This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.
Enjoy this low-carb bread not only with cheese spread, jam, lemon curd, or as a sandwich, but further make eggy bread, croutons, or keto bread crumbs with it.
Best Keto Bread
The Number 1 Keto Bread has been born. This is the best Keto Bread in the whole world, which not only looks real but also tastes and smells like a real loaf of bread. You bake it once and will never change for something else.
This is the real deal. This Keto Farmers Bread is the BEST bread ever in our Low Carb lifestyle.
This recipe is on our Top 10 Best Low Carb & Keto Recipes of 2018.
Using our Homemade Farmers Cheese or a Homemade Curd Cheese made in an Instant Pot, you would not even have to leave the house to go shopping.
Recipes for Keto Bread
Even though we have a significant number of keto bread recipes on the blog, our keto farmer’s bread tops it all up.
But as this post is about keto bread, I am sure you are looking for some other bread to try. After you make our artisan farmer’s bread, give it a try and go for Low Carb Buns, our second favorite. The white texture gives you the real white buns feeling. Now all the buns in the freezer are left and taking space because I need to fit our farmers bread in there as well.
Perfect for making breakfast sandwiches, I suggest Protein Buns, Keto Fiber Bread Rolls Recipe, also made from oat fiber, Easy Keto Everything Bagels Recipe with Keto Flours, or the popular Quick and Easy Yogurt Keto Chaffle Sandwich Recipe with yogurt as a base.
Or explore nutty buns with all of the nuts you can imagine.
There are, of course, much more choices, but that is not what this post is all about.
If keto bread is also gluten-free depends on the ingredients used. On our blog, every single bread or every single recipe I prepare is entirely gluten-free.
Gluten-Free Artisan Bread you will surely enjoy is here, waiting for you to make.
What is Artisan Bread?
For those, who are not familiar with the name, artisan bread, farmers bread, or rustic bread, is a bread that has been made for centuries. Mainly in the villages, where the bread was made out of fresh ingredients, shaped by hand, baked in an open oven without it being in a bread form, and consumed immediately. Artisan bread would not last for days and could not be stored in plastic containers.
As you see in our images, farmers bread has that authentic rustic look on the outside with an almost broken crunchy outer layer and fluffy white soft consistency of a loaf from the inside.
Is Keto Bread healthy and good for you?
Yes, keto bread is healthy as it uses the best ingredients. Our keto artisan bread contains lots of Fiber, which is great for our digestion, and if you compare it to bread made out of regular flour, there is no comparison.
Keto Farmers Bread Inspiration
The inspiration I got to make this recipe came from the internet. We saw this one day when we were scrolling on Pinterest, just looking for some low-carb inspirations. I wish I could have come up with this fantastic idea, but I did not.
We saw an image of the bread looking like it does not belong there. And I was really sure it was a normal loaf with real flour, and it just got into our feed by accident. So we looked further, and realized, it actually was low-carb. My daughter asked me to try and bake it because it looked like, WOW.
For the whole week, I have tried to research who was the founder of this recipe because I wanted to give her an acknowledgment and the further I got was Daggi from Germany, a very popular Low-Carb Blogger with a great Facebook Page.
High Fiber Bread
Our recipe is filled with fiber, and that is exactly what everyone is looking for. A diet high in fiber is the best you can give your body. And to produce and bake high fiber bread recipe, which you can enjoy daily, is a great advantage.
As we all know fiber has got lots of benefits, just to name a few:
- Normalizes bowel movements.
- Help maintain bowel health.
- It helps in maintaining great cholesterol levels.
- Helps control blood sugar levels.
- Aids in achieving a healthy weight.
The Secret Ingredient – Potato Fiber
Potato Fiber was one ingredient I had never heard of. But this made all the difference. It is a Fiber from potatoes. I read about it a few years ago, but I was reluctant to try it just because it always said potatoes. I did not believe that it had no or very few carbs.
Fiber Flour made out of potatoes is a popular ingredient in a low-carb world in Sweden and Germany. For your information, it has only 8g of carbs in 100 grams (equivalent to the almond meal), and it contains 65g of Fiber.
After we saw the bread, we saved the recipe, and I ordered 1small box of Fiber to try.
Since my daughter is also a T1 diabetic, we had the pleasure of seeing what happens to her blood sugar after consuming it. I can tell you a STRAIGHT LINE. This is magical. The bread tastes like real bread and does not raise blood sugar.
After we made this and checked the sugar, the next thing was to go onto Amazon and order five more boxes, just in case we ran out of it. I suggest you give this Fiber a try and order at least one box.
Do you see how excited I am? I can write a whole book about this bread. And that’s me or us, who are already more than five years on low-carb.
Is there an alternative to Potato Fiber?
Living in Europe, we have potato fiber available on amazon or other internet sources. But I have realized this is not the case with our US readers.
We do have a solution.
Oat Fiber
I have found a few discussions where people in the US were substituting potato fiber with an Oat Fiber and bought one.
Realized, oat fiber gives identical texture, taste, look and smell to our farmers bread as potato fiber does.
