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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)
Links to purchase other products via Amazon
Golden Flaxseeds (https://amzn.to/3Yh5mvq )
Sunflower seeds (https://amzn.to/4bY3oU9)
Pumpkin seeds (https://amzn.to/3zRNkps)
Black sesame seeds (https://amzn.to/3WaYi0U)
White sesame seeds (https://amzn.to/3WAAo01)
Whole psyllium husks (https://amzn.to/3zRJwVc)
Apple Cider Vinegar (https://amzn.to/45vfBja)
Egg white powder (https://amzn.to/4bXZaeY)
Multi grinders (https://amzn.to/3F8s6Gz)
8 x 5 x 4-inch Baking Loaf Pan (https://amzn.to/3XglMlc)
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About 3 years ago, I published a video on 100% seeded bread using ground sunflower seeds as the base. This time around, I used ground golden flaxseeds as the base. These seeded breads rise well and have a lighter texture than most typical seeded bread and they are super crispy when toasted and tastes fragrant. It is so easy to make this healthy gluten-free seeded bread, and I will be coming up with more seeded bread using different ground seeds as the base so that you have more options.
The recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficial.com/recipes/100-seeded-bread-flaxseeds
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 8.1 g
Dietary Fiber = 6.6 g
Net Carb = 1.5 g
Calories = 156
Total Fat = 11.9 g
Protein = 8.3 g
DRY INGREDIENTS
Golden flaxseeds = 300 g / 2 1/2 cups (Finely ground. Watch this video on how to grind flaxseeds, https://youtu.be/MrTOpdZLDFY)
Baking Powder = 16 g (4 tsp)
Salt = 4 g (1 tsp)
Whole Psyllium Husks = 18 g (2 tbsp) (Ground until half its original volume then weigh it. If using pre-ground psyllium powder, only 1 to 3 tsp is required. Watch this video on how to grind whole psyllium husks, https://youtu.be/917Gi-up–o)
WET INGREDIENTS
Apple Cider Vinegar = 45 ml (3 tbsp) (You can also use white vinegar or lemon juice)
Hot or boiling water = 300 ml (1 1/4 cups)
Options for eggs:
1. 7 large fresh egg whites (245 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)
2. 245 g of egg whites from cartons.
3. 4 large whole eggs (228 g) (May have less rise and taste eggier)
4. 44 g egg white powder + 245 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)
TOASTED SEEDS
Sunflower seeds = 65 g (1/2 cup)
Pumpkin seeds = 75 g (1/2 cup)
Black sesame seeds = 18 g (2 tbsp)
White sesame seeds = 18 g (2 tbsp)
(Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl.)
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients including the toasted seeds until well combined.
4. Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for a while, but it is not necessary to do that.
5. In the video, I used an 8x5x4 inch loaf pan, greased and lined with parchment paper. As the dough will rise very well, it is best to use a tall loaf pan. Alternatively, you can use a 9×5 inch loaf pan but the bread will look wider and shorter.
6. Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller.
7 Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.
8. Cool completely on a wire rack then slice into 12 to 16 servings. I prefer to cut into thinner slices so I can get 16 servings.
9. The bread can be kept at room temperature for a few days provided if you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to 2 week or frozen for up to 3 months or longer.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.