Home-baked egg white bread

Name: Home-baked egg white bread
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 100 g crushed almonds; 100 g crushed linseed; 4 tablespoons (20 g) + 1-2 tablespoons wheat bran; 2 TABLESPOONS Whole spelt flour; 1 package Baking Powder; 1 TEASPOON Salt; 300 g Low-fat curd; 8 Protein (Gr. M); 2 TABLESPOONS Pumpkin and sunflower seeds; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

100 g crushed almonds
100 g crushed linseed
4 tablespoons (20 g) + 1-2 tablespoons wheat bran
2 TABLESPOONS Whole spelt flour
1 package Baking Powder
1 TEASPOON Salt
300 g Low-fat curd
8 Protein (Gr. M)
2 TABLESPOONS Pumpkin and sunflower seeds
baking paper

Directions

1
Mix almonds, linseeds, 4 tablespoons of wheat bran, flour, baking powder and salt. Add curd and egg white and knead with the dough hooks of the mixer to a smooth dough.
2
Brush a box mould (25 cm long; 1.8 l capacity) with water and sprinkle with 1-2 tbsp. wheat bran. Line the bottom of the tin with baking paper. Fill the dough into the tin, sprinkle with pumpkin and sunflower seeds.
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes. Let the bread rest in the pan for 10-15 minutes, then loosen the edges and carefully turn out of the pan.
4
Let the bread cool down.