Keto Seed Bread
Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!
Total slices: 14
MACRO PER SLICE
• 53 kcal
• Net carbs: 1.3g
• Protein: 4.1g
• Fat: 3.5g
INGREDIENTS
• 60g pumpkin seed (grind to powder form)
• 60g sunflower seed (grind to powder form)
• 25g Konjac
• 30g psyllium husk
• 15g baking powder
• 2g salt
• 2 large eggs
• 5 large egg whites (~204g)
• 1 tbsp apple cider vinegar
• 50ml boiling water
• 5g sesame seeds as topping
TOOL
• 6 square tin
METHOD
1. Preheat the oven to 180°C (356°F)
2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
4. Add in boiling water. Mix until the dough become solid and sticky.
5. Pour the bread dough into a baking tin. We use a 6 cake tin.
6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.
USEFUL TIPS
1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
2. Egg white and eggs must be at room temperature.
3. Water must be boiling.
4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.
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A Three Seed Bread With Poolish Recipe (Very Popular Bread!)
How to make a seeded bread with a poolish starter. I remember how I designed this recipe years ago. Just after opening my bakery there were calls for seeded bread from the customers and staff. I wanted to create a bread that they would love. I had no recipe to adapt, nothing close. I copied and pasted a bakers formula, added the ingredients I wanted and trialed a recipe. After the first trial bake, it was perfect.
Since that day it was the most popular bread in the bakery, and the recipe was never changed. This bread uses a seed soaker and a poolish pre-ferment.
For more recipes and the bakers formula, check out the website at busbysbakery.com
How To Make Multi Seed Bread | Top Food Eli
This Top Food Eli recipe of How To Make Multi Seed Bread is the healthiest recipe for a homemade bread with so many seeds!
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How To Make Multi Seed Bread
Ingredients:
300 gr all purpose flour
150 ml warm water
1 tbsp instant dry yeast
4 tbsp pumkin seeds
4 tbsp sunflower seeds
4 tbs flaxseeds brown
4 tbsp flaxseeds golden
4 tbsp sesame seeds
olive oil
1 tsp salt
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#healthybread
#easybread
#πολύσποροψωμί
#πολύσπορο
How To Make Multi Seed Bread | Top Food Eli
Easy seed bread | Heart Foundation NZ
If you’ve never baked bread or just looking for an easy loaf to cook, here’s the recipe for you.
Get the recipe and full nutrition information on our website:
Ingredients (serves 20)
• 1 tsp Dry yeast
• 2 cups Luke-warm water
• 2 cups Wholemeal flour
• 1 ½ cups White flour
• 1 cup Rolled oats
Method:
1. Mix the yeast into the water and allow to dissolve for 5-10 minutes
2. In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
3. Mix well to combine then knead briefly with your hands
4. Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
5. Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
6. Grease one large or two small loaf tins and place the dough in the tins
7. Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
8. Pre-heat oven to 200°C
9. Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
10. Bake for 40 minutes
11. Remove from oven, turn loaves out of the tin and place on a rack to cool
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Nordic Nut and Seed Bread Recipe
This Nordic Nut and Seed Bread is the bomb!
Paleo, keto, gluten-free and sturdy enough to hold the biggest portion of smashed avocado ^_^
Full recipe at
Unbelievably Simple Oatmeal Seed Bread Recipe
This no-knead oat and seed bread contains no flour or yeast for a dense, oil-free, vegan, gluten-free bread loaded with fiber, protein, healthy fats, and micronutrients! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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INGREDIENTS:
180 g (2 cups) rolled oats
100 g (¾ cup) sunflower seeds
80 g (¾ cup) ground flaxseed
50 g (⅜ cups) pumpkin seeds
30 g (3 ½ Tbsp) chia seeds
30 g (⅓ cup) psyllium husk
1 tsp salt
400 ml (1 ⅔ cup) hot water
1 Tbsp apple cider vinegar
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