With just 0.7 g of carbohydrates per 30 g slice, it is ideal for a carbohydrate-conscious diet. Made from selected organic flours & seeds - grain-free, without gluten and yeast. Rich in omega-3 fatty acids, vegetable proteins and fiber.
Ingredients
Ingredients (*organic): Almond flour*, Apricot Kernel Flour*, Flaxseed Flour*, Psyllium Husk*, Coconut Flour*, Flaxseed*, pumpkin seeds*, sunflower seeds*, thickener: guargum*, salt, raising agent: baking soda.
* Controlled organic cultivation
Nutritional Value / 100 g
| Energy | 938 kJ/ 227 kcal |
| Fat | 14 g |
| Sat. fatty acids | 2 g |
| Carbohydrates | 2,2 g |
| Sugar | 0,16 g |
| Fiber | 16 g |
| Protein | 15 g |
| Salt | 1,2 g |
| Omega-3 | 2,3 g |
Baking Instructions
Additional Ingredients
- 70 ml Apple Cider Vinegar (5% acidity)
- 420 ml Hot Water (ca. 90°C)
Instructions (short)
Add 420 ml hot water and 70 ml apple cider vinegar to the mix, stir briefly. Mold a loaf – 170°C convection mode & 120 min. or 6-8 rolls 175°C convection mode & 60 min. of baking.
Instructions (long)
- You need two large bowls. Put the bread mix in one of them. Take a spoon and stir the dry ingredients thoroughly. Pour 70 ml apple cider vinegar and 420 ml hot water in the second bowl. The amounts can be weighed on a scale, just take the advised “ml” and replace them through “grams”. Take the bowl with the mixture and pour it in the liquid ingredients – not the other way around.
- Immediately stir the initially liquid mass with a spoon – till a solid dough has formed and everything is mixed. If the components are not mixed properly by now, you can use your hands to knead the dough – but beware, it could still be hot.
- Mold a longish loaf and put it on a baking rack lined with baking paper. We do not recommend using a baking tray. You can also use a rectangular cake pan – without a lining of baking paper.
- Place the bread in the oven and bake it for 120 minutes in total at 175°C (convection mode). To support the rising of the loaf please turn it upside down after 60 minutes baking time – unless you are using a cake pan.
- After removing the bread from the oven let it cool down completely before slicing it – this works best on a baking rack. If you don’t wait, it might collapse and loose its airiness – but it will still be very tasty.
- If you used a cake pan, let it cool for 15 minutes, then you can remove it easily out of the mold, and it should no longer stick to it.
Baking Tips
Can I use other types of vinegar?
Yes, the requirement is an acidity of 5 %.
Can I also use top and bottom heat?
Yes, please do not use the usual conversion, but use the stated temperatures.
Can I bake the baking mix in the bread maker?
No, unfortunately our bread baking mix is not suitable for use in an automatic bread maker. You don't actually need one. The bread does not contain yeast and therefore does not need to be left to rise. It is mixed and is in the oven within 3 minutes.
Do the baking mixes need to be left to rise?
As our baking mixes do not contain yeast as a leavening agent, they do not need to be left to rise.
My loaf is moist and now what?
If you cut open the loaf immediately after baking, it will be very moist and look as if it is underdone. As it cools, the loaf loses some more liquid. This also applies if the loaf has already cooled and is then cut open. Simply leave it to rest in the air for a while and it will dry a good bit more. You can also toast it slice by slice or leave it to dry for another 30 minutes at 80°C with the oven door slightly ajar.
My loaf doesn't rise properly or has an air bubble under the crust.
Every oven is different and so the results can vary. If your loaf doesn't rise properly, try using a little more water next time. If you have an air bubble in the loaf, use a little less water or turn it over halfway through or lower the oven temperature slightly.
My loaf collapsed after baking.
Leave the loaf to cool completely before slicing - preferably on a baking rack. If you don't do this, it may collapse a little or still be far too moist. If the loaf is too moist, bake it a little more or leave it to cool in the switched-off oven with the door slightly open next time.
Tip for a guaranteed success
If you have a challenge to bake the bread, our recommendation is to bake rolls! They are much easier, take less time and always turn out well!
Storage Tips
In general, the bread is rather moist – especially if it’s fresh – so it should not be stored airtight, otherwise the crust will soften. For storage the bread will last longest exposed to the air or wrapped in a clean dishtowel.
What is the best way to let the loaf cool?
To ensure that it loses even more water after baking, it is best to leave the loaf to cool on a baking rack.
Can I freeze the loaf/rolls?
The loaf/rolls can be frozen very well. The best way to do this is to cut it in half. You can defrost the frozen loaf for 30 minutes at 80° C in the oven or at room temperature.
What is the best way to store the loaf/rolls?
They like it best “airy” - wrapped in a dishtowel - can be kept for up to 7 days. Please do not use an airtight container.
Tips on Digestibility and Allergens
My stomach grumbles ...
This may be because the bread is very high in fiber and your gastrointestinal tract is not used to it. Intolerance to fiber can be a sign of insufficient intestinal flora or a digestive system that is not 100% intact. A high-fiber diet often provides a remedy.
Can I eat just as much of this lower-carb loaf as I would any other bread?
Yes, but we do not recommend eating more than 3-4 slices a day - as we consider a balanced diet with as many different, healthy components as possible is more sensible.
Are there too many omega-6 fatty acids in the baking mix?
Nuts and seeds are generally rich in omega-6 fatty acids. Thanks to the high proportion of linseed flour / linseed in our baking mix and the high omega-3 value, the ratio of omega-3 to omega-6 fatty acids is balanced.
