DRY INGREDIENTS

Ground Raw Sunflower Seeds = 420 g / 3 1/2 cups (Update 16/3/24: Increase amount to 450 g so that the dough is firmer for easier handling. Refer to this video on how to grind the sunflower seeds)

Baking Powder = 12 g /3 tsp

Salt = 1/2 to 1 tsp

Egg White Powder = 50 g / 9 1/2 tbsp

Whole 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.)

Note: Instead of egg white powder, you can choose to use;

1.  8 large fresh egg whites (285 g) OR

2.  285 g of liquid egg whites.

Add either the fresh egg whites or liquid egg whites to the wet ingredients.

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Water (room temperature) = 280 ml (1 cup + 2 1/2 tbsp) (This is to reconstitute the egg white powder. Omit this water if not using egg white powder.)

YEAST MIXTURE

Instant or Rapid Yeast = 16 g / 4 tsp

Sugar = 1/4 tsp (optional)

Very warm water = 200 ml (2/3 cup + 2 1/2 tbsp (Temperature of water should be 120 to 130 F or 50 to 55 C. This temperature is conducive 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 350F or 180C.

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 to ensure that the yeast is in good condition.  If the yeast is foamy and bubbly, then it is in good condition. Otherwise, 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 loosely and proof at a warm area for about 15 to 20 minutes only until doubled in size.

9.  Bake at the lowest rack for 1 hour.

10.  Cool completely on a wire rack before slicing.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.5 g

Dietary Fiber = 2.2 g

Net Carb = 1.3 g

Calories = 58

Total Fat = 3.4 g

Protein = 4.5 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

‍