Seed Mix High Protein Bread Baking Mix - (1000g. Pack) | Only 4g Carbohydrates | Grain Free | Gluten Free | For Paleo, Keto, Low Carb Diets and Building Lean Muscle | Makes a Great Bread for Diabetics

This is one of the best, if not the best, gluten free bread I've ever had. It's easy to make (thanks to the translation offered by another amazon reviewer) and, something which is very unusual for GF breads, it slices easily and freezes easily. It even slices nicely the next day and after having been frozen. For me, this bread is right up there with Schar bread products. To my mind, Schar make the best GF bread around, but of course, it's high carbohydrate. Now that I'm on a low carb diet, this bread is perfect. I've made it three times and each time it's come out the same, so it's consistent too. If you're coeliac and low carb, like me, this is a real treat! Like previous reviewers, I'm giving five stars based on the eating - I agree that it should come with English instructions and I also question the price. However, GF bread of this qulaity is really dear anyway and this is worth the little bit extra. It's heavy and tastes a bit like a German rye bread, it's not a light white loaf and you can't eat much of it. But, because it slices thinly, it makes great sandwiches. Not quite so good for toasting. I'm about to order the massive family pack! Shame about the really high delivery costs...

I tried the standard recipe of 150ml of water plus 50ml olive oil and 250g low fat quark. The result is a tasty 'bread' that doesn't really taste like bread but is different as just as tasty. I modified the recipe today and here is what I did. To 150ml of warm water, I added a level desert spoonful of sugar and stirred until dissolved. Then added a pinch of salt (for the yeast) and then a standard bread-making packet of baker's yeast. Then stir every minute or two, a few times to let the yeast hydrate. Then into the bread maker (you can mix manually of course) and add the 250g quark and turn on the 'dough only' program to thoroughly mix. Whilst the mixing takes place pour in the 50ml of olive oil. When everything looks mixed then add the bread mix. I let the program run for about 4 minutes and by that time everything seemed mixed and the dough ball was just moving around in one ball. Then took out the dough ball and rested in a bread making mould. Allowed 4 hours for all the sugar to be fermented out and the loaf had risen to about 2 times the original size. Then into the fan oven at 150 degrees Celsius for the usual 80 minutes (170 is a bit high for a fan oven). The bread now tastes a little more like normal bread with the yeast (I like the yeasty taste) - still not quite like normal bread but a nice taste nevertheless and goes with the usual cheese, pate etc. The resultant bread is more moist using this recipe too. Might be worth a try! It is important to dissolve the sugar first and then hydrate the yeast and keep the original mix warmish so that the yeast can start. The amount of sugar added is very low and I think should have fermented out as the dough didn't rise any more after a few hours. It is very expensive bread! But I think well worth the money considering I can eat a little on my very low carb diet plus overall calorie restriction. Big problem is it tastes really good and thus must resist the temptation to scoff the whole loaf in one go when it's hot! No idea how this batch will freeze but I doubt it will last long enough to make freezing worthwhile anyway.

It's very easy to mix and knead. Doesn't particularly look very appetising raw though. I brushed my first attempt with Rice Bran Oil as I wanted a proper crust and I think that's why it's gone so dark (not sure though). It's not burnt. While it was baking the smell was lovely, about half way through I sprinkled it with water. I did take it out about 10 mins before the 75 mins because it was looking so dark and the base when I tapped it sounded hollow (which I've always been taught means bread is cooked). However, the next one I make I'll leave in for the full time as although it was cooked and cut OK towards the middle was a bit of moisture that probably shouldn't be there. Now to the taste! It tasted good, my husband really likes it. The texture if fine, lots of seeds in it. If you like a shop bought seeded loaf you'll like this. At only 4g of carbs per 100g I'll be making the other 2 packets up. It's gone great toasted with scrambled egg and bacon for breakfast! It'll make a good open top sandwich too.

This is misleading. It is not 10 x packets, nor is it 10 x loafs. It’s 9 loads, and the mix is held in 2 large packets. It doesn’t bother me ultimately, as I would have still bought it if you’d been straight up and said 9 loafs...but the misleading title does really annoy me and so I am giving you 3 stars because of it. I will continue to buy your product, and you’ll get 5 stars when you are truthful in your product advertising.

Delicious and easy to make. The pack has instructions in English too. Very moist and fluffy. Like all gluten free bread it doesn't seem to toast very well but it's good enough without toasting unlike most gluten free bread. It's great to make a sandwich that isn't dry and holds well together. I wish it was a little cheaper, at the moment it's a bit of a treat price.

As several other reviewers have pointed out, the product description as a ‘Family Box of 10’ is disingenuous and unfairly misleading. It should say ‘Family Box of 9’! You don’t get 10 separate packets, each containing 200g of bread mixture, so that you can make 10 loaves of the same size you would make if you bought ten single packets of the mixture. Instead you get two larger packets each containing 900g of the mixture. So yes, I suppose you could make 10 loaves out of it, but a) you will need to divide up the mixture yourself, which is not as convenient and the remaining mixture left in the open packet will not stay as fresh; and b) each loaf will have to be smaller as you will only be able to use 180g per loaf instead of 200g. Also, if you are only using 180g of mixture per loaf, the mixture is going to be very soggy, as the recipe on the back of the packet still advises using the same amount of liquid ingredients as it says on the single packets which use 200g of mixture. Of course now that I look back in detail at all the small print and the photos I can see that it is two large packets containing a total of 1800g not 2000g. But I think the way it is described in the product title as a ‘Family Box of 10’ should be corrected as it is unfairly misleading. Instead of feeling pleased with my purchase I now feel a bit cheated and would count myself as a dissatisfied customer - surely not a very good marketing ploy on the part of the company that is selling this stuff on amazon.

