Ingredients
For Dough
- 100 g almonds
- 260 g Flaxseed, golden
- 3 Tbsp psyllium husks
- 20 g baking powder
- 1 tsp sea salt
- 300 g Greek yoghurt
- 5 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill almonds and flax seed 10 seconds /speed 10
add other dry ingredients to bowl, mix 10 seconds /speed 4
set aside
add yoghurt and eggs to bowl, mix 30 seconds /speed 4
add the pre-mixed dry ingredients, mix 1 minute / speed 4
preheat oven to 160*C
fill dough into lined baking tin (a round 20cm tin makes a nice loaf)
sprinkle with black sesame or sunflower seeds
let rest for 5 minutes (the dough will firm up considerably)
bake 70 minutes
Tip
If you use brown flax seed the bread will have a darker colour. You can use then yellow sesame seeds to sprinkle on top for a nice contrast!
This bread tastes great still warm with butter, is firm and not crumbly to cut, keeps well and is also very nice toasted.
A favourite that earns comments ("Like real bread!") even from dedicated wheat bread eaters!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Well, I've not had success with this recipe! I ended up with a large hard blob that my TM6 wouldn't mix together at all.
It looked like it needed water, it was so hard!
I used almond meal and flax meal to skip the grinding step. Maybe that's why? Though with the same weight it shouldn't have affected it.
www.thermogourmand.com.au
Easy to make, delicious bread substitute. Followed recipe exactly and turned out perfectly.
Hello to everyone who commented, I am a cook rather than a computer whiz and haven't looked at the post for a long time, had not ticked the notify box!
I am still making this loaf, at least once a week.
Added ground coriander and caraway recently like to my sourdough bread, delicious.
I usually make to loaves at the time (one recipe after the other, grinding the almonds for both lots before adding liquids to the bowl), let them cool and then slice the bread in good thick slices. I put them a bit on a lean into a freezer bag, so that I can separate them easily when taking out individual slices. Perfect, well received by everyone, very satisfying.
I wonder whether anyone who reads this has a recipe for a buckwheat bread, no yeast, no eggs, no dairy?
I need something like this for a friend who has very special dietary needs.
Thank you!
This did taste like bread and was really nice toasted.
My daughter is trying to go carb free and enjoyed this toasted with her poached egg for breakfast.
Really nice bread! Thanks for sharing. 😊
I've tried lots of low carb bread recipes and this was the best one yet. Easy to throw together and tastes great! It holds its shape making it easy to slice and toasts beautifully. I made it exactly as the recipe states but I think I'll experiment with it now and add flavoured salt and herbs. Thanks for sharing! I was wondering if anyone had tried freezing some slices??
Great recipe. Tastes delicious.
I cooked it in a loaf tin and sliced it into to 19 slices. I then got out the calculater and worked out that each 45g slice was @144 calories, Protein 3.7g, carbohydrate 2g, fat 11.5 g. That means it is a very good high protein, low carb bread if you are on a low carb diet. Better than the shop bought Hi/Lo bread. I love it for breakfast, toasted with egg on top and/or bacon.
I love this recipe. It turned out better than I expected. I didn't have any psyllium husk so used same amount of coconut flour instead. Delicious with cream cheese or advocado
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