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.
This looks amazing. I am in the midst of making it, and wanted to comment/question the amount of potato fibre. The recipe says 1 cup or 100 grams. I measured out 1 cup and found it only weighed 46 grams, so I went with the 100 gram measurement, and the resulting mixture looks like yours in the video. If some of your readers don’t have scales (which is the norm in the States) they may not have success.
Dear Christiana,
I have made those measurements a few times to not make any mistakes. And my Potato FIber is 1 cup and that equals to 100g. It could be a maybe different type of Fiber? As most in the US are using Oat Fiber because potato Fiber is not available in there.
Hi Zuzana – that is so interesting. I am in the UK, and have been able to get potato fibre by following the link on your site. I do have cup measures, having purchased them whilst living in the States, and find that 1 cup of the potato fibre weights just 46 grams. My preference when baking is to use weight measures rather than volume, as I find them more exact. My bread has turned out beautifully and tastes wonderful, by the way – with 2 and a bit cups of fibre.
strange. But what I am most happy is, that the bread turned out well and you like it. It is our favorite till now.
I tried making this bread using the metric weights and measures but had a rather disappointing result. I have found some strange discrepancies in the conversion measurements from cups to grams and vice versa, which might account for the problems. Was the recipe initially made using cup measures and then converted into grams and millilitres? There seem to be some errors in the conversions. I have a set of cups from the USA and also have electronic scales that weigh in grams. Having now measured out the volumes of the various ingredients in cups and weigher them, the weights are very different from those shown in the recipe.
2 cups of quark = 500 grams
1 cup of potato fibre = 80 grams
1/3 cup of psyllium husk = 22 grams
1 tbsp + 1 tsp of baking pwdr = 23 grams
1/2 cup of water = 125 millilitres
The 400g quark to 100g fibre, using the gram measures is very different proportionally to the 2 cups (500g) quark and 1 cup (80g} potato fibre. In the grams version there is a far higher proportion of fibre to quark.
Dear Janet,
I cook and bake everything using grams as the first option. I then try and replicate those into cups for US readers. But some of the ingredients have a way different structure, weight as well as measures and it is not always easy to get the right measures. Quark is for example available on so many different varieties fro completely dry up to a more like cream cheese spread and of course, they weigh as well as to measure differently. The same goes for Potato Fiber as well as Oat Fiber as some use.
I followed Sherry’s recipe using yeast (no insulin), oat fiber, queso fresco, and cream cheese except that I did not have enough queso and cream cheese, so I added ricotta to 375 g (175 queso, 80 cream cheese, and the rest ricotta). It turned out great! Wish I could add a photo as it looks similar to yours. I found the combined ingredients a little sticky, so I added about a tablespoon of oat fiber to stiffen it. Cooked at 300 F for 100 minutes. It didn’t fall and was easy to cut, even when warm. It takes more time than I usually take to make keto bread, but I’ll be making it again!
I am so so happy Jane, that the Bread turned out perfect even with a bit of change you have made. It is so good, that once you get it into perfection, you will not need any other Keto Bread in your kitchen.
Hi Zuzana,
I was very happy to have come across your website! My daughter and I have been doing keto for 2.5 years and we’ve tried a number of recipes. This bread recipe is truly, one of the best thus far. However, you mention that we have different ingredients that may affect the overall outcome and I do agree with you on this. What we had to do, was instead of 400g of soft cheese, we used only 200g. This alteration works very well (Additionally we also substitute potato fiber with oat fiber). I hope that helps for any similar, potential queries that may come up in future.
Thanks again!
(P.S- your yoghurt bread bun recipe is wonderful!)
Thanks a lot for all of the clarifications Natasha. I am sure it will all help others.
Hi I made this with cottage cheese and oat fibre and it came out ok! i cut the cheese down to 320g and increased the oat fibre at 120g. Thanks for the recipe! i wish i could post a photo, it looked beautiful! and it was only 30 calories a slice!!
So happy it worked out well Caryn
What brand Psyllium? 2 brands so far turns bread purple.
I do live in Austria, so it is a bit difficult to suggest the brands I use, but so far all of the one I buy have not turned purple.
Colleen, I have found the NOW brand psyllium powder does not turn purple.
I am preparing to make my third recipe of the wonderful bread using cream cheese and oat fiber. I’ve weighed my flour and had great success in my past tries. This time I’m adding fresh rosemary.
My question is does this recipe work in a standard size loaf pan? My husband complains the bread is not large enough for a sandwich.
