You can ask anyone… I’m not a baker. However, I’ll be the first to admit, I love a challenge. Which is why my first attempt at baking was to create the perfect sourdough.
For those of you who have any experience with baking breads, I can hear your scoffs, “Who is this amateur thinking she can just make a brilliant sourdough?” Well, the haters were my motivators, and with an inflated confidence, I created my own starter and began feeding it. Diligently.
For two weeks.
The smell was pungent, the air bubbles looked good, I really felt the fermentation had successfully occurred, so the time to bake was here.
And let me tell you, the two rocks that came out of the oven were such an extreme disappointment that I swore I would never attempt bread again.
But then I realized there are breads that don’t require kneading (which is allegedly “essential” when working with gluten/yeast… I believe it now), feeding, or any special equipment. Basically, I’m saying this is a no-hassle bread recipe that ANYONE (and I mean anyone) can make.
Flaxseed Loaf For Dummies
INGREDIENTS:
Dry:
- about 2 cups of ground flaxseed
- ½ rolled oats
- ¼ cup pumpkin seeds
- 2 T chia seeds
- 2 t baking powder
- pinch of salt, ground ginger, and ground cardamom
Wet:
- 4 eggs
- ¾ cup almond milk (I used unsweetened vanilla)
DIRECTIONS:
- Preheat oven to 350 degrees. Grease an 8×4 loaf pan, or line with parchment paper.
- Mix dry ingredients. Whisk eggs and milk separately.
- Mix wet mixture into dry mixture.
- Pour into baking dish.
- Top mixture with more nuts/seeds/oats.
- Bake for 35 minutes (could be more or less depending on oven). Use toothpick as test!
the exhale 