Dr. Berg Bread Recipe— A Wholesome Treat for Health-Conscious Seekers

Curious about Dr. Berg's bread recipe? Get ready for a flavor-packed journey! Dr. Berg's creation isn't just any bread—it's a culinary marvel winning over foodies everywhere.

Dr. Eric Berg, an advocate of the Keto Diet and intermittent fasting, has crafted a bread recipe promising to satisfy cravings without derailing ketosis. With a focus on wholesome ingredients and simplicity, his recipe has become a go-to option for those seeking to indulge in bread without compromising their nutritional goals.

With each slice, this culinary gem defies expectations and revolutionizes how health-conscious individuals enjoy carbs on a ketogenic journey—all while being wonderfully simple to make. Here is Dr. Berg's bread recipe for you to create and enjoy!

Dr. Berg bread on a wooden board | Source: YouTube/Drberg

Dr. Berg's Bread Recipe

Dry Ingredients:

• 1 cup almond flour
• 1 cup arrowroot flour
• 1/3 cup coconut flour
• 1 teaspoon sea salt
• 2 teaspoons active dry yeast
• 1 1/2 tablespoons finely ground chia seeds
• 2 tablespoons organic psyllium husk powder

Wet Ingredients:

• 1 1/4 cups filtered water
• 2 teaspoons maple syrup (to activate yeast, reducing the glycemic index)
• 1 egg

Instructions:

1. Whisk together almond flour, arrowroot flour, coconut flour, and sea salt in a large bowl.
2. Heat filtered water to 105-110°F. Mix in 2 teaspoons of maple syrup and yeast, then allow it to rest for 10 minutes until it becomes foamy.
3. Combine finely ground chia seeds and psyllium husk powder into the yeast mixture. Let it sit for 1 minute to thicken, then give it a good whisk.
4. Pour the thickened yeast-chia mixture into the dry ingredients and mix until fully combined. The dough will be slightly sticky. Knead for 1 minute.
5. Return the kneaded dough to the bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
6. Preheat the oven to 425°F with a pizza stone or baking sheet inside.
7. Divide the dough into two balls. Shape one into a loaf and the other into smaller balls. Brush with egg wash if desired, then score the top with a tic-tac-toe pattern using a serrated knife.
8. Transfer the prepared dough onto the preheated stone or baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 205-210°F.
9. Ensure the bread is fully cooled on a wire rack before you cut and serve it, or before placing it in an airtight container for storage. If you want to refresh the crust's crispiness, simply toast or warm it up at 375°F for 5-10 minutes.

In conclusion, Dr. Berg's bread stands as a culinary marvel, providing a keto-friendly solution without compromising on taste. With its wholesome ingredients and straightforward instructions, it redefines our approach to enjoying carbs on a ketogenic journey.

The allure of bread is timeless! For another delightful baking experience, consider mastering the Ina Garten banana bread recipe for a heavenly treat that's sure to satisfy.