WTF Bread – Tips and Amendments

The LCHF “bread” recipe in What The Fat? is one of the most tried and tested recipes by people cooking it themselves. I myself love the recipe as it is the type of recipe which is truly functional and useful in making it easier for some people to transition over to eating LCHF for the long-term. It is very nutritious and is low in carbohydrates and high in good fats so bears resemblance to traditional bread in name and how it is used only. This recipe being so useful to people means it’s important to make sure we have done our best to address any difficulties people are having with the recipe. Below is the original recipe from What The Fat?

  • Almond flour (or ground almonds) 150g, 1 ½ cups
  • Psyllium husk powder 60g, 4 tbsp
  • Baking powder 10g, 2 tsp
  • Salt 5g, 1 tsp
  • Extra virgin olive oil (or melted butter) 60g, 4 tbsp
  • Eggs beaten 4
  • Sour cream 100g, ½ cup

It has been pointed out the psyllium amount is high and can lend to the bread being a little heavy. I have to agree that the gram weight can be reduced and with the allocated 10 minute standing time the mixture becomes perfectly easy to mould and work with.

The other thing I realised is perhaps not everyone has or wants to go out and buy sour cream so below is the explicit recipe that omits the sour cream (make sure you add the water in the recipe as well) making it dairy free if using the olive oil. The recipe also reduces the gram weight of the psyllium down.WTF nsouth4

  • Almond flour (or ground almonds) 150g, 1 ½ cups
  • Psyllium husk powder 30g, 4 tbsp
  • Baking powder 10g, 2 tsp
  • Salt 5g, 1 tsp
  • Extra virgin olive oil (or melted butter) 100ml, ⅖ cup
  • Eggs beaten 4
  • Water 50g, ⅕ cup
  • Sunflower seeds chopped 15g, 2 tbsp
  • Pumpkin seeds chopped 15g, 2 tbsp

The “bread” recipe is easy to make and is very versatile. Making a loaf a week is a good habit to get into as you will always make use of the bread for eating with leftover chicken or with a fried egg – use up the old bread for making croutons to toss through the summer salads. I love to toast mine and eat it with pate. We hope you have a go at the recipe, let us know how you get on.

Join the discussion 31 Comments

  • Andrea Grant says:

    Hi. why does my bread NEVER come out like your picture!!! Mine is always flat and a little dense, not round topped like yours. I am following the recipe to the letter meticulously…..

    • What The Fat? says:

      Hi Andrea,

      we recommend mixing as thoroughly as possible to distribute the raising agents and air throughout the mixture – if that doesn’t help and the loaf is cooking unevenly, try making smaller loaves.

    • Andrea Paynter says:

      These recipes are incorrect. In the book the original recipe states 45g or 8T psyllium, not 60g and 4T – so the gram amounts and T amounts are both out from what was originally printed. Additionally, in the updated recipe, it states 30g is 4T so I think some corrections need to be made………….

  • Keriana Whatarau says:

    I have been enjoying the bread recipe from What the Fat? for the last two years and the tips and amendments have made it even better. I have now purchased the What the Fast? book and have tried the bread recipe in there three times. Each time the outside was crusty and the inside was uncooked and it didn’t rise much either. I tried putting a piece of baking paper over the top to stop the top getting burnt whilst lengthening the cooking time. I tried lowering the temperature as I think my oven is quite hot. I would greatly appreciate some hints and tips as this recipe seems to have the potential to be light and more like wheat bread in consistency.

  • Jaimee Wrathall says:

    Hi, can you supply the calories/ macros for this bread?

    • What The Fat? says:

      Hi Jaimee,

      Alas, we only did the carb count in WTF? and don’t have the others. You could enter it into any computer app – even myfitness pal or Fat Secret to see how it comes out.

    • Andrea Grant says:

      Hi Jaimee, if you use my fitnees pal I hav added it as WTF low carb bread.

  • lisa_a_may says:

    Thank you – we love this bread. I make it with pumpkin seeds slice and freeze then straight into the toaster. Fantastic under your chicken liver bacon mushroom recipe:)

  • Katrina says:

    Hi. Could you please tell me the best method to store this bread? Thanks.

    • Shona says:

      Katrina I put mine in a sistema snap container and keep in the fridge. I only use one slice a day for my lunch with olives and avocado on it so it lasts over a week.

  • Sue says:

    Hi, I have substituted the sour cream for greek yogurt on many ocassions and it works great – more carbs per slice I imagine as there seems to be more carbs in yogurt than sour cream

  • Orana Harris says:

    I’m about 12 months later than some of these responses, however, better late than never. Made this bread tonight and it was a complete success, absolutely delicious, will toast it for breakfast. I thought I’d slice it and freeze it. Thanks!!

