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Homepage Recipes Low-Carb Bread with Golden Flaxseeds

Low-Carb Bread with Golden Flaxseeds

Preparation steps

Preheat the oven to 180 °C and line a baking tray with baking paper.

Next, grind the flaxseed until it becomes a fine flour.

Place the flaxseed in a medium bowl.

Psyllium husk powder (if you only have whole psyllium husks, grind those into a powder as well), add baking powder and salt, and mix with a spoon.

Add the hot water, stir with a spoon and then knead the dough with your hands for a few seconds once it is cool enough to handle.

Place the bread dough on the prepared baking sheet and shape it into a flat, round loaf (or baguette or roll).

Moisten the top of the dough and sprinkle with additional whole flax seeds, then bake the bread for about 50 minutes, until it has doubled (or even tripled) in height and has a golden brown crust.

Please note that depending on your oven, it may take several minutes longer.

Then let it cool completely on a piece of paper, then cut it and enjoy!
Preparation time
60 Minutes
Number of portions
11
Degree of flatness
2 / 5
Allergens
Flaxseed, Psyllium, Latex-Fruit Syndrome, Sulphites, Wheat, Milk, Sodium, Iodine
Occasions
-
Types
Nut and Seed Products
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 240 × Gram (1 g)
Weight 240 g
Golden Flaxseed
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Number of servings 4 × Tablespoon (10 g)
Weight 40 g
Psyllium Husk
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Number of servings 2 × Teaspoon (4 g)
Weight 8 g
Baking Powder
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Number of servings 0.5 × Teaspoon (5 g)
Weight 2.5 g
White Salt
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Number of servings 320 × Mililiter (1 ml)
Weight 320 ml
Hot Water

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
4.56g / 80.61 g
Fats 30%
8.3g / 53.74 g
Carbohydrates 50%
7.73g / 89.57 g
Kcal
123.88Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
50.14g / 80.61 g
Fats 30%
91.33g / 53.74 g
Carbohydrates 50%
85.03g / 89.57 g
Kcal
1362.65Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.