Oat fiber, which is widely available in the US, is very similar in consistency, nutrition and is a perfect replacement for potato fiber in this recipe.
Just make sure, when ordering, it is a fiber and not flour or starch, as some might get confused.
Is oat fiber keto?
Oat fiber is fully keto as it contains a minimal amount of carbohydrates and is filled with pure fiber.
Oat Fiber Recipes
I have already used oat fiber in our Keto Fiber Bread Rolls Recipe, Soup Noodles, and Keto Fiber Noodles Recipe, 3 Ingredient Low-Carb Pasta, Low Carb Fettuccine Noodles or Spaghetti.
Whole list of all Oat Fiber Recipes is for you to look at as well.
Those are just a few, but we have much more on the site.
How To Make Keto Bread
Let us go to the recipe of this already famous Keto Farmers Bread, so you do not complain I write too much.
Below are all of the steps. I will include all the possible questions people asked after years of making my recipe and enjoying it thoroughly.
I apologize in advance for such a long post, but after updating it and seeing all of the questions my readers asked, I wanted to try and mention it here, so you do not make the same mistakes.
All the questions and answers are crucial for you to get the best result using my recipe.
I have also included a step-by-step video instruction, where you can see what type of quark I use and how the consistency of bread should look before shaping it and baking it in the oven to get those results.
I have now added a recipe on How to make your own Farmers Cheese or a Quark Cheese. It is great to make on your own. Easy.
Oat Fiber Keto Bread Recipe
Kitchen Gadgets needed:
Ingredients needed:
- Quark – you can make your own using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Eggs
- Potato Fiber or Oat Fiber
- Ground Psyllium Husk
- Baking Powder
- Boiling Water – can be replaced with Homemade Whey
- Vinegar
- Salt
*Exact measurements are listed in the recipe card below.
And as our loyal readers, Wholesome Yum Foods has been so kind to offer to all of our subscribers 10% of ALL of their PRODUCTS using our Coupon Code:
STEP-BY-STEP INSTRUCTIONS FOR MAKING THE BEST LOW-CARB BREAD
First Step: Prepare Ingredients
Prepare all of the ingredients.
Quark can be made on your own following our recipe for farmers cheese recipe or curd cheese made in an Instant Pot.
Potato fiber can be replaced with Oat fiber.
Psyllium Husk needs to be ground. Eggs at room temperature.
Boiling water can be replaced with Homemade Natural Whey Drink, which adds more taste and probiotics to our loaf.
Second Step: Whisk your eggs
First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
Third Step: Add and whisk the rest of the Ingredients
Once your eggs are whisked, start adding all other ingredients. I usually whisk all of the quark in and then add dry ingredients with boiling water one by one, alternating and letting the machine whisk all together.
Fourth Step: Mixed Consistency and let it set
Mix until all ingredients are in, and everything is thoroughly mixed. As quark is very dry, you might see white patches of quark not fully dissolved in the mixture. That is not a problem because it all gets thoroughly combined while baking.
Check as per our video for consistency. If your mixture looks too liquid, add more oat fiber.
Cover with a kitchen towel and let it rest for 15 to 20 minutes.
At this stage, heat your oven to 150 Celsius or 300 Fahrenheits.
Fifth Step: Shape and sprinkle
After 20 minutes of rest, take the dough and shape it into a bread loaf. I suggest shaping it into longer and thinner, almost like baguette style, to ensure the middle is fully baked.
Once you have your shape, place the loaf onto the silicone sheet or a parchment paper covered baking sheet and sprinkle the top with extra oat fiber. This will give your bread that well-known artisan rustic-looking white coating.
Sixth Step: Cut and bake
Cut a few lines into your loaf using your spatula or knife to authenticate the natural-looking bread even more.
Place into the oven and bake for 90 minutes.
Tips and Tricks:
- Video – please check the video for more ideas on the consistency of the loaf before baking
- Quark – you can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Water – our Homemade Natural Whey Drink could be added as a replacement for water to add more taste and probiotics to our loaf.
- Shape – to get the middle properly baked, shape your loaf longer and thinner
- Psyllium Husk – needs to be ground.
- Yeast addition – Instead of 100ml boiling water, dissolve 2 teaspoons of Inulin + 2 teaspoons of active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
- Harder crust – take the bread out 10 minutes early, brush with butter, and put it back in the oven on high for the remaining time.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitution for Quark
As a substitute for quark, you can use farmers cheese, curd cheese, dry cottage cheese or dry cream cheese. The most important thing is that whatever you choose, it needs to be dry with almost all of the liquid out.
Please check our video for consistency.
You can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot. Those are the best consistency so that you can check those posts as well.
Please reduce the water quantity if you feel your cheese is not dry enough.
Substitution for potato fiber
Using oat fiber, readily available everywhere, is a perfect replacement for the potato fiber I have used in the original recipe. I have already made this rustic farmer’s bread with oat fiber and can confirm it is the same as using other fiber.s
Is potato fiber the same as potato flour?
