Walnut Bread
Walnuts and flaxseed flour provide fiber, healthy fats, and a nutty aroma, while egg, sour cream, and butter make the crumb rich. Psyllium and bamboo fiber help the loaf keep a firm, sliceable texture.
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Inventory: Blender, Mixer
444
Servings: 8 (1 serving ≈ 52 gram)
Digestion time: 3 hour
Complete protein: ✔
Pulse the walnuts (60 g) into a fine crumb. Grind the flaxseed flour (20 g) and combine the walnuts with psyllium (20 g), bamboo fiber (15 g), baking powder without starch (10 g), table salt (to taste), and stevia (1 g).
Whisk the egg (200 g) until pale and roughly tripled in volume.
Add sour cream 30% (60 g) and melted butter (30 g), then stir.
Add the dry mixture, stir, and rest the batter for 10 minutes.
Transfer the batter to a loaf pan and bake at 180°C for about 60 minutes.
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