Sour Quick Bread

This isn’t technically sourdough bread since there is not a fermented starter but this is quick and hits the spot. It’s lower carb with higher fiber and protein! I’m working on a lower carb, gluten free sourdough starter but have not been successful yet… stay tuned on that!

Ingredients:

6 egg whites
2 eggs
1/2 cup milk
½ cup warm water
¼ cup apple cider vinegar
1 ½ cup almond flour
½ cup coconut flour
½ cup hemp hearts
1 tsp baking soda
1 tsp salt
1/3 up psyllium husk powder

 Preheat oven to 350 degrees. I like to bake using the convection setting.
Line a baking sheet with parchment paper.
Mix eggs and egg whites in a small bowl.
Add the milk, water and apple cider vinegar and mix.
In a separate bowl, use a sifter to blend the flours, baking soda and salt. If you don’t have a sifter, mix extra well to remove any lumps.
Add in the hemp hearts and psyllium husk.
Using a mixer, combine the wet and dry ingredients.
Make sure well combined but do not over-mix.
Place the dough on the parchment paper and form a ball similar to sourdough.
Score the top with a knife if you want some extra flair. J
Bake for 55-60 minutes.
Place on wire rack to cool for 45-60 minutes to reach room temperature. This will make it easier to slice.