Easy to use looked nice but I thought that it tasted horrible. Bought 3 packs chucked the other 2 out.

This product is lovely. We started the Keto diet and it fits in with our life style changes. The mix is easy to prepare. The first loaf I made according to the recipe was a bit dense however a handy tip is to put a roasting tin of water on the bottom tray for the duration of the bake. Result a lovely light tasty loaf. The bread is on the more expensive side however you do not need many slices for a portion and I feel it’s value for money. I purchased 3 packs to start with h and now I’m waiting for the larger order to arrive.

Pas terrible

Die Brotmischung ist hervorragend. Der Teig ist sehr leicht zu formen und das Brot schmeckt in keinster Weise schlechter als ein normales Brot vom Bäcker. Für die ketogene Ernährung ein absolutes muss, es verschafft einem das Gefühl von einem normalen Frühstück und ist der perfekte Einstieg für einen ketogenen Einstieg in den Tag Auf 100g 4 KH ist bemerkenswert bei diesem Geschmack

Di facilissima preparazione, istruzioni in italiano, ideale per dieta chetogenica e non solo, ricco di semi oleosi, richiama il gusto del pane di segale pur non essendoci farine di grani, è morbido all'interno con una piacevole crosta all'esterno come una vera pagnotta di pane, è possibile variare l'impasto a secondo del gusto personale con aggiunta di frutta secca e/o spezie etc etc etc, si può tostare è quindi creare ottime bruschette o crostini per le minestre, il prodotto finito si può congelare anche se personalmente preferisco mangiarlo fresco. Per chi non riesce a rinunciare al pane come me è una nanna dal cielo, il prodotto aimè non è indicato per i vegetariani e vegani poiché contiene proteine del pollo e uova ma credo stiano lavorando per accontentare anche loro, in conclusione ne ho già ordinate altre sei confezioni 😁😁😁 besitos a tutti 😚

Als Spitzenkoch und Lebensmitteltechnologe bin ich ständig angehalten neue Trends zu finden, oder selbst zu entwickeln. Der Fokus dabei liegt auf der Ernährungsphysiologie. Gerade im No-Carb-Bereich passiert da viel. Da ich selbst Bodybuilding betreibe und im Augenblick mich Ketogen nach Atkins ernähre, war ich auf der Suche nach einem Alltagsprodukt. Sicher kann man Saaten selbst malen und zusammen stellen, aber wer hat dazu immer Zeit? Das kurz zu mir. Das Produkt ist Kinderleicht. Einfach 250g Quark, ein Esslöffel Öl und etwas Wasser. Umrühren mit dem Löffel und ab in Ofen. Das wars. Das Brot hat natürlich keine Krume (Innenbereich) wie ein echtes Raubritterbrot aus der Eifel oder ein Karottendinkel aus Solingen, aber es lässt sich später gut toasten oder braten. Die Konsistenz ist wie ein Eiweißbrot, aber die Kruste dafür lecker knusprig. Es ist kein richtiges Brot. Soll es aber auch nicht. Es beseitigt den üblen Heißhunger auf Brot und das richtig gut. Der Kopf ist befriedigt und der Geschmack ist ok, es schmeckt halt kernig und nach Saaten. Die Nährwerte sind top. Mein Tipp: Dem Brotteig 2 Eier hinzufügen und etwas Kräuter, oder von außen mit groben Mehrsalz bestreuen und schwarzen Sesam. Käse lässt sich auch gut einbacken, oder einfach als Brötchen für Keto Bürger verwenden. Ausprobieren! Nachtrag, 20.03.19: Mir sind einige Dinge aufgefallen. Das gebackene Brot am besten im Kühlschrank lagern um die Frische zu gewährleisten. Das Brot lässt sich gut im Toaster rösten. Und hier noch ein Tipp wegen der Carbs: Wem die Carbs durch Quark zuviel sind kann auf Tofu benutzen und diesen mit 2 EL Olivenöl oder MCT im Mixer verquirlen oder einfach Seidentofu benutzen. Tofu hat 1,7-1,9g Carb auf 100g. Es ist auch möglich den Teig mit Eischnee und Eigelb zu backen, wird dann aber sehr fluffig. Mein Geheimtipp: Einfach aus dem Teig Brötchen Formen, Bacon knusprig braten und zerkleinern, Vegetarier oder Veganer nehmen dazu Räuchertofu, dann etwas Käse würfeln, Veggies nehmen Hefe Flocken mit etwas Sojaquark, und zu guter Letzt eine Backpflaume in Streifen schneiden. Jetzt einfach in jedes Brötchen etwas von den Zutaten einkneten und einen Streifen Backpflaume in die Mitte drücken. Bei 180° ca 25-30min backen und den Rost etwas tiefer als Mitte stellen. Diese Brötchen sind ein Traum im Geschmack und fördern die Verdauung. Ausprobieren.

I was happy with the seed mix at first because it tastes good and easy to prepare. But when I opened the last pack, I found a broken toothpick inside the flour mix. This is very dangerous and unsafe. Because of this serious issue, I can only give 1 star.