Pine nut flour bread with fiber
Pine nut flour and eggs give this loaf a pronounced nutty flavor and solid satiety from protein and fat. A small amount of fiber helps the crumb stay more stable and adds extra roughage. The bread turns out soft, porous, and better structured after cooling.
Heat the oven to 180°C and prepare a loaf pan. If the pan is not silicone, line it with baking paper.
Separate eggs (300 g) into whites and yolks. In one bowl combine pine nut flour (140 g), starch-free baking powder (15 g), Alekseev fiber (3 g), and table salt (1 g).
Add melted butter (60 g) to the yolks, then stir in the dry mixture until you have a thick batter.
Beat the whites with cream of tartar (1 g) until firm peaks form. Fold them into the batter in three additions, keeping the mixture light each time.
Transfer the batter to the pan, smooth the top, and bake for 35-40 minutes until the loaf is browned on top and springs back when pressed. Cool it completely before slicing so the structure can firm up.
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