Peanut flour bread with psyllium
Peanut flour and eggs give this loaf more protein, while psyllium adds fiber and helps the crumb stay moist. Sunflower seeds, chia, and sesame add a little magnesium and a more interesting texture. The result is a dense homemade bread without wheat that works well for toast and sandwiches.
Heat the oven to 180°C and prepare a small loaf pan. If the pan is not silicone, line it with baking paper.
In one bowl combine peanut flour (100 g), psyllium (16 g), starch-free baking powder (5 g), chia seeds (5 g), sesame seeds (3 g), and table salt (1 g). If you want a more seeded loaf, add sunflower seeds (10 g) here as well.
In a second bowl mix eggs (150 g), milk (100 g), water (250 g), sunflower oil (10 g), and melted butter (40 g). Add the dry mixture, stir into a thick batter, and let it stand for 2-3 minutes so the psyllium can absorb the liquid.
Transfer the batter to the pan, smooth the top, and bake for 35-40 minutes until the loaf is firm on top and a skewer comes out dry. Cool it in the pan for 10 minutes, then remove it, cool fully on a rack, and slice only after it has settled.
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