Thanks so much,
There were quite a few problems, when the loaf was too high. The middle did not baked fully. Do you maybe have a loaf pan, which is a bit longer and smaller in size? That would work. Or add much longer time for baking.
so I finally tried the recipe after staring at it on my browser for over a week! it’s delicious! I made the yeast version (no inulin, used instant yeast added to the dry ingredients and only did the 1/2 cup boiling water), with farmer’s cheese (215 g) and cream cheese (65 g). I also subbed 2 eggs and about 2 egg whites because I needed to use them up. I proofed the bread at room temperature while heating up the oven, and it rose a little. once in the oven, however, it became ginormous and more than doubled in size! after I baked it at 300 degrees F for 1 1/2 hours, I took it out and tempted it and even though it tempted over 200 degrees, it was not baked completely and had a HUGE air bubble in it 🙁 still deliciousthough and it baked fine once I rose the oven temperature and stuck it back in for a while longer! even with the issues I had, I’ll make it again! thanks so much for the recipe- I love it!
Dear Amanda,
I am surprised it rose so much. Normally this bread does grow a bit but for sure not double in size. Could it be probably, that you have used too much baking powder?
Hi, this was my second time making the bread, and after comparing the consistency to that in the video, I think I’m really close. When I bake the bread however I feel like the temperature is too low and the inside doesn’t bake even after baking for an additional 30 mins. How do you set your oven? Thanks 🙂
Every oven is a bit different. If you feel like increasing the temperature a bit more, please do. I have also tried it with higher temperature and the loaf did not burned.
I tried this last night and on the outside it looked amazing. ON the inside it was slightly gelatinous even after leaving it in a warm oven for another 30 minutes. This morning it was STILL a bit cold and gelatinous. I followed your recipe exactly, but used oat fibre instead of potato fibre. Any suggestions as to what I’m doing wrong? There was also a massive air bubbled between the top of the loaf and the rest of it which meant half the loaf was air. Help greatly appreciated! PS I used the only quark I could find, which was like a thick set yoghurt – is that right? Thanks, Rachel
Dear Rachel,
It looks like your dough might have been too liquidy because of using yogurt. Just reduce the water intake and shape the dough a bit longer and thinner so the inside gets fully baked. With your bubble in the middle, it probably raised so fast or you have added a bit more baking powder? Could that be the case?
I made it again today with cottage cheese and oat fiber – and the dough looked exactly right, as per the video. But AGAIN when I baked it, then inside was squidgy! (and it’s now been in the oven for 2hrs). The outside is crispy and perfect but inside it’s like wet sponge. I don’t know what I’m doing wrong. Please help! I want bread! 🙂
I am so sorry it is not working for your Rachel. Since the dough looks tough as on my video, I would do a last try and shape it in a Baguette size. Long and thin. That way the middle should be fully baked. If this will not work, there might be some other problem.
I used Quark but it had a yoghurt consistency! Other than that and the oat fiber, I didn’t do anything different. I’ll try again and perhaps cut back on the added water. Thanks! x
I have been experimenting with different keto bread recipes and found your beautiful site and recipes. I want to try your farmers bread recipe but I have backed away from recipes with psyllium powder. I have not been able to find the right psyllium powder that does not turn your breads a non appetizing purple gray color. Would you please tell me which type of psyllium powder you use and where I may purchase this powder. I would be grateful.
There are some brands, I have heard are turning purple. I live in Europe and so far have not had that experience. But I do hope someone will chime in from the US with the safe Brand that stays uncolored.
I have read that the NOW brand doesn’t turn purple
Thanks Jackie for your reply. I do hope this will help some.
Hi there! If you buy psyllium husks and grind them yourself in a spice or coffee grinder, the powder won’t turn the bread purple 🙂
For the husks to turn purple is mostly depending on the brands and not grinding them or not. I guess you have to try a few of the brands you have around and pick the one which works. I live in Europe, but have never ever had that problem with using various brands.
Do you have an internal temperature of the finished loaf! It sounds and looks wonderful!
Sorry I don’t but if I will bake it again I will try to remember and take it 🙂
Hello, Just wanted to let you know that I found potato fiber on amazon – Anthony’s which is a great brand, as well.
Sorry Lisa, but the link you have just added here is a Potato Starch. Be careful, those are 2 different things.
