Microwave bread

Ingredients for 1 servings:

• 10 g wheat bran
• 10 g oat bran
• 10 g soy flour
• 5 g baking powder
• 10 g chia seeds
• 5 g psyllium husks
• 5 g linseed, podded
• 1 egg(s)
• 80 g low-fat yogurt, low-fat quark, skyr or buttermilk
• 1 pinch of bread spice mix, optional
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 25 minutes

low-carb

First, mix all the dry ingredients. I always use a large bowl for this. Finally, add the egg and the chosen “milk ingredient” (buttermilk, yogurt, skyr, or low-fat quark) and stir and mix everything well. Care should be taken here to ensure the mixture isn’t too moist at the end. Transfer the sticky mixture to a microwave-safe container. I always choose a cereal bowl, which has a diameter similar to slices of toast. Now it goes into the microwave at 800 W for 4 minutes. Then I remove the firm dough and, after letting it rest for 2 minutes, leave it lightly covered in the microwave for another 3 to 4 minutes at 800 W. I then slice the loaves. If they’re still very wet inside, they go back into the microwave a third time. My tip: If you like this bread, you should always keep a small supply. I always mix about 20 batches in advance and store them in sandwich bags in a cool, dark, and dry place. When needed, I take a batch and just add the wet ingredients.