Yes 6" but rectangle

Whole but grind to half of its volume. Details are in found in description.

Hmm...probably not. Try and see.

Great job!

It's oat FIBER. Not flour. 😊

Monk fruit or allulose can be a good choice

@@Kitchen22 how much?

@@Kitchen22 I have monk fruit sweetener

Can try with tbsp of monk fruit sugar.

@@Kitchen22 cool.Will be making today n share the outcome.Thank you!

Hmmm...potentially

@Kitchen22 I did try it, and I noticed the bread didn't rise as much as your pure pumpkin seed meal bread. I baked it at 355F for 80 mins and waited about 20 mins to cool in the oven. Maybe I cut into it too early because it was a tiny bit moist, but as the day went on, much less moisture. The very bottom of the loaf, maybe little more than a quarter of an inch, was dense, but everywhere else looked like bread, airy with holes. I used 12 grams of psyllium husk ground by myself as suggested by another post since I wasn't sure if my psyllium was properly ground to half its volume 😳 . All in all, I'm pleased with the outcome. Thank you😉

So glad to hear the recipe works for you ♥️

Good with no mixer. Just need some arm strength:)

@@Kitchen22 👍

Yes you can. Usually we would monitor with the mind of same amount of time and pull it out earlier if is really done with beautiful colour on the crust and rising tall and high. Bun usually take lesser time as the area expose for baking is more compared to loaf bread. If you really need a timing, perhaps aim for 40mins

@Kitchen22 thank you. I will try that when I receive my pumpkin seed flour! I'm excited. Thank you for the recipe. Have a great day.

Great job!

Not sure it will be a good idea but we never experiment as such though. If you love flax centric then I would suggest you can look into another flax recipe bread in the bread playlist. It may even better off guarantee good outcome as those we have made tonnes of them and they really good

​@@Kitchen22 Thank you for your reply. It's an honor

Look at KETOKING'S Bun recipe. Unsure how much is different, but it is close to what you're looking for. Good luck.🙋

Hi, instead of almond flour, could I use half sunflower seeds flour and half pumpkin seed flour? Thank you.

Technically it sound workable but the worry is the fat content of the seeds vs nuts may differ and not sure how it will impact the texture and density. However we always stay curious and will give it a try if those are our preferred ingredients but be also ok to ready for something which may not be the same outcome 😊

Hmmm..not sure about this. But they are people do experience certain type of psyllium husks will cause the bakes to change to darker colour or even purple

It provide acidity to rise when react with baking powder

Oat fiber ≠ oats

It is one of the substance which creates pulling effect to riss the bread and also create bread texture.

@@Kitchen22 thank you!

Yes, open the oven and cover after the bread has risen and stabilise. Our oven took 20min and we want to ensure it doesn't overburnt. And when the bread has risen long enough and the next stage is it starts browning instead of continue to rise, it will not harm the bread. But if you are unsure, watch the colour and if it looks ok all way through then you can skip this step as every oven temperature does differ from one to another. Good luck!

@@Kitchen22 I’ve baked it last night and had part of it on this morning breakfast. Thank you a lot for sharing it. Very appreciated. Thank you.

Lovely. Wishing you Merry Christmas and Happy New Year with great health and happiness ♥️♥️

We may try 15 to 20g

@@Kitchen22 thank you!

A T-spun of honey divided for 9 buns, become nothing, also you can use maple sirope

The yeast eats it. It’s just for the yeast.

Wie kann man als Deutscher nicht wissen wie Hefe funktioniert