EAT BREAD; LOSE WEIGHT
13 shocking secrets
If you’re keto, low-carb, or concerned about your blood sugar and think bread is off limits — this free guide was written for you.
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KETO SOURDOUGH DISCARD PUMPKIN LOAF
A keto sourdough discard loaf shaped to look like a pumpkin — not flavoured like one. Butcher’s twine presses rustic ridges into the proofed dough before it’s baked in a Dutch oven for a crackling, bakery-style crust. Ideal for Thanksgiving, or any bake during the autumn season.
- Prep Time: 1 Hour 55 Minutes
- Cook Time: 40 to 45 Minutes
- Total Time: 4 Hours 40 Minuutes
- Yield: 12
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Diabetic, Keto, Low-Carb
Ingredients
- 1 cup + 2 tablespoons (266 mL) spring water, warmed (lukewarm, 73–77°F / 23–25°C)
- 1 cup (240g) living Biome Boss™ discard (or Global Heritage Collection starter fed with blanched almond flour and coconut flour)
- 2 large eggs, room temperature, beaten
- 2 tablespoons (30 mL) olive oil or avocado oil
- ½ cup (50g) oat fibre
- ¼ cup (28g) whole psyllium husks
- 2 teaspoons xanthan gum
- 1½ cups (180g) vital wheat gluten
- 1 teaspoon (6g) Celtic or Himalayan salt
- 1 teaspoon (4g) sugar
- 1 tablespoon (15g) double-acting baking powder
- 1 tablespoon (9g) SAF instant yeast
Instructions
- 1 cup + 2 tablespoons (266 mL) spring water, warmed (lukewarm, 73–77°F / 23–25°C)
- 1 cup (240g) living Biome Boss™ discard (or Global Heritage Collection starter fed with blanched almond flour and coconut flour)
- 2 large eggs, room temperature, beaten
- 2 tablespoons (30 mL) olive oil or avocado oil
- ½ cup (50g) oat fibre
- ¼ cup (28g) whole psyllium husks
- 2 teaspoons xanthan gum
- 1½ cups (180g) vital wheat gluten
- 1 teaspoon (6g) Celtic or Himalayan salt
- 1 teaspoon (4g) sugar
- 1 tablespoon (15g) double-acting baking powder
- 1 tablespoon (9g) SAF instant yeast
Notes
Yield: 1 loaf (12 slices) | Category: Bread | Method: Stand Mixer / Bread Machine (dough only) + Dutch Oven | Cuisine: Keto / Low Carb
Equipment:
- Stand mixer with dough hook, or bread machine (dough cycle only)
- Round banneton or round-bottom bowl, lined with a tea towel
- 3–4 pieces butcher’s twine (100% cotton)
- 5–6 quart Dutch oven with lid
- Parchment paper
- Oil spray bottle (olive or avocado oil)
- Oven mitts
- Digital kitchen scale, liquid measuring cup
- Serrated bread knife, wire cooling rack
Notes:
- Use whole psyllium husks, never powder.
- Dutch oven will be extremely hot after preheating; always use oven mitts.
- Every starter, oven, and Dutch oven behaves a little differently — your first loaf is a practice bake.
- Optional: add 2 tsp pumpkin pie spice + 2 tbsp well-drained pumpkin purée to the wet ingredients for actual pumpkin flavour (adds a small amount of natural sugar — recalculate net carbs if used).