HOW TO MAKE KETO 100% SEEDED BREAD | CHEAP & HEALTHY | LIGHTER TEXTURE | SUPER CRISPY WHEN TOASTED
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Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Ground Raw Sunflower Seeds (
Pumpkin seeds {
Black sesame seeds (
White sesame seeds (
Apple Cider Vinegar (
Multi grinders (
8x4 inch loaf pan (
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This has become my new favorite keto bread. Super crispy when toasted and the texture is lighter than most typical seeded bread.
The base is made of ground sunflower seeds with added toasted seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds but you can choose to use any of your favorite seeds.
Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here.
Seeded bread is so much cheaper and healthier than bread with nut flours. I have used these seeds to make a variety of keto buns, bread, cakes and cookies so do check out the playlist. I will be attempting to make an eggless version so I hope it will be successful.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per Serving ;
Total Carb = 6.8 g
Dietary Fiber = 4.3 g
Net Carb = 2.5 g
Calories = 187
Total Fat = 15.2 g
Protein = 8.1 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
DRY INGREDIENTS
Ground Raw Sunflower Seeds = 300 g / 2 1/2 cups
Notes:
1. The raw sunflower seeds must be finely ground. It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter.
2. Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour.
Baking Powder = 16 g / 4 tsp
Salt = 1/2 to 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)
WET INGREDIENTS
Egg Whites = 6 large (214 g) OR 3 large whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites.)
Apple Cider Vinegar = 45 g / 3 tbsp (You can also use white vinegar or lemon juice)
Hot or boiling water = 200 g / 0.8 cup / 13 1/2 tbsp
TOASTED SEEDS
Sunflower seeds = 65 g / 1/2 cup
Pumpkin seeds = 75 g / 1/2 cup
Black sesame seeds = 18 g / 2 tbsp
White sesame seeds = 18 g / 2 tbsp
(Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl. )
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine.
3. Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for awhile but it is not necessary to do that.
4. In the video, I used an 8x5 inch loaf pan but you can also use a standard 8x4 inch pan ( ( Grease and line the pan with parchment paper.
5. Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller. Do not compress the dough too much as it will affect the rise.
6. Top with more seeds and press down gently so that they will stick to the dough.
7 Bake at the lowest rack for 60 minutes. It is best to use a digital timer. Set it for 30 minutes then rotate the pan and set it for another 30 minutes and it's done.
8. Cool completely on a wire rack then slice accordingly. This recipe makes about 16 thin slices.
NOTE
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Seeded Oat Bread | Sally's Baking Recipes
Use this video tutorial as your guide for making homemade extra crusty, extra chewy seeded oat bread. This is a no knead bread with very little shaping required. You can bake this bread on a nonstick baking sheet, or use a dutch oven. See full recipe for details.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #seededbread
• More of Sally's baking recipes:
Gluten free multiseed bread final
Full recipe here:
This gluten free and vegan multiseed bread is ridiculously easy to make, it requires no yeast or kneading. It's full of healthy seeds and it makes delicious open sandwiches, both sweet and savoury.
No-Knead Multiseed Bread
No-Knead Multiseed Bread - recipe at
Zero kneading! Zero effort! Zero special techniques! Featuring a crispy crust, soft and moist interior, and 6 crunchy seeds (flax, chia, sunflower, sesame), this dutch oven baked bread is ridiculously easy to make. Perfect with some homemade herb butter or strawberry jam, it's a great source of healthy fats and fiber for a balanced diet.
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NATURALLY NIDHI - vegetarian + food stories + recipes
Life-Changing Loaf of Bread - Nutrition for Performance & Recovery
If you've ever tried to make traditional bread before, you know it can be quite complicated and time consuming. This bread from Sarah Britton's Nutrition for Performance & Recovery series will truly be the easiest, most fool-proof way you’ve ever made bread! Give Sarah's Life Changing Loaf of Bread a try, and let us know what you think!
Ingredients:
- 1 cup / 135g sunflower seeds
- 1/2 cup / 90g flax seeds
- 1/2 cup / 65g hazelnuts or almonds
- 1 1⁄2 cups / 145g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add 1⁄2 tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 1⁄2 cups / 350ml water
Special Equipment:
- standard baking equipment
- oven
Directions:
1. In a flexible, silicon loaf pan (or a loaf pan lined with baking paper) combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon.
2. Let sit out on the counter for at least 2 hours, or all day or overnight. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
5. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). Store bread in a tightly sealed container for up to five days. It freezes well too – slice before freezing for quick and easy toast!
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!
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HOW TO MAKE KETO SUNFLOWER SEED YEAST BREAD V2.0 | GLUTEN FREE | NUT FREE | CHEAP | SUPER EASY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Raw sunflower seeds (
Whole Psyllium Husks (
Apple Cider Vinegar (
8 x 5 x 4-inch loaf pan (
Multi grinders (
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A year ago, I published a video on Sunflower Seed Yeast Bread. Sunflower seed has the ability to rise so well with leavening agents. This is not something that is possible with all low carb flours. However, in the earlier video, the bread rises very well but has a tendency to sink at the top after baking. Hence, this V2.0 is an improved version which resolved the sinking issue by making the dough into two balls and placing them side by side in the pan. I have also shown you how to use egg white powder in this video.
With this new version, the dough can rise until doubled in size within a short time frame of about 10 to 20 minutes and there is no sinking at the top. Hence, we get a very tall looking bread with a light, airy and fluffy texture. The size of the bread is great for sandwiches, and it is super crispy when toasted.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
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
DRY INGREDIENTS
Raw Sunflower Seeds = 420 g / 3 1/2 cups
Notes:
1. The sunflower seeds must be finely ground.
2. Link to purchase organic raw sunflower seeds
3. 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 / 1.2 cups (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 / 0.8 cup / 13 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)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. 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.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients including the yeast mixture and mix until a dough is formed. The dough is soft and sticky.
5. 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. 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.
6. 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.
7. Cover the dough with a towel loosely and proof at a warm area for about 15 to 20 minutes only until doubled in size.
8. Bake at the lowest rack for 1 hour.
9. Cool completely on a wire rack before slicing.
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.