Preheat oven to 350F
Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.)
In a large bowl whisk together honey, eggs, nondairy milk, and salt.
Add baking soda and baking powder to oat flour in the processor. Process or hand mix for 10 seconds. Stir in ground flax into the oat flour.
Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny, but should have some resistance.
Let the mixture sit for five minutes. DO NOT SKIP!
Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change the cooking time.) The paper will wrinkle, this is the price we pay for easier cleanup!
Add mixture to your parchment paper lined bread pan and place on the top rack of the oven.
Bake for 40-45 minutes until inserted toothpick comes out clean.
Let cool COMPLETELY, ideally overnight. The bread is made just from oat flour, so it is a bit crumbly if you let it cool completely overnight it will be far less crumbly!