Yield: 12 slices
Serving size: 1 slice

Ingredients

• 1⅓ cups warm water (105 to 110 degrees Fahrenheit)
• 2 tsp inulin (feeds the yeast)
• 4 tsp yeast
• 1 cup fine almond flour
• ½ cup vital wheat gluten
• 6 Tbsp oat fiber
• 6 Tbsp flaxseed meal
• ¼ cup psyllium husk powder
• 2 Tbsp whey protein isolate
• 1½ Tbsp Monksweet or equivalent sweetener
• 1 tsp salt
• 1 tsp baking powder
• 2 Tbsp olive oil (or oil of choice)
• 2 Tbsp sesame seeds
• 2 Tbsp raw or toasted hemp seeds
• 2 Tbsp raw sunflower seeds

Instructions

1. Line the bottom of an 8½” x 4½” loaf pan with parchment paper and oil/butter the sides of the pan.
2. Add inulin to the warm water in a small bowl and stir until dissolved.
3. Add yeast to the water mixture and set it aside to allow it to proof for approximately 5 minutes (until it forms a noticeable amount of foam).
4. In a medium sized bowl, stir together the following dry ingredients: almond flour, gluten, oat fiber, flaxseed meal, psyllium, whey protein, Monksweet (or other sweetener), baking powder, and salt.
5. After proofing the yeast, add the water/yeast mixture to a Dough mixer (with a dough hook attachment). 
6. Turn mixer to a low setting and gradually add in the dry ingredients mixture (dough should start forming in a matter of seconds). 
7. After ~1 minute, add the olive oil, sesame, hemp, and sunflower seeds and continue to run dough mixer for an additional 2 to 4 minutes until forming a cohesive and easy-to-handle dough.
8. Remove dough from mixer and form into an oblong shape before placing in bread pan and then press the dough down to evenly fill the pan.
9. Loosely cover the loaf pan with plastic wrap, aluminum foil, or a towel, and place in a preheated 110 degree Fahrenheit oven to rise for ~1 hour.
10. Remove the pan from the oven and increase oven temperature to 375 degrees Fahrenheit. 
11. Return pan to oven and bake for 35 to 40 minutes.
12. The bread can be sliced warm. Wrap and store in airtight container in refrigerator or freezer.