The most amazing combo | Almond Pumpkin Seed Yeast Bread | Rises incredibly high | Soft & fluffy скачать в хорошем качестве

The most amazing combo | Almond Pumpkin Seed Yeast Bread | Rises incredibly high | Soft & fluffy

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 Almond flour (https://amzn.to/4oRhKgF) Raw pumpkin seeds (https://amzn.to/3zRNkps) Whole Psyllium Husks (https://amzn.to/3TP3jft) Apple Cider Vinegar (https://amzn.to/4dnapyZ) Egg white powder (https://amzn.to/4bXZaeY) Multi Grinder (https://amzn.to/3F8s6Gz) 8 x 5 x 4-inch Baking Loaf Pan (https://amzn.to/3XglMlc) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** Almond flour is notorious for creating a heavier and denser keto bread. However, 2 weeks ago, I showed you how I combined it with ground raw pumpkin seeds and the bread rose so well, looking like a yeast bread but there's no yeast. This time, I made a yeast version and it rose incredibly high producing a light, airy, soft and fluffy texture. It tastes pleasant, too and when toasted, they are super crispy. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 4.7 g Dietary Fiber = 2.4 g Net Carb = 2.3 g Calories = 139 Total Fat = 9.5 g Protein = 8.6 g DRY INGREDIENTS Almond flour = 180 g (1 1/2 cups) Ground raw pumpkin seeds = 180 g (1 1/2 cups) (Note: Watch this video on how to grind pumpkin seeds -   • How to grind pumpkin seeds | Cheaper & hea...  . You can also use pre-ground pumpkin seeds) Baking Powder = 12 g (3 tsp) Salt = 4 g (1 tsp) Whole Psyllium Husks = 27 g / 3 tbsp (Note: The whole psyllium husks must be ground until half its original volume then weigh it. If you are using pre-ground psyllium powder, only a small amount like 1 to 3 tsp is required. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) WET INGREDIENTS Apple Cider Vinegar = 45 ml (3 tbsp) Fresh egg whites = 6 large (210 g) Other option for egg whites: - 1. 210 g of liquid egg whites from cartons. 2. 3 large whole eggs (170 g) (May have less rise and taste eggier) 3. 38 g egg white powder + 210 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.) YEAST MIXTURE Instant yeast = 16 g (4 tsp) Sugar, honey or inulin = 1/4 to 1/2 tsp Very warm water = 300 ml (1 1/4 cups) (The water must be very warm at temperature of 120 to 130F or 50 to 55C. This temperature WILL NOT kill the yeast but instead provide a very conducive environment to wake up the yeast from its dormant state and get to work) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. Add all the ingredients for the yeast mixture into a small bowl and stir to mix then set aside. This is to check the condition of the yeast. 4. In a bowl, add all the dry ingredients and mix until well combined. 5. Add all the wet ingredients, yeast mixture and mix until a soft dough is formed. 6. In the video, I used an 8x5x4 inch loaf pan which is ideal for making yeast or tall bread. Grease and line the pan with parchment paper. Divide the dough equally into 2 portions. Place the dough side by side in the pan. As the dough is soft, you may not be able to shape it nicely but that is fine. This is an important step to prevent the top from sinking during baking. 7. Cover the pan with a towel and proof at a warm area for about 20 to 30 minutes. You can also use the oven to proof. Proof until 3/4 high as it will rise further during baking until a certain point. 8. Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200F or 93C. 9. Cool completely before slicing into 12 to 16 servings. 10. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.