John Myers
Ingredients for 1 servings:
- 100 g flaxseed
- 100 g wheat bran
- 100 g oat bran
- 150 g protein powder
- 300 g almonds, ground
- 45 g coconut flour
- 50 g psyllium husks
- 1 packet of baking powder
- 1 packet of dry yeast
- 30 g chia seeds
- 2 tsp bread spice mix
- n. B. Salt
- 15 eggs
- 1 kg low-fat curd cheese
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes
low carb, for two loaf pans for bread of approx. 24 x 12 x 9 cm
Mix all dry ingredients together. Whisk the eggs in a separate bowl. Then gradually stir the eggs and quark into the dry ingredients. Regarding the salt quantity: I have a hand-held salt mill and use about 45 revolutions. Cover the dough with a wet cloth and let it rest in a warm place for 30 minutes. Now divide the dough evenly between two loaf pans measuring approximately 24 x 12 x 9 cm. Bake the bread for 45 minutes in a preheated oven at 180°C (convection oven), then reduce the temperature to 170-175°C (convection oven) and bake for another 30 minutes. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, 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.
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