- 250 grams finely ground organic linseed/ flax seeds.
- 1 tsp sea salt – good quality
- 270 ml water
- Coconut oil to grease baking tin
- Optional: 1 tsp dried rosemary
Heat the oven to 220c. It has to be this temperature before the mixture goes in so it is hot enough for the water to evaporate. Grease the baking tin with coconut oil.
Grind the seeds until fine in a blender – this may take 2 goes, depending on size of machine. It is important the seeds are finely chopped into a flour. Pre ground seeds are unlikely to be chopped enough for this to work.
Pour into a mixing bowl & add 1 tsp good quality sea salt.
Add in exactly 270ml water all at once, avoid splashing but don’t dribble in.
Stir with a wooden spoon & keep stirring until it thickens, becoming sticky and holding together in a lump. this will take about 30-45 seconds.
Rub a little coconut oil into you hands and pick up the dough. For about 30 seconds use your hands to shape the dough so it has a smooth surface but do not knead or fold the loaf. Avoid shaping the dough for much longer than 30 seconds. Drop the dough into the greased baking tray. Let it rest for a few minutes.
Put the tray in the preheated oven for one hour – use a timer if needed
After one hour take the loaf out of the oven, tip it out of the tray and allow it to cool on a rack.
It is best kept in the fridge and will last for 1 week.