Low-carb protein bread "Paderborner"

Ingredients for 1 servings:

• 100 g flaxseed flour
• 150 g wheat gluten
• 80 g bamboo fibers
• 2 tsp salt
• 2 tsp sweetener (Sukrin)
• 3 medium-sized eggs, room temperature
• 300 ml water, lukewarm
• 1 tsp inulin
• 20 g dry yeast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

approx. 33 slices, from a 30 x 10 cm loaf pan

Preheat the oven to 200°C (top/bottom heat). Mix the inulin with the dry yeast, eggs, and warm water and set aside. Add all the remaining ingredients to the bowl of a food processor and mix thoroughly with a whisk. Now set the food processor with the dough hook to speed 2 and knead everything, then add the water, yeast, inulin, and egg mixture. Knead for at least 5 minutes, switching to speed 3 every now and then to ensure everything is well mixed. Fold the dough again well by hand, press firmly into a 30 x 10 cm loaf pan lined with baking paper, and make several deep diagonal cuts with a knife. Bake the bread on the lowest rack at 200°C (top/bottom heat) for 30 minutes, cover with baking paper, and bake for another 30 minutes. After baking, cut the bread once and let it cool completely on a wire rack with the cut edges facing down. This bread keeps best when cut into 30g slices and stored in a food container lined with paper towels in the refrigerator. Freezing also works well; then simply defrost, toast, or air fry the slices. 100g contains 3g fat, 2g carbs, and 22g protein, with 144 kcal.