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Keto Farmers Bread with Fiber

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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

Low Carb Fiber Bread ready to serve
Oat Fiber Bread

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.

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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.

farmers bread loafs.
baked farmers bread
Is Keto Bread Gluten-Free?

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
Oat Fiber Keto Bread

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.

Keto Farmers Bread
Keto Fiber Farmers Bread

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.
farmers keto bread sliced up.
keto bread

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.

Keto Farmers Bread
Low Carb Bread

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. 

Keto Farmers Bread
Keto Breakfast Bread

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.

Keto Farmers Bread
Keto Bread without Flour

Oat Fiber Keto Bread Recipe

Kitchen Gadgets needed:

Ingredients needed:

*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: LOWCARBNOCARB.

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.

Best Low Carb Bread ingredients needed.
High Fiber Bread

Second Step: Whisk your eggs

First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy. 

How To Make Keto Bread whisking eggs with salt.
Best Low Carb Bread

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.

Keto Bread Recipe adding all ingredients into the kitchen machine.
Keto Bread

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. 

No Carb Bread consistency shown.
Keto Bread Recipe

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. 

High Fiber Bread shaping the loaf.
No Carb Bread

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. 

Gluten-Free Artisan Bread cutting lines into a bread.
How To Make Keto Bread

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. 
Keto Farmers Bread
Homemade Keto Bread

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. 

Best Keto Bread loafs with spreads.
Farmers keto bread

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 calorie
6g fat
1 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. 

Keto Farmers Bread
Keto Bread made with Oat Fiber

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

Other Oat Fiber Recipes

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Loaf of keto bread.
farmers bread

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Low Carb Fiber Bread ready to serve

Keto Farmers Bread with Fiber

Zuzana Paar
4.55 from 541 votes
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.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Bread
Cuisine International
Servings 20
Calories 45 kcal

Ingredients
 
 

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

Serving: 1gCalories: 45kcalCarbohydrates: 1gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.004gCholesterol: 33mgSodium: 112mgPotassium: 12mgFiber: 4gVitamin A: 48IUCalcium: 58mgIron: 0.3mg

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.

Tried this recipe?Let us know how it was!
Last Updated: August 24, 2022

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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.
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7 Day Keto Meal Plan
Keto Farmers Bread #keto #farmers #bread #lowcarb #paleo #healthyfppd #fitfood #ketokids #breakfast #snacks #ketobread
By Zuzana Paar on August 23rd, 2022
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About Zuzana Paar

Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.

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516 Comments on “Keto Farmers Bread with Fiber”

  1. 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.

    Reply
  2. Hi, I finally found oat fiber at Natural Grocers and quark at Whole Foods. However, the quark was very creamy and moist(very yogurt like) and the bread (like some of the comments I have read) fell flat when it came out of oven. I have read your responses to use cream cheese. How much should I use? It tastes very good and I definitely want to try it again along with some of your other recipes.

    Thanks

    Reply
  3. Hi, I finally made a perfect loft using Oat fiber and Queso Blanco cheese. I found farmers cheese is too wet, the crumbly cheese works better, but I’m sure I could have add more oat fiber. I recently discovered Indian Panner cheese which has the same consistency and it almost contains no sodium and will report after I make it.

    One question about the serving portion. Does anyone know 1 slice is equal to how many grams or oz? I love it so much I have tendency to cut it into bigger pieces. ?

    Thank you for sharing the recipe, it is truly wonderful and I absolutely love it. Thanks!

    Reply
    • I am so happy you like our Keto Bread Recipe. I will keep you in mind next time I bake it, so I can place a slice on the scale for you. But I also love the idea about Paneer Cheese. I have not tried it personally, but when you do, please do let me know how it went. Really curious.

      Reply
  4. I’ve tried this recipe twice now and still haven’t gotten really good results. I couldn’t find potato fiber so I used oat fiber (I’m using oat fiber in lots of other recipes and I love the flour-like texture that it lends to gravies and sauces). The first time I also substituted cream cheese and found it really hard to work with; the finished dough was very wet and sticky, and it hardly rose at all.

    The second time turned out better but it still missed the mark: I used metric instead of the imperial measurements and I made my own farmer’s cheese ahead of time (I had to use pasteurized milk but the cheese still turned out nicely). The farmers cheese made it a lot easier to work with but the dough was still very wet and sticky. The second time it also rose quite nicely but within 30 minutes of taking it out of the oven it fell in the center.

    The finished bread was very tasty but even after baking the center of the loaf had a texture like cookie dough. I was wondering if you had suggestions on how to make it more like the dough I’m used to working with and less like a thick batter.