Here you have to be careful whether you are buying oat fiber or potato fiber.
Flour or starch are entirely different ingredients and can not be substuítute for fiber. You have to buy fiber. It is the one that is allowed in our lifestyle as it has minimal carbohydrates and does not raise the blood sugar in diabetics.
If I want to make this bread in bun size, how long should I keep it in the oven?
I would suggest 45-50 min for mini bun sizes. Big burger-size buns might need to be in the oven for longer.
What do you need this bread to go with?
When I was a kid, we used always to have bread with our Bone Broth, or this time our Keto Egg Drop Soup. Why? I have no idea, but my dad and many friends still need bread to go with whatever soup.
A perfect combination to add is the complimenting color of our Oven Roasted Beets Spread Recipe.
Or if you need a special spread, Green Goddess Salad, Tuna Salad, Cheese Spread, or a simple Strawberry Jam is just a perfect addition.
Could we add Yeast to the recipe?
I have decided to add a comment from one of our dear followers Sherry, for all of us to be able to check all the spot-on points, as well as try this Recipe with the addition of the Yeast. I do hope it will be beneficial to some of you.
Keto Yeast Bread
I proofed 2 teaspoons yeast with 2 teaspoons Inulin in 100 ml of warm water (mine was 112°F) for about 5 minutes until it was very foamy. I added the yeast mix and vinegar at the very end of mixing, then covered it for 20 minutes. I must confess that I forgot to add the queso and cream cheese before I added the dry ingredients, and I may continue to change that order because it may help me to control the moisture added by the cheese. I know how I want the mixture to look and feel before adding the yeast and vinegar.The taste was very good and a bit milder than the original, but while it was baking the aroma was heavenly! The psyllium flavor was not as pronounced, and the texture was very close to regular bread.
The loaf didn’t fall after cooling
and was very easily sliced into 20 portions.
The eggs and salt were mixed at high speed with a whisk attachment for 10 minutes – really fluffy!Used 100 grams oat fiber since potato fiber isn’t available here. I used 275 grams queso fresco and 100 grams cream cheese instead of quark, since I can’t get plain quark here. I think farmer’s cheese in a slightly reduced amount would also work. It’s wetter than the queso, but I’m going to try that next time and use about 325-350 grams of farmer’s cheese.Psyllium and baking powder were the same amounts (30 grams and 16 grams). I also added 2 Tablespoons xylitol just to sweeten it up a bit.The bread with Yeast addition is much lighter and airier, with lots of small holes throughout. When lightly pressed in the center of a slice, it mostly rebounds instead of staying dented. It still has a nice crust, which browned during baking.I used 300°F since my my oven only indexes 5°F per adjustment, so I baked for 100 minutes.The calorie count will go up due to the queso and cream cheese but carbs should be about the same as if using quark. I am more concerned with carbs than calories anyway.Nutrition as follows per 1/20th recipe:
58 calorie6g fat1 net carb (5.5g carb – 4.5g fiber)6g protein
Sherry
How do you store Keto Farmers Bread?
Our rustic artisan bread is made from fresh ingredients, so it does not last very long. I usually keep a few slices in the fridge for a maximum of 2 days, and the rest always freeze.
Can Keto Bread be Frozen?
Yes, and that’s what I do all the time. I usually bake 3-4 loafs in one go. Let them cool, cut each loaf into four pieces and place them into the Freezer.
In that way, I am done with baking for a while, and there is always bread at home. All you have to do is to take it out the night before.
Additional Keto Bread Recipes
- Protein Buns
- Keto Savory French Toast aka Eggy Keto Bread
- Raw Seed Keto Crackers Bread
- Keto Steamed Bread – Dumplings – Servietenknödel
- Quick and Easy Yogurt Keto Chaffle Sandwich Recipe
- Easy Flaxseed Keto Wraps Recipe
- Keto Fiber Bread Rolls Recipe
- Sweet Keto Challah Bread Recipe (Braided)
- Low Carb Buns
- Keto Almond Flour Biscuits
- Homemade Keto Bread Crumbs
- Keto Brioche Bread
- Almond Flour Keto Taco Shells
- Easy Keto Everything Bagels Recipe with Keto Flours
- How To Make Keto Fiber Tortillas
Other Oat Fiber Recipes
- How To Make Keto Fiber Tortillas
- Keto Fiber Noodles
- Keto Fiber Bread Rolls Recipe
- Keto Farmers Bread with Fiber
- Low Carb Fettuccine Noodles
- Keto Spaghetti – is made with bamboo fiber but can be replaced by oat fiber or potato fiber.
