Hørfrøbrød (5 ingredienser)

Denne Hørfrøbrød is a soft, low-carb sandwich bread made with just 5 ingredients and packed with 6.5 grams of fiber per slice and 5 grams of protein It’s a delicious high-protein, filling, and gluten-free bread for toast or sandwiches.

Indholdsfortegnelse

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I love to make my own bread and I’ve done several different loaves in the past, from my Havremelbrød til min Brød med 2 ingredienser eller min Hirsebrød, I enjoy trying different flours. Making bread with flaxseeds gives it a very tasty crumb!

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Hørfrøbrød

Denne Hørfrøbrød is a soft, low-carb sandwich bread made with just 5 ingredients and packed with 6.5 grams of fiber per slice and 5 grams of protein It's a delicious high-protein, filling, and gluten-free bread for toast or sandwiches.

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Prep Time: 10 minutter mins

Tilberedningstid: 45 minutter mins

Samlet tid: 55 minutter mins

Rute: Morgenmad, Tilbehør

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 140 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Gyldne hørfrø - (note 1)
• ▢ ½ kop Mandelmel - (note 2)
• ▢ 4 spiseskefulde Psyllium husk - (note 3)
• ▢ 2 teskefulde Bagepulver
• ▢ 1…“ kopper Vand

Valgfri

• ▢ ½ teske Salt

Instruktioner

• In a high-speed blender, add the golden flaxseeds and blend them at high speed until they form a fine ground.
• Forvarm ovnen til 180 °C. Beklæd en bageplade med bagepapir. Smør papiret let med olie. Læg til side.
• Transfer the ground to a large mixing bowl and whisk it with almond flour, psyllium husk, baking powder, and salt. Whisk until everything is consistent.
• Add lukewarm water, stir with a rubber spatula, then lightly wet your fingers with water to knead the dough and form a dough ball.
• Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don't make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle, and be gummy. This bread won't rise much, it will rise in the oven, then deflate in the center. The shape you give it now is the shape you will end up with.
• Placer dejkuglen på den forberedte bageplade – bag den ikke i en brødform! Den forbliver for fugtig i midten, hvis du gør det.
• The dough forms cracks on the sides, wet your fingers with water and massage the dough ball to fix the cracks. As you rub wet fingers, the dough becomes jelly-like and sticks together, filling the cracks easily.
• If you like, sprinkle extra flaxseeds or bagel seasoning on the bread for flavors.
• Bake the bread for 45-50 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
• Cool down on a cooling rack overnight before slicing. It will deflate a bit in the center, that's normal.
• Slice the next day, it should be soft and bouncy. The flavor is quite earthy, as you would expect from flaxseeds.

Noter

Noter 1: Don’t use brown flaxseed. They have a strong fishy, bitter flavor. Make sure you grind fresh golden flaxseed for the best results. Old flaxseeds have a bitter taste and lose their properties. I didn’t try ready-made flax meal, feel free to experiment but I can’t guarantee how much you will need and the impact on the bread texture. 

Noter 2: You can also use almond meal but or swap for 1/3 cup of oat flour for a nut-free option.

Noter 3: You can’t swap psyllium husk for more flaxseed meal or anything else. This is the key ingredient that binds the flaxseed meal and almond flour and creates a chewy bread. Note that brands like Metamucil are not made for baking, they are food supplements made with only 50% husk, the recipe will not work with this.

Fejlfinding af lilla brød – This never happened to me but some readers notice a reaction with some psyllium husk brands that will sometimes turn bread purple-blue. This doesn’t change the bread’s taste. You can use another brand of husk to prevent this from happening.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1skive | Kalorier: 140kcal | Kulhydrater: 7.5g | Protein: 4.8g | Fed: 11.2g | Mættet fedt: 0.9g | Flerumættet fedt: 6g | Enumættet fedt: 1.6g | Natrium: 175.2mg | Kalium: 170.9mg | Fiber: 6.5g | Sukker: 0.5g | Vitamin C: 0.1mg | Calcium: 103.4mg | Jern: 1.5mg | Magnesium: 82.8mg | Fosfor: 149.4mg | Zink: 0.9mg

Ingredienser og erstatninger

You only need 5 ingredients to make this bread. Here’s how to pick each of them.

