Friday, 24 May 2013

Sammiches! Easy Linseed Bread.

As much as I'd love to take credit for this, it's not a new idea. There's a bunch of linseed (or flax, same deal) bread recipes out there on the interwebs, but not many of them are particularly nice.

While this one isn't perfect, its taste and texture is worlds better than any other recipe I've tried before, and I'm sure adding some almond or soy flour could improve this further still. I just didn't have any in the house.

Also, fairly certain this is gluten and yeast free.

You'll need:

  • 2 cups of linseed (flax) meal (you can get this in 500g bags in the health food aisle at Coles)
  • One tblsp of sweetener
  • One tsp salt
  • One tblsp baking powder
  • 4 big free range eggs
  • 5 tblsp olive or peanut oil
  • 1/2 cup water

Bready, set, go!

Mix dry ingredients together first. Now is the time to add other types of flour if you want to (sub out equivalent amount of the linseed meal), or maybe even other extras like parmesan cheese, garlic powder, chia seeds, or herbs.

Add eggs, oil, and water, and mix thoroughly. A whisk is useful here. I didn't include process photos, because quite frankly, it looks disgusting. If you've got something that looks like brown slop with bird seed, you're doing it right.

Spoon the mix into a loaf tin, and bake at 180°C for 40 minutes. Of course this will vary depending on your oven, so keep an eye on it towards the end.

Once out, let it cool for a little, then tip it out onto a wire rack and chop it into slices. I'd recommend thin slices, because it's quite a rich and heavy bread. A big, fat slice can be a little too much.

Carb Count

Because linseed is full of indigestible fibre, this entire loaf clocks in at 11g effective carbs, and 1,882 calories. I managed to get 16 slices out of my loaf, so that evens out to less than 1 carb per slice.

Vegemite, tomato, and cheese sanga.

Unfortunately, as low carb as this may be, bread is still a "sometimes food" for me. Too much makes me unreasonably hungry, bloated, and stalls my weightloss. So I'm going to freeze this in bags of four slices and defrost in the microwave or toaster as needed.

Cheers, bread. It's nice to have you back in my kitchen!

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