Helena Ederveen Linseed Loaf

by Helena Ederveen
(Western Australia)

Learn about the healthy nutrition insight from holistic health practitioner Helena Ederveen here.


It is easier when you have a bread machine and they only cost about $120.00

Step 1. Put in the container 700 ml filtered water

Step 2 Put in 7 tablespoons of organic olive oil

Step 3 Put in 2 teaspoons of Himalayan salt

Step 4, Grind 4 coffee grinders with the brown linseed and put them in separate bowl.

Step 5 Grind 3 coffee grinders with the golden linseed and put them in separate bowl.

Step 6 Add 3 teaspoon of dried yeast.

Step 7 Mix it all together with fork and then pour it into bread machine container

With the bread machine put the settings on whole wheat and the setting will then be P6

The machine starts its first kneading cycle and after a while you hear a ring and then the 2nd kneading cycle will start.

The 2 kneading cycles take about 34 minutes .When it stops kneading than I take the container out the machine and with one hand ( latex free glove) I take out the kneader. Reason being when you leave it in you will have a real big whole in the 'loaf" .

Once I have taken it out then I push the lot down and with a fork screed it. And pour over the top olive oil again and screed it with the fork.

Then it takes about another 3 hours before it is finished. I switch off the machine and take the container out.

Let it cool down a bit and then I have a cutting board and use it safely turn the container upside down so that the linseed loaf can rest for a little while.

Then I have a flat stone dish with some sides on it and then I put the linseed load in the dish and in the fridge.

When I eat a slice, I have a few thick slices of butter on it and 1 teaspoon of honey.

Bonne appetite.