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.
| LCHFÂ SEED WONDER | |||
| Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product: | |||
| Pro / per 100 g | Pro Scheibe / per slice (30 g) | Pro / per 100 g Knäckebrot / crisp bread | |
| Brennwert / Energy (kcal) | 332 | 99 | 498 |
| Brennwert / Energy (KJ) | 1368 | 414 | 2086 |
| Fett / Fat (g) | 26.5 | 8.0 | 39.7 |
| ges.FS / sat. Fat (g) | 3.4 | 1.0 | 5.1 |
| Kohlenhydrate / Carbohydrates (g) | < 0.1 | 0.0 | < 0.1 |
| Zucker / Sugars (g) | < 0.1 | 0.0 | < 0.1 |
| Ballaststoffe / Dietary Fiber (g) | 16.5 | 5.0 | 24.8 |
| Eiweiß / Protein (g) | 15.0 | 4.5 | 22.5 |
| Salz / Salt (g) | 0.9 | 0.3 | 1.4 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | |||
PREPARATION FOR CRISPBREAD (1 baking sheet 26 x 36 cm):Â 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.
Sandra Storr –
I loved the crackers I made from this mix, perfect with some mature cheddar cheese and I will be enjoying these with my cheeseboard at Christmas.
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