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DRY INGREDIENTS

Ground Raw Sunflower Seeds = 320 g / 2 1/2 cups (Refer to this video on how to grind the sunflower seeds)

Ground Raw Pumpkin Seeds = 180 g / 1 1/2 cups (Refer to this video on how to grind the pumpkin seeds)

Baking Powder = 12 g / 3 tsp Salt = 1/2 to 1 tsp

Whole Psyllium Husk = 27 g / 3 tbsp (Ground until half its original volume and weigh after grinding.  Watch this video on how to grind the psyllium husk)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml / 3 tbsp (You can also use white vinegar)

Options for eggs:

1.  6 large egg whites (210 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)

2.  210 g of egg whites from cartons

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

4.  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

Water = 240 ml (1 cup) (The water must be very warm water at temperature of 120 to 130F or 50 to 55C. This temperature WILL NOT kill the yeast but instead provides a very conducive environment to wake up the yeast from its dormant state and get to work)

Instant Yeast = 16 g (4 tsp)

Sugar or inulin = A pinch

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

2.  Preheat the oven at 350F or 180C. You can also preheat the oven at 210F or 100C for proofing then increase to 350F or 180C for baking.

3.  In a small bowl, add the very warm water, instant yeast, sugar or inulin and stir to mix well then set aside. This step is to check whether the yeasts are in a good condition. If there's a lot of foaming and bubbling, then it is good. Otherwise, please change to a new batch.

4.  In another big bowl, mix all the dry ingredients until well combined.

5.  Add all the wet ingredients and mix until a dough is formed. Divide the dough into 2 equal portions. Shape into 2 balls and place them side by side in an 8x5x4 inch pan, greased and lined with parchment paper.

6.  Cover with a towel loosely and proof at a warm area or in the oven. It takes only about 15 minutes to proof, and I usually like to use the stove top. Just warm the stove top for a while then place the pan with dough on a baking tray and place it over the warm stove top. Proof until 3/4 high as it will rise again in the oven during the initial baking period.

7   Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200 F or 93 C.

8.  Cool completely before slicing.

9.  The bread can be stored at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to store in the fridge earlier for up to 1 week or freeze for up to 6 months.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 2.7 g

Dietary Fiber = 1.1 g

Net Carb = 1.2 g

Calories = 108

Total Fat = 7.7 g

Protein = 7.9 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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