Dark low-carb bread with flax flour and nuts

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 2 large eggs, or 3 small ones
• 100 g flaxseed flour
• 50 g spelt bran
• 50 g flax seeds, or mixed with chia seeds
• 50 g protein powder, neutral (or replace with flour or ground almonds)
• 2 tsp, leveled sea salt
• some nuts, sunflower seeds or sesame seeds for sprinkling (optical)
• 2 tsp cream of tartar baking powder
• some spelt flour, dark, for the hands

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

very filling and healthy!

Combine all the dry ingredients, salt, and baking powder in a mixing bowl. Then add the quark and eggs and knead the dough with a mixer fitted with a dough hook. If you like, you can also mix nuts directly into the dough. The consistency is quite firm and a bit sticky, so I always dust the dough with a little spelt flour and then form the entire mixture into a loaf. You can also add nuts, sunflower seeds, or sesame seeds on top. Then place the loaf on a baking sheet lined with baking paper and bake at approximately 200°C (top/bottom heat) for about 40 minutes. This can, of course, vary depending on your oven. Check occasionally that the bread doesn’t get too brown in the oven. Let the bread cool before slicing. The cooled bread has a firm consistency, similar to brown bread. It will easily keep fresh for 5 days (in warm weather, keep the bag open in the refrigerator). Freezing larger quantities is no problem. It tastes best toasted again before eating and keeps you full for a really long time. This amount is enough for a small loaf of bread, approximately 10-12 small slices, depending on the shape of the loaf. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.