    Reply
    • Dear Gene, I am sure you will get there. Oat Fiber should work perfect with this recipe. With regard to farmer’s cheese, it has to be really dry, otherwise the whole loaf will become very moist and will not bake fully. Have a look at the video to see the approximate texture of Farmer’s cheese or the entire dough before shaping. Maybe reduce on liquid a bit to get that really thick dough. I would also suggest shaping the bread more into a baguette, which would be long and thin to make sure the middle gets baked fully. Do let me know if anything worked.

      Reply
  5. I plan on making this as I have searched high and low for recipes I can use the oat fiber in, but the question I have is 90 minutes baking time seems like it would burn the bread. Is it 90 minutes because the temperature is 302 degrees Fahrenheit?

    Reply
    • No worries Donna on burning as most of the readers have the opposite. The loaf is not et fully baked. I suggest shaping it more longer and thinner to make sure the middle is fully baked

      Reply
  6. I made this bread last night and it turned out purple in color.
    It looked a lot like the color of your dough in the video, but it baked up purple. Any ideas as to why?
    Thank-you!!!

    Reply
    • It never happened for me, but I have heard and read from quite a lots of people, that using some Psyllium Husk Bands, can turn the food purple in color. And that is what I believe 99% has happened. Change the brand of your Psyllium Husk and you should be good to go.

      Reply
  7. Hi Zuzana! This bread looks wonderful! 🙂

    Do you think paneer could be a good substitute for quark?

    Thank you, look forward to trying it!

    Reply
  8. Made this today. I followed us version with oat fiber. I used farmers cheese….65 ounces. It didn’t totally blend with eggs….maybe bring to room temp before using or soften in mixer first next time?? Loaf looked good going in to the oven. Checked at 30 minutes and beautiful…checked at 60 minutes…it had started to sink? I might try cutting back on baking powder for next try. Any suggestions. I did use yeast also.

    Reply
    • Not sure what was the shape, but I always suggest making more of a longer (baguette like ) shape and not too high. In that case the middle will fully bake. And farmers cheese to use the driest possible so the dough will not be so liquid.

      Reply
  9. Mine turned out way under cooked today and also was rather purple. I will try again soon but I followed the recipe exactly except used quark with chives….

    Reply
    • Dear Amy,

      The purple color is definitely from The brand of Psyllium Husk you re using. Try and change the brand. With regards to being undercook, maybe try to shape it a bit longer and thinner so the middle gets a chance to fully bake.

      Reply
  10. I made your keto farmers bread and I thoroughly enjoyed it. I used the oat fiber because I couldn’t find the potato fiber, I did add in one of my favorite spices for flavor. I love the way it looks, it’s not flat like most keto bread and is substantial in size. I didn’t want to eat it all at once so I put the rest in the freezer. I purchased my fiber from Amazon. I would give it 5 stars.

    Reply
  11. I was so excited to try this recipe! I used the farmers cheese because I could not find quark. I weighed my dry ingredients for a more precise measurement. I follow the instructions precisely and cooked my loaf on a aluminum pan at 300° for 1:40, yet, my bread did not cook in the middle. It had a nice rise out of the oven, but when I let it cool it dropped flat. When I cut into it the bread was completely raw and wet inside. I stuck it back in the oven for an extra 30 min just to cook the inside and I ended up using it as croutons (which were delicious!). I would love some insight or suggestions that I can try for my next loaf. I am determined to make this work because the croutons were phenomenal.
    Thank you in advance,
    ~Michelle

    Reply
    • I would suggest to shaping the loaf more into longer and thinner to make sure it is fully baked in the middle. Also some of the farmer cheese could be more liquid than needed. Have a look at the video to see the consistency I am using and try to squeeze more liquid out.

      Reply
  12. I made this for the first time. I used 12 oz cream cheese. Also added 1 1/2 tsp yeast cuz, why not? And some dried rosemary. I cut the batch in half, rolled into baguettes which cut the baking time to 50 minutes.
    I wish I knew how to add a picture to my post! I’m very happy with my first attempt 😁. Bought the Oat Fiber on Amazon. So excited to find your recipes! Thank you!

    Reply
  13. I m in need of advice, i made this bread quite often, and the last few times I m baking it with cream cheese and add the yeast suggestion. This worked great for 2 times and since then during baking the bread has a huge air bubble which deflates after baking.
    What am I doing wrong? Not enough kneading???
    Help, as we really love this bread.

