Step 1

In a large mixing bowl or the bowl of a stand mixer, whisk together the Nada Flour, baking powder, baking soda, and sea salt.

Step 2

Place warm water in a small bowl (105–110°F) - it should feel warm to your finger, not hot. Add the maple syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start over. Stir the flaxseed meal into the yeast mixture. Let stand for 1 minute to thicken.

Step 3

Pour the thickened yeast mixture into the dry ingredients and add the eggs and olive oil. Mix on low until the dough is thick and fully combined. The dough will be slightly sticky, but workable. Mix on low for an additional 1-2 minutes.

Step 4

Using a spatula, transfer the dough into a lightly oiled or parchment-lined standard loaf pan (8.5"x4"). Smooth the top with a wet spatula. Cover loosely with oiled plastic wrap and place in a warm spot to rise for one hour.

Step 5

Preheat the oven to 400°F. Brush the top of the loaf with an egg wash for a glossier crust as pictured (optional).

Step 6

Bake for 35-40 minutes or until the internal temperature is 205-210°F. Let the loaf cool for 5 minutes before turning out onto a cooling rack to cool completely. Make sure the bread is completely cool before slicing or storing at room temperature or freezing.