This is basically just my Einkorn-Arrowroot Sandwich Bun recipe baked in a focaccia style sheet, cut into more portions. The original psyllium/hot water technique was inspired by Maria Emerich’s bread recipe so many have experimented with. I like a lot of crust on sandwiches, so I’m fond of making sheet bread for my sammies. I did add my 8-Seed Spice Blend on top, but you can use whatever herb/spices you like, or none at all, if that’s your pleasure. This doesn’t rise up very much, but if sliced carefully, you can slice it laterally/horizontally for a real thin bread, thus using only one portion for a sandwich. Men may want to use TWO portions/slices for their sandwiches. This bread, with its psyllium, is extremely filling, so women may want to only use one slice and slice it horizontally for a real thin layer of bread on their sandwiches. This bread has a wonderful flavor and elasticity I think you’ll like. This bread is not suitable until you are nearly to goal weight as it has 3 T. REAL wheat flour in it. Not a lot per serving, but still not allowed until the last level of the Atkins OWL carb reintroduction ladder. Save this recipe for Pre-Maintenance or the Maintenance phase of your diet.
Note: Most any brand of psyllium husk powder will work, but do NOT use Konsyl brand unless you want disastrous results. Been there; done that. That one just doesn’t work right.
1 tsp. dry yeast
1/3 tsp. real sugar (consumed by the yeast)
¼ c very warm tap water
1½ c. almond flour
3 T. Einkorn flour
1 T. coconut flour
4 T. psyllium powder (I use NOW brand)
2 tsp. baking powder
¼ tsp. sea salt
1 T. arrowroot powder
3 egg whites (whole or from carton)
2½ T. apple cider vinegar
½ c. boiling water (in addition tot he 1/4 c. above)
DIRECTIONS: Preheat oven to 350º. Line a 9×13 cake pan with parchment paper and set aside. Put a kettle of water on to boil while you make your bread dough.
In a small bowl, dissolve the yeast, sugar and warm tap water. Allow to sit and develop while you mix the other bread ingredients. In a large mixing bowl, measure out and mix all the dry ingredients. Stir well until uniformly mixed. In a medium bowl, whisk the egg whites and vinegar together.
Combine the yeast mixture with the egg mixture and stir gently. Add this egg-yeast mixture all at once to the dry ingredients and quickly with a fork, stir it briskly into a uniform thick mixture. Immediately measure out and pour the ½ cup boiling water over the top of the dough and with your fork, stir very quickly until it comes together into a uniform dough. Switch to a rubber spatula and continue to stir and fold the dough, scraping the sides of the bowl as it thickens up to form a single ball of dough. Scrape the dough onto the parchment-lined pan and with the rubber spatula or plastic-gloved hands, press it out to the edges fo the pan. You must work quickly as the psyllium will continue to swell/thicken, making the dough more difficult to spread out. If using spices, sprinkle now with 1-2 tsp. of any herbs/seed mixture you like and slightly press it into the dough with your hands. Pop pan into preheated 350º oven and bake for 30-33 minutes (ovens vary) until the edges are just beginning to brown a wee bit. Remove and cool slightly before slicing into 8 equal portions/slices.
NUTRITIONAL INFO: Makes 8 servings/slices of bread, each slice/serving contains:
10.8 g fat
12.48 g carbs, 6.32 g fiber, 6.16 g NET CARBS
6.53 g protein
193 mg sodium