Bread is life. Is there anything better than the smell of freshly baked bread coming right out of the oven? Well yeah, maybe the smell of cake, but that’s about it. Unfortunately, bread is usually very high in carbs and while carbs are not necessarily bad, they’re not your bff when it comes to slimming down/weight loss.
Packed with Protein
Even if you are not trying to lose weight, but want to build muscle or just generally want to up your protein intake, this bread is great as it is packed with protein. Being German I’m quite spoiled when it comes to bread, as I believe we have one of the best kinds of bread there are. I’ve tried quite a few low carb, high protein recipes, like dinner rolls and different sorts of bread. Some of them were disasters (no more 3 ingredient cloud bread!), and some just didn’t convince me. This one did!
Oats, Nuts & Seeds
What I didn’t like about other low carb breads is the way they didn’t taste like what I was used to getting at the bakery. This one is loaded with pumpkin seeds, oat bran and pine nuts. They are roasted with a little sea salt before added to the dough, which gives them extra crunch. That leads to a nice texture – if you sprinkle some on top it also adds to the already crispy crust.
This tastes great right after coming out of the oven, but I must admit that it is even better when it is a few old. It’s very soft when it’s warm, but when it has cooled down and you toast it- it’s perfection! I love to eat this with mashed avocado and a poached egg on top. I got this recipe from one of my very best friend’s mom and I’m so glad she shared. It lasts up to 5 days and makes great lunch sandwiches. Yay!
Here’s what you need to make this piece of heaven.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 5 eggs
- 500 g low-fat curd/quark
- 250 g oat bran
- 50 g wheat bran
- 1 package/2tsp baking powder
- 2 tsp sea salt
- 200 g seeds/nuts, like pine nuts, sunflower/pumpkin seeds, sesame,...
- Preheat oven to 180°C/350°F. Prepare a loaf pan with parchment paper.
- Roast mixture of seeds in a non-stick pan until lightly browned.
- In a small mixing bowl, mix together eggs and curd until evenly combined.
- In a separate mixing bowl, combine all dry ingredients (except the seeds).
- Slowly add egg mixture. The dough will be quite sticky, but it is supposed to. If you feel like it is way too dry, add 1-2 teaspoons of water or milk.
- Add seed mixture and combine.
- Transfer dough to loaf pan. Bake for 50 minutes until it is brown.
- Remove bread from the oven and let it cool for an additional 30 minutes.