Sunflower Bread - Easy, Healthy Sunflower Seed Bread German Style - Beginner Friendly
#homemadebreadrecipe #budgetfriendlyfood
This easy German sunflower seed bread is extremely tasty, simple to prepare, and the perfect bread to begin transitioning into baking homemade healthy bread that the entire family will enjoy.
Sunflower bread is not only more delicious than store-bought bread. It is also far healthier and far less expensive. This multipurpose seed bread is great for breakfast, lunch, and dinner.
Printable recipe for the sunflower seed bread:
Printable recipe for the homemade small-batch liverwurst:
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HOW TO MAKE KETO SUNFLOWER SEED BREAD - CHEAP, HEALTHY, LIGHT, SOFT, FLUFFY & CRISPY WHEN TOASTED !
Links to purchase books
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 (
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This is a follow up to the Keto Sunflower Seed Buns published last week (see video with this link - This loaf version turned out so well - rises beautifully, is light, soft, fluffy and crispy when toasted.
Sunflower seed is a great alternative for low carb baking as it is not only cheap but quite low in net carbs too. It has a slightly nutty and neutral flavor; hence, it should be well accepted. It makes a great replacement for other low carb flour such as almond flour with a 1:1 ratio. I made a cost comparison (based on the costs from my home country) for making keto bread and found out that sunflower seed is about equivalent to coconut flour while almond flour costs 5 times more. Hence, if you are not a fan of coconut flour, ground sunflower seed is a good replacement. And if you find almond flour and other nut flours are expensive, ground sunflower seed is a great alternative to save you quite a bit of money. Or if you are allergic to nuts or coconut, this is a good substitute.
Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins are worked as the antioxidants that can protect our body cells against free radicals damage. Also, these play a role in various chronic diseases. In addition, these sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids. These can also function as the antioxidants. When the sunflower seeds are sprouted, their compound of the plant increased.
During my early experimentation with ground sunflower seeds, I was surprised to discover that the bread turned green. It turns out that they contain chlorophyll, also known as chlorogenic acid which reacts with the baking soda in a recipe when heated and once the product cools, it turns green but still edible. Hence, it's best not to use baking soda with ground sunflower seed unless you do not mind the color change.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.8 g
Net Carb = 2.7 g
Calories = 153
Total Fat = 11.4 g
Protein = 7 g
INGREDIENTS (FOR BEST RESULTS, WEIGH THE INGREDIENTS)
DRY INGREDIENTS
Ground Raw Sunflower Seed = 360 g / 3 cups (
Notes:
1. The sunflower seeds must be finely ground.
2. Refer to this video on how to grind the sunflower seeds -
3. Links to purchase multi grinders -
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husk (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. It's fine if the dough is soft as it is a loaf, so no shaping is required unlike buns. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk vs powder for better understanding and success -
WET INGREDIENTS
Egg Whites = 8 large (285 g) OR 4 whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 45 ml / 3 tbsp
Hot or boiling water = 200 ml / 0.8 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is quite soft and sticky, but it will firm up slightly after mixing.
4. Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper.
5. Spread the dough evenly and leave the top round so that the bread will look taller.
6. Top with sunflower seeds (optional).
7 Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean.
8. Cool completely on a wire rack before slicing.
No Flour! No Yeast! No Eggs! Multi-Grain Nut & Seed Bread Recipe
#multigrainbread #multigrainbreadrecipe #foodtoliverecipe
Multi-Grain Nut & Seed Bread!
A nice recipe for grain bread without flour and eggs. This bread is very filling, contains many great nutrients, and is a fantastic alternative to regular white toast bread.
