The 1000th protein bread

Ingredients for 1 servings:

• 8 eggs, size M
• 1 tsp rock salt
• 150 g flaxseed meal
• 150 g almonds, ground
• 500 g low-fat curd cheese
• 1 packet of baking powder
• 2 tbsp, heaped gluten
• 3 tbsp, heaped oat flakes
• 2 tbsp, heaped wheat bran
• 2 tbsp, heaped oat bran
• 2 tbsp, heaped psyllium husks, optional
• 2 tbsp, heaped sesame seeds
• 5 tbsp, heaped sunflower seeds / pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

low-carb

Crack the eggs and beat briefly with the salt until frothy. Stir in the flaxseed and almonds. Add the low-fat quark, baking powder, and the remaining ingredients. Mixing works well with a hand mixer or a whisk, as the batter is very runny. Pour the batter into a greased loaf pan and make a well lengthwise with a teaspoon. Bake the bread at 155°C (convection oven) for 1 hour, then remove from the pan and return to the switched-off oven for about 10 minutes. Let the finished bread cool on a wire rack. The bread freezes very well. You can also toast it, which gives it a nutty flavor. I now use a silicone baking pan, which releases the bread easily. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.