Description
This Everyday Low Carb Bread recipe is a delicious and healthy alternative to traditional bread, perfect for those following a low-carb or gluten-free lifestyle. Made with almond and coconut flours, chia seeds, and psyllium husks, it offers a great texture and fiber boost while remaining moist and flavorful. Ideal for sandwiches or toasting, it’s simple to prepare with basic ingredients and bakes into a satisfying loaf in just over an hour.
Ingredients
Main Ingredients
- 1 cup quark (250g) (use Greek yoghurt as an alternative)
- 3 eggs
- 1 cup almond flour (100g) (or ground almonds)
- 2 tbsp coconut flour (12g)
- 3 tbsp psyllium husks (18g) (1.5 tbsp if using psyllium husk powder)
- 3 tbsp chia seeds (30g)
- 1/2 tbsp baking powder (6g)
- 1/2 tsp / large pinch salt
Optional Toppings
- 2 tbsp sunflower seeds (15g)
Instructions
- Prepare the Loaf Tin: Line a small loaf tin with a 450ml capacity with parchment paper to prevent sticking and make removal easier after baking.
- Mix Wet Ingredients: In a bowl, combine the eggs and quark using an electric mixer until the mixture is smooth and uniform in texture, ensuring even distribution in the dough.
- Add Dry Ingredients: Gradually add the almond flour (or ground almonds), coconut flour, baking powder, and salt to the wet mixture. Mix thoroughly until fully combined with no lumps.
- Incorporate Fibers and Seeds: Add the chia seeds and psyllium husks to the mixture. If using sunflower seeds, add them now as well and stir until everything is evenly distributed.
- Rest the Dough: Transfer the dough to the lined loaf tin, smoothing the top. Let it rest for 15 minutes to allow the psyllium husks and chia seeds to absorb the liquid, which helps in thickening and improving the bread texture. Sprinkle more sunflower seeds on top if desired.
- Preheat Oven: Preheat your oven to 170°C (340°F) to get it ready for baking once the dough has rested.
- Bake the Bread: Place the loaf tin in the oven and bake for around 45 minutes, or until the top is lightly browned. Check doneness by inserting a knife into the center; it should come out clean when fully baked.
Notes
- Quark can be substituted with Greek yoghurt if unavailable; results may vary slightly.
- Using psyllium husk powder requires less quantity (1.5 tbsp) compared to whole husks (3 tbsp).
- Letting the dough rest before baking is crucial for proper moisture absorption and texture development.
- Sunflower seeds add crunch and extra nutrition but are optional.
- Store leftover bread in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- This bread is best toasted before serving to enhance texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (approx. 40g)
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
