Description

Looking for a delicious grain-free bread?

I experimented and used almond flour that is high in protein and low in carbs. Trust me, this is truly delicious. It is healthy and will leave you satisfied and you can now also enjoy bread, should you miss a traditional slice of bread with wheat, etc.

Ingredients

Units Scale

1 cup almond flour
1 cup mixed seeds (black poppy, white and brown sesame, pepita seeds)
60 ml psyllium husks
12.5 ml baking powder
3 ml of salt
6 eggs
250 ml Greek or Bulgarian Yoghurt (I used Vanilla Greek yoghurt, as that is what I had on hand)
2 – 3 tsp of seeds for decoration on the top

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Instructions

Mix flour, seed, psyllium, baking powder, and salt with a hand whisk.
Add eggs and mix through until no lumps are visible.
Add the yoghurt and blend until all incorporated.
Line the bread tin with parchment paper and then spray with non-stick as well.
Pour the mixture in and sprinkle extra seeds in rows for decoration.
Bake at 180°C/350°F for 45 min or until a cake tester inserted in the middle comes out clean.
Remove from the oven and let cool down,
Pick up the bread by taking hold of the parchment paper and lift it out of the pan and then leave it on the wire cooling rack.
After 2-3 minutes remove the paper and place it on the cooling rack or it will not breathe properly at the bottom and will get soggy.
Slice and enjoy with butter, and any topping.
I had my first slice only with butter, and oh boy, it is delicious. For sure a keeper in my books and I will make it again.

Notes

Prepared, tried and tested by Esme Slabs

Yoghurt is a variant spelling of yogurt that is common in British English. It can be used in all the same contexts as its American counterpart yogurt. While yoghurt is much more common in British English than in American English, it still isn’t the dominant spelling.