This linseed bread is super easy to make and a great alternative to shop bought gluten free bread. Otherwise known as flaxseed, linseed is a rich source of Omega 3, fibre, vitamin B1 and manganese. When buying linseeds in milled form, ensure the seeds are “cold pressed” as this protects the Omega 3. It is important to consume milled rather than whole seeds to assist in the release of the nutrients from the seed, resulting in better absorption. Otherwise it more or less comes out as it went in!!
- 200 g whole linseeds / flaxseeds ¹
- 300 g brown, spelt or gluten free flour gluten-free flour
- 400 ml water
- 4 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar ²
- Seeds to decorate (optional but tasty!)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
If you are using whole linseeds, please see the note below.
If you are using milled linseeds, mix with flour, baking powder, bicarbonate of soda and salt and mix well in a bowl
Add the water and vinegar and mix again
Transfer the mixture to 1lb loaf tin. I used a silicone pan which doesn’t need to be lined, but if you are using a regular metal tin, you will need to line it with greased baking paper
Scatter over seeds to decorate, if desired
Bake in the oven for around 40 minutes, until risen and an inserted skewer comes out clean
Leave to cool on a wire rack before cutting into thin slices and storing.
It keeps well in the fridge for up to a few days or you could freeze it
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