This is a recipe I use to make a loaf of this flax flour low carb bread and have recently tried in in a focaccia style flat bread and it turned out pretty amazing. Baked on a flat baking sheet, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is “rough” in texture like heavy whole grain breads. Since it isn’t made with wheat or processed flours, it doesn’t have the same kind of grain as processed breads, but the carb in flax is almost all fibre.
I found Flax seeds and flax derivatives extremely useful on my low carb diet in assisting in keeping me regular. Flaxseed oil also features often in my eating plan. The taste of this flat bread, baked just right, is an amazing one that will cure a bread craving instantly. Having been processed bread free for the past 10 months now, I have come to realise that bread indeed is a major part of our modern lifestyles however, there are many bread alternatives that taste just as good but are the healthier variety. In experimenting with bread making – and I am no baker, so this will suit even the much convinced non-baker and chef – I found making this, along with the other breads that I have prepared relatively simple to prepare. Simple ingredients, add to the appeal of making this flat bread. What I particularly enjoyed about this flat bread, is that is cuts open so easily and can be enjoyed toasted, as it fits into the toaster perfectly too – depending on how you choose to cut it. Topped with your favourite fillings, it can be carried to work as a lunch time sandwich or having some as breakfast toast accompaniment to your eggs, works well.
Each serving, if the flat bread is cut into 12 equi-pieces is less than 1g of carb per serving, even less if you omit the honey or date paste – so this holds particular appeal for those following a low carb lifestyle.
2 cups flax flour (you may grind the flax seeds in a coffee grinder to a flour consistency)
[I tried a new mix as the rising agent, experimenting with this bread, I used 4 teaspoons of arrowroot powder combined with 1 teaspoon of bicarbonate of soda.]
Sesame seeds for topping if preferred
Mixed dried sugar free berries and sunflower, sesame, pine-nut seeds, even roughly chopped nuts or dates to provide variety into this versatile recipe.
Savoury additions like garlic and onion, etc will work well too.
Preheat your oven to 180 degrees celsius.
Prepare a 28cm x 36cm baking sheet with lightly greased parchment paper or use a silicone baking mat
Mix dry ingredients well
Add wet to dry, and combine very well.
Allow the batter set for 2 to 3 minutes to thicken up (leave it too long and it gets past the point where it’s easy to spread.)
Spread the batter onto your baking sheet. Spread it away from the middle, in a rectangle a little away from the baking sheet edge. (you may spread it to the edge, but it will be thinner flat bread). You may need to wet your hands to mould it into shape to work with this doughy textured mixture.
Bake for about 20 minutes, until it springs back when you touch the top and/or is a darker brown than flax flour.
Cool and cut into the size slices you desire