Hi there, I haven’t made this recipe – YET – but before I do I have a question…..you mention oat fiber. Would that be the same as oat bran? I live in Canada and have never heard of oat fiber. I’m extremely new to keto foods, I’m personally not keto but I have a gluten intolerant daughter in law and a son that is keto. With Thanksgiving coming up (holiday weekend) I was hoping to surprise the both of them with some bread so the rest of us don’t end up feeling guilty eating bread with our dinner. The longing and “puppy dog eyes” are heartbreaking to see.
Dear Jane,
It is so nice of your idea of a surprise. I am sure they would love it. But Oat Bran is not the same. It needs to be Fiber. Try looking on Amazon as it is not a common ingredient to find in a shop.
Thanks for the fast reply! I was going to head to the bulk store to pick up some oat bran and try. I still have to run there for a few other things so I’ll ask if they have it, and if not I’ll take your advice about checking Amazon.!
Good Luck Jane.
I love this bread! I have tried many keto bread, and this is the best! I found the Quesco Fresco Campestre at Fiesta market. I use oat fiber for this recipe. Turned out perfect! Thank so much for sharing this recipe.
So happy you like it. It is for us the go-to bread we have in the freezer at all times.
When I first tried, it was too squidgy. Now it comes out too dense every time – butter won’t even melt into it – it slides off the top. Any ideas what I could be doing wrong here? R x
Dear Rachel, I have no idea what couuld happen without knowing a bit more details. But as it look like, the dough is probably extra hard, so probably a bit more liquid needs to be added. But not much,so it does not becomes too soft.
Made the bread yesterday and it came out perfect. I’m the only one in my family that eats it so I sliced it and put parchment paper between slices and put in the freezer. Had it with breakfast this morning and it was so nice to have a good tasting bread with a good mouth feel. I can’t wait to try the Bagels and Bread rolls! Oh and I want to try the tortillas too:)
Thank you so much!!
Happy you liked it. I do the same. Make 2 or 3 loafs in one go and then portioned them into the freezer.
Hi, I was wondering if it would be possible to substitute fiber with something else? Any type of keto flour maybe?
To get the results as you see it on the pictures, you can try Potato Fiber, Oat Fiber or also Bambus Fiber if you have it in your area. Other types of Keto Flours will not get this result.
Thak You for this recipe! After 6 month of detective job on internet – finelly a bread recipe with simple ingredients and the best taste ever. it tastes and looks like italian chiabatta – amazing! I made it with cottage cheese from my cows and eggs from my happy chickens, and potato starch is cheapest product in my country, so the bread turned out cheaper than a bio eco bread from store! Your website is my low carb recipe book now!
I am so happy Inga, that you have found us and loving the bread. Just wanted to mention it is Potato Fiber and not starch. Starch has got so much carbs in and is not a part of this lifestyle.
Hello,
Instead of Oat fiber or potato fiber can I substitute with flax seeds?
Sorry Cathy, but it would not work. Even though they all are fibers, the consistency and the way they act is completely different.
Dec 12, 2020
Hi Suzanna,
I tried making your farmer’s bread. I made my own quark at home. It was pretty dry (I thought it would be too dry with people saying they used cream cheese). I used Oat fiber because I had no access to potato fiber. My bread came out very wet inside. How long should I let it sit before slicing; does it need time to set up? Suggestions?
Am going to try again. Hopefully can find the potato fiber. My daughter was recently diagnosed with TYPE 1 diabetes and possibly Celiac as well and want to be able to make things she can enjoy.
Thanks for any help you can give me!
DeDe
Der DeDe,
My daughter is T1 since she was 2,5 years old. Now she is 14 years old girl, who can manage everything on her own. Wish you all the strength and soon this will be a part of your normal life. With regards to the brea, oat fibre should work good as well. Try to shape the bread more longer and thinner so the inside gets fully baked. You an also let it baked a bit longer as some ovens are a bit different then others. If it would be still we, try to reduce the water quantity next time.
Dec 12, 2020
Hi again Suzanna!
What consistency should my quark be like for making the farmer’s bread…sour cream, cream cheese, ricotta cheese, feta cheese? I made my own; it drained 1 1/2 days and was very crumbly – more like a feta cheese. Thanks! DeDe
Thats exactly how it should be. I always add the quark, which is as dry as possible. Exactly how you re describing. Crumbly and like feta cheese.
Hi! Thanks so much for this recipe, finally a keto bread which is not super high calories! I tried and loved it, but my bread turned purple when cooking ? has it happened to anyone else? Can’t really figure out why!
Thanks ??