Prep Time: 10 min | Resting Time: 2 hours | Cook Time: 1 hour 30 min | Total Time: 3 hours 40 min | Servings: 1 loaf
Calories: 267 | Total Fat: 16g | Fiber: 10g | Sugar: 2g | Protein: 7g
INGREDIENTS:
• 1 cup sunflower seeds (
• ½ cup golden milled flax seeds (
• 1½ cup rolled oats (
• 4 tbsp psyllium husks (
• 2 tbsp chia seeds (
• ½ cup sliced almonds (
• ½ cup millet seeds (
• 2 tbsp whole flax seeds (
• 1 tsp sea salt (
• 3 tbsp melted coconut oil (
• 1 ½ cups filtered water
INSTRUCTIONS:
1. Position a rack in the center of the oven and preheat to 350˚f / 180˚c.
2. In a bowl add the dry ingredients and mix well.
3. Melt coconut oil and add to dry ingredients with water.
4. Mix everything well.
5. Line a loaf pan with baking paper.
6. Pour the bread mixture into it and smooth it out.
7. Let the bread stand at room temperature for at least 2 hours. You can also let it rest overnight.
8. Put the loaf pan with the bread in the oven.
9. Bake until deeply bronzed, about 1 ½ hour (but check it at 1 ¼ hour).
10. Remove the bread from the oven and let cool completely at least 2 hours, then remove from the pan and discard the parchment.
11. The bread keeps well, refrigerated airtight, for up to a week. Freezes well too – slice before freezing for quick and easy toast.
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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The Best Fluffy Keto Sunflower Bread
This nut-free, grain-free, paleo bread is light, savoury and tastes just like wholegrain sunflower or rye bread. It's very low in carbs and perfect for the ketogenic diet.
Full recipe is at:
Recipe from the KetoDiet Cookbook:
Ingredients (makes 1 loaf, 10-12 slices):
Wet ingredients:
4 whole large eggs, separated
2 large egg whites (2 yolks reserved for another recipe)
2 tbsp toasted sesame oil (30 ml/ 1 fl oz)
2 tbsp ghee, melted (28 g/ 1 oz)
1/2 cup lukewarm water (120 ml/ 4 fl oz)
Dry ingredients:
2/3 cup psyllium husk powder (80 g/ 2.8 oz) - always go by weight
1/4 cup flax meal (40 g/ 1.4 oz) - always go by weight
1 tsp cream of tartar
1 tbsp caraway seeds
1 tsp salt
2 tsp cream of tartar or 2 tsp of lemon juice or 2 tsp apple cider vinegar
1/2 cup sunflower seeds (70 g/ 2.5 oz)
Nutrition facts per serving:
Total carbs: 2.8 g
Net carbs: 1.8 g
Protein: 1.2 g
Fat: 12 g
Energy: 118 kcal (calories)
Carbs (6%) : Protein (4%) : Fat (90%)
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Easy Gluten Free Multi Seed Bread | Vegan, No Knead, No Yeast, Sugar Free!
Easy Multi Seed Bread.
It’s Gluten Free, Vegan, No Knead, No Yeast, No Sugar, No eggs, No Flour and so tasty.
All you need to do is just mix and bake, that's it.
Use your favourite seeds and make it your own. Enjoy!
↓↓↓Recipe↓↓↓
INGREDIENTS (for 20 x 10 x 7cm loaf tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
[Dry]
• 2 + 1/4 cups (240g) GF rolled oats
• 1 cup + 2 Tbsp (150g) ground flaxseed
• 1 cup + 3 Tbsp (160g) sunflower seeds
• ½ cup (65g) pepitas
• 2 Tbsp (25g) chia seeds
• 2 tsp sea salt
[Wet]
• 4 Tbsp olive oil (or neutral oil)
• 600ml water
[Topping] - optional
Your preferred nuts/seeds
INSTRUCTIONS
1. Add all the dry ingredients to a large mixing bowl. Combine well.
2. Add the oil and water, and mix well.
3. Pour the mixture into a lined loaf tin and rest it in the fridge for 1-2 hours.
(*Wait for the ground flaxseed and chia seeds to absorb the liquid and the mixture comes together)
4. Before putting it in the oven, let it comes to room temperature.
5. Bake at 200˚C/390˚F for 50 mins.
6. Let it cool completely.
7. Store in the fridge for up to 1 week, or freeze for 1 month+.
#vegan #glutenfree #plantbased
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.