Hearty Protein Bread
Hearty protein bread - Keto pleasure from the box mould. Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
Sweet lupine flour is characterised by a high protein content and at the same time provides hardly any carbohydrates. The low-carb alternative is also gluten-free, and with
a high vitamin E content, seeds and kernels are a sight to behold. The fat-soluble vitamin protects our cells from harmful free radicals, which are particularly harmful when we are under physical or mental stress.
Whether for breakfast or for lunch with a soup, the hearty protein bread is always well received and is perfect for a low-carb diet. The bread stays fresh in the bread box for three to four days. For storage, you can slice the bread and freeze it in portions.
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 41.6 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1.3 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 7.3 mg | |||
| Cholesterol | 19.9 mg |
Ingredients
- Ingredients
- 3 Tbsps Pumpkin seed
- 3 Tbsps Sunflower seed
- 4 tsps Sesame seeds
- 0.6666 cup Sweet lupine flour
- 0.6666 cup ground almonds
- ¼ cup Coconut flour
- 4 Tbsps flaxseed
- 2 Tbsps Spelt flour
- 3 Tbsps Oat bran
- 2 tsps Baking powder
- 1 tsp salt
- ¼ tsp ground cilantro
- 2 eggs
- 8 ozs Sour cream
Kitchen utensils
Preparation steps
Mix pumpkin, sunflower seeds and sesame seeds, set aside 2 tablespoons. Mix remaining seeds with sweet lupine flour, almonds, coconut flour, flaxseed, spelt flour, oat bran, baking powder, salt and coriander.
In a large bowl, whisk eggs and sour cream until smooth, gradually mixing in the dry ingredients and 1 cup of lukewarm water with the dough hooks of the hand mixer.
Line a loaf pan (approx. 25 cm) with baking paper, fill in the dough, smooth it down and score it lengthwise with a knife. Sprinkle the seeds on top, press lightly, cover the bread and let it proof for 30 minutes.
Then place a pan filled with water on the bottom of the oven. Bake bread in a preheated oven at 200 °C/ 400°F (convection 180 °C/ 375°F) for about 10 minutes. Then reduce the temperature to 180°C/ 375°F, bake the bread for another 45 minutes. To test the cooking, stick a wooden skewer into the bread. If no dough sticks to it, it is ready. Take the bread out of the oven and let it cool down on a cake rack for about 10 minutes, then turn it over and let it cool down completely.
