Low-carbohydrate whole-grain bread

Ingredients for 1 servings:

• 100 g flour (almond flour – ground almonds)
• 100 g flaxseed
• 3 tbsp soy flour
• 2 tbsp sesame or sunflower seeds
• 6 tbsp bran (wheat bran)
• 1 packet of baking powder
• 1 tsp, leveled salt
• some bread spice mix, if necessary
• 250 g quark (20% fat)
• 5 large eggs (size L)
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Combine almond flour, soy flour, flaxseed, wheat bran, sesame or sunflower seeds, salt, baking powder, and optional bread spice. Beat the quark and eggs with a hand mixer or food processor until smooth. Slowly add the dry ingredients. Preheat the oven to 160°C. Grease a loaf pan and pour in the batter. Bake the bread for approximately 80–90 minutes at 150–160°C. I personally bake it in a gas oven on level 2 for 80 minutes, then turn off the oven and let the bread cook in the residual heat for the remaining time or a little longer. The taste is a bit reminiscent of a nutty nut cake, but the salt and any bread spice used give the bread a bready taste and is a real enrichment for a low-carbohydrate diet (diet, diabetes, gestational diabetes, low-carb). Finally eating bread in the evening again… I’ve tried out lots of recipes and spent a long time tinkering with them and I hope you like my bread as much as I do.