- Quick and Easy 3 Ingredient Keto Pasta
- How To Make Homemade Keto Soup Noodles
- Easy Keto Fettuccine Alfredo with Homemade Noodles
- Low Carb Spaghetti Bolognese
- Italian Keto Pasta Marinara Recipe
- Chicken Noodle soup
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Keto Farmers Bread with Fiber
Equipment
- 1 Spatula
Ingredients
- 2 Cups Quark (have used the crumbly one) You can also try the Farmers Cheese, Curd Cheese Dry cream cheese
- 4 Eggs
- 1 Cup Potato Fiber (Oat Fiber)
- 1/3 Cup Ground Psyllium Husk
- 1 Packet Baking Powder
- 1/2 Cup Boiling Water
- 2 Tablespoons Vinegar
- Salt
Instructions
- Prepare all of the ingredients. Quark can be made on your own following our recipe for farmers cheese recipe or curd cheese. Potato fiber can be replaced with Oat fiber.
- First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
- Once your eggs are whisked, start adding all other ingredients. I usually whisk all of the quark in and then add dry ingredients with boiling water one by one, alternating and letting the machine whisk all together.
- Check as per our video for consistency. If your mixture looks too liquid, add more oat fiber. Cover with a kitchen towel and let it rest for 15 to 20 minutes. At this stage, heat your oven to 150 Celsius or 300 Fahrenheits.
- After 20 minutes of rest, take the dough and shape it into a bread loaf. I suggest shaping it into longer and thinner, almost like baguette style, to ensure the middle is fully baked. Once you have your shape, place the loaf onto the silicone sheet or a parchment paper covered baking sheet and sprinkle the top with extra oat fiber.
- Cut a few lines into your loaf using your spatula or knife to authenticate the natural-looking bread even more. Place into the oven and bake for 90 minutes.
Video
Notes
- Video – please check the video for more ideas on the consistency of the loaf before baking
- Quark – you can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Water – our Homemade Natural Whey Drink could be added as a replacement for water to add more taste and probiotics to our loaf.
- Shape – to get the middle properly baked, shape your loaf longer and thinner
- Psyllium Husk – needs to be ground.
- Yeast addition – Instead of 100ml boiling water, dissolve 2 teaspoons of Inulin + 2 teaspoons of active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
- Harder crust – take the bread out 10 minutes early, brush with butter, and put it back in the oven on high for the remaining time.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
And here is the list of our Keto breads, we have managed to get into a perfection:
Keto & Low Carb Bread Recipes
Check out our Keto and Low Carb Bread Recipes designed to fit your lifestyle. They’re all completely Gluten-free, Grain-Free, and ideal for Diabetics to savor.
Would love to try this but here in the USA we don’t measure this way..it is very confusing!
Dear DK,
I have just updated the post with added measurements in cups. Hope that would help and make it easier to understand.
Have a great day
Zuzana
Is oat fiber the same as oat bran??
Dear Marj,
Unfortunately not. It is 2 completely different things. I guess Fiber you would be able to find only on the internet. at least that is how I am able to buy it.
Have a great day and I hope it helps.
Zuzana
@Marj, I know the post is a few years old, but I buy my oat fiber through a store owned by Kroger. It is specific to the Pacific Northwest area, but other Kroger stores here online also carry the oat fiber. The brand is NuNaturals and I buy it in one-pound bags. I make a Keto oat “bran” muffin using the oat fiber to substitute the oat bran.
it really does not matter on the age of the recipe. Oat fiber or potato fiber are still same and the bread will stay as one of the best Keto Rustic bread for ages to come.
Is potato fiber the same as potato flour?
Dear Bonnie,
NO NO NO. It is 2 completely different things. This one is a Fiber and has almost no carbs. Ok for low carb or Keto. Potato flour is fully loaded with carbs and does not go into our lifestyle.
Hope that helped
Zuzana
I cannot find potato fiber online to buy, is it the same as potato starch ?
Dear Joanne,
No NO Potato starch is completely different and its fully packed with carbs. Try Oat fiber (thats what I hear from US people) or from brand Sukrin (they have Fiber Fin) But personally I have not tried any of those. They are just some suggestions from other readers.
Zuzana
We googled it and you can get it from iherb.com.
That is great Garry,
I hope it will arrive soon.
Do let me know how it went
Zuzana
Garry I have not been able to find the potato fiber on Iherb. I’ve tried this with oat fiber and was not very successful I would really like to find the potato fiber and the quark with curds the quark I found was very smooth almost like a yogurt texture and consistency
I buy oat fiber from netrition.com
Dear Karen,
Perfect. Has it already arrived? Baked the bread?
Zuzana
I just wondered if the quark can be replaced with the cream or sour cream. Thank in advance Vladka
Dear Vladka,
That is a great question.
Yes you could replace it. I would suggest cream cheese, but since quark is on a bit dry side, I would suggest using a bit less of the cream cheese to give the right consistency.
Have a great day
Zuzana
@Lowcarb nocarb, how much less please?
Try to get the thickness and consistency as you see on the video. the loaf needs to be pretty hard to work with.
Yum! This looks easy and delicious! love that it is super low carb!
Dear Lisa,
Thanks for the comment and ye, it is always a party, when we come up with something healthy but still same tasty as with a normal flour.
Zuzana
This looks amazing! Is the inside soft and doughy like potato bread? I have been looking for a low carb bread, so I am definitely going to be trying this!
Dear Casey,
I have to say, so far this is the bread, which we found closes to the real deal.
