Low Carb Bread

Low Carb Seed BreadWe giveth you your daily bread – seed bread that is. We started out buying Sukrin’s breadmix – but it is just so expensive, so we spent some time to find something that was somewhere close to enjoyable. In fact we like this recipe so much it now our regular breadbin resident. It works with savoury or sweet toppings and fillings, tasting equally nice with clotted cream and low carb jam, or cream cheese and smoked salmon. It toasts well, too!

per 30 slice – 3 carbs, 75 cals


  • 200g of Carbquik
  • 50g of Milled Flax
  • 40g of Flax & Oat Bran
  • 70g of Omega sprinkle seeds
  • 30g Psyllium Husk
  • 1 tsp salt
  • 2 tsp of baking powder.
  • 3 large eggs
  • 50g of butter
  • 300mls Water. You may need to adjust this slightly until the mixture goes soft, not runny. 50/50 of this fluid can be Whey (I’ve used Kefir whey but it’s optional, it works just as well with water. )

Low Carb Seed BreadAdd all of the dry ingredients together (leave out the seeds till last), mix in eggs, whey, and water to a soft consistency. It will soon absorb the water. Do not keep adding water. Then add the seeds, it will make the mixture like a wet firm dough. shape the bread in a greased 9 inch loaf tin and make a groove down the middle. Place in oven at 175C for 1 hours 10 minutes, or wait for the bread to shrink from the sides. Cool before cutting.

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