Low Carb Bread
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Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 18 slices
 
A delicious, simple and quick to make low carb bread recipe, made with 5 key ingredients. It's low carb, grain free, dairy free and gluten free. Easy to freeze, toast and enjoy as a sandwich.
Ingredients
  • 150g milled linseed (I use brown linseed, also known as flaxseed)
  • 3 large eggs
  • 1 tbsp olive oil (or oil of your choice)
  • 2 tbsp water
  • 1 tsp baking powder
  • sea salt and pepper - optional addition
  • To make a large loaf double the recipe for linseed, olive oil, water and baking powder and use 5 eggs. You will need to increase the cooking time to 25 minutes.
Instructions
  1. Preheat your oven to 180C
  2. Place the milled linseed in to a deep mixing bowl with the baking powder, combine the two (If you do not have milled linseed then please see notes on how to do so)
  3. Make a well in to the middle of the mixture
  4. In a separate bowl whisk eggs, oil and water, until well combined and smooth. Add optional salt and pepper
  5. Pour the egg mix in to the well of the linseed flour and using a wooden spoon combine the wet and dry ingredients together to form a thick batter.
  6. Spoon the batter in to a greased loaf tin (use greaseproof paper if necessary) and pop in the oven for 15-20 minutes until you have a solid crust and the bread has risen. If you don't have a fan assisted oven then this may take a little longer
  7. Carefully remove the bread and allow to cool on a wire wrack. (If you find the bread is stuck to the inside of the tin - then just wait for it to fully cool before removing).
  8. Allow the bread to cool completely before storing in a tin or wrapping in cling film. Will keep on the side for up to 4 days or in the fridge (in a sealed container) for up to 8 days. Slice up and freeze for up to 3 months.
Notes
If you want a larger loaf (like the one pictured) then double the recipe ingredients other than the eggs- you will require 5. Bake for 25-30 minutes, until a knife comes out of the centre of the loaf clean.

The best way to mill linseed it is either in a coffee grinder (I bought one from The Range a couple of yrs ago for £10 and it has seen me through many many loaves of bread and many ground nut flours). Otherwise, something similar to a nutribullet which has a milling function, or a high speed blender should do the trick.
You just need it to be like a coarse flour. You can buy milled linseed ( The Grape Tree sells a milled variety, although it is a little more expensive than just buying the whole seed variety and then just doing it yourself. But if it saves time and you have the money, then cut out the milling man and just buy the milled variety! ).

The Loaf tin I used to bake this bread is 19cm (long) x 9cm (wide) x 7 cm (deep)

I have found some similar options on Amazon:

Silicone loaf tinThis one looks amazing and I have just bought it myself - I am a big fan of baking with silicone as it's much easier and generally doesn't require much greasing / if any.

Traditional loaf tin A more affordable loaf tin.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/easy-low-carb-bread/