Low Carb Bread

The new BreadbakingDay  is hosted by ninive and lasts until end of January 2014. The motto is: More proteins into your bread!

The idea is to prepare a bread made ​​with yeast dough or on sourdough base or alike. The bread should contain only little plain flour and many other protein-containing things like grains, pulses, nuts and dairy products. Ninives call lured me back into my experimental kitchen. Here’s my bread enriched with proteins from beans, peas, lentils, grains, almonds, quark, buttermilk, eggs and sprouts. More didn’t fit into the baking tin 😉


I have taken some spelt flour. Then I added ground soybeans, chickpeas, buckwheat and a small lentil-mix. So I got a nice flour mix for my bread. Furthermore I add some almonds, grains and seeds for the taste. I kneaded the whole mix with quark, buttermilk and eggs. Finally, I fold in some alfalfa sprouts and grated carrots. The dough looked pretty colorful. The baking was a little difficult, because the bread surface was dark very quickly. So I covered the bread with baking paper and baked for about 90 minutes at 200-220°C. Then I removed the bread from the tin onto a wire rack and let it rest in the turned off oven to cool slowly.


The next day I sliced it and served our guests :) I wanted to know what they say about the result. It was amazingly good :) The bread is not as firm as normal bread, because it does not contain as much gluten. Therefore, it is heavy but quite fluffy . Cold butter is not so easy to put on 😉 but as soon as I toasted the bread slices, even the butter melted away. I love the toasted slices, yummy :) Have fun trying out the recipe. Enjoy it! Afiyet olsun!

250 g spelt, finely ground
50 g of buckwheat, finely ground
75 g soy beans, finely ground
100 g chickpeas, finely ground
50 g lentil-mix, finely ground
50 g pumpkin seeds
75 g of sunflower seeds
100 g of linseed
100g unshelled sesame seeds
100 g ground almonds
75 g of alfalfa sprouts
200 g carrots, coarsely grated
250 g low-fat quark
400-500 ml of buttermilk
2 small eggs
1 packet of dry yeast -(1 teaspoon)
1 teaspoon sugar
1 teaspoon salt

  1. Put the mix of all flours, seeds into a large lockable mixing bowl. In another small bowl mix yeast with 1 tsp sugar, 100 ml of lukewarm water, dust with a little flour and let it rise for 5 minutes. Give this yeast-mix to the rest of the ingredients into the bowl and mix well. Stir in quark, eggs, salt and pour in enough buttermilk until you can knead the ingredients into a nice smooth dough. It does not matter if the dough is a little softer than normal yeast dough, because the flours and grains absorb liquid during the resting period. Cover the bowl and let rise in a warm place until doubled in volume.
  2. After the resting period fold in the alfalfa sprouts and carrots and knead well into the dough. Grease a rectangular bread pan (32 cm long ) thoroughly and fill in the dough and flatten the surface smoothly. Once again, let the bread dough rise for about 30 minutes.
  3. In the meantime preheat the oven to 200-220°C.Bake the bread in 90 minutes. After about 45 minutes cover the bread with baking paper, because it will brown very quickly. Cover and continue baking for another 45 minutes.
  4. Take bread out of the baking tin and place on a wire rack and let it rest in the warm turned off oven until cool.
  5. Slice the bread when it is completely cooled. Enjoy it freshly toasted. Afiyet olsun!
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2 Responses to Low Carb Bread

  1. ninive says:

    Ein schönes Brot und scheint recht einfach zu sein, so “aus dem Handgelenk” geschüttelt…. ich würde nur die Möhren weglassen, die mag ich im Brot nicht.

    füllst du noch das Formular zum BBD aus?

    • semiha says:

      Gemüse im Gebäck ist nicht jedermanns Sache :) Es schmeckt bestimmt auch ohne Möhren ganz gut :)
      Liebe Grüße,

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