Summary

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

1. 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.
2. When the dough has set, take it out of the bowl and finish kneading by hand.
3. 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.
4. 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.
5. 130 Kcal per serving