Spiced Low-Carb Poppy Seed Bread
For many of us, bread is simply part of everyday life, and eating low-carb doesn't have to change that. This spiced protein bread with poppy seeds, wheat bran and low-fat quark has a wonderfully moist crumb and slices cleanly. The bread spice gives it its distinctive character, but if you prefer things milder, just leave it out. It's a great way to ease into lower-carb eating or to add a little variety to your breakfast table.
Ingredients
- 50 g ground flaxseed
- 120 g wheat bran
- 50 g poppy seeds, whole or ground
- 50 g soya flour
- 1 sachet baking powder, roughly 15 g
- 1 pinch salt
- 1 tsp bread spice, a mix of ground fennel, anise, caraway and coriander; or use the contents of 1 fennel-anise-caraway tea bag
- 5 eggs
- 400 g low-fat quark, or thick Greek yogurt / fromage blanc
- 50 ml water
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 16 Servings |
|---|---|---|
| Calories | 105 kcal | 1,680 kcal |
| Carbohydrates | 5 g | 80 g |
| Protein | 8 g | 128 g |
| Fat | 5 g | 80 g |
| Fibre | 4 g | 64 g |
| of which sugar | 1 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C).
- In a large bowl, thoroughly mix the ground flaxseed, wheat bran, poppy seeds, soya flour, baking powder and salt.
- Add the bread spice (or the contents of the tea bag) to the dry mixture and stir through.
- Add the eggs, quark and water, then beat everything firmly into a smooth, even dough.
- Tip the dough into the middle of a large sheet of baking paper. Fold the sides of the paper over the dough and twist the ends tightly to shape it into a loaf.
- Open the middle of the paper slightly so the top of the dough is exposed. Score the surface with a knife.
- Place the wrapped loaf on a baking tray and bake in the preheated oven at 200C (fan 180C) for about 1 hour. Alternatively, bake the dough in a loaf tin.
- Remove the finished bread from the oven and let it cool completely (about 1 hour) before peeling away the baking paper.
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Nutrition facts per serving (estimate)
| Calories | 105 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 8 g |
| Fat | 5 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
Can I bake this low-carb bread in a loaf tin?
Yes. The dough bakes happily in a greased or paper-lined loaf tin at 200C (fan 180C) for about 1 hour.
How long does the bread keep?
Stored in the fridge, the bread keeps well for 3 to 4 days. Sliced and frozen, it will last for several weeks.
Can I leave out the bread spice?
Yes, the bread spice is optional. Without it the bread tastes milder and works just as well.
Does it really slice cleanly?
It does, as long as you let it cool completely after baking (about 1 hour) and only remove the baking paper afterwards.
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