High-Protein Almond-Flax Bread Cake

Crispy on the outside, soft and airy inside — discover the secret to perfect homemade bread with our simple, flavor-packed recipe

Ingredients:

• 5 large eggs

• 4 cups almond flour

• 5 tbsp. freshly ground flaxseeds

• 2 tbsp. psyllium husk

• 1 tbsp. olive oil or avocado oil

• 2 tbsp. hemp seeds

• 2 tbsp. sesame seeds

• 1 tbsp. baking soda

• 1 tbsp. sea salt

• 1 tbsp. sugar

• 1/4 cup apple cider vinegar (supports rise and texture)

• 1/2 cup warm water (adjust as needed for consistency)

Instructions:

1. In a bowl, combine yeast (if using), lukewarm water, sugar, and salt. Let sit in a warm place for a couple of hours to activate.

2. In a large mixing bowl, whisk the eggs until smooth.

3. Add the oil and apple cider vinegar. Mix well to combine.

4. In a separate bowl, mix all almond flour, ground flaxseeds, psyllium husk, baking soda, hemp seeds, sesame seeds, and any other seeds you prefer.

5. Gradually incorporate the dry ingredients into the egg mixture. Slowly add warm water while mixing until a thick batter forms.

6. Pour the batter into a parchment-lined or lightly greased loaf pan and spread evenly.

7. Cover and let it rest at room temperature for 8–10 hours.

8. Preheat the oven to 350°F (175°C).

9. Bake the loaf for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

A few golden tips

• If you can mix a tablespoon of sugar with two tablespoons of flour, some salt, water, and the yeast from the recipe about 24 hours in advance, and keep it in a covered container in a warm place to ferment, your bread will rise better. The water should be warm, but not so hot that it burns your hand."

• The thinner you shape the bread, the better the result will be

• Make sure to bake it long enough so the inside is fully cooked