• Gyldne hørfrø – These are the key ingredient of the recipe. They are a good source of fiber, protein, and omega-3 fatty acids. Ground into a fine meal, they are the base of the bread’s structure. Use only golden flaxseeds to avoid the bitter, fishy taste associated with brown flaxseed. While ready-made flax meal can be experimented with, it may affect texture and flavor consistency.
• Mandelmel – This brings a light, nutty flavor along with protein and healthy fats, helping to create a tender crumb. For a nut-free option, you can substitute with 1/3 cup oat flour, though the flavor will differ slightly. Alternatively, almond meal (a slightly coarser version) may also be used if you prefer more texture.
• Psyllium husk – Psyllium acts as a binding agent, absorbing water to form a gel-like consistency that gives the bread its chewy texture. It’s essential to use baking-grade psyllium husk (either powder or flakes) and not supplement brands like Metamucil, which are only partially husk and can cause issues with binding and color.
• Bagepulver – To give the bread a slight lift and a softer, lighter texture.
• Vand – To activate the psyllium husk and baking powder and ensure that all the dry ingredients bind together into a cohesive, pliable dough. The temperature should be lukewarm to help the ingredients meld without shocking the psyllium’s gel-forming properties.

How to Make Flaxseed Bread

This is a really easy recipe to whip up. Here’s how in a few pictures.

Pour the golden flaxseeds in a high-speed blender and blend until it makes a fine ground.

Combine the dry ingredients in a large mixing bowl and mix them.

Gradually incorporate the lukewarm water until it makes a sticky dough.

Shape the dough into a loaf shape and work it gently.

Smoothen the surface of the bread with your hands and sprinkle bagel seasoning on the top.

Bag brødet i 45-50 minutter ved 180 °C.

Carines bagetips

Lad mig dele et par flere tips til et perfekt brød.

• Follow the Recipe Precisely: This bread is highly sensitive to ingredient ratios. Avoid swapping or altering quantities, as even small changes can significantly impact texture and rise.
• Grind Your Flaxseeds Fresh: Use a high-speed blender to grind the golden flaxseeds into a fine meal. Freshly ground flaxseed ensures optimal binding and avoids a gritty texture.
• Mind the Dough Height: Shape your dough into a flat ball no thicker than 1.2 inches (3 cm). A thicker dough will result in an underbaked, gummy center.
• Bake on a Sheet, Not in a Pan: Avoid using a loaf pan because it traps moisture, preventing the center from baking properly. A baking sheet allows for even drying and a crisper exterior.
• Wet Your Fingers for Kneading: Lightly wet your fingers before kneading the dough. This prevents sticking and helps you gently massage the dough to seal cracks as they form.
• Fix the Cracks Gently: If the dough develops cracks along the sides, use your wet fingers to massage and smooth them out. This helps maintain a uniform structure and improves the final appearance.
• Be Cautious with Psyllium Husk: Only use psyllium husk intended for baking—its high binding quality is key to achieving that signature chewy texture. Avoid supplement versions like Metamucil, which may also discolor your bread.
• Optional Flavor Boosts: If the natural earthiness of flaxseed isn’t your favorite, consider adding 1 teaspoon of onion powder, cinnamon, or garlic powder to mask the flavor slightly without compromising the bread’s integrity.
• Allow Good Cooling Time: After baking, let the bread cool completely on a rack—ideally overnight. This resting period lets the texture set, even if the bread deflates slightly in the center, resulting in a soft and bouncy slice.

Flere nemme brødopskrifter

Quinoa-brød

Hirsebrød

Brød med 2 ingredienser

Havremelbrød