This Vegan Gluten-free bread recipe with nourishing seeds and nuts is 100% keto-approved with only 2.2 grams of net carbs per slice.
Preheat oven to 200°C (400°F), preferably on fan-bake mode.
Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
Measure all the dry ingredients carefully, weigh them for precision as the flours are high in fiber, and missing some will result in wet bread.
In a large mixing bowl, whisk all the dry ingredients together. It shouldn't take more than 30 seconds.
Stir in the liquid ingredients, make sure the water is lukewarm. If too cold, the flours won't activate as well and as fast. Think hot bath temperature, around 40°C/105°F.
Stir with a spatula first, then knead the dough with your hands for about 1-2 minutes until it comes together as a ball. The dough is slightly sticky, which is normal, but you should easily form a dough ball. If the dough sticks to your hands after 2 minutes kneading the dough, it means you need more husk. Adjust by sprinkling more husk, 1 teaspoon at a time, knead again 1 minute. You can also oil (or wet) your hands slightly to prevent the dough from sticking to your fingers.
Form a lovely round cylinder shape, don't flatten the top, or the bread will be very dense. The bread won't rise or expand, shape the bread as you want it to look when out of the oven.
Wet your hands with water and massage the top of the bread to smoothed any cracks.
Sprinkle some pumpkin seeds on top of the bread and slightly press to stick to the bread's top.
Bake for 50 minutes, adding a piece of foil on top of the loaf pan after 30 minutes to ensure that the bread cooks perfectly inside and the top doesn't burn.
After 50 minutes, insert a skewer in the middle of the bread. If it comes out clean or with few crumbs, it is ready. Otherwise, keep baking for 10 more minutes up to 70 minutes max. Check the baking every 10 minutes after 50 minutes.
Cool on rack for 3 hours before slicing.
This is a dense bread-like German whole grain bread, it can be a bit moist in the center, and some people may prefer to toast each slice before eating.
Use as a sandwich bread or toast for breakfast with your favorite spread like peanut butter and chia seed raspberry jam.
Store up to 1 week in the pantry, wrap the bread in a clean kitchen towel, and slice when needed to keep the loaf fresh.
Freeze sliced in an airtight box or zip bags. Defrost in a toaster or at room temperature for 2 hours, then toast.
Add 3 cups pumpkin seeds into a blender and blend on high speed for 1 minute. Stop before it turns into butter. You should have fine pumpkin flour, not coarse. Store leftover flour in a glass mason jar for 2 months.
Replace almond flour with gluten-free oat flour, use the same amount, note that the bread won't be keto-friendly anymore.
Ingredients
Directions
Preheat oven to 200°C (400°F), preferably on fan-bake mode.
Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
Measure all the dry ingredients carefully, weigh them for precision as the flours are high in fiber, and missing some will result in wet bread.
In a large mixing bowl, whisk all the dry ingredients together. It shouldn't take more than 30 seconds.
Stir in the liquid ingredients, make sure the water is lukewarm. If too cold, the flours won't activate as well and as fast. Think hot bath temperature, around 40°C/105°F.
Stir with a spatula first, then knead the dough with your hands for about 1-2 minutes until it comes together as a ball. The dough is slightly sticky, which is normal, but you should easily form a dough ball. If the dough sticks to your hands after 2 minutes kneading the dough, it means you need more husk. Adjust by sprinkling more husk, 1 teaspoon at a time, knead again 1 minute. You can also oil (or wet) your hands slightly to prevent the dough from sticking to your fingers.
Form a lovely round cylinder shape, don't flatten the top, or the bread will be very dense. The bread won't rise or expand, shape the bread as you want it to look when out of the oven.
Wet your hands with water and massage the top of the bread to smoothed any cracks.
Sprinkle some pumpkin seeds on top of the bread and slightly press to stick to the bread's top.
Bake for 50 minutes, adding a piece of foil on top of the loaf pan after 30 minutes to ensure that the bread cooks perfectly inside and the top doesn't burn.
After 50 minutes, insert a skewer in the middle of the bread. If it comes out clean or with few crumbs, it is ready. Otherwise, keep baking for 10 more minutes up to 70 minutes max. Check the baking every 10 minutes after 50 minutes.
Cool on rack for 3 hours before slicing.
This is a dense bread-like German whole grain bread, it can be a bit moist in the center, and some people may prefer to toast each slice before eating.
Use as a sandwich bread or toast for breakfast with your favorite spread like peanut butter and chia seed raspberry jam.
Store up to 1 week in the pantry, wrap the bread in a clean kitchen towel, and slice when needed to keep the loaf fresh.
Freeze sliced in an airtight box or zip bags. Defrost in a toaster or at room temperature for 2 hours, then toast.
Add 3 cups pumpkin seeds into a blender and blend on high speed for 1 minute. Stop before it turns into butter. You should have fine pumpkin flour, not coarse. Store leftover flour in a glass mason jar for 2 months.
Replace almond flour with gluten-free oat flour, use the same amount, note that the bread won't be keto-friendly anymore.