Hope you enjoy it as much as we do.
Zuzana
Would love to try this but can’t seem to be able to order the potato fiber from Germany.
Any suggestions?
Thanks
June
Dear June,
Try Oat fiber (thats what I hear from US people) or from brand Sukrin (they have Fiber Fin) But personally I have not tried any of those. They are just some suggestions from other readers.
Zuzana
I don’t really know much about the keto diet, but this has definitely peaked my interest. That bread looks amazing!
Dear Mireille,
It is a lifestyle, where we try to avoid all the unnecessary carbs, which does not really give your health so many advantages.
Zuzana
I am so happy that you found something delicious that your daughter can enjoy! I will be passing your recipe along to a few friends who would love to have this recipe.
Thanks a lot Mary,
It is a big joy, when you find something the kids are happy of. Not as eas as with adults.
Zuzana
Hmm.. if you were to ask me to choose between bread and granola, it would be really hard! This bread looks so delicious that I think I would be eating this for breakfast, lunch and dinner too 😉
Dear Cathleen,
Same goes here. For the last months, it was B/L/D bread. This week Granola for Breakfast and bread as a sandwich to school. Let us see how long it will last.
Zuzana
What is quark? And what temperature in Fahrenheit should the oven be? Does oat fiber work as well as potato fiber for us arthritics who avoid nightshades?
Dear Margie,
It is 302F. I personally have not tried it with Oat fiber, but since Potato Fiber is pretty difficult to get in US, I have read quite a lots of comments on people using Oats Fiber. Although it has a bit more carbs.
Hope that helps.
Zuzana
Ooohhh… can you use Greek yogurt instead of quark?
Dear Margie,
I would suggest more cream cheese since it is a bit thicker consistency. But if you want to use greek yogurt, add a bit less, so it is not so much liquidy.
Zuzana
Hi thank you for sharing your recipe. Could you please tell me what 1 g fet is? I know what the others are…just never heard the term fet. Thank you.
Dear Gail,
I am so sorry it is a typo. I am going to change it straight now. It is supposed to be Fat.
Zuzana
Wow can’t believe this beautiful loaf fits in a keto diet!
Dear Camila,
I could not believe either. I was as excited as a little kid in a Toyshop. And still am.
Zuzana
This one looks delicious and hearty. Thanks for sharing this recipe.
Dear ARJHON,
Thanks for the comment. I hope you will try it one day.
Have a great day.
Zuzana
This bread looks so wonderful and the texture is so good.I am so glad your daughter can enjoy the bread.
Dear Naya,
So true. I am so happy she loves this one.
Zuzana
This looks so yummy! I’m a little unfamiliar with Quark though – what is that?
Dear Stephanie,
Quark is called different in every state. Its Farmers cheese, Curd cheese, Quark, Topfen. If you can not find it, you can also use cream cheese, just make sure it is not too liquidy. If, then add a bit less.
Hope it helps
Zuzana
I just tried the bread and it flopped?i replaced the quark with one 250g+2tbs creamed cottage cheese and it was wet not firm as yours could you maybe estimate the amount of creamed or cottage cheese(just more or less) tia
Dear Leezal,
Cottage cheese is pretty liquid compare to a Quark. But do try to add either more from the Fiber or less from cheese to get similar consistency before making the loaf for baking. I just hope it will work next time.
Have a great Monday
Zuzana
Thank you
any time
Zuzana
You could drain the cottage cheese in cheese cloth or thru a coffee filter to dry it out. Or use farmer’s cheese (pot cheese) which is dryer. Often used in pierogi or ravioli
Does this make one or two loaves? Also, what size will the loaf be in inches?
Dear Karen,
This recipe is for 1 loave. If you double or triple the recipe, you have to keep it much longer in the oven. I have done that mistake already with 4 loaves.
And the size is approx 12 inches.
Hope that helps
Zuzana
for the psyllium husk, is that ground or whole? TIA
Dear Kelly,
I have used ground Physilium.
Have a great day
Zuzana
OMG! Made the bread tonight and just tried a piece of it. I am amazed! The loaf felt heavy when I took it out of the oven and I was worried it was going to be wet as someone else posted here. It was not and the texture was very light. I used oat fiber as can’t find any potato fiber here. Also the quark I found seemed wetter than cream cheese so I only used a cup and a half. Everything else was as the recipe called for. Lovely! Thank you so much for this site!!!
Dear Kelly,
I am so happy it worked perfectly. And I am happy Oat Fiber worked as well. I was not so sure myself since I have never used Oat Fiber. Enjoy it.
Have a great day
Zuzana
You mentioned amazon for potato fiber, is there a brand and name? This looks wonderful and I will make using oat fiber, wish to find the potato fiber though. And Quark. Hmm. Thank you for your recipes.
Dear Jilian,
I am happy you do like the bread and I hope it will be as perfect for you as it was for us. For the Potato Fiber, Unfortunately, I was not being able to find it on US Amazon, but therefore I have attached right under the recipe a link to the German Amazon for the exact fiber I am using.
