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Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Multi Grinder = https://amzn.to/3F8s6Gz Almond flour = https://amzn.to/4oRhKgF Coconut flour = https://amzn.to/3LCAONf Digital food scale = https://amzn.to/4cUyP30 8 x 5 x 4-inch loaf pan = https://amzn.to/3zUby2u Raw sunflower seeds = https://amzn.to/4bY3oU9 Raw black sesame seeds = https://amzn.to/3WaYi0U Raw white sesame seeds = https://amzn.to/3WAAo01 Whole psyllium husks = https://amzn.to/3zRJwVc Raw pumpkin seeds = https://amzn.to/3zRNkps Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com This seeded bread is based on my Almond Pumpkin Seed Bread which rises so well even without yeast. I simply added the toasted seeds to make a seeded version. The bread still rose so well even with the added seeds. The texture is light, soft and fluffy. Of course, it is not as fluffy as the version without the seeds due to weight from the seeds. I find that the taste is neutral and pleasant. When toasted, it is super crispy and the seeds are so fragrant. The recipe can be viewed and printed at this link: - https://www.lowcarbrecipeideasofficial.com/recipes/almond-pumpkin-seeded-bread [Total servings = 16] NUTRITION INFO PER SERVING Total Carb = 4.6 g Dietary Fiber = 2.4 g Net Carb = 2.2 g Calories = 184 Total Fat = 14.8 g Protein = 9.1 g DRY INGREDIENTS Almond flour = 180 g (1 1/2 cups) Ground raw pumpkin seeds = 180 g (1 1/2 cups) (Note: Watch this video on how to grind pumpkin seeds -https://youtu.be/-cbrTTj0PTc. You can also use pre-ground pumpkin seeds) Baking Powder = 16 g (4 tsp) Salt = 4 g (1 tsp) Whole Psyllium Husks = 27 g / 3 tbsp (Note: The whole psyllium husks must be ground until half its original volume then weigh it. If you are using pre-ground psyllium powder, only a small amount like 1 to 2 tsp is required. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly - https://youtu.be/_bnCwudgFt4) Toasted seeds: - 65 g (1/2 cup) Sunflower seeds 75 g (1/2 cup) Pumpkin seeds 18 g (2 tbsp) White sesame seeds 18 g (2 tbsp) Black sesame seeds WET INGREDIENTS Apple Cider Vinegar = 45 ml (3 tbsp) Hot or Boiling Water = 340 ml (1 1/3 cups + 1 tbsp) Options for eggs: 1. 6 large fresh egg whites (210 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.) 2. 210 g of egg whites from cartons. 3. 3 large whole eggs (170 g) (May have less rise and taste eggier) 4. 38 g egg white powder + 210 ml room temperature water (To rehydrate the egg white powder. Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. In a bowl, add all the dry ingredients and mix to combine. Then add all the toasted seeds and mix until well combined. 4. Add all the wet ingredients (except the hot water) and mix briefly. Finally, add the hot or boiling water and mix until a soft dough is formed. The dough may look watery initially but as you mix, it will firm up. Alternatively, you can let it rest just for a while until it becomes firmer. However, this is a soft dough so do not worry about letting it firm up so much. 5. In the video, I used an 8x5x4 inch loaf pan which is ideal for making yeast or tall bread). Grease and line the pan with parchment paper. 6. Transfer the dough into the pan. Spread evenly and leave the top round. 7. Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200F or 93C. 8. Cool completely before slicing into 12 to 16 servings. 9. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.