Low-carb rosemary white bread

Ingredients for 1 servings:

• 60 g golden linseed flour
• 35 g almond(s), blanched, ground
• 40 g coconut flour
• 45 g almond flour
• 20 g psyllium husk flour
• ½ tsp Himalayan salt or sea salt
• 16 g cream of tartar baking powder
• 3 tsp rosemary, dried
• 4 egg whites
• 15 ml apple cider vinegar
• 250 ml water
• 2 tsp rosemary, dried, for sprinkling
• some flour for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

something special, also ideal for bruschetta

Preheat the oven to 180°C (fan/convection oven). Line a baking sheet with baking paper. Place the first 7 ingredients in a bowl. Add 3 teaspoons of rosemary. Mix everything thoroughly with a spoon. There should be no lumps; the baking powder in particular must be well blended. Boil the water in a kettle if necessary. Add the egg whites and vinegar and mix well, quickly, and vigorously using the dough hook of a hand mixer. Add the hot water and mix vigorously again for about a minute. Remove the dough from the bowl and knead briefly. Form into an oblong, rather flat piece. Sprinkle with the 2 teaspoons of rosemary and dust well with flour (I use spelt flour). Place the bread on the baking sheet, add a bowl of water, and bake on the middle rack with fan/convection oven for 20 minutes. After 20 minutes, switch to top/bottom heat. Bake for a further 15 minutes at 180°C. Increase the temperature to 200°C for another 25 minutes. Make sure to keep the oven closed during the baking time. The bread has now completed 60 minutes of baking time. Now quickly turn the bread over, close the oven immediately, and bake for another 10 minutes. Turn the bread back on itself; the baking time is over. Open the oven door slightly so that the bread can cool slowly without collapsing. After about 15 minutes, let it cool completely on a wire rack. After slicing, place the bread on its cut surface. It can be left open for two days. Tips: For longer storage, I recommend using a freezer bag and the refrigerator. This way, it will keep for a long time. I also recommend toasting the slices. The bread will be wonderfully crispy and tastes absolutely delicious. It can be served as white bread with salads or chili. It is also suitable for bruschetta and for gratinating. Since my low-carb white bread is relatively difficult to make, I recommend following my baking instructions exactly. The bread is very delicate and could otherwise collapse considerably. So it requires a well-baked crust. It’s not as complicated as it sounds. You just need a working clock with an alarm.