But I have already heard from people, that Oat fiber is working as well.
And for the quark, if you can not find it, try probably a really thick cream cheese, or if liquidy, add a bit less.
Happy Baking
Zuzana
I especially ordered the Oat fibre and was so excited to make this bread today. Unfortunately my bread did not rise very much, any ideas what might have happened??????
Will try again, the flavour and taste is nice, but my loaf is flat (so sad)
Dear Sandra,
I am so sorry it did not work. I personally have not used Oat fiber, but have heard from some ladies that it does work perfectly. But this loaf doe not really rise a lot. So the way you will shape it, that’s how it stays. Did it flatten while baking? If yes, Try placing it into a loaf container, so it keeps the shape. Was it watery inside? If not, then it should be ok.
Hope that helps.
Have a great day
Zuzana
I made this bread today using cream cheese. I found the bread very sticky to handle as I used to full 400 grams as the recipe stated.
It rose nicely during baking but sank some as it cooled. My feeling is as you replied to other comments about cutting back if not using quark.
This bread had amazing texture and flavour. I cant wait to finish this loaf so I can make it again using less cream cheese.
My question is – can you handle it as a regular bread dough when it’s made to the right consistency?
My loaf had to be shaped with a spatula as it was quite moist.
Dear Randy,
Sorry for a late reply. Nut if you feel the bread is sticky and cannot handle it to make a shape, just add a bit more fiber into it. Or cut on cream cheese. Also for the shape, I found the best is, when you shape it longer and thinner. In that way, the inside gets properly baked. Hope it helps.
Have a great day
Zuzana
Sukrin FiberFine has 31g carbs in 100g. Oat Fiber has even more. Neither of these comes close to the 8g/100g in the potato fiber you use here. Frustrating that we can’t find potato fiber in the U.S.! This recipe looks great, though–thank you for posting it!
Dear Ann,
Sukrin is not the Potato Fiber and therefore would be different, then the one in this recipe. But I have heard a few ladies using Oat fiber, which is available in US: Hope that helps.
Have a great day
Zuzana
Oat fibre 500 is a neutral food. Per 3.1 grams it has 3 grams of carbs, but it has 3 grams of fibre. Sooo neutral. The Low Carbohydrate Foods carries it.
I am going to try to order Potato Fiber here, since I haven’t received it yet. Would you please tell me, if you know–in the EU, when the label reports carbohydrates in grams, is that net carbs or total carbs?
This should be fine Ann
Zuzana
Has anyone tried adding yeast to rise it a bit?
A bit of sugar would need to be added of course but the yeast would eat that anyway. I think I may try it that way also.
Dear Tracey,
I have not tried it with yeast.
I guess it would then be a bit different recipe.
But in case you do, let us know how it went
Zuzana
This bread is just amazing! And it really tastes like classic bread <3 !!!
I hadn't got so much quark so a put 250g of quark and 150g of white yoghurt and the structure of the bread is great even if i worried a bit.
Thank you so much for this recipe i think i would do it every day 😀 <3!
Dear Michaela,
I am so happy you like it.
Zuzana
Hi this is a fantastic bread. With my low carb baking I find if I weigh my ingredients it turns out better. Could you tell me how many grams your 4 eggs are? My mixture is quite runny so had to add more oat fibre.
Dear Angel, I really do not weigh the eggs, but I promise I will next time. But just in case it is not thick enough, so you can form a bread loaf, just add a bit more fiber. That is ok
Have a great day
Zuzana
Hello, I’m in Canada & hoping to find a quark similar to what you are using in Germany. I saw on Wikipedia that there are 3 types of quark in Germany – which of the 3 did you use & would you mind posting a photo of the quark so I could get an idea of the consistency? thank you very much for this recipe. From Wikipedia: “quark is sold in cubic plastic tubs and usually comes in three different varieties, Magerquark (skimmed quark, <10% fat by dry mass.[28][29]), "regular" quark (20% fat in dry mass[b]) and Sahnequark ("creamy quark", 40% fat in dry mass[c]) with added cream. Similar gradations in fat content are also common in Eastern Europe."
Dear Tina,
I normally use the thickest one possible. It is looking almost like cottage cheese, but much thicker or harder consistency. I use a regular quark, but important is, that it is BRÖSELIG (crumbly). But I have to say, I have done this recipe as well with a normal like cream cheese consistency and it worked. I just had to add a bit more Fiber.
Hope it helps
Zuzana
Bread did not cook at 305f?
Dear Dorothy,
I do not really understand your question
Zuzana
Hi
Just to say that I have made this twice with with oat fibre and have had to throw it into the garbage. It’s awful. I would like to have access to the potato fibre but not able to get it intoNew Zealand. Yours looked so nice.
Please do not attempt to make it with oat fibre.
Dear Karen,
I am so sorry it did not work for you. I have not tried it with oat fiber. But I have seen quite a few ladies trying it with a great success. Check here in the comments, someone added a link for order. Maybe you will be lucky and they will deliver.
I just hope you are able to try the bread because it is really great with perfect taste.
