One of the ingredients was psyllium husk, and I had seen it before, but didn't really know what it was.
Psyllium seed husks are a soluble dietary fiber, and it's indigestible. It is used a lot to relieve bowel issues, such as diarrhea, IBS & constipation. It is used in gluten free baking for it's binding effects.
Below, the nutrition facts for 100 grams:
So basically all the carbs are coming from fiber, which makes this a very good product to use for bread making!
After browsing for a bit, most recipes I found did contain psyllium husk, but also wheat flour or other types of flour. No other choice than to experiment and see what happens.
60 gr psyllium husk
100gr. of sunflower & pumpkin seed mix
3 tbsp olive oil
1 tsp baking powder
1 tsp baking soda
1/2 cup full fat milk (or coconut milk)
1/4 tsp salt
Pre-heat the oven to about 160 Celsius, mix the dry ingredients with the wet, but make sure you add the baking powder last, right before putting it in a loaf pan and into the oven. Bake for about 55 mins.
The dough will seem quite dry, but will rise in the oven.
The result was surprisingly good, since I just threw a few ingredients together. The bread is fluffy, and has a nice nutty flavor. It is also quite firm, making it perfect for (small) sandwiches. So far, my best low carb bread recipe yet!
Imagine maybe even making pizza dough with this...
A baked bread weighs about 560 grams,
a (thin, 1cm) slice about 25-30 grams.
You can get about 18-20 slices out of it.