John Myers
Ingredients for 1 servings:
- 100 g coconut flour
- 50 g spelt bran
- 100 g spelt flakes
- 100 g sunflower seeds
- 50 g pumpkin seeds
- 20 g chia seeds
- 50 g flaxseed
- 25 g psyllium husks
- 20 g protein powder, vegan
- 30 g baking malt
- 20 g bread spice mix
- 1 packet of dry yeast
- 20 g olive oil
- 2 tsp, leveled salt
- 600 g water
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 40 minutes
low-carb, vegan
Line a loaf pan with baking paper. It works best if you crumple the sheet of baking paper a few times so it conforms to the pan best. Bring water, olive oil, and salt to a boil in a saucepan. Mix all the dry ingredients well in a bowl. I simply use a wooden spoon for this. Add the hot liquid and mix everything well with the wooden spoon. Immediately pour the dough into the loaf pan lined with baking paper and let it rest/prove for at least 4 hours, or overnight if you prefer. The dough will not rise as much as regular yeast dough. Preheat the oven to 175°C (top/bottom heat) and bake the bread for 70 minutes. Then immediately remove the bread from the pan, remove the baking paper, and let the bread cool completely before slicing. You now have a firm wholemeal loaf. This yields a loaf weighing approximately 1000g. Total carbohydrate content: 150.5g, which corresponds to 15g per 100g of bread. Note: For a long time, I was looking for a bread that met low-carb criteria, but tasted like bread instead of a savory cake. Now I’ve developed a recipe that really works. Don’t be surprised if the dough initially seems very dry after preparation; the result is delicious.
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