HOW TO MAKE KETO 100% SEEDED BREAD | CHEAP & HEALTHY | LIGHTER TEXTURE | SUPER CRISPY WHEN TOASTED

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This has become my new favorite keto bread ! Super crispy when toasted and the texture is lighter than most typical seeded bread.

The base is made of ground sunflower seeds with added toasted seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds but you can choose to use any of your favorite seeds.

Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here.

Seeded bread is so much cheaper and healthier than bread with nut flours. I have used these seeds to make a variety of keto buns, bread, cakes and cookies so do check out the playlist. I will be attempting to make an eggless version so I hope it will be successful.

The recipe can be viewed and printed at this link;

NUTRITION INFO
[ Total Servings = 16 ]
Per Serving ;
Total Carb = 6.8 g
Dietary Fiber = 4.3 g
Net Carb = 2.5 g
Calories = 187
Total Fat = 15.2 g
Protein = 8.1 g

FOR BEST RESULTS, WEIGH THE INGREDIENTS !

DRY INGREDIENTS
Ground Raw Sunflower Seeds ( = 300 g / 2 1/2 cups
Notes:
1. The raw sunflower seeds must be finely ground. It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter.
2. Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour.
3. Links to purchase multi grinders –

Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husks (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you get the right consistency of the dough. Too much of psyllium powder will cause the bread to be very wet, dense and sticky with lack of rise during baking. As most issues with keto bread are caused by psyllium husks, please check out this video about psyllium husk and powder for better understanding and success –

WET INGREDIENTS
Egg Whites = 6 large (214 g) OR 3 large whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites. )
Apple Cider Vinegar ( = 45 g / 3 tbsp (You can also use white vinegar or lemon juice)
Hot or boiling water = 200 g / 0.8 cup / 13 1/2 tbsp

TOASTED SEEDS
Sunflower seeds ( = 65 g / 1/2 cup
Pumpkin seeds { = 75 g / 1/2 cup
Black sesame seeds ( = 18 g / 2 tbsp
White sesame seeds ( = 18 g / 2 tbsp
( Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl. )

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine.
3. Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for awhile but it is not necessary to do that.
4. In the video, I used an 8×5 inch loaf pan but you can also use a standard 8×4 inch pan. Grease and line the pan with parchment paper.
5. Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller. Do not compress the dough too much as it will affect the rise.
6. Top with more seeds and press down gently so that they will stick to the dough.
7 Bake at the lowest rack for 60 minutes. It is best to use a digital timer. Set it for 30 minutes then rotate the pan and set it for another 30 minutes and it’s done.
8. Cool completely on a wire rack then slice accordingly. This recipe makes about 16 thin slices.
9. This seeded bread is best toasted and it is super crispy especially if you slice them thinly.
10. The bread can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it’s best to refrigerate them earlier. They can be refrigerated for up to 1 week and frozen for months.

NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support !

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Comments

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18 COMMENTS

  1. 1. PLEASE SET THE CAPTION TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT.

    2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !

  2. Wow😍!!
    This is my ideal kinda bread. Even pre-keto, I always favoured multi seeded bread.
    Thank you for a delicious and healthy recipe. I think even as a buttered toast, it can be a complete breakfast because its so nutritious.
    I look forward to the egg free version.

  3. It defeats the purpose to put seeds in bread dough to bake it, because once you bake it, all the oils and

    nutrition of the seed[s] become rancid and oxidized. When they become rancid and oxidized,

    they become unhealthy for us. Nuts, seeds, and plant food as a whole are meant to be consumed raw. There's

    never a need to cook or bake anything. Just eat it raw, and as is😐.

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