I read the whole thread and I also am leary about nuking anything in plastic, even if it is FDA approved. Would a small loaf pan work? Any ideas?

I use glass dishes in the microwave.

You could ovenbake it instead.

I found a small rectangular glass dish. I'm looking forward to trying this.

bake it in a coffee mug!

I make flax bread in the micro wave all the time, I only use one egg in mine but I have to use a lot more flax and add water to mine. How much does it rise? How big are the slices?

Elizellen,

Please could you tell me exactly what make of coffee grinder you use to grind your flax seeds? I bought a hand cranked coffee grinder, but I would be using it all day to grind enough to bake with. i asked in my local electrial shop and was told that the coffee grinders they had would not grind the seeds as they are too small.

I use a normal coffee grinder, not a burr, a grinder, the one on the market for years.

I'm with rightnow. I LOVED rye bread. Especially with pastrami, swiss, & spicy mustard. Maybe with some 'kraut or coleslaw on the side.

I think I'm going to try this with the caraway and bake it in the oven. I wonder if adding (please all don't jump on me at once, here for suggesting it) a tsp or two of dark rye flour would improve the taste and or oven baked texture.

A tsp of dark rye flour has 1.9 grams of carb with about 0.5 grams of fibre, netting out at about 1.2 grams of carb. Even adding two tsps to the entire recipe wouldn't up the count that dramatically...unless one ate the entire loaf.

Would definitely be for those on OWL, of course.

ok, crowd, be gentle on me!

Not gonna jump on you! Actually, having gotten to your, presumably first goal, I think it's a good time to go on maintenance for awhile to let your body and your mind catch up! And the small amount of rye flour/caraway seed added to flax bread/muffins sounds like a super idea -- I don't know why I didn't think of it myself! ** Note to self: add rye flour to grocery list **

thanks, Glendarc! I'm glad you didn't think me evil for suggesting it.

I haven't gone rye flour shopping yet, but I understand there are three types: light, med, & dark. It would be the dark that has the most pronounced rye flavour (think pumpernickel bread vs. light rye!). Coincidentally, it also has the most fibre, which means it would be the best choice I think....most taste and fibre for less of a carb hit.

I just made this as suggested with the addition of a tablespoon of dark rye flour and a healthy dose of caraway seeds. This is unbelievably delicious! I just toasted a slice and spread with cream cheese - heaven.

The only problem I have is that others say they get 8 slices - I nuke it in the sandwich size tuperware and it barely rises so I end up slicing it in half and then down the middle to make 4 thin half slices. I don't know how I would get 8 slices unless I had a laser handy. Am I doing something wrong? Should it rise more? Should I use more baking powder or let the "batter" sit before nuking? This happens to me whether I use the original recipe as written or I add caraway seeds and a bit of flour.

dumb question, but i don't think it's been asked yet...you don't have to beat the eggs with an eggbeater? just mix them up by hand?

Yeah, I don't get 8 slices either - usually 2 if I want regular bread size slices. I've noticed that no-one seems to say what size their slices are.

And they'd be so thin you wouldn't be able to spread anything on them anyway!!

caligirl2, I just whip them a bit with a fork - no need for an egg beater. In fact, I don't even own an egg beater anymore - just an electric mixer! Wow! how times change!!

i tried this last night and again this morning...i was impressed!! It didn't rise though, so i used extra baking powder in my batch this morning...but it still didn't rise. It tastes good though. In this morning's, i put a little garlic powder and some shredded cheese. It was great! I don't think it would taste as good cold, but it would be useful for dipping things or sandwiches, where you're not eating it for the bread but for the toppings. i have lots of ideas to try with this. thanks!!

I have to admit, although suggesting the rye flour, I haven't tried it yet. I was toying with the idea of nixing the flour and trying this

http://www.kingarthurflour.com/shop...rye-flavor-4-oz

But the website contains no nutritional info, no ingredient info (it appears to have yeast in it) and I don't want to order it if it isn't a true extract or better yet, a carb bargain for me