3 ¾cups/ 450 g all-purpose or whole grain einkorn flour
¼cup/ 25 g flaxseed meal
1 ¼teaspoonssea salt
Instructions
In a large bowl, combine the warmed milk and 1/2 cup water, sugar, olive oil and yeast. Stir gently, and then add the flour and salt on top. Mix with a wooden spoon until combined; the dough will be very wet and sticky, but this is correct for this flour. If the dough seems a bit stiff or dry, then add the extra 1/4 cup of water. The consistency should be somewhere between firm enough to pick up in one mass, but too soft to knead. Cover bowl with a damp dish towel and let rise for approximately 45 minutes.
Grease and line an 8.5 x 4.5 loaf pan with parchment paper. Using a greased rubber spatula, scrape the dough from the edges of the bowl into an oblong shape, and then tip into the loaf pan. Coat your hands in either olive oil or butter, and smooth out the top of the loaf. Preheat the oven to 400°F.
Let loaf rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).
Once the loaf has risen, place in the oven. Immediately reduce the temperature to 375°F and bake for 40 minutes, until the the top is nicely browned. When baked, allow the loaf to cool in the pan on a countertop for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack before slicing.
I based the oxalate content on slicing the loaf into 15 slices, which works out to approximately 4.8 mg of oxalates per slice.