Keto Matcha Bread

經過多次焗Keto Bread 失敗經驗, 估計出錯地方在於使用太多Vital Wheat Gluten, 

因此改改配方. 成功了, 希望下次再好些. 

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🍞1.Tested-style, structured Keto Matcha Sesame Bread recipe scaled for a 454 g (1-lb) loaf pan

Dry Ingredients 454 g (1-lb) loaf pan

1.  90 g vital wheat gluten
2.  30 g oat fibre 
3.  10 g matcha powder 
4.  30 g almond flour 
5.  30 g coconut flour
6.  15 g flaxseed meal 
7.  5 g psyllium husk powder
8.  30 g sweetener (allulose preferred for softness)
9.  3 g sea salt

Total dry weight → 243 g

🥣 Optional but Recommended: Sesame Mix-ins

1. 1 tbsp black sesame seeds (into dough)
2. 1 tbsp white sesame seeds (for topping)

🍞 Instructions

💞Activate the yeast (important!)

Mix in a small bowl:

1. 180 g warm water
2. 7 g instant yeast
3. 10 g honey

Let it sit 5 minutes until slightly foamy.

Keto dough needs this step because low-carb flours inhibit yeast.

💞Mix dry ingredients

In a large bowl, whisk together all dry ingredients

💞Add wet ingredients

1. Yeast mixture 
2. 2 eggs
3. 20g softed butter / oil

Keto dough should feel:

Slightly sticky

Elastic due to gluten

Much firmer than cake batter, softer than wheat dough

If too dry → add 1 tbsp water at a time

If too wet → add 5 g vital wheat gluten

💞Kneading

Knead with a stand mixer for 6–8 minutes

💞First rise

Cover bowl and rise 40–60 minutes in a warm place (26–28°C).

The dough will not double—expect 20–30% increase only.

Shape the loaf

Lightly oil your hands.

Press dough into a rectangle, roll up tightly, and place into your 454 g loaf pan.

Sprinkle sesame seeds on top if using.

💞Second rise

Proof 25–35 minutes, until it rises close to the rim

💞Bake (175°C x 35–40 minutes)

👉With lid: bake covered 25 mins → remove lid 

→ bake 10–15 mins to brown

👉Without lid: tent foil if browning too fast

💞Cool

Remove from pan immediately.

Cool at least 1 hour before slicing (important for structure).

Stable rise thanks to gluten + eggs + psyllium synergy.

🍞2. Tested-style, structured Keto Matcha Sesame Bread recipe scaled for a 454 g (1-lb) loaf pan

💞Dry Ingredients 454 g (1-lb) loaf pan

1.  110 g vital wheat gluten
2.  25 g oat fibre 
3.  8 g matcha powder 
4.  35 g almond flour 
5.  20 g coconut flour
6.  10 g flaxseed meal 
7.  4 g psyllium husk powder
8.  30 g sweetener (allulose preferred for softness)
9.  3 g sea salt
10.  1 tbsp black sesame seeds (optional)

💞Recommended Wet Ingredients (matching the new dry mix)

Yeast: 

1. 170 g warm water (38–40°C)
2. 7 g instant yeast (or 9 g active)
3. 5~10g honey

Wet Ingredients

1. 2 large eggs (≈ 100 g)
2. 20 g melted butter or olive oil

🍞Method (quick version)

👉1. Activate yeast

Mix warm water + yeast + honey. Rest 5 mins.

👉2. Mix dry ingredients

Stir all dry items thoroughly.

👉3. Combine

Add eggs + melted butter into the yeast mixture → pour into dry mix.

👉4. Knead

6–8 mins in mixer (or 10 by hand) until elastic.

💥5. First rise

30–60 mins (20–30% increase; keto dough doesn’t double).

💥6. Shape

Roll tightly and place into loaf mould.

💥7. Second rise

25–35 mins, nearly reaching lip.

💥8. Bake

175°C (350°F)

👉If using lid: 25 mins lid on → 10–15 mins lid off

👉Without lid: 35–40 mins (tent foil if browning)

Internal temp: 93–95°C.

🌟 Outcome

Soft, structured, non-gummy crumb

Lovely matcha aroma

Slight chew + moist interior

Rises well even in a pullman-style tin

Perfect for slicing thinly for keto sandwiches