Keto-Friendly Artisan Bread

Keto-Friendly Artisan Bread Recipe

Ingredients

• 3 and 1/4 cups (about 430g) almond flour (spooned & leveled)
• 1/2 cup (about 50g) coconut flour
• 2 teaspoons (about 6g) instant yeast
• 2 teaspoons (about 9g) coarse salt
• 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)

Instructions

1. In a large un-greased mixing bowl, whisk the almond flour, coconut flour, yeast, and salt together.
2. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky.
3. Shape into a ball in the bowl as best you can. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 2-3 hours.
4. After rising, you can continue with step 4 immediately, or for best flavor and texture, let the dough rest in the refrigerator for at least 12 hours and up to 3 days.
5. Lightly dust a large nonstick baking sheet with flour. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves.
6. Loosely cover and allow to rest for 45 minutes. Preheat the oven to 475°F (246°C).
7. Score the loaves with 3 slashes, about 1/2 inch deep. Optionally, add a baking pan with boiling water to create steam for a crispier crust.
8. Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Tap the loaves gently; if they sound hollow, they’re done.
9. Allow to cool for at least 5 minutes before slicing and serving.