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Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.
Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.
Increase the speed and keep mixing until the dough comes together and clumps around the beaters.
Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.
Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ - 2 hours. The dough will expand to fill the tin and rise over the top of it.
Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.
Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.
Lift the bread out of the tin and allow it to cool completely before slicing.