Flaxseed Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Whole brown flax seeds	250 gr	1 1/2 cups	Use home-ground flax seeds, the finer the meal, the better bread will hold together. Note, flaxseed become rancid quickly and become bitter, taste the seeds before grinding, they should have a mellow, nutty flavor and aroma. The recipe will work with golden flax seeds too, the bread will turn lighter.
Baking powder	6 gr	1 tsp
Baking soda	6 gr	1 tsp	After you mix baking soda (base) with apple cider vinegar(acid), you get a chemical reaction and a product of this is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So get the bread in the oven immediately after you mix the two, before the reaction tapers off.
Apple cider vinegar or lemon juice	5 ml	1 tsp
Salt	3 gr	1/2 tsp	You don’t have to use salt, but the bread will taste quite bland. Be creative, add any of your favorite spices and herbs.
Warm water(~ 104°F/40°C)	210 ml	3/4 cup 2 tbsp	You can use hot water, it helps the dough become more pliable.

	Seeds / Spices: sesame seeds, poppy seeds, hemp seeds, herbs.

	Loaf pan 8x4 inch
	Coffee grinder

Preheat the oven to 350 °F/180°C and line the bread pan with parchment paper or grease it, and get ready all ingredients you need for this recipe.
Grind the flaxseed into very fine flour.
In a medium bowl, mix together dry ingredients: the flaxseed meal, baking powder, baking soda, and salt.
Add warm water and apple cider vinegar, and stir until the flaxseed meal becomes sticky and holds together in a lump for some seconds. Then use your hands to roughly form a dough into a loaf shape.
Transfer the bread dough to the prepared bread pan (greased or lined with parchment paper). Wet the top of the dough and sprinkle it with extra whole flaxseed or sesame.
Bake the bread for 50 minutes.
Finally, transfer it to a wire rack to cool completely before slicing and enjoying!