Low Carb Bread – My Best II
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g almonds, round
- 40 g hemp flour
- 40 g flax flour
- 35 g walnut flour (walnut protein)
- 60 g psyllium husk flour
- 40 g pumpkin seeds or others
- 3 tablespoon sesame seeds
- 1 teaspoon salt
- 28 g tartar bakin powder
- 4 medium egg (s)
- 35 ml apple cider vinegar
- 300 ml boiling water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Cover a baking sheet with parchment paper and place in the oven.
- Put all dry ingredients in a bowl and mix very well with a spoon or wooden spoon. The baking powder really needs to be evenly distributed. If necessary, mash something with a spoon if there are any lumps or sieve it beforehand. Add the eggs and vinegar. Knead well with the hand mixer with dough hook so that the eggs are well distributed.
- Place the bowl on the scale, add 300 g (corresponds to 300 ml) of very hot water (if necessary, boil it in the kettle) and immediately stir vigorously and quickly with the dough hook until the dough is firm and everything bonds. If you stir badly, there may be air holes in the bread later.
- Now put the dough with a scraper or carefully with your fingers (attention, the dough can still be very hot) from the bowl onto the work surface and press or knead. Do not pull apart! The dough should stay compact.
- Now shape the blank as desired. I press e.g., from above the dough very lightly into the dough bowl so that the holes are closed, turn the bowl upside down and let the dough plop out. The molding is done.
- Place the dough in the oven on the baking sheet and bake for 70 minutes without convection on the 2nd rack from the bottom. Do not open the door during this time. After 70 minutes you can turn off the oven, turn the bread over and leave it in the oven for another 5 minutes. Open the oven door, turn the bread over again and leave it in the oven for another 5 minutes. Only then take it out and let it cool down on a wire rack. The bread collapses a little bit, but that`s normal.
- The recipe makes an 800 g loaf.
- Remarks:
- If you want to keep the bread for longer than 3 days, I suggest storing it in a freezer bag in the refrigerator by the 2nd day at the latest. In any case, it has to be well cooled before it goes into the refrigerator. For me it can be kept for up to 2 weeks and is tasty.
- You can cut it with a serrated knife once it has cooled down.
- It is important that you use psyllium husks and not psyllium seeds.
- A fluffy bread that is also suitable for gratinating.
- Tip: Toast the bread slices before enjoying.
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