PBCo 6 Seeds Protein Bread
A wholesome and nutritious seeded loaf that’s perfect for sandwiches, toast, bread rolls and focaccia, with 95% less carbs than regular wholegrain bread!#
✅ LOW CARB Only 2g carbs per serve |
✅ GLUTEN FREE But still tasty! |
✅ HIGH PROTEIN 16g per serve |
Macros perProtein 16g • Fat 6g • Carbs 2g
All you need to add is 2 large eggs, 440mL of water! No Bread Maker Required. Fresh baked low carb bread at home in just 60 minutes.
Lupin flour, seeds (24% (linseeds, poppy seeds, sesame, sunflower, pepita, chia seeds)), whey protein, golden flaxmeal, egg white powder, almond meal, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt.
CONTAINS LUPIN, SESAME, ALMOND, MILK AND EGG. May contain tree nuts.
Servings per package: 10 Serving size: 81g (2 slices)^ |
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Avg. Qty. per serving | Avg. Qty. per 100g | Avg. Qty. per 100g Dry Mix | What if I ate the whole loaf?* | ||
Energy | 587 kJ (140 Cal) | 725kJ (173Cal) | 1510kJ (361 Cal) | 5870 kJ (1400 Cal) | |
Protein, total | 16.1 g | 19.8 g | 42.3 g | 161 g | |
- gluten | 0 mg | 0 mg | 0 mg | 0 mg | |
Fat, total | 6.5 g | 8.0 g | 15.5 g | 65g | |
- saturated | 1.2 g | 1.5g | 2.6 g | 12g | |
Carbohydrate | 1.9 g | 2.3 g | 5.4 g | 19g | |
- sugars | 1.3 g | 1.7 g | 3.8 g | 13 g | |
- added sugars | 0 g | 0 g | 0 g | 0 g | |
Dietary fibre | 8.8 g | 10.8 g | 25.5 g | 88g | |
Sodium | 219 mg | 271 mg | 589 mg | 2190 mg |
^When prepared as directed. All values are averages and are subject to seasonal variation. *Probably don't do this.
PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.
POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.
BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.
CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.
STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).
2 Quick tips for the perfect loaf