Have a great day
Zuzana
I made this bread using oat fiber and cream cheese – so simple and I had everything in my keto pantry, which is separate from my regular pantry. I threw in about 1.5 tsp yeast just to give it the aroma my husband will be expecting from fresh bread? He doesn’t even know I’ve been steadily cutting down his carb intake!
I’ve also noticed that local grocers are starting to carry more keto-friendly products like super-fine almond flour, egg replacer, Swerve, etc. It’s always worth checking locals first before ordering online.
Dear Sherry,
Great idea to experience with additional ingredients. I do hope it worked. And great for your husband not to realize. Well Done
Zuzana
Well I made this bread this morning. I had made my own quark to use in it. the bread was beautiful to look at but when I sliced it, it deflated down to almost nothing. What did I do wrong. I followed the recipe.
Dear Holly,
I believe this could be due to the home made quark. My mum makes it at home as well, and I do know it is not as dry as the one you buy in the shops. So probably too much watery. In that case, I would omit the boiling water. And have you used the Potato Fiber with it? Each ingredient is different so it could really be a few things together.
Hope it helps
Zuzana
I made this again but it was still a bit too moist for my taste, so I substituted xanthan gum in the next loaf and misread my conversion (added 10x too much) – that loaf was like custard in the center and is being ground to bread crumbs today after being dried in the oven?
My new oat fiber just arrived so I’m going to try again, this time in half batches in smaller pans using less cream cheese in one and xanthan gum instead of psyllium in the other. I’ll just keep adjusting until it comes out looking like yours!
Any suggestions would be appreciated!
Dear Sherry,
I am so sorry about your miscalculations. Well, to look at the positive side, you do have a few bread crumbs to use. I have as well always a jar full. So many trials 🙂
Wish you all the best for your experiments and do let me know how it went. But I do promise, once you get it right, you will not look for any other bread again.
Have a great day
Zuzana
Okay, I’ve got this now! I made the following additions/substitutions:
*Instead of 400g Quark, I used 275g Queso Fresci crumbling cheese + 100g cream cheese
*Instead if 100ml boiling water, I dissolved 2 tsp. Inulin + 2 tsp. active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
*I kept the rest of the recipe and instructions the same and baked for 100 minutes at 300°F.
The bread was nicely browned and not wet or spongy inside. The texture is now to my liking! I’ll send you a photo.
Dear Sherry,
You nailed it big time. I am so happy you found your way and I am definitely trying to add yeast next time I bake. Can not wait.
Have a great day
Zuzana
Did you still use the psyllium husk? My bread was like gum at the bottom. I’m going to try your version next time.
Dear Denise,
Yes, I always use Psyllium as stated in the recipe. We bake this bread almost every week and it never went gummy. Maybe try a different brand? Or could it be not mixed properly? Do let me know.
Have a great day
Zuzana
i really want to try this recipe….need to know where you get the oat fiber and / or the potato fiber….seems to be some distributers out there and have tried to contact them but no response yet……is there any one carrying in the sopermarkets???? the prices on amazon seem to be outragous at best…..for instance you can get shirataki noodles at walmart and krogers for 1.99 to 2.28 for 8 oz pack……amazon 5 – 6oz packs for about 25.00 much more expensive thanks….will keep checking for responses my email is: [email protected]
Dear Debbie,
I am so sorry you can not find the fiber around you. It is a product, that is not really freely available in the supermarkets or health stores. For the Potato Fiber, so far I know you can get it in Europe ( I have attached German Amazon link on which we use). I also have to order all of this on Amazon, because they do not sell them in normal shops. If you live in US, so far I have heard ladies buying Oat Fiber, since that is the only one available apparently.
Hope that helps.
Zuzana
I cut down the water to 3/8 cup and the cream cheese to 12 oz., still with the oat fiber; this was the best one yet but still a bit too spongy in the center. I toasted it and threw on some butter! Yum!
I found farmer’s cheese (Friendship brand to use instead of Quark) at my local Publix so will use that next time. Ricotta looks to be almost the right consistency (still too wet) but I don’t know if that would work.
Dear Sherry,
I see you got to really like the taste of it and I am sure, you will get there. If I could suggest, once you are forming the bread and you feel it is a bit soft, try adding maybe a bit more Fiber into it. As I mentioned, I have not worked with Oat fiber, but with Potato Fiber, it works to add a bit, to make the bread a bit less moist. Maybe also try splitting it into 2 longer thinner loaves. The most important is for the inside to bake properly.
Have a great week
Zuzana
your link to the german site does not show please repost
Dear Debbie,
Sorry, but I do not really understand your comment. Which link does not work? I have checked and the Recipe is on the German site as well
Zuzana
Tried this today and found the quark I had was too wet. I also used cider vinegar and for some reason my loaf ended up purple and rather deflated. I will also admit to using Bobs Red Mill potato starch since I had that in the pantry …. I have found dry cottage cheese at the store and I will Lao look for the farmer cheese. Lucky for me my youngest just went off to Stuttgart for grad school so there will be some of that fiber in his suitcase when he comes home for Christmas. It did taste good but was a bit odd
Dear Cecilia,
Quite a few changes you have made there. The Purple color could be from Psyllium Husk. Some of them are turning purple. And Potato starch definitely NOT. It is something completely different then Potato or Oat Fiber. It is loaded with carbs and will not be Low Carb at all.
