Forward by Jennifer Rae Vliet – I have made this bread many times as it registers zero on the glycemic index, in fact it has no carbs at all, no sugar, it is great for a Keto lifestyle or for the gluten intolerant. There is a video below the recipe of Dr. Berg’s where he and his wife show you the step by step in their own kitchen.
Tips from me: Get every ingredient and no substitutes if you can. If you try different shapes and sizes, adjust your timing accordingly. You cannot cut into this until it is COMPLETELY cooled, like over 4 hours, or it will be gummy inside. The crumb fully develops and bread like consistency develops over the process of it being brought to room temperature over time. You are going to be tempted to cut it and have a warm piece of bread because it smells so good. Truly refrain. Fully cool, then toast or reheat.
RECIPE
Mix in one bowl: 1 CUP Almond Flour, 1 CUP Arrowroot Flour, 1/3 CUP Coconut Flour, and 1 t teaspoon of salt. Set Aside. In a measuring cup, add 1+1/4 cups of Water heated to 105 degrees. Add to water 2 teaspoons of dry active yeast and 2 teaspoons of Maple Syrup. Let sit for 10 minutes. Then add to water and yeast the 2 Tablespoons of Psyllium Powder and 1.5 Teaspoons of Ground Chia Seeds. Mix well and get out as many clumps squeezing with your fingertips if you need to or your bread will have these blops. Rest for 3 minutes as it gelatinizes. Then add the wet to the dry ingredients as shown to the right. Incorporate as much of the wet and dry together as you can while it is in the bowl and pour out onto the counter and knead for 5 minutes until it comes together and looks like bread dough.
I place mine in the buttered (bottom only) loaf pan (or put yours in an unbuttered bowl to raise) I want it to be baked in, cover with a slightly wet paper towel then a dish towel, let rise in a warm place. (I put mine in the oven to raise and turn the oven on 350 then off right after I turned it on to burst some heat in there. Leave for 45 mins to an hour. Try not to press out any of the air or handle very much. That is why I like to raise it in the loaf pan. Heat oven to 425 and place bread in its form or on a sheet pan with a silpat or a piece of parchment and bake for 45 mins. Egg-wash the top and sprinkle with seasonings if you would like but not necessary. When it is done, remove and sit on a cooling rack, handling very little if at all. Cool for 4 hours. DO NOT CUT WHILE COOLING OR IT IS RUINED. ENJOY!