John Myers
Ingredients for 1 servings:
- 50 g tahini, white without salt
- 300 g water
- 1 tbsp beet syrup
- 1 ½ tsp rock salt
- 1 tsp bread spice mix, ground (fennel, caraway, anise)
- 150 g sunflower seeds
- 150 g flaxseed
- 60 g pumpkin seeds
- 60 g hemp seeds, peeled
- 90 g chia seeds
Instructions
Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 15 minutes
vegan bread made from oilseeds with low carbohydrates (low carb)
Coarsely grind the flaxseeds and finely grind 40g of the chia seeds. (I do both with my hand blender, which has a chopper attachment.) Dissolve the sesame paste (tahini), sugar beet syrup, salt, and bread seasoning in the water. Add all the other ingredients and stir until everything is evenly distributed throughout the mixture. Line a loaf pan with baking paper. Pour the bread mixture into the pan and smooth it out. Cover and let it rise in the refrigerator for at least 8 hours, for example, overnight. Place the pan uncovered in a cold oven and bake the bread for 30 minutes at 180°C (top/bottom heat). Then turn the bread out of the pan onto a baking rack and bake for another 30 minutes without the pan. Allow the bread to cool completely before slicing. One loaf makes approximately 22 slices (11 portions). The bread will keep for approximately 1 week. The bread can also be frozen sliced and thawed as needed. It also tastes delicious toasted. The bread is rich in omega-3 fatty acids, protein, and fiber, but contains hardly any carbohydrates. However, it is very energy-dense. It is also a good source of the B vitamins B1, B3, and biotin, as well as vitamin E, zinc, iron, and magnesium. Nutritional values per serving (2 slices, approx. 40 g): Energy: 626 kcal / 1125 kJ Carbohydrates: 6 g Fiber: 10.8 g Protein: 11.3 g Fat: 20 g
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