This was one of the first yeast-free breads I made when I discovered my intolerance; it's a seriously dense and rich bread and when it's totted up because of the seeds, pretty calorific too! But it's delicious crumbled into soup or dipped in egg, and the fennel seeds absolutely make it - so don't miss them out if you have them.
SERVES: Makes 16 slices
PREP TIME: 10 minutes
COOKING TIME: 40 minutes
- 120g ground almonds
- 375g ground or whole flaxseeds, golden or brown
- 6 eggs
- 75g butter at room temperature
- 3 tsp bicarbonate of soda
- 3 tbsp lemon juice
- 1 1/2 tsp oregano, caraway or fennel seeds (optional)
Preheat the oven to fan 170°C/gas mark 5. Line a large baking tray (approximately 39cm x 27cm) with parchment paper.
Mix all the ingredients with one and a half teaspoons of sea salt and 170ml of water by hand or in a food processor. It will thicken as you mix. If using whole flax, wait a few minutes for it to absorb the water.
- Spoon into the prepared tin and smooth the top with the back of a wet spoon or spatula. Bake for around 30 minutes until firm but springy to touch.
Leave to cool on a wire rack. Turn out. Slice into eight, then lengthways.