100% SEEDED BREAD | SUNFLOWER SEEDS | GLUTEN FREE | SUPER CRISPY WHEN TOASTED скачать в хорошем качестве

100% SEEDED BREAD | SUNFLOWER SEEDS | GLUTEN FREE | SUPER CRISPY WHEN TOASTED

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Ground Raw Sunflower Seeds (https://amzn.to/3vl8uYZ) Pumpkin seeds {https://amzn.to/3vl8uYZ) Black sesame seeds (https://amzn.to/3pn9jfM) White sesame seeds (https://amzn.to/3vpCKlj) Apple Cider Vinegar (https://amzn.to/3M2kW5P) Multi grinders (https://amzn.to/3sTc0X8, https://amzn.to/3zv3IqX) 8x4 inch loaf pan (https://amzn.to/3KiUqmY) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********* This has become my new favorite keto bread. Super crispy when toasted and the texture is lighter than most typical seeded bread. The base is made of ground sunflower seeds with added toasted seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds but you can choose to use any of your favorite seeds. Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here. Seeded bread is so much cheaper and healthier than bread with nut flours. I have used these seeds to make a variety of keto buns, bread, cakes and cookies so do check out the playlist. I will be attempting to make an eggless version so I hope it will be successful. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 6.8 g Dietary Fiber = 4.3 g Net Carb = 2.5 g Calories = 187 Total Fat = 15.2 g Protein = 8.1 g FOR BEST RESULTS, WEIGH THE INGREDIENTS! DRY INGREDIENTS Ground Raw Sunflower Seeds = 300 g / 2 1/2 cups Notes: 1. The raw sunflower seeds must be finely ground. It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter. 2. Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour. Baking Powder = 16 g / 4 tsp Salt = 1/2 to 1 tsp Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it) WET INGREDIENTS Egg Whites = 6 large (214 g) OR 3 large whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites.) Apple Cider Vinegar = 45 g / 3 tbsp (You can also use white vinegar or lemon juice) Hot or boiling water = 200 g / 0.8 cup / 13 1/2 tbsp TOASTED SEEDS Sunflower seeds = 65 g / 1/2 cup Pumpkin seeds = 75 g / 1/2 cup Black sesame seeds = 18 g / 2 tbsp White sesame seeds = 18 g / 2 tbsp (Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl. ) DIRECTIONS 1. Preheat the oven at 350F or 180C. 2. In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine. 3. Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for a while, but it is not necessary to do that. 4. In the video, I used an 8x5 inch loaf pan but you can also use a standard 8x4 inch pan (https://amzn.to/3BZIcNc) (https://amzn.to/35hk4JW). Grease and line the pan with parchment paper. 5. Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller. Do not compress the dough too much as it will affect the rise. 6. Top with more seeds and press down gently so that they will stick to the dough. 7 Bake at the lowest rack for 60 minutes. It is best to use a digital timer. Set it for 30 minutes then rotate the pan and set it for another 30 minutes and it's done. 8. Cool completely on a wire rack then slice accordingly. This recipe makes about 16 thin slices.