This is a perfect combination of ground sunflower and flax seeds. Some of you may find that sunflower seed bread or flaxseed bread is quite strong in flavor by itself but when combined together, the flavor becomes milder and much more pleasant. I actually love the aroma and taste of this bread. It is moderately soft and airy with a nice bread texture. When toasted, it is very crispy. They are great for sandwiches too. At only 1 g net carb per serving, it’s guilt free, healthier and much cheaper than using nut flours.
The recipe can be viewed and printed at this link;
[ Total Servings = 18 ]
Total Carb = 5.6 g
Dietary Fiber = 4.6 g
Net Carb = 1.0 g
Calories = 76
Total Fat = 5.0 g
Protein = 4.6 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
Raw Sunflower Seeds = 180 g / 1 1/2 cup (The sunflower seeds should be finely ground. You can refer to this video on how to grind the sunflower seeds – https://youtu.be/azM2TFxauVA )
Golden Flaxseeds = 180 g / 1 1/2 cups (The golden flaxseeds are finely ground in my multi grinder. If you’re using flaxseed meal, do grind it further until a finer texture.so that the bread will be lighter)
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success – https://youtu.be/_bnCwudgFt4)
Egg Whites = 8 large (287 g) OR 4 whole large eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is recommended to use egg whites)
Apple Cider Vinegar = 45 ml / 3 tbsp (White vinegar or lemon juice can be used too)
Hot or boiling water = 200 ml / 0.8 cup / 13 1/2 tbsp
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed.
4. Pour the dough into an 8×4 inch loaf pan. Grease the pan and line with parchment paper. You can also shape the dough into a loaf then place it into the pan.
5. Spread the dough evenly and leave the top round so that the bread will look taller.
6. Top with any seeds or nuts of your choice (optional).
7 Bake at the lowest rack for 60 mins or until cooked.
8. Cool completely on a wire rack before slicing. If you sliced it thinner, you may get 20 servings and for thicker slices, you may get 16 to 18 servings.
9. The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, it’s best to refrigerate them earlier. They can be refrigerated up to 2 weeks and frozen for months.
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