over the bread pan, and let it set for about an hour. In my bread pan the dough will slowly rise up to about twice the size. Almost level with the top of the pan.

Put the silicone bread pan into the microwave. Set the timer for one hour, and use 10% power. I have tried many, many, different setting on the microwave. The problem is that the outside edges of the bread will always get done, while the center is still wet. I have eaten too many loaves with soggy centers. By using a long cook time, and low settings, it allows the cooked outside to slowly heat the inside center.

After an hour, I dump the bread out of the bread pan, and cut it in half. Checking the center is dry. If it is wet, I put back in the microwave for another 10 minutes on low power until the center is dry. While the bread is still warm, I cut it into slices, and let them cool. Once cool, I put most into a zip lock bag, and put in the freezer. When I want bread, I take out a few slices and thaw them. The internet says that low carb bread will not last long at room temperature, so I always freeze it.