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Low Carb Seed & Wheat Bread

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Ingredients

80 grammes Almond Flour
30 grammes Coconut Flour
20 grammes Psyllium Husk This adds fibre and gives the bread a more wholegrain texture. It is gluten free.
30 grammes Wheat Bran
50 grammes Milled Flax Seed
1/2 teaspoon Bread Soda
1/4 teaspoon Baking Powder
80 grammes Mixed Seeds I used a mix of pumpkin, sesame, linseed, sunflower and poppy seeds.
200ml Buttermilk
30 grammes, melted Butter You can replace with a tablespoon of extra virgin olive oil if you prefer.
3 Eggs

Nutritional information

45g
Portion 1 slice
908 Kcal/227Kj
Calories
9.38g
Fibre
11.8g
Protein
3.9g
Carbohydrates
1.56
Carb from Sugar
19g
Fat
2.8g
Saturated Fat
0.18g
Salt

Low Carb Seed & Wheat Bread

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Gluten
  • Contains Sesame
  • Contains Tree Nuts
  • Gluten Free
  • Medium

Ingredients

Directions

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When I started experimenting with low carb bread recipes I was shocked at how low carb I could make them. All wheat bread contains a considerable amount of carbs, whether it is a healthy whole grain bread or a highly processed white bread. Many of us are looking for a lower carb alternative. When I searched for low carb bread recipes I found that they lacked fibre. There isn’t any point in swapping healthy whole grain for a low carb version that is depleted in fibre.

This bread is more expensive to make than traditional breads, so I recommend that you slice and freeze any that you won’t use in a few days. It is very filling due to the high fat and protein content. I don’t need any insulin for this bread, but everyone is different. I need insulin for everything that contains a even a hint of a carb and I knew that the protein and fat in the ingredients would help to balance out the carbs in the ingredients but I was still pleasantly surprised that I didn’t need any insulin. No insulin, no danger of hypos. This bread is good for everyone no just for people with diabetes.

This bread is made from almond and coconut flour. Almond flour, almond meal and ground almond are basically the same. Almond flour or meal is usually a little less expensive than ground almonds. I have added lots of mixed seeds to this recipe, because they contain zinc and healthy fatty acids. Flax seed, psyllium husk and bran are all high in fiber and are good for the cardiovascular system. The quality of seeds (pumpkin, sunflower etc) can vary and it is well worth searching for good quality fresh looking ones (fresh looking dried seeds is funny, but you know what I mean!).

I don’t add salt to any recipe that contains bread soda because it is 50% salt, therefore there is no need to add extra.

This bread is great with Kerry Gold butter!

Steps

1
Done

Preheat oven to 180°C/350°F/gas mark 4. Line a 1lb loaf tin with parchment paper or use a liner.

2
Done

Sieve the coconut and almond flour (or ground almonds), baking powder and bread soda into a bowl.
Add the remaining dry ingredients, including the seeds.

3
Done

In a small bowl mix the eggs, buttermilk and melted butter and mix together.
Make a well in the centre of the dry ingredients. Add the liquid and stir in a circular motion to incorporate all the dry ingredients and the liquid. Do not overmix. The mixture should have the consistency of a loose batter.

4
Done

Transfer the mixture into a lined loaf tin. Place in the preheated oven (180°C) for the first 15 minutes and then reduce the temperature to 150°C/300°F/gas mark 2. Bake for a further 25 mins or until the bread is baked (coming away from the edge of the tin and lightly brown). The cooking time will depend on your individual oven.

5
Done

Allow to cool on a wire rack.
The bread can be stored in the fridge for 3 or 4 days but needs to be frozen on the day it is baked If you want to keep it for longer.

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