Grey hearth bread
| Ingredient | Qty, g | |
|---|---|---|
| Almond flour | ||
| Flaxseed flour | ||
| Psyllium | ||
| Baking powder without starch | ||
| Cooking salt | ||
| Xanthan gum | ||
| Egg ? 1 pc ≈ 50 g 150 g ≈ 3 sheet | ||
| Water | ||
| Erythritol | ||
| Cumin | ||
| Sunflower seeds | ||
| Product release: | 293 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 3 min | ||
| 3 min | ||
| 30 min | ||
| 40 min | ||
| 30 min | ||
| 2 h | ||
36 min - 3 h 46 min | ||
|---|---|---|
| Proteins | 13 g |
| Fats | 18.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.7 g |
| Calories | 250 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 22.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.13 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 2 404 |
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 90% ◦ Egg: 9% E | 39398339? |
| iWhich products: ◦ Egg: 93% ◦ Almond flour: 7% B7 | 37379232? |
| iWhich products: ◦ Egg: 52% ◦ Almond flour: 46% ◦ Flaxseed flour: 2% B2 | 35427633? |
| iWhich products: ◦ Egg: 89% ◦ Almond flour: 7% ◦ Flaxseed flour: 4% B4 (Choline) | 26345832? |
| iWhich products: ◦ Egg: 78% ◦ Flaxseed flour: 11% ◦ Almond flour: 10% B5 | 19193216? |
| iWhich products: ◦ Egg B12 | 19191618? |
| iWhich products: ◦ Egg: 60% ◦ Almond flour: 20% ◦ Flaxseed flour: 20% B6 | 1111248? |
| iWhich products: ◦ Egg: 38% ◦ Almond flour: 31% ◦ Flaxseed flour: 31% B1 | 1011219? |
| iWhich products: ◦ Egg: 43% ◦ Almond flour: 36% ◦ Flaxseed flour: 21% B9 | 77145? |
| iWhich products: ◦ Almond flour: 75% ◦ Flaxseed flour: 21% ◦ Egg: 4% B3 | 67126? |
| iWhich products: ◦ Egg A | 56105? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 71% ◦ Flaxseed flour: 23% ◦ Egg: 6% Copper | 37377533? |
| iWhich products: ◦ Egg: 42% ◦ Almond flour: 40% ◦ Flaxseed flour: 18% Phosphorus | 35354935? |
| iWhich products: ◦ Egg: 88% ◦ Flaxseed flour: 10% ◦ Almond flour: 3% Selenium | 3333603018 |
| iWhich products: ◦ Almond flour: 72% ◦ Flaxseed flour: 26% ◦ Egg: 2% Manganese | 28364333? |
| iWhich products: ◦ Egg: 42% ◦ Almond flour: 39% ◦ Flaxseed flour: 18% Iron | 2712218? |
| iWhich products: ◦ Almond flour: 91% ◦ Flaxseed flour: 9% Boron | 21214321? |
| iWhich products: ◦ Almond flour: 65% ◦ Flaxseed flour: 29% ◦ Egg: 6% Magnesium | 20276524? |
| iWhich products: ◦ Flaxseed flour Prebiotics | 18183718? |
| iWhich products: ◦ Cooking salt: 78% ◦ Egg: 21% Sodium | 15152815? |
| iWhich products: ◦ Almond flour: 41% ◦ Egg: 40% ◦ Flaxseed flour: 18% Zinc | 152033153 |
| iWhich products: ◦ Almond flour: 36% ◦ Psyllium: 32% ◦ Flaxseed flour: 32% Fibers | 15242421? |
| iWhich products: ◦ Almond flour: 56% ◦ Egg: 29% ◦ Flaxseed flour: 15% Calcium | 10101010? |
| iWhich products: ◦ Egg: 98% ◦ Cooking salt: 2% Iodine | 991466 |
| iWhich products: ◦ Almond flour: 54% ◦ Egg: 26% ◦ Flaxseed flour: 20% Potassium | 8111210? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Flaxseed flour: 95% ◦ Almond flour: 2% ◦ Egg: 2% Alpha-linolenic acid (Omega-3) | 102149182117? |
| iWhich products: ◦ Egg: 79% ◦ Almond flour: 21% Oleic acid (Omega-9) | 597310567? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 206112341? |
| iWhich products: ◦ Almond flour: 84% ◦ Flaxseed flour: 16% Linoleic acid (Omega-6) | 17244223? |
| iWhich products: ◦ Egg Palmitic acid (Saturated) | 88128? |
First, combine and thoroughly mix all the dry ingredients: almond flour (60 g), flaxseed flour (20 g), psyllium (7 g), baking powder (3 g), salt (2 g), xanthan gum (0.5 g). To enhance the bread flavor, you can add 10-15 g of erythritol.
After that, add the liquid ingredients: eggs (150 g) and water (50 g), and mix until you have a homogeneous mass.
If you want to add seeds, do it at this stage by mixing them into the dough.
Cover the dough with plastic wrap in contact and let it sit for 30 minutes at room temperature. This will allow the dough to absorb moisture and improve its texture.
After the time has elapsed, form a ball from the dough with wet hands and place it on a silicone-lined parchment or silicone mat. Gently flatten it to give it a round shape.
If you decided to use seeds, sprinkle them on top of the dough.
Now you can bake the bread in a preheated oven for 35-40 minutes, until it turns golden and passes the readiness check.
Baking temperature: 180°C, top and bottom heating mode without convection.
Baking time: 35-40 minutes.
After baking, allow the bread to cool completely on a rack. After cooling, store it in the refrigerator for 2 hours for the best texture.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
