Low-carb bread – Loca Rene

Ingredients for 1 servings:

• 500 g quark, 20% fat
• 2 tsp salt
• 6 eggs
• 4 tbsp flaxseed, crushed
• 1 tbsp almonds, chopped
• 1 tbsp hazelnuts, chopped
• 4 tbsp sunflower seeds
• 50 g wheat bran
• 125 g oat bran
• 100 g psyllium husks
• 1 packet of baking powder

Instructions

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

Mix all ingredients together in a bowl as desired and mix using a hand mixer and dough hook. Preheat the oven to 200°C (top/bottom heat). After mixing, moisten your hands and form the bread dough into a dough. The addition of psyllium husk gives the bread a firm consistency. Moisten your hands again as needed. Then line a baking tray with baking paper, shape the dough into a loaf shape and cut a 0.5 cm cut lengthwise into it with a knife. Place the bread in the oven and bake for 60 minutes. Then let the bread cool and store in a bread bin. Note: The bread will stay fresh in a bread bin for at least five days and will not become hard, so it does not need to be refrigerated.