If the quark is watery, then either add a bit less or add more of the Potato or oat Fiber.
Hope the next leaf would work better.
Have a great day
Zuzana
I am getting closer. Tried drier cottage cheese with a little ricotta and oat fiber. Still pretty dense but close. Don’t mind the color
Dear Celia,
Wonderful how you do the experiment. Once you get it, you will not change to any other bread.
Have a great day
Zuzana
Hello Zuzana,
I tried to print this recipe but got this message: Forbidden
You don’t have permission to access /wp-json/mv-create/v1/creations/24/print on this server.
Just thought you should know. Thanks 🙂
Dear Adrianne,
Thanks a lot for that. I am just changing into a new recipe Card and will definitely look into it how to solve this issue. Thanks once again. Sometimes, those unexpected issues come.
Have a great day
Zuzana
What is the benefit or point to adding psyllium husk to this recipe? I know it’s high in fiber but is there another purpose? Thanks
Dear Liz,
It binds the bread into more real looking one.
Zuzana
The potato fiber is a Swedish product called Pofiber. It is made by Semper and not sold outside of Scandinavia. Oat fiber is a good substitute and even if it looks high in carbohydrates, don’t forget that it is all FIBER, so it evens out in the end. I translate Swedish cook and baking books for the American market and I always suggest replacing Pofiber with Oat fiber. Amazon isn’t always the best place for food items …. Oat fiber can be found at a VERY reasonable price at Netrition.com. Don’t omit the psyllium husk as it adds volume, as well as consistency to the dough … something which a low carb thickener can’t do.
Do you think I could make this into dinner rolls? I’m thinking I should be able to shape balls and place them in a round cake pan to make pull-apart dinner rolls.
Dear Jackie,
I am sure you can. I do not see why not and why that would not work. Do send us some pictures if you decide to make them.
But if I could suggest, have a look at our Low Carb Yoghurt Buns for your Pull apart dinner Rolls. I somehow feel they would be much better fit. They are much more sort and also more of a bun texture as well.
But whatever you decide – happy baking.
Have a great day
Zuzana
Hello,
I tried the recipe but bread sank after baking and seemed wet inside. I think I may have used too much cream cheese. Is it really 2 cups of cream cheese? That’s 2 8oz packages. I used slightly less as I measured it into grams
Any advise is greatly appreciated
Dear Angie.
It really depends on how thick your cream cheese was. It needs to be the driest and thickest one possible. If you have found the bread mixture too liquid, add a bit more Potato Fiber to thicken it up and shape the loaf more into longer and thinner loaf. In that way the insides would be baked more into perfection.
Hope that helps
Zuzana
I can’t wait to try this! My potato fiber is on the way from Sweden. Thank you so much! I’ll let you know how it goes.
Dear Lynette,
I am so happy for you that you were able to get the Potato Fiber from Sweden. And I promise, once you try this bread, you will not go to anything else.
Have a great day
Zuzana
Thanks for keeping the measurements in grams! Being English, I find the whole cups and tablespoons measuring inexact. I made this bread last weekend and it turned out fantastic.
Dear Jani,
Living in Europe myself, I do know exactly what you are talking about. Trying to keep the measurements for both of the worlds.
Have a great day
Zuzana
I am going to try a combination of ricotta and cream cheese as I cannot find quark. Will post results. Also using oAt fibre. Will post result
Dear Anne,
I do hope it will work. Just make sure it is not very liquidy and quite difficult to form. If you find it soft, either add a bit more Fiber or less cream cheese. And make a longer and thinner loaf. That way the inside will get properly baked. I just did 3 loafs yesterday.
Waiting for the results.
Have a great day
Zuzana
Kwark (quark) in the netherlands is thick but not crumbly. Would it work?
Dear Barbara,
It should be ok, as long as it is not too liquid or moist. If, then try to squeeze the water through Muslin cloth so it is at its driest possible.
Have a great day
Zuzana
I ordered the potato fiber from the german amazon. They deliver to the netherlands. Yeah! My first loaf was very tasteless and compact. Not like your photo with the yellow color and air pockets.
Suggestions? My second attempt is in the oven now. I beat the eggs longer. How long do you beat them?
Dear Barbara,
Have a look at the video, where you can see exactly how much the eggs were beaten and also how the consistency is supposed to look like approximately. If it is more liquid, add a bit of potato fiber.
Hope the second one will work.
Zuzana
What are your thoughts about using apple fiber in place of potato fiber?
Dear Tricia,
I have unfortunately never heard of Apple Fiber or tried it. But if you read nutrition and it falls into low carb and tastes ok, why not trying. Do let me know. I am really curious.
Have a great day
Zuzana