Step 1

Mix 1/4 cup water, ginger, yeast, and sugar.

Step 2

Set aside.

Step 3

Melt butter.

Step 4

Set aside.

Step 5

Blend gluten, pecan or almond flour, coconut flour, flaxseed meal, and dark rye flour.

Step 6

Set aside.

Step 7

Yeast mixture should be bubbly.

Step 8

Add the yeast mixture and the remaining 1 cup of water to the bowl of a stand mixer fitted with the paddle attachment.

Step 9

On low speed add 1 ? cups of the flour mixture.

Step 10

Beat on low speed for 1 minute.

Step 11

Let stand for 10 minutes.

Step 12

Stir the salt, cardamom, and baking powder into the flour mixture.

Step 13

Stir the vinegar into the melted butter.

Step 14

With the mixer on low, add the butter mixture to the dough.

Step 15

Beat for 1 minute or until the liquid is mostly absorbed.

Step 16

Change to the dough hook.

Step 17

With the mixer on medium speed (or the kneading speed recommended by the manufacturer) slowly add the remaining flour mixture.

Step 18

The dough will begin to come together.

Step 19

Add the flaxseeds.

Step 20

Knead for 5 minutes (10 minutes if kneading by hand).

Step 21

When you are finished kneading the dough should ?pull back? when you gently pull some of it out.

Step 22

Grease a large bowl.

Step 23

Form the dough into a ball and grease it with butter.

Step 24

Place the dough into the bowl, cover with a towel and let rise for 1 hour.

Step 25

Punch down, shape into a loaf and place in a greased loaf pan.

Step 26

Preheat the oven to 350F.

Step 27

Let rise until the loaf is about 1 1/2-inches over the rim of the loaf pan, about 40 minutes.

Step 28

Bake for 40 minutes, or until an instant read thermometer stuck in the middle of the loaf registers 190F.

Step 29

Let cool in pan for about 2 minutes, turn pan on it's side.

Step 30

Slide the loaf out and turn the loaf to the other side.

Step 31

Let cool completely.

Step 32

Use a very sharp bread knife to cut into slices.