LCHF Seed Wonder for bread & crackers zero carb gluten free keto paleo protein bread mix

BAKING MIX FOR EXTREMELY LOW-CARB AND GLUTEN FREE PROTEIN BREAD

The zero carb bread with chia seeds! This incredible bread contains less than 0.1 g carbs. The bread mix can be used to create bread, rolls and crisp bread.
The baking mix contains an incredible 82 % of a delicious seed mix: healthy chia seeds, hearty pumpkin seeds, mild golden flax seeds, aromatic sesame seeds and crisp sunflower seed. It is 100 % nut free!

TASTE: nutty, grainy, rich

The loaf reminds of a juicy and dense pumpernickel bread and can be cut into very slim slices, which taste absolutely delicious especially when toasted.
By adding a higher amount of water and spreading the dough on baking paper or a silicone baking sheet you can bake a wonderfully fluffy-crunchy crisp bread!
ATTENTION: for this bread the amount of added water is different from most of our other breads!

Skaldeman ratio: 1.7! (More information on Skaldeman ratio can be found here: www.lchf-deutschland.de or in the LCHF Literature which we offer in our shop.)

INGREDIENTS: 82 % Seed mix (sunflower seeds, golden flax seeds, sesame seeds, chia seeds, pumpkin seeds), golden flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, rock salt, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts, oilseeds and peanuts.

PREPARATION FOR CRISPBREAD (1 baking sheet 26 x 36 cm): PREPARATION:

Preheat the oven to 150 °C.
1.) Mix 150 g baking mix with 200 ml water.
2.) Spread out the dough onto a baking sheet covered with baking paper or a silicone mat (recommended) to about 3 mm thickness, carve in squares with a knife and prick several times with a fork.
3.) Bake at 150 °C for approx. 60 min in a convection oven or approx. 70 min without convection.

Well dried crispbread will keep for several weeks (stored in an airtight container at room temperature).
PREPARATION FOR 1 BREAD from 300 g baking Mix:
Preheat the oven to 175 – 185 °C.
1.) Pour 200 ml water into a mixing bowl. While stirring pour in the baking mix (300 g) and continue stirring for approx. 1 min.
2.) Shape a loaf with wet hands, place onto a baking sheet covered with baking paper and make a wide cut along the length.
3.) Bake at 175 – 185 °C for approx. 70 min in a convection oven or approx. 90 min without convection.

IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack before slicing.
TIPS FOR VARIATIONS:
For buns: 230 ml water, reduce baking time by 15 min
The freshly-baked bread will keep for at least 5 days in the refrigerator and can be frozen for up to 12 months.