I have absolutely fallen in love with the low carb protein bread or Eiweißbrot in German. I prefer to call it the Anti-bread because, while it does have a lot of protein, it has a lot more fat, huge amounts of fiber and barely any carbs. It is one of the best LCHF breads one can bake, incredibly nutritious and I bake it almost weekly. It contains no flour, grains, oats, gluten or other high-carb ingredients 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 anti-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 Anti-bread has a bread-like texture and familiar taste.
Nutritionally, the Anti-bread contains roughly 24g of fat, 16g of protein, 4g of carbohydrates and 10g of fiber per 100g. The Anti-bread also contains significantly higher vitamin and mineral concentrations compared to whole grain bread. Pumpkin seeds are one of the best sources of magnesium for example.
I can definitely recommend the recipe 😋🥪
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