Keto bread made from sunflower flour with seeds

Keto bread made from sunflower flour turns out to be dense, with an earthy taste and a crispy crust. This bread is suitable for a variety of sandwiches and sandwiches. The bread does not contain nuts, eggs or milk, so this recipe is suitable for people with a food intolerance to one of these foods.

Ingredients

• Dry ingredients
• 280 g sunflower seed flour
• 60 gr coconut flour
• 20 gr golden flaxseed flour
• 30g whole psyllium husk
• 10 g baking powder (1 tablespoon. Without a slide)
• 5 g salt (1 teaspoon without top)
• Liquid Ingredients
• 1 tea spoon. extra virgin avocado oil
• 1 tea spoon. apple cider vinegar or lemon juice
• 230 ml warm water

Directions

1. Preheat oven normally to 200 C.
2. Line a 23x13cm baking dish with parchment paper. Grease the paper with butter to keep the bread from sticking to the mold.
3. In a mixing bowl, add all dry ingredients: sunflower seed flour, coconut flour, whole psyllium husk, flaxseed flour, baking powder, and salt.
4. Stir dry ingredients evenly and remove clumps by squeezing with your fingertips.
5. Make a well in the center of the flour and add olive oil, apple cider vinegar and warm water (about 40 C).
6. Use a spatula or whisk to combine the dough. It will be damp at first, but will become quite sticky as it dries. It should take more than 30 seconds to combine the ingredients.
7. Let the dough sit in a bowl for 5 minutes.
8. Moisten your hands with water and remove the bread dough from the bowl. Knead the dough gently for 10 seconds, then shape into a loaf by lifting the dough in the center so that the top of the bread is slightly lower on both sides than in the middle. To do this, press down on the edges of the loaf to leave a nice round bump in the center. This will avoid flat, dense and damp bread. When choosing the size of the loaf, focus on the size of the form. If the bread still sticks to your hands, brush your hands with olive oil.
9. Cracks may appear on the top of the loaf, so moisten your fingers / spoon with water and smooth the top to remove the cracks and create a smooth surface.
10. Place the loaf in a bread pan (if it is shorter than the length of the pan, leave it as it is).
11. Brush the top of the bread with a little water, then sprinkle with sunflower seeds / pumpkin seeds / sesame seeds. Press the seeds lightly to the surface so that they stick to the bread.
12. Bake for 50-60 minutes at 200 C on the lower rack (first wire rack from the bottom of the oven) and do not open the oven door earlier than 40 minutes so that the bread does not fall off.
13. After 50-60 minutes, remove the form from the oven and check the bread is cooked. The tops and sides of the bread should be firm and crispy.
14. Remove the hot bread immediately from the pan by pulling on the edges of the parchment paper. Then place the loaf on a baking sheet or directly on the hot bottom rack of the oven, without the parchment paper.
15. Bake the bread for another 10-15 minutes on the lower rack at the same temperature. This extra step helps keep the bottom of the crust dry. If the top is already browned, add a piece of foil on top of the loaf of bread.
16. Remove the bread from the oven and transfer to a flat dish or wire rack to chill (at least 1 hour before slicing).
17. Bon Appetit!