5 Ingredient Fibre Bread (V) from The Life Without Diabetes Cookbook

“A simple brown bread, full of fibre and protein, low in carbs and with only 118 kcal in a slice: perfect for open sandwiches. Commercially produced shop-bought bread can contain up to 20 ingredients, is ultra-processed and has a high salt content. For many people living with diabetes, eating processed bread is a major problem, because a single slice contains a high amount of carbs, even before you add any fillings or toppings. If you can find the time to make your own bread, you will reap the health benefits. The great thing about this bread is that you can bake it, slice it and freeze it. This way, you will have it in the freezer ready to pop slices straight in the toaster.” Emma Porter, author of The Life Without Diabetes Cookbook

You will need a 450g (1lb) loaf tin. A silicone tin works well, but a traditional metal tin gives a better crust.

Makes 1 loaf (18 slices)

2 tablespoons olive oil, plus more for the tin

300g (10½oz) ground brown flaxseeds/linseeds (or see below)

2 teaspoons baking powder

5 large eggs

4 tablespoons water

Sea salt (optional)

Preheat the oven to _80°C (350°F), Gas Mark 4. Oil a 450g (1lb) loaf tin and line it with nonstick baking paper.

Place the flaxseeds and baking powder in a deep mixing bowl and combine them. Make a well in the middle of the mixture.

In a separate bowl, beat together the eggs, oil and measured water until well-combined and smooth. Add a pinch of salt, if you want.

Pour the egg mix into the well and, using a wooden spoon, combine the wet and dry ingredients to form a thick batter. Spoon it into the prepared loaf tin and bake in the middle of the oven for 25 minutes until the bread has risen and formed a solid crust. (If you don’t have a fan-assisted oven, this may take a little longer.)

Carefully remove the bread and allow to cool on a wire rack. (If you find the bread is stuck to the inside of the tin, it sometimes helps to wait for it to fully cool before removing.)

Allow the bread to cool completely before storing in an airtight container. It will keep at room temperature for up to 4 days and in the refrigerator for up to 8 days, or slice and freeze for up to 3 months.