Alessandra, this is definatelly the Physsilium brand you are using. I have read already so many times that there are some brands of Physilium that turns baked goods into purple. And that is not only bread, but other baked goodies as well. Try and get a different brand.
@Zuzana, thanks so much for replying so quickly! Will change brand next time 🙂 also I’ll give it a shot with vegan eggs instead of normal eggs, and maybe try substituting cottage cheese with yogurt (fage is pretty dry, it should work!) as you can see I like messing up in the kitchen haha!
Have a great evening,
Alessandra
If you will use Yogurt, I would still suggest squeezing some more liquid through the cheese cloth.
MY BREAD CAME OUT SOFT. NOT LIKE YOUR PICTURE THAT LOOKS LIKE A HARDER CRUST. THE TASTE IS FINE AND I ADDED 2tBL OF YEAST TO GIVE IT THE BREADY TASTE. IT SMELLED GREAT WHEN IT WAS BAKING. JUST LIKE REAL BREAD.
I USED THE OAT FIBER, SINCE WE CAN’T GET POTATO FIBER IN THE US. PUFFED UP DURING BAKING AND THEN FELL WHEN COOLED.OUR OVENS DON’T HAVE LOW INCREMENTS, SO I COOKED IT AT 305f FOR THE 90 MINS. IT WAS A VERY SOFT DOUGH. COULDN’T REALLY MOLD IT. HAVE YOU HAD THESE PROBLEMS AND IF SO, WHAT CAN I DO ABOUT IT?
I CAN’T WATCH YOUR VIDEOS, THEY TILE REALLY BAD. THE ADS ARE FINE AND THEN WHEN YOUR VIDEO STARTS, IT JUST KEEPS TILING AND IS UNWATCHABLE.
when you had a soft dough, I would suggest either adding a bit more Oat fiber or decreasing the liwuids from the recipe. Also try to shape the bread more into longer and thinner loaf, so the middle gets fully baked.
Hi, thanks for this amazing recipe!… How can I make it grow more upwards and less to the sides? Thanks for your help!
If it falls to the sides, I would expect the dough not being as tough as it should be. Probably aadd a bit more Fiber or less liquid into the mixture.
I love this recipe, making it 5th time ( now with little changes with yeast and products available in my local supermarket). Greetings!
Hi, is is possible to prepare the bread in evening, store it in the fridge and bake next day morning, or better not to try that?
My husband works in kitchen and has better oven there than our at home, and I thought to prepare the bread late evening, store it in fridge and give him early morning to bake it at work. Please let me know what you think about it.
Best regards
Maria
Dear Maria,
To tell you the truth, I have no idea. I have never done the dough and left it. Since it is quick and easy to make, I just throw all into the mixer whenever I need to bake one. But I do not see why it would not work. Just make sure you shape it more longer and thinner loaf, so the middle gets fully baked.
I just made this bread, following the recipe and method but it still isn’t cooked after 110 mins (middle still wet) and tastes horrible (kind of sour). The quark in the UK reminds me of sour cream in taste but a little thicker consistency. Is this how it should be? The dough before I baked it was still very sticky. All my ingredients are fresh, accurate scales and oven temperature correct so I’m puzzled why this was such a disaster in taste and hasn’t baked properly. Any ideas?
it looks like the dough was much more moist as it should be. Try to reduce the liquid and up the fiber a bit. Also do not forget to shape the loaf more into longer and thinner for the middle to bake fully.
This is really very beneficial because my sister has tried it and I am here just because of her appreciations for this. Thank you so much dear and I am really going to share it my all friends .
So happy you like it.
I made my own Quark (first time) and have quite a lot of whey from the process. Could I use the whey as a replacement for the water?
So happy you made it. And yes, you can use whey, but expect it might make the bread extra bit sour from the Whey. But super nutritious.
The first time I made this bread it turned out fantastic. Subsequent efforts have not gone as well. Perhaps my quark has to much moisture? The bread keeps turning out soggy in the middle and doesn’t rise. In one attempt, I put it in a loaf pan and it rose beautifully, but again was soggy.
I loved this bread so much the first time that I’m willing to take an other try at it. Any suggestions?
It really is important to have your quark as dry as possible. Alternatively, add less liquid if you can. Also try to shape the loaf longer and thinner, so the whole middle gets fully baked. Hope that helps.
Psyllium husk ruins everything – tried so many times but it has a gritty sandy feel, is there an alternative. I bought commercially prepared buns, carrot cake (a whole slab) and after giving it another try, threw everything out!
