One packet of 6 Australian Seeds Protein Bread makes…
1 loaf = 10 serves of 2 slices
So how does it taste?
For seed lovers, our Protein Bread Mix with 6 Australian Seeds is full of seedy goodness with pepitas, linseeds, poppy seeds, sunflower seeds, chia seeds and black wattle seeds. Perfect for toast, sandwiches, burgers, focaccia and croutons!
Ingredients
Lupin, Australian grown seeds 20% (pepitas, linseeds, poppy seeds, sunflower seeds, chia seeds, black wattle seeds), whey protein, golden flaxmeal, sesame seeds, pea protein, baking powder (gluten free), kibbled sunflower, natural flavour (plant extract), salt.
CONTAINS LUPIN, MILK AND SESAME.
May contain pieces of other nuts.
Made with love in Sydney, Australia from over 90% Australian ingredients.
Nutritional Info
Serving size: 83 g (2 slices)
| per serve | per 100g | |
|---|---|---|
| Energy | 542kJ 120Cal | 1458kJ 348Cal |
| Protein, total | 15.3g | 40.2g |
| - gluten | 0mg | 0mg |
| Fat, total | 5.8g | 16.5g |
| - saturated | 0.9g | 2.7g |
| Carbohydrate | 1.7g | 4.6g |
| - sugars | 1.3g | 3.5g |
| Dietary Fibre | 9.2g | 26.3g |
| Sodium | 248mg | 654mg |
^Nutritional values are based on using egg whites and are averages only and are subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Bread, mixed grain (NUTTAB 2010)
To make a loaf of Protein Bread with 6 Australian Seeds, you will need:
• 1 ¾ cups of water (440mL)
• 2 whole extra large eggs (or 100mL egg whites)
• 1 tablespoon of white vinegar (20mL)
Prepare
Preheat a fan-forced oven to 180°C and line a small loaf tin with baking paper.
Mix
Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined.
Pour
Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.
Bake
Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more. After baking, remove from tin and place on cooling rack for 2 hours.
Chill & Slice
For best results refrigerate your loaf 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 the freezer (-18°C) in sandwich bags for up to 3 months.