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DRY INGREDIENTS

Finely Ground Golden Flaxseed = 240 g (2 cups)

Baking Powder = 12 g (3 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume, then weigh it. Please watch this video about psyllium husk and powder for better understanding and success. If you're using pre-ground psyllium powder, only 1 to 2 tsp is required)

Dried Herbs: -

Thyme = 1 tsp

Rosemary = 1 tsp

Oregano = 1 tsp

Garlic powder = 1/2 tsp

WET INGREDIENTS

Apple Cider Vinegar = 30 ml (2 tbsp)

Unsweetened Plain or Greek Yogurt = 200 g (3/4 cup + 2 tbsp (room temperature)

Hot or boiling water = 80 ml (1/3 cup)

Egg White Options:

1. Fresh Egg Whites = 5 large (175 g) (room temperature) (as used in the video)

2. Liquid egg white in cartons = 175 g

3. Egg White Powder = 32 g + 175 ml room temperature water (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and water to the wet ingredients)

SPECIAL INGREDIENTS

Sliced Black Olives = 60 g (1/4 cup) (You can also use green olives. It's important to dry the sliced olives with kitchen towel until as dry as possible. This is to avoid adding additional moisture which will affect the texture of the bread)

Chopped Toasted Walnuts = 90 g (3/4 cup)

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

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

3. Add all the dry ingredients into a bowl and mix until well combined.

4. Add all the wet ingredients (except the hot water) and mix briefly. Finally, add the hot or boiling water, the special ingredients and mix until well combined.

5. The dough is firm and sticky. Wet your hands for easier handling. Shape the dough into a boule (round shape).

6. Use a small sharp knife to score a few cuts then sprinkle with some arrowroot powder or oat fiber powder for a rustic look (optional).

7. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.

8. Cool completely on a wire rack before slicing.

9. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.8 g

Dietary Fiber = 5.0 g

Net Carb = 0.8 g

Calories = 126

Total Fat = 9.8 g

Protein = 6.6 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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