- Almond Flour 3/4 C / 84g
- Oat Fiber 1/4 C / 22g
- Lupin Flour 1/4 C / 34g
- Psyllium Husk POWDER 3 Tbsp
- Baking Powder 2 Tsp
- Baking Soda 1/2 Tsp
- Salt Big Pinch
- Caraway Seeds
- Dill Weed
- 25 Drops OOOFlavors Rye Bread
- 10 Drops OOOFlavors Acetyl Pyrazine (Optional)
- 1 Tbsp White Vinegar
- 3/4 C Boxed Egg Whites (equals 3 egg whites)
- 1 C Very Hot Water
- Whole Psyllium Husks, Dill Weed & Caraway to top
DIRECTIONS
- Mix Dry Ingredients including some Caraway Seeds & Dill (adjust to taste) Mix in Egg Whites And Vinegar and the Rye Bread Flavoring. Add the Acetyl Pyrazine (Optional)
- Mix in Hot Water until completely combined. Keep stirring until it comes together in a mass as it will gel up.
- Let sit for 10 min. Shape into a round Boule or or divide into balls for Rolls. Top with Whole Psyllium Husk, Dill & Caraway Seeds as Deco. Slash Tops if you wish which helps for expansion
- Place in middle rack of oven. Bake at 350 degrees for 50 min. Keep an eye out since all ovens are different.
- Turn off oven off after 50 minutes and let the bread sit for an additional 10-15 minutes using the residual heat to finish baking.
- Let sit in pan for for 5 min then transfer on cooling rack to prevent soggy bottoms- let cool completely.
Enjoy!!
