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| Joanne Salerno

Protein Seeded Loaf

Check out how EASY it is to whip up a loaf of our 6 Seeds Protein Bread and have your low carb bread sorted for the week 👍 Easily made using our 6 Seeds Protein Bread Mix, prepped and in the oven in less than 5 minutes!

10 serves (2 slices per serve)

1 packet of 6 Australia Seeds Protein Bread Mix 1 3/4 cup (440ml) water 2 whole eggs Seeds for decoration

Preheat a fan-forced oven to 180°C and line a small loaf tin with baking paper. Empty contents of the packet into a large bowl. In a separate bowl, whisk together water and eggs. Pour the wet mix into the dry mix and gently fold until just combined. Pour the mixture into your lined loaf tin and spread out with a spatula. Sprinkle with your favourite seeds if you like. Place on the top shelf of a preheated oven and bake for one hour. After baking, remove from tin and place on cooling rack for 2 hours. Chill & Slice – For best results, refrigerate your loaf overnight wrapped in a tea towel before slicing with a sharp serrated bread knife. Bread must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen in the freezer (-18°C) in sandwich bags for up to 3 months. Note - We used a small loaf tin 9cm x 20cm. If you use a tin that is larger, your loaf will not be as high.