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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Ground raw pumpkin seeds = 180 g (1 1/2 cups) (Note: Watch this video on how to grind pumpkin seeds. You can also use pre-ground pumpkin seeds)

Baking Powder = 12 g (3 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The whole psyllium husks must be ground until half its original volume then weigh it.  If you are using pre-ground psyllium powder, only a small amount like 1 to 3 tsp is required. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Fresh egg whites = 6 large (210 g)

Other option for egg whites: -

1.  210 g of liquid egg whites from cartons.

2.  3 large whole eggs (170 g) (May have less rise and taste eggier)

3.  38 g egg white powder + 210 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

YEAST MIXTURE

Instant yeast = 16 g (4 tsp)

Sugar, honey or inulin = 1/4 to 1/2 tsp

Very warm water = 300 ml (1 1/4 cups) (The water must be very warm at temperature of 120 to 130F or 50 to 55C. This temperature WILL NOT kill the yeast but instead provide a very conducive environment to wake up the yeast from its dormant state and get to work)

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. Add all the ingredients for the yeast mixture into a small bowl and stir to mix then set aside. This is to check the condition of the yeast.

4. In a bowl, add all the dry ingredients and mix until well combined.

5. Add all the wet ingredients, yeast mixture and mix until a soft dough is formed.  

6. In the video, I used an 8x5x4 inch loaf pan which is ideal for making yeast or tall bread. Grease and line the pan with parchment paper. Divide the dough equally into 2 portions. Place the dough side by side in the pan. As the dough is soft, you may not be able to shape it nicely but that is fine. This is an important step to prevent the top from sinking during baking.

7. Cover the pan with a towel and proof at a warm area for about 20 to 30 minutes. You can also use the oven to proof. Proof until 3/4 high as it will rise further during baking until a certain point.

8. Bake at the lowest rack for 1 hour.  It is done when the internal temperature is 200F or 93C.9. Cool completely before slicing into 12 to 16 servings.10. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.7 g

Dietary Fiber = 2.4 g

Net Carb = 2.3 g

Calories = 139

Total Fat = 9.5 g

Protein = 8.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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