Here's the full recipe:

INGREDIENTS:

1½ c. flax meal
½ c. oats, ground to a flour in blender or processor
½ tsp. salt
1T + 1 tsp. baking powder
7 eggs
1 c. shredded parmesan cheese
1/3 c. water
2 T. olive oil

DIRECTIONS:

Preheat oven to 350º. Mix all dry ingredients in large bowl. Add eggs, water and oil. Stir until well blended. Line 13×15 sheet pan with parchment. You only need to oil/grease the edges of the pan. With a rubber spatula, spoon batter onto parchment, spreading from the center out to the edges, as evenly as possible. I sprinkle caraway seed over half the bread so I can have both types of bread: plain and rye. Bake for around 15-20 minutes (every oven is different), until center is dry and springs back when touched. Try to avoid over browning edges. Cool and cut into 12 equal slices. I store mine in a gallon plastic bag in the fridge until ready to use. Can be toasted or rewarmed in the oven. I froze some and when thawed a couple weeks later, the bread was not soggy, nor was it sticky on the surface and it tasted just as it did the day it was baked! Remember to never freeze bread longer than a month however, ANY bread.

NUTRITIONAL INFO: Makes 12 slices, each containing:

180.5 calories
13.3 g fat
6.82 g carbs
4.23 g fiber
2.59 g NET CARBS
10 g protein
353 mg sodium