| Dry ingredients | ||
|---|---|---|
| 1⅚ cups | Wheat flour, bread flour, high gluten flour | |
| ⅓ cup 1 tsp | Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base | |
| 3.53 oz | Sunflower Seeds Flour, partially de-oiled | |
| 1 tbsp | Psyllium Husk Powder | |
| 2 tsp | Salt, Kosher salt, table salt | |
| 6 (ea. 1.16 oz) | Egg white, large | |
| 1 cup 1 tbsp 2 tsp | Butter, salted | |
| 0.71 oz | Yeast, wet, fresh, leavening agent | |
| ⅜ cup 2¼ tsp | Tap Water | |
| 1 tbsp | Sugar, white, granulated | |
| 35.36 oz | altogether (view nutrition facts) | |
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Preparation
- Serving size:1.76 oz (by recipe creator)1.77 oz (calculated)Notes: 1 slice (50g)
- Temperature: 329 °F
- Melt the butter.
- Dissolve the yeast in the warm water together with the sugar
- Mix the dry ingredients in a large bowl
- Mix the eggs into the dry ingredients using a hand mixer with dough hooks
- Add the yeast, mixing again
- Add the butter a bit at a time while mixing
- Let rise for 45 minutes to an hour
- Pour into a greased bread pan
- Optionally let rise for another half hour
- Bake at 165° for 45 minutes (longer if the oven starts cold)
- Calorie count168 kcal
- % of calories by macros
Fat 58.3 % 98 kcal 11 g Net Carbs 22.6 % 38 kcal 9.6 g Dietary Fiber 2.4 % 4 kcal 2.1 g Protein 16.7 % 28 kcal 7.2 g - Approx. WW SmartPoints™6.3
- Cholesterol 26.9 mg
- Sodium 330.3 mg
- Fat 11.1 g
- Saturated Fat 6.5 g
- Trans Fat 0.4 g
- Carbohydrates 11.7 g
- Dietary Fiber 2.1 g
- Total Sugars 1.1 g
- Added Sugar 0.6 g
- Sugar alcohols 0 g
- Protein 7.2 g
- Calcium 7.3 mg
- Iron 0.3 mg
- Magnesium 9.9 mg
- Potassium 60.4 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 85.5 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 0.8 mcg
- Folic Acid 2.8 mcg