White Low-carb Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 90 g luten
- 45 g protein powder, vean, 90% protein
- 45 g soy flour
- 25 g sunflower seeds
- 2 ½ g guar gum
- 10 g dry yeast
- 3 teaspoons oil
- 3 g salt
- 200 ml water
- 25 g sourdouh
Print Recipe
Pin Recipe Instructions
- Mix all ingredients except the water in a large bowl. Then add 100 ml of water and mix with a spoon. Add two more 50 ml of water.
- When the dough has set, take it out of the bowl and finish kneading by hand.
- Heat the oven to 50 ° C. Then switch off and let the dough rise for at least an hour. Then bake at 200 ° C for about 40 minutes.
- The recipe is designed for 390 g bread and should last for a week. Store the bread in the refrigerator so that it stays fresh for a long time. It also tastes very good when toasted.
- 130 Kcal per serving
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