Yeast-free low-carb sandwich bread

Method:
1. Pre-heat oven at 395 F. Grease a 9 inch loaf pan
2. Add flaxseeds powder to the water and warm the mixture for 1 minute in microwave. Remove and stir vigorously with a fork for a minute. Keep aside.
3. Warm milk in microwave for 1 minute. Add lemon juice and allow to curdle.
4. Mix well the flours with the rest of the dry ingredients with a rubber spatula.
5. Cut in the softened butter into the flour mix and mix well with the spatula to smooth out any crumbles formed.
6. Add the flaxseed mixture to the curdled milk – stir lightly and only once – do not over mix.
7. Make a well in the flour mix and add the liquid mixture slowly to blend well with the spatula making sure no dry lumps remain.
It will form a thick batter like consistency and not a smooth dough – that’s okay.
8. Fill the loaf pan with the “battery dough” and place in the middle rack of the pre-heated oven in the center. Set the timer at 10 minutes.
9. Remove the loaf pan quickly and brush the top of the raised bread with paper towel dipped in milk. This will ensure that the crust will be brown, crusty yet not very dry.
10. Place the loaf back in the oven immediately and bake the bread for another 40 minutes. Prick a toothpick in the bread and if it comes out clean the bread is ready – if not
then place the loaf back in the oven for 5 more minutes.
11. Remove from oven and let sit for 5 minutes – cover the bread with aluminium foil and leave it untouched for atleast 1 more hour. 5-6 hours untouched after baking works
even better.
12. To cut the bread slices – heat the sharp knife on gas/stove flame (with caution please!!) and slice the bread.
13. Stores in the refrigerator for 4-5 days and in the freezer for about 10 days