Better than Whole Wheat Bread
- 3 large eggs (or 9tbsp JUST egg)
- 1 and 1/2 cup filtered water
- 1/4 cup olive / avocado oil
- 1 bag Better than Whole Wheat flour blend
Preheat oven to 350F and place a large, shallow, ovenproof dish filled with water (at least 2 cups) on the bottom rack of your oven. This will give the bread a nice crust.
Whisk together egg (or JUST egg if you would like to make it vegan), oil, and water.
Add in Better than Whole Wheat flour blend (keep paper bag to store bread in) and mix well with a handheld mixer. It will be very thick.
Line your loaf pan (I prefer glass) with parchment paper and spoon in dough (will be too thick to pour) and flatten top with a wet spatula.
OPTIONAL: wet the top surface of the bread and sprinkle with sesame seeds / sunflower seeds / poppyseeds.
Place on center rack of oven and bake for 1 hour and 30 minutes.
Once baked, take it out from oven and pull out from loaf pan, letting bread cool with the parchment paper pulled away.
If you have leftovers, wrap it in the parchment and put back to the paper bag the mix came in.
Flour blends are preservative-free so once the products are baked, they will not store for months as store bought ones. Leave it out on your counter (good for 3 days), place your goodies in the fridge (good for 5 days), or slice and freeze.
I like to freeze them between parchment paper, then once completely frozen you can put them in bags.
You can toast them up in a cast iron skillet or in a toaster oven. They make an amazing and quick breakfast - we love it with avocado and a sunny side up egg. 😉