Flaxseed Bread with Albumin
Flaxseed flour provides dietary fiber, while albumin adds protein and a dense, moist crumb. Hydrating the albumin first and baking slowly help the loaf hold its shape.
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Inventory: Mixer
455
Servings: 8 (1 serving ≈ 36 gram)
Digestion time: 4 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Whisk eggs (100 g) with albumin (25 g), rest for 20 minutes, stir, and whip for 5 minutes more.
Add melted butter (40 g) and cream cheese (70 g), then flaxseed flour (80 g), xanthan gum (1 g), baking powder without starch (10 g), and table salt (to taste).
Transfer the batter to a 14 × 10 cm pan and bake at 180°C for 90 minutes. Cool completely before slicing.
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