This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases

DRY INGREDIENTS

Golden flaxseeds = 300 g / 2 1/2 cups (Finely ground. Watch this video on how to grind flaxseeds)

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)

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.)

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 9x5 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.

[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

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

‍