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LCHF bread with potato fiber

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This recipe is perfectly simple at first glance, but in reality it took me a while to figure out the right ratios. The bread comes out perfect, soft, with a CRISPY crust, dry inside (if it comes out wet and compacted, it's because we didn't bake it long enough or didn't follow the quantities in the recipe) and with just the right amount of compactness. It is free from the characteristic taste of eggs or defatted flour, the best alternative for white bread so far (in my opinion). It is nut-free, so it is also suitable for those with nut allergies. The baked loaf weighs 380 g. Wrap the baked and cooled loaf in a kitchen cloth (which should be washed without softener!) and store it in the fridge.

INGREDIENTS

4 egg whites
90 g Live & love Organic Defatted Golden Flaxseed Flour
30 g Live & love Organic potato fibre
150 g Greek yoghurt (10%)
0,5 - 1 tsp salt (depending on how salty you like your bread - I use 1 tsp)
2 tbsp vinegar (I use apple cider vinegar)
1 packet of cream of tartar (baking powder)

METHOD

Beat the egg whites (just enough to make them white and frothy, no need to make stiff peaks), add the yoghurt, dry ingredients and vinegar. I use the hook attachment on my mixer for this part (when I add the dry ingredients).

Gently shape the dough (it's easiest with wet hands) into a loaf, sprinkle with potato fibre (helps with appearance and crispiness) and leave to rest for 10 minutes. Bake at 180 degrees for 90 minutes. If you think the crust will burn too much (ovens vary), then lower the temperature slightly and increase the time by a couple of minutes. I baked mine in a small bread tin, on baking paper. It is also possible without the model, just on a baking sheet, the dough is compact enough, but the bread will be a little lower.

Once the bread is baked leave it in a slightly open oven to cool. The other option is to take it out (out of the mould, if baking in a mould) and cool it on a wire rack, either way works.

Cut it COLD!

My tips:

I used egg whites because this way the bread doesn't have an egg taste. If you prefer to use whole eggs you can, just make sure there are only 3 whole eggs. You can also use liquid egg whites from a carton. In this case, weigh out about 135 g of egg whites.

You can play around a bit with the flaxmeal - BIO potato fibre ratio - but only increase the flax meal ratio and not the potato fiber ratio. The more flax meal you use, the fluffier the bread will be and the more it will taste like flax. If we increase the fibre content, the bread will be wetter.
I don't know (yet) how it works if you double the quantities. In this recipe, with these quantities, a smaller loaf comes out - 380 g weighs a baked loaf.
As ovens bake differently – pay atteniton to possible adjusting. I baked the bread for exactly 90 minutes at 180 degrees on a fan. It can be baked in a baking tray (I have one mini bread tin) or as a loaf (without the tray).
If anyone asks me in this recipe, "What should I use INSTEAD of potato fibre?", my answer will be: ANOTHER RECIPE!!! And don't hold it against me... OK?
There are still possibilities of imrpoving and upgrading the recepie a bit more... your suggestions are of course welcome...
And what to do if the baking fails? Well, I've almost graduated from that. Baking always works, it's just that the result is not necessarily what we had in mind. If the bread happens to come out a little wet inside, make a note for the next round that maybe your oven needs a little more time to bake the bread. You can save this bread by toasting the slices in a toaster, frying in a pan, making bread dumplings or drying the bread (diced) for LCHF crumbs.

If anyone is going to bake this bread, feedback is welcome.

Enjoy!

Ps: the dough in the recipe above is also great for a LCHF pizza crust.

Also check out the recipe for the LCHF basic pie crust, which you can find here.