multiseed low-carb bread recipe
(large loaf +/- 1 kg)

INGREDIENTS:

115g butter

3 medium size eggs

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25g (1½ tbsp) inulin

15g (1 tbsp) yeast

320ml (1½ cup) warm water

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225g vital wheat gluten (flour)

50g wheat bran

50g flaxseed flour

50g sunflower seeds

50g pumpkin seeds

15g poppy seeds

20g chia seeds

(can mix and match and use your own preferred seed mix)

FOR BREAD MAKER:

·      Put in all wet ingredients first

·      Add the seeds, flaxseed flour, and then the wheat bran

·      Add the vital wheat gluten on top (try not to wet it, as the wheat gluten 

·      Make two dents in the flour for the inulin and yeast (to keep them separate)

·      Put in the inulin and yeast

Turn on the bread maker

PREPARATION:

* Butter a large bread baking tin or cast-iron pot

Medium size bowl 1:

Mix up:

115g butter (melt before use)

3 eggs

- Set aside

Medium size bowl 2:

Mix up:

25g (1½ tbsp) inulin

15g (1 tbsp) yeast (can use wild yeast)

320ml (1½ cup) warm water

Cover with cling film and a tea towel and - set aside - in a warm(ish) place for approximately 7 min.

Large mixing bowl 3:

Mix up:

225g wheat gluten flour

50g wheat bran

50g flaxseed flour

50g sunflower seeds

50g pumpkin seeds

15g poppy seeds

20g chia seeds

- Set aside

INSTRUCTIONS:

·      After about 7 min of resting bowl 2, mix bowl 1 and 2 together.

·       Then poor everything into the large mixing bowl 3 and make sure it’s mixed together quickly (the Vital wheat gluten are really sticky when they come in contact with liquid).

·       Once mixed it’s easier to knead the dough (either manual, hand mixer or food processor).

·       Put the dough into the bread baking tin/pot and cover loosely with cling film and a tea towel and place in a slightly warm place (between 26°C and 37°C is optimal). Let rise for 1 hour, it should double in size.

·       Preheat the oven to 170 °C about 15 minutes before the end of the rising process.

·       Once the oven is preheated, take the cling film and the tea towel off the dough and place it in the middle of the oven on a rack and bake for about 1hr until browned evenly.

·       You know the bread is ready when you tap the bottom, and it sounds hollow. Maybe you need to take the bread out of the tin to bake/brown it a little further.

Nutritional value:

Total net carbs per loaf: 54

Total net carbs per slice: approximately 3.6

Approximate cost per loaf: £3.75