Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

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Click this link for the updated recipe - [ Ссылка ]

The recipe can be viewed and printed at this link;

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NUTRITION INFO
[ Total Servings = 18 ]
Per Serving ;
Total Carb = 6 g
Dietary Fiber = 3.5 g
Net Carb = 2.5 g
Calories = 144
Total Fat = 11.1 g
Protein = 6.1 g

DRY INGREDIENTS
Ground Raw Sunflower Seeds = 360 g / 3 cups
Notes:
1. The sunflower seeds must be finely ground.
2. Link to purchase organic raw sunflower seeds - [ Ссылка ]
3. Refer to this video on how to grind the sunflower seeds - [ Ссылка ]
4. Links to purchase multi grinders -
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Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier.)
Baking Powder = 16 g / 4 tsp
Salt = 1/2 to 1 tsp
Instant or rapid rise yeast = 12 g / 3 tsp

WET INGREDIENTS
Eggs = 8 large egg whites (285 g) or 4 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise. Using egg whites will also prevent any eggy taste. Hence, it is highly recommended to use egg whites)
Apple cider vinegar = 45 ml / 3 tbsp
Water = 200 ml / 0.8 cup (Note: The temperature of the water must be within 122 to 132 F or 50 to 56 C. This temperature helps to wake up the yeast from its dormant state and will NOT kill the yeast)

DIRECTIONS
1. Preheat the oven to 210F or 100C and leave the heat on throughout the proofing process.
2. Mix the very warm water with the instant yeast and a pinch of sugar (optional). Stir to combine and set aside. Sugar is optional as it only feeds the yeast and does not activate it. The yeast can actually feed on any little sugar from the flour. This step is actually to wake the yeast up and if there is any little bubbling then we know the yeast is in good condition. If there is completely no bubbling, then you need to change the yeast.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add the wet ingredients including the yeast mixture and mix to combine. Do not overmix.
5. In the video, I used an 8 x 4.5 x 4.5-inch loaf pan which was greased with butter and lined with parchment paper at the bottom. The reason I did not line the sides of the pan with parchment paper is to allow the dough to cling to the sides to climb up. It is important to use a narrow and tall pan for yeast bread as it allows the yeast to rise upwards. If you use a pan that is too big, the dough will expand sideways to fill up the gaps hence, the bread will look big but flat.
6. Pour the dough into the pan and sprinkle the top with coconut flour to prevent the dough from sticking to the towel.
7. You can proof the dough in the oven or at a warm area around the house.
8. To proof in the oven, place a baking dish with boiling water at the bottom and the dough covered loosely with a towel above it. Close the oven door and proof at 210F or 100C. The humidity and warmth create a very conducive environment for the yeast to thrive and it will NOT kill the yeast.
9. The dough will double in size around 20 to 30 mins. However, there's a tendency for the top to flatten or deflate as too much expansion inhibits further rise of the dough because the yeast cannot produce any more gasses hence, the dough will flatten or deflate. To avoid this, proof until 3/4 high which will take around 15 to 20 mins only. You need to check on the dough closely to avoid it from rising too high. Then remove the water and bake at the lowest rack at 350F or 180C for 1 hour. Even if there is any flattening at the top, it will be minimal.
10. Cool completely on a wire rack.

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