Keto Boule Bread

Crusty Boule Bread Recipe

Dry Ingredients:

• 1 cup almond flour (100g)
• 1 cup arrowroot flour (120g)
• ⅓ cup coconut flour (40 g)
• 1 tsp sea salt
• 2 tsp active dry yeast
• 1½ tbsp very finely ground chia
• 2 tbsp organic psyllium husk powder

Wet Ingredients:

• 1¼ cup filtered water
• 2 tsp maple syrup, coconut sugar, or honey
• 1 egg yolk + tsp water for egg wash (optional)

Directions:

1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt.
2. Heat water to 105–110°F. Add maple syrup and stir. Add the yeast and let stand 10 minutes. The yeast should bubble or foam. If it doesn’t, start over.
3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk.
4. Pour the thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put kneaded dough back in the bowl, cover with a damp kitchen towel and place in a warm spot to rise for one hour.
6. Preheat the oven to 425 degrees F. Place a pizza stone in the oven to preheat.
7. Divide dough into two balls. Place dough balls on a square of parchment paper or a pizza peel. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
8. Slide the prepared boules onto the preheated stone. Bake 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 F.
9. ### ###Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 F degree oven for 5-10 minutes.