DRY INGREDIENTS

Raw Sunflower Seeds = 180 g / 1 1/2 cup

Notes:

1.  The sunflower seeds must be finely ground.

2.  Refer to this video on how to grind the sunflower seeds.

Golden Flaxseeds = 180 g / 1 1/2 cups (The golden flaxseeds were 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 = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)

WET INGREDIENTS

Egg Whites = 8 large (285 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

YEAST MIXTURE

Instant or Rapid Yeast = 12 g / 3 tsp

Very warm water = 200 ml / 0.8 cup / 13 1/2 tbsp (Temperature of water should be 113 to 122 F or 45 to 50 C. This temperature helps to wake up the yeast from its dormant state and will NOT kill the yeast)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 210F or 100C. We will be increasing the temperature once the dough is in the oven.

3.  Mix the very warm water with the instant yeast and the sugar (optional). Stir to combine and set aside. Sugar is optional as it only feeds the yeast and does not activate it. The yeast can actually feed on any little sugar from the flour. This step is actually to wake the yeast up and if there is any little bubbling then we know the yeast is in good condition. If there is completely no reaction, then you need to change the yeast.

4.  In a bowl, mix all the dry ingredients until well combined.

5.  Add all the wet ingredients including the yeast mixture and mix until a dough is formed. The dough is soft and sticky.

6.  In the video, I used an 8 x 5 x 4-inch loaf pan which was lightly greased and lined with parchment paper at the sides.  You can also use a suitable sized Pullman loaf pan. It is important to use a narrow and tall pan for yeast bread as it allows the yeast to rise upwards. If you use a pan that is too big, the dough will expand sideways to fill up the gaps hence, the bread will look big but flat.

7.  Divide the dough equally into 2 portions. Shape into balls and place them side by side in the pan. Wet your hands as the dough is sticky.

8.  Cover the dough with a towel and proof at a warm area for about 10 to 15 minutes only until 3/4 high. Mine took only 10 minutes to reach 3/4 high. The reason is that sunflower and flaxseeds rise so well but has a tendency to sink in the middle due to over expansion. Hence, we need to proof it until 3/4 high to avoid over expansion and sinking.

9.  Once the dough has risen until 3/4 high, remove the towel and place the pan in the oven. Increase the oven temperature to 350F or 180C. As we only preheated the oven at 210F or 100C, this will allow the dough to continue to rise until doubled while the heat is increasing until a certain point when the yeast will die off. Bake at the lowest rack for 1 hour.

10.  Cool completely on a wire rack.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.9 g

Dietary Fiber = 5.1 g

Net Carb = 0.8 g

Calories = 106

Total Fat = 7.8 g

Protein = 6.2 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

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