Maybe try a different brand of Psyllium? Also, it needs to be really powdery. If you do not feel yours is, I would run it once again either in the Magic Bullet of coffee grinder.
l tried and mine fell flat when removed it from the oven
That is not nice to hear. Have you used all of the ingredients as stated? Maybe any of them was swapped, which could have caused the change in cosistency?
Very good. I ordered potatoe fiber on Amazon Deutschland and I did it today. I couldn’t find quark cream (the crumbly one) so I put 150 gr ricotta cheese and 250 gr cream cheese. It turn out great but next time I’ll cook it at higher temperature. It cooked for almost 2 hours and was still a bit white. And I would add some xantham gum for fluffiness as it was a bit dense. Definitely the best keto bread I have tried.
I am so happy Sonia, that it all worked well. The oven temperature and timings is a bit different with everyone, but I believe you already found out how yours will work.
I made the yeast version with oat bran, a mix of Ricotta and quark and just took it out of the oven. It is light and fluffy, with a really good rise in the oven. It’s just like an artisan loaf from a baker and tastes amazing. Makes the keto lifestyle so much easier. Colour inside is unlike the photo but a very rich brown. I think due to dark apple cider vinegar but it looks fab. I’d add a photo if I could.
So happy it worked for you Iris.
There are some Psyllium Husk brands, that are turning baking goods into dark purple, so that or your vinegar might be the reason. try to alternate the brand for next time.
This is a very confusing page. Do I use potato fiber or oat fiber? Any one of those cheeses or is one better?
Dear Donna,
As Potato Fiber is not available in the US, I have given Oat Fiber as a choice for my US readers. It does gives you the same results.
I normally bake with Potato Fiber as that is what I can get here in Europe.
So it really depends on the location you live.
It says Quark curds & cream cheese. Don’t understand
As original, this recipe calls for Quark curds. But as so many readers do not have it around, I have suggested using Cream Cheese. You just need to squeeze the liquid as much as you can as quark is pretty dry on its own.
This is great! I’ve made it several times using oat fiber as I was unable to find potato fiber in the US. Happily, I just checked Amazon and I can get potato fiber here now!
For people who can’t have dairy, I make it with 1 1/2 cups of coconut yogurt instead of the cheese. I beat the eggs and salt for five minutes on high on a stand mixer, add the coconut yogurt and everything else and let it sit for 10 minutes, then bake at 300 for 1 hr 50-2 hours. It’s soft and delicious. A real treat! Thank you!
What a great Tip Terry,
I am happy you are enjoying our Bread
Hi, can I make the keto farmers bread in a bread maker. The bread looks fantastic.
I have not tried it Maggie, but do let me know if it will work. The only issue I might have, that most of the Bread Maschine require the dough to be more higher and smaller, which might not bake the middle fully
My mistake. No potato fiber. I bought starch by mistake. I’ll stick with oat fiber.
yes please 🙂
I was so excited about this bread, and followed the instructions to the letter. However, it is in the oven at the moment and looks more like a pizza base, flat and spread out. Any ideas what I did wrong? I will try again. Is the 150c traditional or fan forced. I did let it stand before baking for 20mins, but if it was supposed to rise, my kitchen was probably too cold.
Dear Grace,
I am so sorry it did not work for you. As you are describing it, I believe, the dough was very liquid. Check the consistency on my video and if it is not as thick, add more fiber or reduce the water. Most of the cases fall into the type of Farmer’s cheese. It needs to be really super dry type. Place it into the mash cloth and get out as much water as you can to make it fully dry.
I need help! I followed your recipe to the tee.. but I did use farmers cheese. So my loaf is still in the over after 2 hours and is still not done in the middle.. (: what am I doing wrong?
It could either be, that your farmers cheese is too moist. Try to get as much moisture out as possible. Shape also makes a big difference in baking. Try to shape your loaf longer and thinner, almost like a baguette. That helps with middle being baked fully.
Hi Zuzana!
Thank you for your recipe, I am going to try it with feta cheese and some creame cheese as one of your commentators suggested.
I’d like to provide info for some of your American readers.
They can find Farmer’s Cheese in any Russian store in the USA, usually it’s Lifeway brand (https://lifewaykefir.com/farmer-cheese-16oz/) it was about $5 per box of 1 lb, now probably a little bit more costly (thanks to inflation). There are also other brands of farmer cheese in Russian stores. Also I saw Lifeway Farmers cheese in some location in WincoFoods and of course in Whole foods.
Thanks for those suggestions