Flaxseeds are prized for their health-protective properties, containing lots of omega-3 fatty acids, fiber, and minerals. If flaxseeds are not a regular staple in your pantry, I urge you to incorporate them into more of your recipes. Cashew nuts bring good amounts of protein and fiber to the bread, along with lots of essential minerals. Dried fruits

Seed: Feel free to play around with different seeds. Except for the psyllium seed husk, chia seeds, and flax seeds. You cannot substitute these seeds, they help to provide the bread's texture and bind all the ingredients together. To contribute to our community and society based on our company’s name, “Communication through bread,” we often offer our products to the community, including after natural disasters. We believe these activities raise awareness of our bread’s deliciousness and long shelf life, and the recognition of us as a specialized manufacturer of long-life bread.Sweetness: Up to you here, you can leave this out or try adding honey, coconut nectar, rice syrup, or malted barley syrup. The brine method sounds reasonably easy - apparently the brine taste isn't conveyed into the butter. In my scuba diving days, to keep booze cool we used to hang sealed containers inside 'goodie bags' below the upper thermocline. Worked great, even on the hottest of days in the Med. Not very practical when underway, but great when at anchor. It's 100% gluten-free (choose certified gluten-free oats) which for most of us is ok, but for Coeliac's, it's life-changing. Our energy and vitality come from the food we eat every day, so approaching food with the awareness that it can change our life is a very empowering notion to embrace.

Secondly, we discovered that cheap sliced brown bread, in it's original plastic bag/wrapper lasts for at least a month. It is usable for both sandwiches or toast. I would suggest buying some and leaving it un-opened for a while, then tasting/testing it yourself to ascertain if this works for you. Bread is a staple commodity in every household, which is why we recognise the necessity of providing an alternative option for those with coeliac disease. With over 100,000 ocean miles in a small sail boat, and one eye permanently on how much gas we have this is something that we have now got down to a fine art. So, for a 3-4 week passage, wanting bread, but not wanting to bake our own (not wanting to use a lot of gas) we set out to discover what if any 'long-life' bread was available (that does not need chilling or freezing and is to be considered 'warm storage'). When I realized I can cook food that could make people healthier and stronger, I felt I gained some superpowers and had a duty to share them with more people. Imagine fermenting a head of cabbage into a pro-biotic kimchi that will improve the gut health of my students, while empowering them with the knowledge to make the kimchi for themselves. Now it becomes life-changing kimchi!This is the most challenging part of the recipe, believe me! Once you have all the ingredients and a weighing scale, the rest is a walk in the park. Grain