Low-carb bread with flaxseed

Ingredients for 1 servings:

• 450 g flaxseed
• 350 g wheat gluten
• 2 packets of dry yeast
• 1 tsp salt
• 1 tsp bread spice mix
• 500 ml water, warm

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

without eggs

Grind the flaxseed and mix it with the other dry ingredients in a mixing bowl. Gradually add water and mix well with a mixer (dough hook). Once the mixture has formed a firm dough, knead it vigorously with your hands and form a loaf. Place in a warm place. I place the bread in a slightly preheated oven (approx. 75°C). Let it rise for 1 hour. Then set the oven to 160°C (fan oven) and bake for 1 hour without preheating. The bread turns out nice and fluffy and keeps well. I get the wheat gluten from the baker, who orders it for me with his regular order (12.5 kg for approx. €24). Just ask the local baker. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Accordingly, this bread should be divided into approximately 22 daily portions.