Low-calorie bread with psyllium

One of the components of this baking is psyllium - a fine husk from the seeds of medicinal plantain. It has a beneficial effect on the human body and is very often part of dietary baking, since it does not contain gluten, while at the same time providing viscosity to the dough and airiness to baking.

First you need to mix buckwheat and millet in a large bowl, then pour water 5 cm above the level of the cereal. Soak for 10 hours.

Turn on the oven to preheat to 175 degrees. Choose a bread mold approximately 15 x 25 cm with high sides and cover it with parchment. Soak the psyllium in water for 5-10 minutes.

Thoroughly rinse the buckwheat and millet so that the mucus goes away. Place the grits in the bowl of a blender and add half of the oat flakes. At maximum speed, grind the mass to a homogeneous state and almost complete grinding of the grains. Turn on the blender for about 45-50 seconds, see what happened, if necessary, repeat.

Add the second part of oat flakes, swollen psyllium, salt, baking powder, nut butter. Grind everything with a blender (30-40 seconds should be enough) until smooth. Send the dough into the mold and smooth it with a spatula.

Mix flax seeds, chia, sesame and sunflower. Sprinkle the bread liberally on top with most of the seeds mixture. Make cuts on the bread with a knife, sprinkle with the rest of the seeds and put the bread in the oven for 40 minutes.

Take out the bread, make incisions where they were not made and place the mold back in the oven until cooked for about 50 minutes. Check readiness by sticking a knife into the loaf - the blade should easily pass through the dough and be only slightly sticky.

Take out the finished bread on a wooden board and let it cool. Serve the bread in a cold state, it can be stored for several days in a bread box or about a week in the refrigerator.

Be slim and healthy!