I have absolutely fallen in love with the low carb protein bread or Eiweißbrot in German. I also call it the anti-bread, because it is the mirror image of regular bread, since it has more fat, a lot of protein, huge amounts of fiber and almost no starch. It is a great bread recipe that one can bake at home, incredibly nutritious and I bake it almost weekly. It contains no flour, grains, gluten and it is perfect for peanut butter or cheese sandwhiches, Croque Monsieurs and Hamburgers.
To prepare it, mix:
- 150-200g of Yoghurt or Quark
- 3-4 eggs
- 50-75g linseeds (ideally shredded)
- 150g seed mix (I take mostly sunflower seeds, pumpkin and hemp seeds)
- 100g milled almonds
- 1 teaspoon of salt
- 2 teaspoons of baking powder
Once you’ve mixed the ingredients keep slowly adding psyllium husk until the mixture becomes thick (the video recommends 12g but I typically add 30-50g).
Take the dough, put it in a round bread-like shape and let the protein bread rest for 5-10 minutes. This is a great opportunity to put pumpkin seeds on top. Finally bake the mixture at 160 ˚C for 60 minutes. The protein bread has a bread-like texture and familiar taste.
Nutritionally, the it contains roughly 24g of fat, 16g of protein, 4g of carbohydrates and 10g of fiber per 100g. The protein bread also contains significantly higher vitamin and mineral concentrations compared to whole grain bread, since seeds have significantly higher nutrient densities than grains.
I can definitely recommend the recipe 😋🥪
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