MK Nutrition MK Gold low carb keto bread mix 0,6kg (makes 3 loafs)

MK Gold Bread MIX is perfect for baking bread on a ketogenic diet.

It's not easy to break your eating routine by dieting. Bread is for many people the basic ingredient of meals present on the table every day of the years. While it is easy to replace potatoes with a portion of vegetables, rice or pasta with their equivalent from Konjac flour (more in the Shiratake Pasta category), replacing bread with a low-carbohydrate equivalent turns out to be a real challenge.

Golden bread prepared from the Gold MIX mix looks (which is very important) similar to classic, white bread and it perfectly replaces the only forbidden ingredient of a sandwich on the KETO diet ... unless you are not dreaming of a sandwich with sausage and cheese only with honey or jam (but there are also ways, just search for the appropriate category on guiltfree.pl)

You don't have to be a professional baker or internet sourdough bread guru to make your own bread. From the special tools, you need a baking tin (about 25 cm) and a mixer with hook-shaped mixers. A mixer is not necessary but the dough will be sticky enough so it is much easier to use the machine.

You can store ready-made bread in the refrigerator for a few days without worrying that it will lose its freshness.

The most important features of MK Gold Bread MIX:

quite easy to prepare (only requires a little patience)
uncompromising: looks and tastes just right
low carbohydrate: 3.9 carbohydrates per 100g of ready-made bread
real KETO aspect ratio: BWT 29, 3.9, 12
long storage in the refrigerator

How to prepare KETO bread from MK Gold Bread MIX?

1. Prepare yeast leaven consisting of: 200 ml of warm water, a flat teaspoon of honey or sugar, 4-5 g of dry yeast or 15 - 20 g of yeast cubes. Start and let it "work" for 10-15 minutes

2. Weigh into a bowl 200g of the mixture, one whole egg 50g, and 20g extra butter 82%

3. Mix everything with a mixer, attachments designed for kneading the dough (spiral / hook) or by hand until the dough stops sticking to your hands. Put the dough aside for 5 - 10 minutes to let it rest and initially rise

4. Shape the dough into the shape of the cake tin in which you will bake it. The mold should be lined with baking paper, cover the dough with a cloth and put it in a warm place for about 1.5 - 2 hours to rise.

5. Put the risen cakes in a cold oven, counting the baking time from the moment the oven reaches the set temperature. Baking with hot air (without heating elements) at 180 C for 45 - 55 minutes

6. Take the bread out of the tin and set aside to cool. Cut the bread with a sharp knife or a clove knife only after it has cooled down. Keep the bread in the refrigerator.