Post: #1

For all the breadlovers who can't handle the carbs.

   


Ingridients.

4.5 cups almond flour
6 tablespoons sesame seeds
6.5 tbsp Psyllium( available on gluten- shelf mostly)
3 teaspoons baking powder
1.5 tsp salt
6 medium eggs
3 cups creme fraiche or heavy cream.
6 tablespoons melted buttet or coconut oil.
Linseed both in the dough and the top of the bread.

Mix the dry ingredients and then mix in the melted butter/coconut fat , then pour in the eggs and creme fraiche/ heavy cream.
Let stand for five minutes , then pour it into the form. (Put baking paper there before pouring)
Take a wet spoon and smooth the surface . Bake at 200' celsius for about 45 minutes. Evenetuelly put foil on the bread the last 15min.

Voilà!
There you have a bread for about 1gram of carbs a slice.

It's pretty damn good for bread without any grains.

Post: #2

Thanks bro!

How does the taste (difficult to put into words, I know) compare with bread. And the texture? What kind of bread is it closest to?

Sounds daft, I know, but I found the wholemeal taste of home baked brown bread could be replicated pretty well by eating raw kale with some grated cheese in it! Taste is nothing without texture though when it comes to bread.

Post: #3

Hard to compare the taste since I'm not a bread specialist. It's not like dark bread I can tell.
More like a compact whole grain toast but heavier and more filling with a strong taste of almond.

The texture is good and compact but still soft. You can cut it like a normal bread, it reminds me a little bit of a cake bottom.

It's good, but of course it can't beat the taste of fresh baked bread.

Post: #4

Isn't it gonna make you shit like crazy with all that psyllium husk?

Post: #5

Do you put the foil on after 30 min so the last 15 min is included in that 45 min, or are you saying after 45 min put the foil on for another 15 min?

Post: #6

Thanks for posting this, Chaos.

I made it yesterday with a few modifications. A cup each of coconut flour and ground flax seeds to replace 2 cups of almond flour. Pumpkin seeds were added. The heavy cream was substituted with water as I limit dairy consumption.

It feels a bit rubbery and heavy because of the eggs, but that's fine. It makes good toast. It will lead to further baking experimentation.

As far as dumps go, I'll know later this afternoon!

Post: #7

Cool, looks yummy.
Is this a part of Finnish bakery? I've heard that they have very delicious kinds of breads, similar to their Swedish neighbours like Semla, Pulla, but surely those have much more fats than this one!

Post: #8

Almond bread sounds great.

Post: #9

Post: #10

(11-07-2014 10:53 AM)slubu Wrote:  Do you put the foil on after 30 min so the last 15 min is included in that 45 min, or are you saying after 45 min put the foil on for another 15 min?

See how it looks after 30 min.
If it's getting too dark or roasted then put the foil on.

Post: #11

(11-09-2014 03:50 PM)birdie num num Wrote:  Thanks for posting this, Chaos.

I made it yesterday with a few modifications. A cup each of coconut flour and ground flax seeds to replace 2 cups of almond flour. Pumpkin seeds were added. The heavy cream was substituted with water as I limit dairy consumption.

It feels a bit rubbery and heavy because of the eggs, but that's fine. It makes good toast. It will lead to further baking experimentation.

As far as dumps go, I'll know later this afternoon!

Must be totally different bread without almond flour or cream/smetana.

Post: #12

(11-09-2014 04:02 PM)Helmutnl Wrote:  Cool, looks yummy.
Is this a part of Finnish bakery? I've heard that they have very delicious kinds of breads, similar to their Swedish neighbours like Semla, Pulla, but surely those have much more fats than this one!

No, this is just a bread invented in these low carb times.

Semla in Sweden is more like a cake, not bread.
Pulla the same here in Finland.

The fat is not the point here.
The point with this bread is that it's almost carb free.

Post: #13

Damn. As soon as I am done traveling I will try making this.

Hopefully everybody's still posting how delicious it is so I can remember it.

Question: what do you expect cost/loaf to be? I regularly have all the ingredients except:

"4.5 cups almond flour
6 tablespoons sesame seeds
6.5 tbsp Psyllium( available on gluten- shelf mostly)
Linseed both in the dough and the top of the bread."

This recipe looks awesome but I don't know how much the above cost.

Post: #14

Gonna need to try this out. Been skipping carbs the best I can but I do like bread. Also creates more food options than just eating cobb salad. Would be nice to have sandwiches and stuff.

Thanks chaos.

Post: #15

I remember finding this recipe a few months ago, but I never tried it.

http://mariamindbodyhealth.com/toasted-s...nd-panini/

It uses ACV and the psyllium powder is dissolved with boiling water to help it mix. I'm glad others here have had success with psyllium husk bread, I'll give it a try.

Also, cauliflower bread (or pizza crust) can be made. It's also low carb, for example:

http://chocolatechillimango.com/2012/12/...ein-bread/

Post: #16

Not to be a downer, but there are ~90 almonds per cup of almond flour. Oxidized, high omega-6 almond flour is bad news for you and causes inflammation in your body.