    Reply
  14. JUST made this very tastyy bread!! AMAZZZZZZING!!! Almost tasted like a Rye Bread.
    I used 375g cream cheese. based on comment if not using quark, cream cheese is a good sub… just use a bit less.
    Oat fiber,,However, 1 cup is extremely less than 100g. To be safe, I measured (always the most accurate)
    while mixing the dough, did end up adding close to 1/2 cup of oat fiber, didnt weigh this, just used a measuring cup.

    The end result is spectacular! (the center was a tad moist. so i did put loaf back in the oven at 250F shut off oven and bread sat in oven 20 min.

    My Husband and I are following a low carb life style. Your recipes are helping us tremendously!! For that we thank you!! He loss 40, Ive lost 70. Eating like Queens and Kings Thanks to your site and others.

    PS
    As for DK… yes we use dont weights, BUT ALL scales have both G,OZ,POUNDS,ML takes a little getting used to..but definitely doable.

    Reply
    • Dear Carol,

      I am so happy you liked the bread. It is o far the best keto bread I have ever tasted and I believe it is also the closest to the real taste, look, smell and texture.

      Reply
  15. This sounds lovely and I am going to try to make it today. A few questions if someone can help me. Should the cold ingredients be at room temp before adding…eggs, quark, etc? If I want to add the yeast but I do not have inulin, how much maple syrup should I add? Is it a 1:1 substitute for inulin? Thank you in advance for any help you can offer.

    Reply
    • Dear Dee,
      Unfortunately I do not have any experience with using inulin, but hopefully someone else will chime in. It is best to have all of the ingredients at a room temperature.

      Reply
  16. Thank you for this recipe!! It was delicious. I was looking for a nutfree keto-bread With high fiber and protein. So happy i found this! I used coffee instead of water 😋
    I’m thinking that i want to try to make this into a vörtbröd for christmas! I.e add cardemum, ginger and cloves to the mix. Maybe some raisins if i feel adventurous 😬

    Reply
    • So happy you liked it. Not sure what you are thinking of for Christmas, but have a look at my Challah recipe. That is a sweet bread we serve on Christmas every single year and it is awesome. With dry cranberries or any other berries inside it sounds like something similar.
      Or mix the two of them together 🙂

      Reply
  17. Hi, I purchase quark when I travel to Germany. I have only ever seen quark that is the consistency of sour cream. Cannot find the crumbly one. Will it work?

    Reply
  18. Twice I have tried to make this bread. I even made my own cheese curds for the 2nd attempt. Both were fails. Looks nothing like the pictures. Mine was a very unappetizing grayish purple when cut. Also the interior was very dense and thick and tasted like wall paper paste. I made sure to measure all ingredients as you said, both came out the same….terrible. The exterior look good like artisan bread but that is where it ended. I have wasted a lot of expensive ingredients on this recipe and will now throw it away. I would attach photos if possible but it is not. Now I am leary of trying any other recipes from this blog.

    Reply
    • The purple color was definitely from the Psyllium brand you have used. Some of the brands turn the bake good purple. I would suggest to try with another brand of powdered psyllium to avoid this issue.
      With the rest, please have a look at the consistency of the dough before baking in my video. It might have been, that your mixture was too soft and therefore not able to bake fully. If it is too liquid (farmer cheese or anything else) try to reduce on water quantity. The dough needs to be very thick. Also, try to shape your loaf more longer and thinner, to make sure the middle will get fully baked. Hope that helps.

      Reply
  19. I made this bread with high hopes, hoping that it would be good. Unfortunately it was bitter. I followed the recipe as is except used the yeast addition mentioned. I think it might be the oat fiber. I’m stuck with a lot of oat fiber now that I need to find recipes for. I’ve experimented adding a bit to eggs to make a pancake – but need to only add a tiny bit or add half almond flour or it is too bitter.

    Reply
  20. I am going to make it tomorrow. I do not have Quark or am willing to pay $$$ instead going to use Labne/Labneh (also pronounced as labaneh, lebnah or labne) I have it at home regularly and it is only $3.5 for 1 lb. Thank you for your recipe.

    Reply
    • Labneh is perfect replacement as well. Just depends how thick it would be. I make farmers cheese from time to time from labneh as well, where all of the liquid is separated. It needs to be really dry or extra thick. Otherwise reduce the water in the recipe.

      Reply
  21. Hi, Zuzana, I like your Farmer bread,I would like to make it but I never find the recipe.Where can I get it, please, Thank you. From P.R.