  • Tanya says:

    I’ve tried this recipe a couple of times but find it very rich and it makes me feel a bit queasy. The second time I made it I didn’t put so much oil in it and use milk instead of sour cream. Still the same result. Do you have any other ideas for “bread” as I do miss my toast.

    • What The Fat? says:

      Hi Tanya, the coconut flour Na’an bread recipe might suit you – or, you could try “cloud bread” it’s 3 eggs separated with the yolks mixed with a tbsp of sour cream and herbs, salt and pepper. Then you whisk the egg whites until they are fluffy then fold it all together and spoon it on to a papered baking tray to cook in the oven for 8 to 10 minutes at 180C.

  • Vicki Davidson says:

    Hi, I thought I might give this recipe a go using coconut flour, I soon realised that I would need to add quite alot more fluid to which I chose to add water. I also realised that I would have to increase the cook time and heat however I’m pleased to say that the bread was very nice and light. I do have one question though as I am interested in baking the crackers also – I have the book however it doesn’t seem to mention the temperature just the time it takes to cook unless I am having a blind batty moment, lol. Thanks again I am enjoying the book alot.

  • jim says:

    The recipe book “What the fat” says eight tablespoons of psyllium husks for this recipe, this blog says four??

    • What The Fat? says:

      Hi Jim,
      The recipe in the book has 8 tbsp psyllium but our later version in North and South has 4tbsp because we are noticing that it is possible to reduce the psyllium and make a lighter bread. Psyllium is quite expensive and it is effective in small quantities, if the mix appears wet simply give it a little time to rest and absorb the liquid into itself. See what quantity of psyllium works for you, the book has the most and therefore safest amount but some people prefer to reduce the amount as too much can make the bread heavy

      • An says:

        Actually the recipe has four tablespoons in BOTH versions but the weights are different – please correct it! Thanks.

  • Faye says:

    I had the same problem, it didn’t rise much and felt the mixture was too wet, it went mouldy really quick too. What did I do wrong?

  • Lynzi says:

    Made this tonight. Really tasty but didn’t rise so pretty flat! Tastes great but I’d love it to rise like in the picture! I did follow the recipe so perhaps it’s our oven.

  • Colette says:

    Hi, do you have the nutritional content breakdown for this bread? Thanks

  • Karen joyce says:

    Hi. Mine turned out quite flat…didn’t rise. Any ideas? 🙂
    Also…What did you mean by 10 min stand time? Thanks for the recipe.
    Oh I did use almond meal instead of flour?

    • What The Fat? says:

      Hi Karen,

      A few things can affect rise. Firstly the almond you used will work fine. Water helps make the dough light enough to rise so possibly could do with more. Make sure the oven is preheated and the oven door is left shut for the first 3/4 of the cooking before checking. You used baking powder not baking soda?

      These are some things to check.

      Allowing the mix to stand for 10 minutes means once all the raw ingredients have been combined you should allow 10 minutes to allow the psyllium to dry out the dough. Obviously the moisture stays in the mix but gets taken inside making the dough easier to work with.

      Hope some of that helps.


  • Narine says:

    Hi do you have to use psyllium husks?

    • What The Fat? says:

      Hi Narine, you can replace the amount of psyllium with ground almonds or if you have them you can try chia seeds instead of the psyllium as this will improve the moisture in the bread. Thank you for your question, Craig

  • Karen says:

    Yum yum …. Looks amazing … ???
    What temperature do we cook it in and for how long ?
    Thank you ?

  • RosC says:

    Enjoyed this recipe partly for the flavour and partly because I was wanting bread for lunch with my usual wide variety of toppings. It was indeed easy to make but took longer to cook than the recipe suggests – might be the oven.
    I wonder whether chia seeds would do the job of the psyllium and add seeds at the same time?
    A little watch-out, each slice is small but packed with calories which is an energy trap, about 190 calories per slice. Although I am more comfortable with less grains, the calorie value limits its usefulness for me.

  • Tony says:

    Be careful as there is a mistake with the Psyllium husk measurements. The old and the new recipes both say “4 tbsp”. One is wrong. Use the weight.

    • What The Fat? says:

      Hi Tony, the tablespoons were correct – the weight measurements were the ones needing updated (which I have addressed in this post). Thanks, Craig.

  • Judy Beaven says:

    Hi, I love this recipe – use it regularly. Easy, fast & versatile.

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