Psyllium Husk Bread

My last post was about a “life-changing loaf of bread”. The experience of making this bread was illuminating to me not only because of the bread itself, but also because it initiated my experimentation with another loaf of “bread”. Since the life-changing loaf is pretty time intensive and is chock full of a bunch of different ingredients, it can be kind of a tedious process to complete. Most of the ingredients are ingredients I can find other uses for if I don’t feel like making that recipe, but one ingredient was proving difficult to utilize: psyllium husk. In looking for ways to use this ingredient, I stumbled upon a different recipe that I think I like more than the life-changing loaf due to its simplicity and overall taste and texture.

Psyllium Husk Bread

The recipe for this bread is pretty easy. All you really do is mix the dry ingredients, add egg whites, and then one cup hot water. Pretty simple. Since I generally like to use what I already have instead of making a special trip to buy ingredients, this is what I did:

I didn’t have almond flour, so I decided to improvise. 1 1/4 Cups of almond flour translated to about 5 oz (I think) of almonds which I measured out using a scale. I threw this in a food processor until the almonds had been broken up to my satisfaction. I’ve made this bread a few times now and this part of the process can be extremely loud. The best thing I’ve found to do is to add the almonds in small batches and work through it that way. It’s not so noisy and I am convinced that it is faster. Either that or it just feels faster because the noise doesn’t make me feel like I’m dying. The nice thing about this recipe is that it worked fine with a few bigger chunks of almonds in it, so you don’t even have to get the almond flour to be super fine.

Now that I’ve reviewed the recipe a little closer, I have discovered that this recipe calls for psyllium husk powder, but I used whole psyllium husk and it still turned out fine. I’ve read in other places that you’ll have to adjust the liquid content/or psyllium husk content depending on whether you’re using whole or powder, but since I didn’t even notice that I wasn’t following the recipe faithfully (typical me), I don’t really know how important that is for this recipe. This may explain what I’m about to say next.

My dough was thick, but it definitely was not thick enough to form into a loaf on a cookie sheet as the recipe states. That didn’t bother me too much. I put my dough in a parchment paper lined loaf pan (like I did with my life-changing loaf) and everything turned out perfectly to my liking.

IMG_2585You can see the chunks of almond in the bread. So yummy! How does this compare to the life-changing loaf? It is a much lighter bread. I would probably make the analogy that the life-changing loaf : psyllium husk bread :: rye bread : white bread. This loaf of bread is airy and light. If you add less salt like I did or omit the salt altogether, this bread can easily be a vehicle for sweet or savory spreads. Versatility is always a plus!

I didn’t really tell my bread-loving family what was in this bread, but my dad has basically told me that I am spoiling them and they might not be able to enjoy commercially made bread as much as they used to. Points for me! :)

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4 Responses to Psyllium Husk Bread

  1. Trena says:

    Good website! I truly love how its easy to read. I am curious how
    I could be notified whenever a new post has been created.
    I’ve subscribed to your RSS which should do! Have a great day and plz excuse my bad english!

  2. I’d like to thank for the energy you have put in writing this web site. I’m looking to see othersite post
    from you in the future. please also excuse my bad english as it is not my first language.

  3. Erika says:

    almond flour is made from peeled blanched almonds, did the bread not taste bitter since you used raw almonds? I am assuming they had the peel on as you didn’t mention peeling them first.

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