Yet another bread recipe, because who doesn’t love bread? I myself am a huge bread junkie. Bread items play a huge part in my life and I often have big troubles not overeating bread. Let’s face it: white doughy bread tastes good but does not satisfy at all. I end up eating to many slices and still feeling like grabbing a whole meal after it and I’m sure that I’m not the only one. So my solution to this problem is to find a satisfying recipe with a ton of protein so that I can enjoy my bread all free from guilt.
2 T balsamic vinegar (this gives the bread a beautiful color and taste but feel free to sub it if you’re not a fan of the taste)
1 tsp baking soda
1 T vanilla whey protein like this one (5 g) or just sub it for more fiber powder or potato starch.
3 1/2 T chia seeds (divided 2+1 1/2) (35 g)
2 T cold water
3 T flax seed meal (30 g)
1 T potato starch (10 g)
1-2 tsps Herbes de Provence*
1 tsp salt
*This mixture is savory and consist of dried thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, coriander, dill, basil, thyme or mint.
Okey, the prep and baking process is sandbox easy; start of preheating the oven to 340 F or 170 C. In a little glass measure up 2 T chia seeds and blend them with the water. Let the mixture set for about 15 minut while you beat the eggs in a large separate bowl until they become pale and then add vinegar. In another bowl, combine all the dry ingredients and slowly (in order to avoid lumps) combine the flour mix with the eggs while whisking constantly. Add the chia blend and stir briefly. Pour the batter into a silicone mold or a bread pan and bake for about 45 minutes. Voliá!
Macros for a thick slice out of 10:
Fats: 4,5 g
Protein: 5 g
Carbs: 3 g