Low-carb bread without eggs and quark

Ingredients for 1 servings:

• 200 g gluten
• 70 g flaxseed flour
• 50 g soy flour
• 10 g sugar for the yeast
• 2 bags of dry yeast
• 10 g salt
• 45 g sesame seeds
• 45 g sunflower seeds
• 45 g flaxseed
• 45 g chia seeds
• 450 ml water, lukewarm
• n. B. Bread spice mix

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours

vegan, vegetarian, for a 20 cm long loaf pan

Mix all the dry ingredients well in a mixing bowl. Add the water all at once and use a mixer to mix everything into a dough. This goes quite quickly. Knead the dough briefly by hand and place it in a small, well-greased loaf pan about 20 cm long. Let it rise in a warm place for about 45 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat) and bake the bread on the middle rack for about 60 minutes. If you like, you can then remove it from the pan and place it upside down in the oven for another 5 minutes to crisp it all over. Allow the bread to cool completely on a rack. It will keep in a bread bin for several days and also tastes great toasted. 100 g contains about 270 kcal. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends no more than 20 g of flaxseed per day. You should limit your daily bread consumption accordingly.