Low-Carb Bread – My Best

Ingredients for 1 servings:

• 80 g almonds, ground, blanched
• 25 g hemp flour
• 45 g flaxseed flour
• 40 g psyllium husks, ground
• 30 g sunflower seeds
• ½ tsp, heaped Himalayan salt or sea salt
• 15 g cream of tartar baking powder
• 2 m.-sized eggs, or large
• 1 m.-large egg white, or large
• 15 ml apple cider vinegar
• 180 ml water, boiling
• 2 tbsp sesame seeds, peeled

Instructions

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

gluten-free, without dairy products and protein powder, simple, quick and ingenious

Preheat the oven to 180°C. Line a baking sheet with baking paper and place in the oven. Place the first 7 dry ingredients in a bowl and mix thoroughly with a spoon or wooden spoon. The baking powder must be evenly distributed. If necessary, crush it a little with a spoon to remove any lumps, or sift it beforehand. Boil the water in a kettle if necessary. Add 2 eggs, 1 egg white, and the vinegar to the dry mixture. Knead well with a hand mixer fitted with a dough hook to ensure the eggs are evenly distributed. Place the bowl on the scales, add 180 ml (g) of water, and immediately mix vigorously with the dough hook until the dough is firm and everything comes together. If you don’t mix well, there will be air pockets in the bread later. Using a spatula or carefully with your fingertips, transfer the warm dough from the bowl to the work surface and knead briefly, but don’t stretch it. The dough should remain compact. Take the dough in your hands and shape it into a long, flat piece, but not into a ball. Sprinkle with sesame seeds and press down lightly. Place it on a baking sheet and bake for 70 minutes without fan on the second rack. Do not open the door during this time. Turn off the oven after 70 minutes. Turn the bread over and leave it in the oven for another 5 minutes. Open the oven door, turn the bread over, and leave it in the oven for 5 minutes. Only then remove it and let it cool on a wire rack. 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. Leave it unwrapped in the kitchen for the first 2 days. You can cut it with a serrated knife once it has cooled. If you follow all of these instructions, including adding ground psyllium husks, you can’t go wrong and you’ll have a delicious, slightly crispy low-carb bread. Tip: Toast the slices before enjoying. The bread yields approximately 480 g loaf with a total of 18.28 g carbohydrates, 72.02 g protein, and 90.05 g fat. Per 30 g slice: 1.14 g carbohydrates, 4.50 g protein, and 5.62 g fat.