Paleo Flaxseed Bread
At last I have managed to come up with a grain-free and egg-free bread. I was making the Hemsley Hemsley bread and buns for years (delicious btw), but when I discovered that I had an intolerance to eggs I had to give that up. Now I can happily tolerate eggs but only once a week.
With this bread I can enjoy it daily if I like and I hope you’ll give it a try too. Especially as flaxseeds are a great source of fibre which is important for gut health.
INGREDIENTS
230g ground flaxseeds (I ground my own golden flaxseeds in my Vitamix for a really fresh tasting bread but you can use ready ground. Try look for golden as standard brown flaxseeds will be stronger in taste).
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
250ml warm water
1 tsp apple cider vinegar
1 tsp whole flaxseeds
METHOD
1. Preheat the oven to 180°C.
2. In a large mixing bowl, mix together the ground flaxseed, baking powder, bicarbonate of soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseeds mid becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface. You can place this on a lined baking sheet or push the dough into a lined one pound loaf tin like I do (I buy the liners on Amazon). Flatten the top with the back of a wet spoon. Mist with a little water. Scatter with the flaxseeds.
3. Bake for 60 minutes until golden. Cool in the tin for 10 minutes then remove bread and cook completely on a wire rack before slicing.
4. Wrap and store in fridge for up to 7 days or freeze in slices.
