Low Carb Bread – My Best II

Ingredients for 1 servings:

• 120 g almonds, ground
• 40 g hemp flour
• 40 g flaxseed flour
• 35 g walnut flour (walnut protein)
• 60 g psyllium husk flour
• 40 g pumpkin seeds or other
• 3 tbsp sesame seeds
• 1 tsp salt
• 28 g cream of tartar baking powder
• 4 m.-sized eggs
• 35 ml apple cider vinegar
• 300 ml boiling water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

dark bread, 800 g loaf, gluten-free, without quark

Preheat the oven to 180°C. Line a baking sheet with baking paper and place in the oven. Combine all the dry ingredients in a bowl and mix thoroughly with a spoon or wooden spoon. The baking powder must be evenly distributed. If necessary, crush any lumps with a spoon or sift them beforehand. Add the eggs and vinegar. Knead thoroughly with a hand mixer fitted with a dough hook to ensure the eggs are evenly distributed. Place the bowl on the scales, add 300g (equivalent to 300ml) of very hot water (or boil it in a kettle), and immediately mix vigorously and quickly with the dough hook until the dough is firm and everything comes together. If you mix poorly, there may be air pockets in the bread later. Now, using a spatula or carefully with your fingers (careful, the dough may still be very hot), transfer the dough from the bowl to the work surface and press or knead it together. Do not stretch it! The dough should remain compact. Now shape the loaf as desired. For example, I lightly press the dough into the dough bowl from above to close the holes, then turn the bowl upside down and let the dough fall out. The shaping is complete. Place the dough on a baking sheet in the oven and bake for 70 minutes without fan on the second rack from the bottom. Do not open the door during this time. After 70 minutes, you can turn the oven off, turn the loaf over, and leave it in the oven for another 5 minutes. Open the oven door, turn the loaf over again, and leave it in the oven for another 5 minutes. Only then remove it from the oven and let it cool on a wire rack. The bread will shrink a little, but this is normal. This recipe makes one 800g loaf. Notes: If you want to keep the bread for longer than 3 days, I suggest storing it in a freezer bag in the refrigerator by the second day at the latest. It must be completely cooled before placing it in the refrigerator. For me, it keeps well and is delicious for up to two weeks. You can slice it with a serrated knife once it’s cooled. It’s important to use psyllium husks and not psyllium seeds. It’s a fluffy bread that’s also great for baking. Tip: Toast the slices before eating.