Flax Bread II

Very good and nutty tasting, very different! The flax seed gives it an interesting look...the kids wouldn't touch it. Overall it is a nice change from whole wheat or whole grain bread.

Yay! I've finally found something that both my husband and I like. This kinda fulfills my desire for bread and is an alternative that I'm happy to live with. I think next time I'll cut out most of the Splenda though, I didn't like the sweetness much.

I was used to the Atkins MIM. I think maybe I would like to try adding a little cinnamon next time, or maybe making toast out of a slice and adding a little cinnamon and splenda.Yes, I will have to try that. It is a great alternative for a higher carb bread and look at all the fiber.

I'm rating this a 4 based on the fact that it's not horrible and lets me eat "bread" again! I used regular flax I'll try the golden next. It wasn't as good as a good grain bread, in fact I don't like it by itself toasted or otherwise. It just has to strong a flavor that overpowers butter. I've made sandwiches (grilled cheese and hoagie style) and used a slice to soak up egg yolk for breakfast. You really have to toast it to get rid of some of the soft sponginess. My "hoagie" was delicious! I may try mixing in some other low carb flour alternatives but am happy with this bread as is if not!

I modified this recipe somewhat. Although I want to like flax seed products b/c of it's high fiber content, I just can't seem to swallow the "slimey" texture it adds to most foods. I knew there was a chance I wouldn't like this bread using all flax meal, so I added one cup of Carbquick baking mix, omitted one cup flax meal, added an extra egg and a little bit more water to compensate for the baking mix. I also used safflower seed oil instead of olive oil. I decided to do muffins instead of a loaf b/c I'm not good at slicing bread and the recipe came out excellent. Reduced the "sliminess" and left all the fiber intact. My daughter said they tasted like "cornbread." LOL I will be making these a staple for breakfast or a snack when I need something quick and nutritious. Now I can have my flax and eat it too! P.S. I'm sure this would make a great loaf as well. I'll probably try that next.

I have to maintain here. I bake it a little longer and it is fantastic. I think I am addicted to this bread.

These came out a lot better than I thought. I am so glad that the texture was light and fluffy. I blended the egg mixture very well before adding in to the dry mix. I do however think it could use a little more seasoning. In the future Im gong to play with this for either sweet or savory applications. Maybe cinnamon or garlic powder. Overall it was a great base to add onto. With the leftovers I'm going to make a coffee chocolate "bread" pudding (low carb of course)

I made this last night for breakfast today, took one bite and said "This is way better than what I've been eating every morning!" Which previously had been a MIM. It's much lighter. I should add that I baked it into muffins (made 12) and ate two warmed up and topped with peanut butter. One would also make a great snack!

Very good....feels like I'm cheating! I like sweet bread, so I like the Splenda in it. I also added cinnamon. My daughter loves it!

This bread is great..I used it to make french toast this morning and it came out excellent..Definately a good replacement for bread