Cornbread, low-calorie, low-carb

Ingredients for 1 servings:

• 3 small cans of corn
• 40 g psyllium husks
• 20 g wholemeal spelt flour or wholemeal wheat flour
• 40 g spelt bran or wheat bran
• 3 g dry yeast
• 1 pinch of salt
• 2 egg whites

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

With canned corn and psyllium husks

Drain the corn and puree with a hand blender. Combine the flour, bran, psyllium husks, salt, and yeast. Mix the egg whites into the pureed corn. Gradually add the flour mixture to the puree. Depending on the consistency, add a little warm water (approx. 50-80 ml). Continue mixing the dough with the dough hook, then briefly knead it with your hands. Let the dough rest for about a quarter of an hour. Weigh out 70-gram pieces of dough, form rolls, and place them on the baking sheet. Spray the rolls again generously with water using a watering can and then bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 45 minutes.