This bread recipe, which makes a dough easy to shape and bake as buns, baguette and bread loaf, is a slight variation of my Easy Bread recipe, published earlier. This is quite a unique recipe for bread without grains, pseudo-grains, starches, lentils, nuts, soy, dairy, sugar, yeast and gums in it. The difference is in the source of flaxseed. Golden flaxseed flour used in this recipe, replaces freshly ground brown flax seeds in the original recipe. This changes the texture of the prepared dough, making it more dense and much easier to work with. It does not, however, make more dense bread. Bread texture does not change, while the taste is even better. It might be explained by the slight difference in taste between brown and golden flax seeds. The dough is firm enough to form free standing buns/bread rolls and bake them as you regularly bake any buns.
I also baked this dough in the shape of two short baguettes, instead of one baguette in traditional size, purely because it was easier to bake evenly on one square baking tray.
I was not sure how this dough will rise when baked as a loaf, being so firm. But I did not have to worry, the loaf baked nicely as well.
After using the first brand of Golden Flaxseed Flour, I bought another brand from Coles supermarket and used it, too. I did not spot any differences between these brands, both gave excellent results.
Flaxseed flour makes the recipe easier to make, with less grinding involved. On the other hand, grinding flax seeds freshly for every portion of the bread you bake, has its merits in terms of avoiding oxidation of the product. I baked this recipe with both pumpkin seeds and sunflower kernels to make sure all options in the recipe of this bread are tested.
for 6-7 bread rolls, 2 baguettes, 1 bread loaf
- 150g fresh apple pieces (Granny Smith are the best)
- 2 large eggs (104-108g without shells)
- 100g pumpkin seeds/sunflower kernels, ground and sifted
- 20g chia seeds, ground and sifted
- 50g Golden Flaxseed Flour, sifted
- 5g (1 tea spoon) baking soda
- 6g (1 tea spoon) salt
- 1/2 tea spoon cumin powder
- 1 tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether)
- sesame or other seeds for decoration (optional)
- egg to make egg wash
- coconut oil to grease baking tin (when baking loaf)
- grind pumpkin seeds/sunflower kernels and chia seeds, sift them all into wide bowl
- sift gold flaxseed flour into the same bowl
- add baking soda, salt and cumin powder
- combine all dry ingredients together with a whisk, put aside
- peel and core an apple, cut apple in 2cm pieces
- blend apple pieces in food processor for 1 min, scrape pieces from the sides of the bowl if necessary
- add eggs and beat on medium-high for 7-8 min until the mixture becomes pale and at least doubles (practically triples) in volume
- pour the mixture into a wide bowl
- add the mix of dry ingredients
- add garlic and chilli paste (or other spices)
- combine all ingredients with a whisk first, and later with spatula, until fully incorporated, the mixture will lose volume and thicken
- let the dough rest for 10 minutes
- to make egg wash add 2 table spoons of water to an egg, beat it with a fork
- line baking tray with baking paper
- wet the palms of your hands and shape the dough into individual bread rolls
- place bread rolls on a baking paper, press them down a little to flatten them
- brush with egg wash
- sprinkle sesame seeds on top
- bake in preheated to 170C fan-forced oven for 40 min
- rest bread rolls on a wire rack for 20 min
These buns are excellent with chicken and carrot pate/mousse. Bread from this recipe tastes quite neutral and goes well with honey and jams, too.
- working with wet hands divide the dough into 2 equal pieces
- shape each piece as a narrow log
- place baguettes on a baking tray lined with baking paper
- brush with egg wash
- make superficial cuts on the top
- bake in preheated to 170C fan forced oven 45-55 min
- let baguettes rest until completely cooled down
Sliced on diagonal, baguettes give a piece of bread large enough for a small sandwich.
baking bread loaf
- grease 20cm x 10cm loaf tin with coconut oil
- shape the dough close to the tin size
- place the dough into the baking tin
- using spatula press it down and level the surface
- sprinkle seeds on top (optional)
- bake in preheated to 170C for 55-60 min. (I used 2 baking regimes: fan forced and no fan, no fan regime gave better rise)
- let the loaf cool down before slicing
Bread slices, both from the loaf and baguette, can be frozen and defrosted without any loss of taste and texture. Using golden flaxseed flour results in lighter colour of the bread.