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DRY INGREDIENTS

Ground White sesame seeds = 420 g / 3 1/2 cups (You can also use black sesame seeds)

Whole Psyllium husk powder = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume 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 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success)

Baking powder = 12 g / 3 tsp Salt = 4 g / 1 tsp

Egg White Powder = 50 g / 9 1/2 tbsp (OR Fresh egg whites / liquid egg whites = 280 g)

(Note: Sesame seeds are naturally bitter when ground up and after baking at certain temperature for a prolonged period. Some people do not have a problem with this bitter taste, but some do. If you are the latter, then this bread may not be suitable for you. However, if you add some sweeteners or eat the bread as a sandwich with lots of fillings and dressings, the bitter taste becomes less obvious.)

WET INGREDIENTS

Apple cider vinegar = 43 g / 3 tbsp

Room temperature water = 280 ml / 1.2 cups (This is to reconstitute the egg white powder. If using fresh egg whites, omit this water)

YEAST MIXTURE

Instant or rapid rise yeast = 16 g / 4 tsp

Sugar = 1/4 tsp (optional)

Very warm water = 280 ml / 1.2 cups (120 to 139 F OR 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)

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

2. Preheat the oven at 350F or 180C.

3. Refer to the video on how to grind the sesame seeds. If you use pre ground sesame flour, you may need to increase the amount of water as they are more concentrated.

4. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.

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

6. Add all the wet ingredients and mix to combine.

7. Lastly, add the yeast mixture and mix until well combined. The dough will look watery initially but will firm up after you mix them longer. The dough is soft hence, you will not be able to shape it.

8. In the video, I used an 8x5x4 inch (20x13x10 cm) loaf pan lightly greased and lined with parchment paper. It is important to use a suitable pan for yeast bread. The pan should be narrow and tall. If the pan is too big, the dough will spread sideways to fill up the gaps and you will end up with a big but flat bread.

9. Transfer the dough into the pan. Spread evenly.

10. Cover with a towel and proof at a warm area for about 10 to 20 minutes. Mine took only 10 minutes. Let is rise until slightly below the top of the pan as it will rise again during baking until a certain point. Hence, the bread will end up slightly over the top of the pan.

11. After proofing, top with some black sesame seeds (optional).

12. Bake at the lowest rack for 1 hour or until cooked. Use a wooden skewer to test for doneness.

13. Cool completely before slicing.

14. This bread taste nutty with a subtle bitterness but if you eat them with spreads or as sandwiches, it is not so obvious.

15. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.6 g

Dietary Fiber = 5.2 g

Net Carb = 1.4 g

Calories = 189

Total Fat = 14.1 g

Protein = 9.4 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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