Borodinsky Keto Bread with Flaxseed and Almond Flour
Flaxseed flour and psyllium add plenty of fiber, making the bread dense and filling. Eggs and almond flour provide protein, while coriander brings the flavor closer to Borodinsky bread without rye flour.
Mix Almond flour (150 g), Flaxseed flour (140 g), Psyllium (20 g), Baking powder without starch (4 g), Chia seeds (5 g), Coriander seeds (2 g), Italian herbs (1 g) and Table salt (2 g) in a large bowl.
Water (100 g) should be warm, about 40-45°C. Pour it into the dry mixture with Apple cider vinegar (15 g) and Olive oil (40 g), then add Egg (200 g) and knead a firm dough.
Wet your hands, shape a loaf and transfer it to a parchment-lined tray. Bake at 200°C for about 40 minutes, until the crust is firm and the center is no longer wet.
Cool the bread for 20 minutes before slicing so the crumb stabilizes.
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