Full of flaxseeds and enhanced by hazelnut flour, this excellent bread has a mild taste that works well with nearly any kind of sandwich filling. It also toasts up nicely and makes excellent croutons. We recommend using an electric mixer for this one, as the final texture is better if the batter is whipped at high speed to aerate it. By the way, if you use golden flaxseed meal instead of brown flaxseed meal, the loaf will have a more golden color, in which case you should feel free to call it Golden Bread! Either way, it is equally delicious and nutritious. To use this as a sandwich loaf, let the loaf sit at room temperature overnight. This extended cooling and tempering period will help bolster the bread’s structure.
- Yield: 1 Loaf (10 to 12 Slices)
- 2 cups (8 oz / 227 g) brown or golden flaxseed meal
- 1 cup (4 oz / 113 g) hazelnut flour
- ¼ cup Splenda or Stevia Extract in the Raw, or 2 tablespoons New Roots Stevia Sugar
- 4 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 4 eggs (7 oz / 198 g)
- 1 cup (8 oz / 227 g) unsweetened soy milk or other milk
- ¼ cup (2 oz / 57 g) water
- ¼ cup (2 oz / 57 g) salted butter or margarine, melted
How to Make It
- Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
- In a medium bowl, combine the flaxseed meal, hazelnut flour, sweetener, baking powder, xanthan gum, and salt. Whisk until well mixed.
- In a large bowl or the bowl of an electric mixer, combine the eggs, milk, water, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 2 minutes to aerate the batter. It should be smooth, sticky, and pourable (see Using Texture as a Guide).
- Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
- Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.