Low-carb bread

Ingredients for 1 servings:

• 120 g flaxseed, crushed
• 100 g gluten
• 2 packets of dry yeast
• 1 pinch of salt
• 1 tsp vinegar
• 2 eggs
• ½ cup water
• n. B. Kerne

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Protein bread with flaxseed

Mix the dry ingredients together, then add vinegar, eggs, and enough water to form a creamy, non-sticky, yet not too runny dough. Knead in seeds, if desired. I shape the dough into a loaf by hand and bake the bread on a baking sheet lined with baking paper for 20-30 minutes at 200 degrees Celsius. If using fresh yeast, it’s recommended to let the dough rise in a warm place for 30 minutes before baking. 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. Your daily bread consumption should be adjusted accordingly.