How to make
Beat the eggs with the salt and thick yogurt.
Grind the seeds and nuts for the dough and add them to the eggs and yogurt. Add the Husk fiber, coconut flour and yeast.
Mix until you get a thick dough that can be shaped with your hands. If it is thin, pour a little coconut flour and mix again.
Let the dough rest for a few minutes, while mixing the seeds for rolling the bread rolls in a bowl. You can use black and white sesame seeds, poppy seeds, flaxseed, sunflower seeds and others.
With wet hands, form two loaves from the dough and roll them in the prepared mix. Place them at a small distance from each other in a tray covered with baking paper.
Leave them in the oven at 50°C for 30 minutes or until they rise slightly (they will not double in size).
Remove the tray, increase the heat to 200°C and put the loaves back in.
Bake for about 30 minutes or until dark golden brown.
Once the gluten-free bread loaves are ready, let them cool on a wire rack.
Eat the seed and nut bread with coconut flour for breakfast with cheeses, marmalades or butter.
Enjoy your meal!
You can replace the yeast with baking soda dissolved in the yogurt (then you can skip the 30 minute rise). That's basically how I've made these type of loaves before, but I came across this recipe with yeast and decided to try it out of curiosity. There is definitely a difference in taste and texture and I really enjoyed it.