    Reply
  22. Thank you so much for the recipe! I just made a loaf of this bread using potato fiber which I ordered from Amazon and farmer cheese. I got my kitchen scale out to weigh the fiber and 100 grams was going to be almost two cups. One cup equaled about 58 grams on my scale so I stuck with the 1 cup measure. Maybe the potato fiber that I ordered was just super dry and light weight… who knows. Same thing happened with the psyllium powder. Weighed much lighter so I used the 1/3 cup measure. Anyway, I live in high altitude and as other baked goods tend to do in higher altitude, the bread turned out quite flat but nonetheless fine. I will try my high altitude tricks next time I make it. Thanks for turning me on to the potato fiber! Great new way to make low-carb bread!

    Reply
    • Happy it turned out almost great. I have no experience with higher altitude baking, but I am sure you will get it into perfection. The bread does not really raise so much, so do not expect the size change big time.

      Reply
  23. This dough works great for tortillas also! I prefer it to your fiber/fathead tortilla. It tastes like flour tortilla rather than corn tortilla.

    Reply
  24. I’ve just made this bread and I’m pleasantly surprised how alike normal bread it tastes. It’s the closest I’ve got so far to try to make gluten free/ keto bread that actually tastes like bread. I only had enough quark to make 1/2 the quantities but I will definitely be making this full size, loved it. I just wanted to add that some people might have found the mixture too wet if using American cup sizes. I live in the UK & I have American measuring cups as I used to live over there. I decided to compare the measurements for the potato fibre and 1 American Cup = 50 grams when weighed not 100 grams as stated in your recipe. That would make quite a difference to the texture if not enough fibre was added. You may want to look at correcting the measurements for this. Otherwise lovely loaf.

    Reply
    • Thanks for this. I do have american cups as well and researched on the internet, where most of the time it says even 0.8 cups. I have now also added oz hopefully that would help.

      Reply
  25. Zuzana, I made this bread yesterday using ricotta and sour cream and it was wonderful. I wish I could buy potato fiber in Canada, but I used oat fiber and it was fine.
    My question is, at the end of the recipe, you mention to take it out and brush butter, then put back in oven “on high” for the remainder. What do you mean on high. I have it at 300F, do I put temperature higher? Thank you.

    Reply
    • Oat fiber and potato fiber are very similar, so no worry if you do not have both. With regards to that extra harder crust, I usually just increase the temperature slightly for that last few minutes. It would be 350 – 400F.

      Reply
  26. I made this bread and it came out very dense no holes in it like your pictures. The only thing is the potato fiber was way more than 1 cup when I measured it with the scales. I dont want to make a second loaf as potato fiber is 14.00 a pound. Any ideas?

    Reply
    • Not sure what happened, but I always scale my recipes. Maybe the mixture was too liquid. Check the video to see if the dough looked similar consistency. If not, reduce water a bit.

      Reply
  27. I don’t know what is did wrong but it did not rise, even with instant rise yeast!
    Mixture looked like the video but turned out very dry as well as not risen.

    Reply
  28. Good afternoon. I want to make your Keto Farmers Bread using quark and oat fiber ( in the US) 2 questions please: If I use the yeast method, do I still use baking powder? And, you said to take out and brush with butter and put back in oven on high for harder crust– what do you mean by ‘High”? What temperature does that mean, please? Thank you so much for your time! Terry

    Reply
    • I have actually never made yeast method, but the yeast method should help you make it without using. If you do not have a problem with it, I would add tiny bit, but not needed. For second question – just before the bread is almost ready, I take it out, brush it with melted butter and place it back into the oven on approx. 220 celsius or 430 fahrenheit.

      Reply
  29. Thanks for this recipe. I tried making the bread last week. I made a flattish baguette using half the quantities. The dough was a bit sticky so I added extra oat fibre. The baguette baked well but was a bit damp and moist when I cut it after it had cooled completely. I couldn’t find the link to the video despite scrolling through the blog several times. Could you kindly share the link in your response. Thanks!

    Reply
  30. I wanted to try and make this keto farmer’s bread but I had a question about the ground psyllium husks that is one of the ingredients. I have a bag of Anthony’s Psyllium Husk Powder that I bought on Amazon. I wanted to know if this is okay to use or do I need to purchase whole psyllium husks and grind them. I don’t want to waste my ingredients by using the wrong thing. I appreciate your letting me know.

    Reply
    • I am sure the powder will work and you do not have to buy another one. There are just some brands in US, which might turm your bread tiny bit purple. So just incase it does, do not worry, its type pf psyllium used.

      Reply

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