This yeast-free loaf is made with almond flour and eggs instead of wheat flour. Yeast feeds on sugar, and almond flour does not contain enough to sustain it, so the loaf rises through the reaction between baking powder and vinegar. Psyllium husk gives it the look and sliceability of bread; without it, the mixture would bake into something like an omelet that falls apart.
Whisk together the almond flour, psyllium husk, baking powder and salt. If the psyllium is not evenly distributed while dry, it will form lumpy gels when it meets water, leaving slippery clumps in the dough.
In a separate bowl, beat the eggs for 2 minutes until foamy. Add the apple cider vinegar and beat for 30 seconds more. Pour the egg mixture over the dry ingredients and stir with a spatula.
Gradually add the lukewarm water, stirring as you go. The mixture will thicken noticeably within seconds as the psyllium gels. Stir until the dough no longer sticks to your hands and can be shaped in your palm. Let it stand before transferring it to the pan.
Shape the dough into a loaf with your hands and place it in a parchment-lined loaf pan. Smooth the surface with a wet hand. Sprinkle with sesame and nigella seeds and press them in lightly with your palm. This dough does not need to rise; bake it right away.
Bake in an oven preheated to 180°C / 355°F for 45 minutes. Almond flour browns faster than wheat flour, so it is baked below the usual bread temperature. If the top gets too dark, cover it with foil for the last 15 minutes. The loaf is done when a skewer inserted in the center comes out clean.
Let the mixture stand for 10 minutes before transferring it to the pan so the psyllium can absorb the water and form a gel. Cool the loaf on a wire rack for at least 2 hours before slicing; hot almond flour bread crumbles. These times are not included in the recipe time.
Psyllium kabuğunu atlayan bu ekmeği yapamaz, bağlayıcı o. Hamur yapış yapış görünüyor ama ıslak elle şekil veriyor. Suyu ılık kullanmak da gerekiyor, soğuk suyla psyllium yeterince şişmedi ve ekmek fırında ortadan çöktü.
Psyllium bu ekmekte glutenin yerini tutuyor. Markadan markaya emme gücü değişiyor, hamur çok sıvı kalırsa beş dakika bekleyip öyle karar verin.
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