This isn’t just another flax bread recipe like the others,
This is the best recipe you will find for flax bread.
And it’s one that’ll make you dizzy and make you fall in love with a satisfying, balanced, nutritious bite that you can’t stop eating.
This is a recipe that I developed for an exciting article that was done about me in the chef issue of a woman’s magazin.
The excitement was great.
The joy in my heart burst forth,
I was very flattered to know that they chose to give my story and recipes a space in such a respectable magazine.
It was on a Saturday that I started developing the recipes for the article.
The first three loaves of bread I made were not good enough,
It was already midnight and I refused to give up,
I decided to give the desire I had in my heart another chance of fulfillment and try to create again the loaf of bread I dream of.
And it happened, waiting in front of the oven while baking was exciting and joyful.
I saw the dream becoming a reality, what I had imagined and became the intentions of my heart.
So I proudly introduce,
My flax bread,
The one that’ll move you,
Sweep you off your feet,
Make you fall in love with it,
And will give you immense peace of mind.
Exciting flax bread,
Just waiting for the moment you bake it.
This is definitely a recipe that’ll enter your kitchen and won’t leave.
Happy and joyful days of fulfillment to all of us 🙂
Rustic flax bread | image: Essy Roz
Rustic flax bread
Ingredients
Suitable for one loaf that’s suitable for a 3.9” * 7.8” (10*20cm) rectangular pan
- 1½ cups quick oats (150g)
- 1½ cups oat flour (150g)
- 1½ cups ground flax seeds (150g)
- ½ cup ground chia seeds (50g)
- 2 tablespoons whole chia seeds
- ⅓ cup almond flour (45g) (can be replaced with green buckwheat flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups water (480ml)
- 1 tablespoon date honey
- 1 tablespoon olive oil
- A little oatmeal to sprinkle on the bottom of the pan and on top of the loaf of bread
Preparation
Preheat the oven to 355°F (180°C) in turbo mode.
Try to line the baking pan with parchment paper. I recommend lining the pan only in the narrow part of the pan and not across it, so the bread will get a wonderful burn on its outer parts.
Put all the dry ingredients in a bowl: the quick oats, oat flour, ground flax, ground and whole chia seeds, almond flour, baking powder and salt.
Add the water, oil and date honey and mix with a spoon. Once you begin mixing, the situation will not look promising and little by little the dough will devote itself to the unification of the ingredients and the spinning of the mixing movement. As soon as a lump of dough begins to form, let it rest for about 10 minutes on the counter. This time will make the flax and chia seeds absorb the liquids and make the dough more uniform.
With the help of moist hands and a slightly oiled work surface, form a uniform lump without cracks from the dough. I recommend working on lightly greased parchment paper. Try to bring the dough to a state where all its sides give in and form a beautiful uniform layer.
Sprinkle some oats in the bottom of our baking pan. If you choose not to bake the bread in a pan, spread the oats on the bottom of the baking surface.
With the help of both hands, create the shape of a wide and thick roll, put it in the baking pan and shape it with your hands into a bread shape. The exact same action is needed on a baking surface without the pan. It’s important that the whole loaf of bread be as uniform in thickness as possible, so that the baking time will be uniform.
Sprinkle some oats on the top of the loaf of bread and bake for 60-70 minutes.
Take the loaf of bread out of the oven at the end of the baking time, remove from the pan and cool it on a wire rack until completely cool.
How do we know the bread is ready? By tapping on its sides, it will make a hollow and wonderful sound.
All that you have left to do is to slice the bread and enjoy it.
A little extra from me:
- The bread can be kept sliced in the fridge in a sealed box for 4 days.
- The bread can be kept sliced in the freezer for 2 months.
- It’s recommended to put the bread in a panini press or burn it a little in a hot pan before eating.
- The flax and chia seeds can be ground at home in a small spice grinder or in a small blender like the one used for smoothies.
- Click here to see how to grind oat flour at home.
Rustic flax bread – steps | image: Essy Roz
Rustic flax bread – steps | image: Essy Roz
How to grind oatmeal at home
Rustic flax bread | image: Essy Roz
Rustic flax bread | image: Essy Roz
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