| Seed mix | ||
|---|---|---|
| 6⅞ tsp | Sunflower Seeds, dried | |
| 2⅞ tsp | Flaxseed, Linseed | |
| 3⅜ tsp | Sesame Seeds, whole, dried | |
| 3¾ tsp | Pumpkin Seeds, dried, whole | |
| Dry ingredients | ||
| 2 cups | Wheat flour, white, all-purpose, enriched | |
| ⅞ cup | Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base | |
| 5.29 oz | Sunflower Seeds Flour, partially de-oiled | |
| 7⅝ tsp | Psyllium Husk Powder | |
| 3¼ tsp | Salt, Kosher salt, table salt | |
| ½ cup | Walnuts, raw, no shell, halves | |
| Wet ingredients | ||
| 1¼ cups 1 tsp | Tap Water | |
| 2 (ea. 1.16 oz) | Egg white, large | |
| 0.71 oz | Yeast, wet, fresh, leavening agent | |
| 1 tbsp 1 tsp | Oil, Sunflower, high oleic (70% and over) | |
| 37.90 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:2.37 oz (calculated)Notes: 1 slice (50g)
- Temperature: 392 °F
- In a small bowl, pour boiling water over the seed mix, set aside.
- In a large bowl or a LeKue silicone bowl, mix together the dry ingredients, except the walnuts. Chop the walnuts.
- In a medium bowl, whisk the water and eggs together until foamy. Use hot water and cold eggs for an appropriate temperature. Then add the yeast and oil and whisk again.
- Add the wet ingredients to the dry ingredients and mix with a large spoon. When partly mixed, drain the seed mix and it and optional walnuts. Keep mixing until the dough comes together, then knead the dough (in the LeKue or on the table) for 10 minutes. If it is too wet, add more flour as you go. Make sure to flip it occasionally, to avoid having a spot where flour collects on the bottom.
- Cover the dough in the bowl with a warm, damp kitchen towel and let it rise in a warm place for 1 hour (I use a combi-oven at 40C, a regular oven with the oven light on is also good).
- Grease a large bread pan. When the first rise is done, gently punch down the dough or drop the bowl on the table from about 10 cm. Then take the dough out, shape it to fit, and place it in the bread pan. With a sharp knife, cut a pattern of cuts in the top, then cover it with a warm, damp kitchen towel again and set it to rise for another 30 minutes.
- Preheat the oven once about 10 minutes is left of the second rise. Place the bread pan on the lowest rack (without the towel) and let it bake for 50 minutes.
- Take out the bread and immediately remove it from the pan, placing it upright on a cooling rack. It should sound hollow if rapped on the bottom. Allow to cool for at least half an hour before cutting in half.
- This is an updated version of my earlier bread recipe, this one works consistently (well, three times out of three so far). The seed mx and walnuts can be substituted with other similar things. Replace some of the flour with flax flour for a more savory taste. Many other variations are possible, but beware that different nut and seed flours behave very differently. The combination of hot tap water and cold eggs gives a good temperature for the yeast to thrive, but if your tap water is very hot, it might be too much. It shouldn't be more than 35C.
- If you let the bread rise in the oven, you can cut the second rise by 10 minutes by just removing the towel and turning the oven on with the bread in there. It might need to bake a bit longer this way.
- Calorie count177 kcal
- % of calories by macros
Fat 32.8 % 58 kcal 6.4 g Net Carbs 29.9 % 53 kcal 13 g Dietary Fiber 5.1 % 9 kcal 4.5 g Protein 32.2 % 57 kcal 14 g - Approx. WW SmartPoints™4.2
- Cholesterol 0 mg
- Sodium 493.3 mg
- Fat 6.4 g
- Saturated Fat 0.6 g
- Trans Fat 0 g
- Carbohydrates 17.6 g
- Dietary Fiber 4.5 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 14.1 g
- Calcium 16.5 mg
- Iron 1.1 mg
- Magnesium 24.3 mg
- Potassium 83.3 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 0.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.1 mg
- Folate 52.9 mcg
- Folic Acid 24 mcg