Monschauer Seed Bread low carb gluten free paleo protein bread mix keto

BAKING MIX FOR CARBOHYDRATE REDUCED AND GLUTEN FREE PROTEIN BREAD

A true seed bomb made of exquisite nut and seed flours and 36 % seed mix: crisp sunflower seeds, nutty pumpkin seeds, mild golden flax seeds and hearty brown flax seeds. With fluffy-light crumb and crispy crust it is the star on every breakfast table and especially good for buns.

TASTE: nutty, hearty, grainy

INGREDIENTS: 36 % Seed mix (sunflower seeds, pumpkin seeds, golden flax seeds, flax seeds), golden flax seed flour*, pumpkin seed flour*, hazelnut flour*, flax seed flour*, free-range egg white powder, psyllium seed husks, bamboo fiber, apple fiber, rock salt. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, antioxidant ascorbic acid (Vitamin C). * = deoiled. May contain traces of shell parts, other nuts and peanuts.

PREPARATION for 1 bread:

Preheat the oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. While stirring pour in the baking mix (exact amount see description on bag) 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.
TIPPS FOR VARIATIONS:
For buns: 420 ml water, reduce baking time by 15 min

For denser bread: 380 – 390 ml water, same baking time

For an extra crispy crust: extend baking time by approx. 20 min or bake the freshly-baked, already cooled bread after again at 175 – 185 °C for 20 min (or until the crust is firm enough for you).
The freshly-baked bread will keep for at least 5 days in the refrigerator (in a plastic bag or air-tight container) and can be frozen for up to 12 months.