Small, Nutty Low-carb Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g sunflower seeds
- 25 g wheat bran
- 25 g flaxseed meal
- 25 g almond sticks or chopped almonds
- 50 g chia seeds
- 50 g almonds, round
- 250 g low-fat quark
- 1 teaspoon, heaped baking powder or tartar baking powder
- 1 egg (s)
- 1 egg white
- 0.5 ½ teaspoon, leveled salt
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients together, then gradually add the remaining ingredients and knead well to form a dough. Heat the oven to 200 degrees. Let the dough soak in the bowl for about 15 minutes, it will then solidify.
- Shape a loaf of bread, place it on a baking sheet lined with baking paper, cover with seeds if necessary and press them into place. Bake the dough for about 40 minutes at 200 degrees.
- Different types of nuts can be used depending on your taste. The bread stays fresh in the refrigerator for at least 1 week. Of course, it tastes best fresh or lightly toasted.
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