Golden Flaxseed has been around humans for centuries. They belong to one of the oldest human foods, rich in omega-3 fatty acids, soluble and insoluble fibre, proteins, vitamin B1, magnesium, zinc and selenium. Even if you are not a Ketonian, chances are you heard about golden flaxseed due to your gluten intolerance. Golden flaxseed meal really tastes similar to cereals, but luckily it’s not a cereal – it’s a seed and quite a powerful seed.
Golden Flaxseed and nutrients
Their value for health and beauty was appreciated by ancient people as well, and some of their experiences encourage us to discover all the health benefits. They are rich in protein and omega fatty acids, have a high content of antioxidants and fibres, so they enhance digestion and provide a long-lasting sense of satiety. This was enough for me to work on a Keto bread recipe!
Ancient Greeks and Flaxseed
Most educative works on ancient agriculture write about the cultivation and appropriation of edible crops. Furthermore, in studies on ancient commerce, the focus is set on trade in grain, oil, wine, pottery and metals. This leaves us with the question of flax and linen: from where did the ancient Greeks obtain flax and linen?
Common flax (Linum usitatissimum L.) belongs to the Linaceae family. Flax fibre is a cellulose polymer with a crystalline structure. This sounds very futuristic as if aliens gave it to the ancient Greeks.
It is strong, long and smooth! The fibre is also extremely absorbent and the cloth made of it is an excellent heat conductor. Linen fabrics feel cool and pleasant on the skin and they are highly suitable for warm weather that is known to Greeks for millennia. Moreover, when flax fibres get wet, they become reinforced. This is how they become ideal for all outdoor and maritime purposes. Sailcloth, ropes and sacks, fishing-nets, cords, tents, all known to ancient Greeks.
The inadequacy of information concerning flax and linen, in texts and in the archaeological record, has led some scientists to believe that linen was foreign to ancient Greeks. In addition, some scholars, antique and contemporary, choose an environmental viewpoint by declaring that flax cannot grow in Greece due to its arid climate or lack of fertile soil. Scientists believe that “Flax required a more fertile soil that was available in most parts of mainland Greece.”
However, from the Linear B documents from Pylos, it is recognised that flax was a traditional crop in Messenia. Sources a thousand years later also inform us of a flourishing flax and linen production in late Hellenistic and Roman Egypt. This flax gap between Mycenaean and Hellenistic Greece is a reservoir of confusion.
Flaxseed is safe for baking!
Finding inventive ideas to add golden flaxseeds to your meals is quite a challenge. Making a Keto bread of golden flaxseed could be the best idea! You can also use it in muffins, pancakes, waffles… Some studies have shown that ground flax can be added to baked goods and you don’t have to worry about the amount of alpha-linolenic acid (ALA). Even if you bake the bread for 2 hours, this will not reduce the significant amount of ALA in your bread! This outcome has been demonstrated for bread, muffins and cookies.
Even when flaxseeds are ground prior to inclusion into bread, this lowers ALA levels for about 4-8%. Interestingly, bread enriched with ground flaxseed has also been shown to have a greater antioxidant capacity. Here’s one more great info, it has a much lower glycemic index.
Great news for everyone who desires to add flaxseeds in baked recipes, in either whole or ground form.
Golden Flaxseed bread recipe
Before I give you this amazingly simple and delicious recipe, let me remind you that you can grind your golden flaxseed. You don’t have to worry if you cannot find them in a meal or flour form. Furthermore, you can do exactly the same thing with sunflower seeds. In this simple video tutorial, you’ll see how we did it. Follow the easy steps and enjoy this nutritiousKeto bread with your breakfast or lunch. A small tip – it’s even tastier when toasted!!!
Golden Flaxseed Keto Bread
- 6 medium eggs free range
- 1 tsp sea salt
- 1/2 tsp citric acid alternatively use 2 tbsp apple cider vinegar
- 120 g (1/2 cup) butter grass-fed, melted
- 2/3 tsp baking soda
- 200 g (1 cup) sour cream at least 30% fat
- 1 tbsp psyllium powder this is optional
- 7 tbsp golden flaxseed meal
- 2 tbsp sunflower seed flour or meal
- 50 ml (1/4 cup) sparkling mineral water
- 1 tbsp golden flaxseed whole
- 1 tbsp sesame seeds whole, raw
Beat the eggs for 2-3 minutes and then add salt, citric acid and baking soda.
Add melted butter and sour cream. Keep beating.
Add all the dry ingredients spoon by spoon. (Psyllium, golden flaxseed meal and sunflower seed flour)
In the end, add 50 ml sparkling mineral water and beat until it unifies. The dough needs to be thick.
Grease the 11" long metallic bread pan with some coconut oil and sprinkle some sunflower seed flour on it.
Place the dough in the pan and even it with a spatula. Sprinkle with golden flaxseed and sesame seeds.
Bake in the oven at 200ºC (400ºF) for 60 minutes. Then reduce the heat to 100ºC (200ºF) and bake for additional 20-30 minutes.
Let the bread cool down and then cut slices. You can toast the bread additionally in the oven or in the toaster. This amount makes 20 to 25 slices.