FlaxSeed Low Carb Bread

Try, Try, and.... Try Again!

The History

Flaxseed has been around since , but recently it’s been getting a lot of attention from health enthusiasts. The seeds are tiny but rich in omega-3 fatty acids, lignans, and fiber. In health terms, that means better digestion, lower blood pressure, lower cholesterol, lower risk of cancer, and lower blood sugar count for diabetics. If that wasn’t convincing enough, flaxseeds can make your skin look smoother and more radiant.

The Vision

At Shibolim there is great pride in bringing the best grains to market. Their researchers travel across terrains and through countrysides the world over to bring the best elements, nutrients, and taste to the market. They research and develop food grains so that people with dietary restrictions can have access to the best products in the grain production market.

Move Over Rye Bread Make Some Room for the New Classic

Try, Try, and Try Again

Shibolim began trying all kinds of flaxseed recipes, but every time, it would taste delicious for the first day or two but then lose its taste – and worse, the nutrients. At two weeks on the shelf, the bread was soft but tasteless. Their R&D team spent months in the lab and kitchen, and learned through trial and error, heavily investing in a bread they were determined to bring to market.