Low-carb grain bread

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 2 m.-sized eggs
• 100 g water
• 2 tbsp wine vinegar
• 50 g pumpkin seeds or hazelnuts, ground
• 50 g almonds, ground
• 30 g chia seeds
• 170 g flaxseed, whole or crushed
• 50 g oat flakes
• 1 tsp, leveled salt, a little less if necessary
• 2 tbsp, heaped coconut flour
• 1 tsp, heaped baking powder
• some oil for the mold

Instructions

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

for a loaf pan

Whisk all the wet ingredients until smooth. Combine the dry ingredients—except for the coconut flour and baking powder—and stir into the wet mixture. Let it sit for at least 15 minutes. Mix the coconut flour with the baking powder and knead everything into a dough. Bake in an oiled loaf pan on the middle rack of a preheated oven at 180–190°C (top/bottom heat) for one hour. I use the bread baking function on our stove with top/bottom heat and fan. Let it cool slightly, then the bread will be easier to remove from the pan. 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. Your daily bread consumption should be adjusted accordingly.