John Myers
Ingredients for 1 servings:
- 280 g kefir
- 2 eggs, size M
- 50 g sunflower seeds
- 15 g pumpkin seeds
- 15 g golden linseed
- 30 g oat bran
- 25 g coconut flour
- 5 g carob
- 10 g wheat bran
- 150 g golden linseed flour
- 1 tsp, heaped baking soda
- 1 tsp, heaped baking powder
- 5 g salt
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 5 minutes
A low-carb bread that looks almost like a normal bread thanks to the linseed
Mix kefir, eggs, sunflower seeds, pumpkin seeds, golden flaxseed, oat bran, coconut flour, carob, wheat bran, and salt in a bowl and let it soak for 2 hours. Preheat the oven to 180 degrees Celsius (top/bottom heat). Line a 25 cm loaf pan with baking paper. After 2 hours, add the flaxseed flour, baking soda, and baking powder to the soaked mixture. Mix with a spoon. Pour the batter into the baking pan and smooth it out. After 30 minutes, remove the pan from the oven and bake the bread for another 25 minutes without the baking pan. Do the skewer test. A note about the bread: It stays relatively moist. So, after it cooled, I sliced it immediately and froze it in portions. It tastes really good fresh from the toaster.
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