This recipe is a yeast-added variation on my friend Zuzana's Keto Farmer's Bread from the Low Carb - No Carb website. At 1 g net carb and 33 calories per slice, it is an excellent replacement for high-carb bread when following a keto lifestyle.
Preheat oven to 300 °F.
Add eggs to bowl of stand mixer fitted with whisk attachment and start on low to mix. Turn mixer on high and beat for about 10 minutes until very fluffy.
Add farmer cheese, continuing to mix on medium speed until fully incorporated.
In the meantime, whisk together the oat fiber, psyllium husk powder, and baking powder in a medium sized bowl.
Add yeast and inulin to warm water in the measuring cup. Cover and set aside. In about 5 minutes, you should have a lot of foam and very little liquid in the bottom of the measuring cup.
Add the oat fiber mixture to the bowl of the stand mixer, followed by the vinegar, and continue to mix.
Add the yeast mixture and mix until incorporated.
Cover mixer bowl and set in a warm place (on top of the stove will work) for 20 minutes.
Coat inside of an 8x4.5" loaf pan (glass works well and allows you to see the sides of the bread to ensure it doesn't get too brown).
Carefully transfer the dough to the loaf pan, gently shaping and smoothing the top with a spatula. Score top if desired
Bake for ~90 minutes. Insert a toothpick in the center; it should come out clean. Be careful not to overbake (bread will be dry) or underbake (bread will be wet and gummy in the middle).
Remove loaf pan to a cooling rack and allow bread to cool completely before removing from the pan.
Cut into 20 slices.
Store in refrigerator or freezer.
If you don't have a digital food scale, you can purchase a Taylor at Walmart for about $28. It weighs foods up to 11 lbs. with kg, g, lb., and oz. modes. It also has a tare and hold function (nice for when your measuring vessel covers up the digital display). Most keto recipes have metric measurements and the US conversions are sometimes inaccurate. You will get the best results by weighing your ingredients.