John Myers
Ingredients for 1 servings:
- 150 g gluten
- 200 g coconut flour
- 100 g sunflower seeds
- 100 g flaxseed
- 2 packets of dry yeast
- 100 g quark
- 300 ml water
- 2 tsp salt
- n. B. herbs
Instructions
Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
without egg, with gluten and coconut flour
Mix all the dry ingredients together. Grind or pound the flaxseed and sunflower seeds (this makes the dough finer and fluffier, as it retains the gas bubbles better). If the coconut flour is still a bit too coarse, grind it a little more. I use a coffee grinder for this. Add the water and curd and knead. I use a food processor, but any hand mixer will do. Knead for about 8 minutes, then knead again by hand. Then, covered, let the dough rest for about 45 minutes. Once the dough has risen a little, form a loaf, place it on a baking sheet, and bake at 180°C (top/bottom heat) for 45-60 minutes. Brush with water occasionally for crispier results. Remove from the oven and let cool on a wire rack or similar. Feel free to experiment at first. Add herbs to taste. Fried onions (onion bread), olives, and dried fruit or vegetables can also be used. 100 g of finished bread contains approximately 4 g of carbohydrates, 22 g of fat, 22 g of protein, and 313 kcal. I’ve tried many other breads. Some taste quite eggy, others are rather rubbery. This bread isn’t perfect, but it’s almost like “regular” bread. You can also simply replace the coconut flour with hazelnut or almond flour. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. You should limit your daily bread consumption accordingly.
Facebook Comments