Low-carb seed bread

Ingredients for 1 servings:

• 4 tbsp psyllium husks
• 2 tbsp chia seeds
• 350 ml water, lukewarm
• 3 tbsp coconut oil
• 135 g sunflower seeds
• 145 g spelt flakes or oat flakes
• 90 g flaxseed meal
• 65 g nuts or seeds
• 1 tsp salt

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 25 minutes

vegan, egg-free, from a loaf pan

Soak the psyllium husks and chia seeds in 300 ml of water for about 20 minutes. Weigh the dry ingredients. Heat the coconut oil until liquid. Add the swollen psyllium husk and chia seed mixture, the remaining water, and the coconut oil to the mixture and mix well. Grease the loaf pan with coconut oil or, ideally, line it with baking paper to prevent sticking. Then pour the entire mixture into the pan and press down firmly. Let the dough rest, preferably overnight, but for at least 2 hours. Spray the loaf with water again before baking. Bake the bread in a hot oven at 180°C (top/bottom heat) for 25 minutes, then remove from the pan and bake for another 30 minutes. Once the bread has cooled, it can be sliced. Tip: I cut the bread into approximately 1 cm wide slices and freeze anything that isn’t eaten within 2-3 days. This way, the bread will keep for a long time and taste fresh again every time you reheat it. The bread is super delicious and very filling. 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.