Sorta soda bread recipe with ~5 net carbs per slice. Tasty, nice texture. Good as muffins, too. Add a tablespoon of psyllium husk powder for a wee tad more bulk, and can mess around subbing in a tablespoon or so of chia seeds (well soaked in the warm water) for one of the eggs. *shrugs* The soaked chia seeds become a bit “gummy” and help hold the bread together. Can use less and not cut down on the egg, as well.
Also, make sure all ingredients, except the warm water (~115°F) at 85°-90°F before combining. It just works better that way. Also, 4½ teaspoons baking powder? *meh* 1½ teaspoons and one tablespoon. Faster and easier, IMO. 3 measuring steps as opposed to five. (One tablespoon = 3 teaspoons.)
W/o the sweetener and spices, it can hold together juuuust well enough and taste fine as a sandwich bread. Sure, it’s a wee tad more fragile than a typical wheat/yeast bread, but whadda ya want? Perfection or something? 😉