Fibre bread with sunflower seeds and pumpkin seeds
1,000 g (gives about 1,800 grams of finished bread)
You can use this bread mix to make your own low-carb bread that contains no gluten, milk or yeast. The high fibre content means that this bread will help you feel full for longer.
- Only 1 g of carbohydrate per slice!
- Gluten-, milk- and yeast-free
- Easy to make, no kneading required
- Helps you feel full for longer
Method of preparation: add 1.2 l of water to the mixture, mix well until a homogeneous mass is obtained. Divide the dough into 3-4 portions and put it in a bread pan, greased with butter or coconut oil, or on a baking sheet covered with a sheet of baking paper. Bake in the oven for 70-80 minutes at a temperature of 175 degrees. Allow the bread to cool completely before eating. Ready bread is best stored in the refrigerator, in a plastic bag, or container – then it will retain its freshness for several days. It is recommended to freeze bread not eaten within 5 days.
You can also bake rolls, baguettes, tortillas and loaves from a smaller amount of the mixture. When preparing the dough, use the following proportion: for 100 grams of the mixture 120 ml of water (for example, for 250 g – 300 ml).
Ingredients: psyllium, flaxseed, sunflower and pumpkin seeds, fiber from sugar beets, peas and chicory, FiberFin resistant starch, egg powder, pea protein, erythritol sweetener (Sucrin), mineral salt (sodium chloride and potassium chloride), baking powder (bicarbonate sodium hydrogen phosphate)
Production by Funksjonell Mat AS (Norway)
Nutritional per 100g finished bread:
Calories: 145 | Protein: 8,7 g | Carbohydrates: 2,5 g | Dietary fibre: 21,2 g | Fat: 8,4 g
Nutrition per 100 g dry mix:
Calories: 350 | Protein: 18,6 g | Carbohydrates: 5,7 g | Dietary fibre: 45,2 g | Fat: 18,0 g