Recipe for sunflower bread
Delicious and flavorful bread, baked according to the KETO principle (a type of LCHF/low carb diet).
The bread is gluten-free and packed with loads of flavor.
We got the recipe from the book: “KETO – for beginners“, written by Nana Dalby (the first winner of The Great Bake Off in Denmark). She writes the following about the recipe:
“Do you miss bread? Then try a slice of this delicious, moist sunflower seed bread. It has a similar consistency to sandwich bread – and how delightful is it with butter and a slice of cheese?
Make a sandwich for your lunchbox, or use it as an accompaniment to a good soup.”
Ingredients
- 4 pcs. Egg Yolk
- 27.2 gram Sesame Oil toasted
- 28.4 gram Melted butter
- 150 gram Water hand warm
- 6 pcs. egg white
- 9.6 gram Baking Soda
- 6 gram Psyllium Husk HUSK
- 23 gram Linseed Meal
- 6 gram Salt
- 5 gram Coriander Seeds optional
- 85 gram sunflower seeds
Instructions
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Whisk egg yolks, sesame oil, melted butter, and water together.
- Whisk the egg whites stiff along with the baking powder.
- Mix HUSK with flaxseed flour, salt, and optionally coriander seeds, then whisk it together with the egg yolk mixture.
- Finally, fold in the egg whites.
- Fold in sunflower seeds at the end and pour the dough into a bread tin lined with parchment paper.
- Bake the bread for 60 minutes in the middle of the oven.
- Let the bread cool completely before slicing.
Notes
Photographer: Nana Dalby