Buttery Flax Bread

I love bread!  I loved making it myself, too.  Prior to the cancer killing diet, I had learned to make good “soaked” bread according to Sally Fallon’s,  Nourishing Traditions book.  I made all kinds of breads, from sour dough to rye to sweet breads. Now, with grains off of our diet, I was a bit lost.

Each of us in my family would have our own things we miss on this diet.  Mine was bread.  Even though, I really did feel satiated (full and satisfied) on this diet, I missed bread. More importantly, it was August and I really wanted a BLT sandwich – tomatoes were ripe and I began to feel deprived.  I started looking around the internet to find bread recipes.  I finally found Laura Dolson’s Flax Focaccia Bread, and that was exciting.  I left out the sweetener, and added stevia and we were fairly content.   I made various variations, and over time, it evolved into this high fat, low carb bread that fits this diet just great!  We love the buttery taste.Recently I stopped baking with flax because there is some controversy out in the  health world about whether flax seeds should be cooked or not.  So I have developed other bread recipes that you can find in the recipe sectionn.

My favorite pan to make this in measures 4.5 x 8.5.  The batter comes to the top of the pan, but it doesn’t overflow when I bake it.  I like this pan because the bread rises high and is easier to get out of the toaster, but the bread works great in a 9 X 5 loaf pan too.

Buttery Flax Bread

Makes 1 loaf

2 cups flax meal
1 cup almond flour
1 ½  teaspoon baking soda
1 ½  teaspoon sea salt
1 teaspoon green stevia  (opt)
5-6eggs (depending upon size of eggs)
¾  cup kefir( or coconut milk with 1 tsp of lemon juice)
¾  cup butter (you could use coconut oil, but then it wouldn’t be buttery, would it?)

Melt butter in small pan.

In a large bowl combine flax meal, almond flour, baking soda, cream of tartar, Stevia (if using) and salt. Blend together, eggs and Kefir (or water).  Add melted butter. Stir wet ingredients into dry, mixing well.

Pour batter into a large loaf pan (or 2 mini loaf pans) lined with parchment paper or greased well with lard, tallow or coconut oil. Bake at 350° for 40-45 (30-35 for mini loaf pans) minutes or until lightly brown and bread bounces back when you touch it.

Remove from oven and cool before slicing.


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