Soft Bread

Soft Bread


  • 2 egg whites
  • 2 tablespoons psyllium
  • 2 tablespoons chia seeds
  • 1 cup barley flour
  • 1/2 cup spelt flour
  • 1/2 cup rye flour
  • 2 tablespoons flax
  • 1 tablespoon caraway
  • 4 tablespoons olive oil
  • mineral water
  • sea salt
  • baking powder


Whisk egg whites, add mineral water, one cup for the beginning. Then add salt, psyllium, chia seeds, ground flax, olive oil and mix all. Then add barley flour and by rye and spelt flour. You should get batter dough, not dense, because psyllium and chia seeds will absorb a lot of water. Leave overnight or to rest 6 to 10 hours. Preheat the oven on 220 degrees. Then add baking powder and more mineral water if the mixture is too dense, or more flour if it is too liquid. Pour the mixture into baking dish covered with baking paper and align with hands greased with olive oil. Put in the oven and after ten minutes reduce temperature on 200 degrees and bake until get nice golden brown color, for some 30 to 40 minutes. It depends on the oven. When remove from the oven sprinkle with cold water, wrap in a dishcloth and leave to cool for about one hour.

Soft Bread

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