Low carb bread

Scandinavian people definitely eat lots of bread. Norwegian health authorities actually advice people to eat bread three(!) times daily. However, this is whole-grain bread with a lot more good stuff than even the healthiest bread we can get here in Australia. For example, the bread my mother bakes is heavy as a brick and fills you quite a bit.  Perhaps because  Scandinavians are so addicted to their breads, low carb blogs and forums are full of recipes for yummy low carb breads. What I love about low carb baking is that it's so easy: No hour-long waits for the bread to rise, just mix the ingredients together and pop it in the oven. Here is the recipe for my favourite low carb bread. One reason that I like this recipe is  it demands no mysterious ingredients that you have to venture to a health food store to get.

Recipe for one bread:
4 eggs
1 tsp baking powder
150 grams Creme Fraiche
60 grams natural bran
40 grams linseed
50 grams sesame seeds
50 grams sunflower seeds

 Mix ingredients and pour into a bread tray covered with baking paper.
Bake at the bottom shelf on 180 degrees (C) for around 50 minutes

Enjoy it for example with butter and brie, cheese with some ham and capsicum. Or with peanut butter and sugar-free jelly (if you can handle the extra carbs from peanut butter). Super-healthy and leaves you full and with a stable blood sugar for hours and hours.

PS:  I had to make a few changes when making the bread that's on the photo. I didn't have linseed, so I used LSA instead. And I added pumpkin seeds. In addition, my kitchen scales are broken, so I just had to improvise. I'm normally one who follows recipes strictly, but this time I actually had to play with the ingredients - and it worked!