Yogurt Bread (Oat Fiber Flaxseed)
Oat fiber is the hull, hulk or outer shell of the oat grain and it is pure insoluble fiber. When combined with flaxseeds, it produces a good rise with a light texture. This yogurt bread has an incredibly low net carb, and it taste pleasant with a mild tangy flavor. When toasted, it is crispy.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add all the dry ingredients and mix with a spatula until well combined.
4. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a dough is formed. The dough is moderately firm and sticky.
5. Shape the dough into a loaf and place in an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper.
6. Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200 F or 93 C.
7. Cool completely on a wire rack.
8. Slice according to your preference.
9. This bread can be kept at room temperature for a few days provided 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 = 4.8 g
Dietary Fiber = 3.4 g
Net Carb = 1.4 g
Calories = 102
Total Fat = 5.9 g
Protein = 9.0 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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