Low Carb High Protein Sourdough Discard Basic Bread

Equipment Needed:

• Mini mixer or blender
• Large mixing bowl
• Rubber Spatula
• Small bowl for egg wash
• Pastry brush
• Silicon bread pan mold (9.5 x 5-inch)
• Cooling rack

SILICONE BREAD PAN MOLD (AMAZON USA)

SILICONE BREAD PAN MOLD (AMAZON CANADA)

Base Ingredients:

• 1 cup 4% fat cottage cheese
• 2 eggs
• 1/4 cup avocado or olive oil (depending on whether your bread is sweet (avocado) or savoury (olive)
• 2 teaspoons apple cider vinegar (optional)
• ½ cup Sinless Sourdough™ living starter
• 2 cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed)
• 1 teaspoon salt
• 2 tsps or 1 tablespoon baking powder (add more when adding heavy ingredients)
• 1 egg (for egg wash)
• Olive oil or avocado spray (optional)

Basic Instructions:

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. In a mini mixer or blender combine the cottage cheese, eggs, oil, and apple cider vinegar.
3. Transfer to a large mixing bowl.
4. To the mixing bowl add ½ cup Sinless Sourdough living starter.
5. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly. That’s perfect. Do not add water.
6. Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
7. If the dough is too wet add one tbsp at a time of psyllium.
8. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
9. Pour dough into bread pan.
10. Whisk the egg. Brush egg wash on top of bread.
11. Bake for 30 minutes.
12. Add foil to cover the loaf.
13. Bake another 15 minutes.
14. Insert a toothpick into the center of the bread; if it comes out clean or with just a few moist crumbs, the bread is done baking.
15. Remove from oven and transfer to a cooling rack.
16. Enjoy!

Flavour Variations 

1. Cheddar & Thai Chilli

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough + 1/4 cup olive oil
• 1 cup strong cheddar cheese, grated and divided (¾ cup for inside dough, ¼ cup for topping)
• 1 Thai red chili pepper, divided (half finely diced for inside dough, half thinly sliced for topping)

1. Prepare the base dough according to the main recipe.
2. Before transferring to the bread pan, fold in ¾ cup grated cheddar and half of the Thai chili (finely diced) until evenly distributed.
3. Pour dough into the bread pan.
4. Sprinkle the remaining ¼ cup cheddar on top and arrange the thinly sliced Thai chili decoratively.
5. Brush with egg wash and bake according to the main instructions.
6. The cheese on top will become golden and crispy during baking.

2. Rosemary, Garlic & Olive

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough + 1/4 cup olive oil
• 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
• 3 cloves garlic, minced
• ½ cup kalamata olives, pitted and roughly chopped
• 1 tablespoon olive oil (for brushing on top)
• Flaky sea salt for topping

1. Prepare the base dough according to the main recipe.
2. Before transferring to the bread pan, fold in the chopped rosemary, minced garlic, and chopped olives.
3. Pour dough into the bread pan.
4. Brush with egg wash, drizzle with olive oil, and sprinkle with flaky sea salt and a few extra rosemary leaves.
5. Bake according to the main instructions.

3. Pumpkin Spice & Pecan

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough + 1/4 cup avocado oil
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon pumpkin pie spice
• ¼ cup powdered sweetener
• ½ cup pecans, chopped and divided (⅓ cup for inside dough, remainder for topping)
• 1 extra tablespoon psyllium husk (to absorb the moisture from the pumpkin)

1. In step 2 of the main recipe, add the pumpkin puree to the blender with the cottage cheese, eggs, oil, and vinegar.
2. Prepare the rest of the dough according to the main recipe, adding the extra tablespoon of psyllium to account for the added moisture.
3. Add the pumpkin pie spice and powdered sweetener with the dry ingredients.
4. Before transferring to the bread pan, fold in ⅓ cup chopped pecans.
5. Pour dough into the bread pan and top with remaining pecans.
6. Brush with egg wash and bake according to the main instructions.

4. Sun-Dried Tomato, Basil & Feta

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough + 1/4 cup olive oil
• ½ cup sun-dried tomatoes, drained and chopped
• ¼ cup fresh basil leaves, chopped
• ¾ cup crumbled feta cheese
• 1 teaspoon dried oregano
• 2 tablespoons olive oil from the sun-dried tomatoes (if available)

1. Prepare the base dough according to the main recipe.
2. If using oil-packed sun-dried tomatoes, use 2 tablespoons of the oil in place of some of the avocado/olive oil in the base recipe.
3. Before transferring to the bread pan, fold in the chopped sun-dried tomatoes, basil, feta cheese, and oregano.
4. Pour dough into the bread pan.
5. Brush with egg wash and top with a few small pieces of sun-dried tomato and feta.
6. Bake according to the main instructions.

5. Cinnamon Swirl

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough + 1/4 cup avocado oil
• 3 tablespoons butter, melted
• ¼ cup powdered sweetener
• 1 tablespoon ground cinnamon
• Add ¼ cup powdered sweetener to the base dough if desired

1. Prepare the base dough according to the main recipe, adding the sweetener with the dry ingredients.
2. In a small bowl, mix the melted butter, powdered sweetener, and cinnamon for the filling.
3. Pour half of the dough into the bread pan.
4. Drizzle or spoon the cinnamon filling mixture over the dough.
5. Top with the remaining dough.
6. Use a knife to gently swirl the batter, creating a marbled effect.
7. Brush with egg wash and bake according to the main instructions.
8. Optional: After cooling, drizzle with a mixture of 2 tablespoons cream cheese and 1 tablespoon powdered sweetener for a frosting effect.