Protein Spelt Bread

Name: Protein Spelt Bread
Cook time: 1 h
Total time: 1 h
Yield: 28
Ingredients: 100 g crushed almonds; 100 g crushed linseeds; 4 TABLESPOONS Wheat bran; 2 TABLESPOONS Whole spelt flour; 1 package Baking Powder; 1 TEASPOON Salt; 300 g Low-fat curd; 8 Protein (size M); 1-2 TABLESPOONS Wheat bran for sprinkling; 2 TABLESPOONS Pumpkin and sunflower seeds; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 28

100 g crushed almonds
100 g crushed linseeds
4 TABLESPOONS Wheat bran
2 TABLESPOONS Whole spelt flour
1 package Baking Powder
1 TEASPOON Salt
300 g Low-fat curd
8 Protein (size M)
1-2 TABLESPOONS Wheat bran for sprinkling
2 TABLESPOONS Pumpkin and sunflower seeds
baking paper

Directions

1
Mix almonds, linseeds, wheat bran, flour, baking powder and salt. Add the curd and the egg whites and knead with the dough hooks of the hand mixer to a smooth dough
2
Coat a box mould (10 x 30 cm) with water and sprinkle with wheat bran. Line the bottom of the mould with baking paper. Fill the dough into the tin, sprinkle with pumpkin and sunflower seeds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the bread rest in the pan for about 10 minutes, then loosen the edges and carefully turn out of the pan
3
Waiting time approx. 10 minutes