There is a lot of oil in this recipe so you don't need to spray your pan or use parchment paper (unless you know you have a super stick-prone pan). I use the USA Pan Company for all of my baking. Nothing has ever stuck to them, in fact if you spray them you get a gunky build-up, so I don't spray.
*For blending your eggs you could use a hand held electric mixer or a blender in this step. I am a bit over the top about food safety. The first time I made this bread I used a hand held electric mixer and the super-powered whisk blades spit out little bits of egg splatter all around my kitchen. Gack! After that, I relied on my own brute strength to whip the eggs. They were just as fluffy as with the blender and I was less paranoid. Win-win.
When I make this in a sheet pan, I cut it into long strips, wrap the strips in plastic wrap, and place them all in one Ziploc freezer bag, and freeze. For muffins, place what you aren't going to eat right away, into Ziploc freezer bags and store in the freezer. To thaw place in refrigerator for several hours or thaw in your microwave.
I adapted this recipe from Laura Dolson's about.com Focaccia-style Flaxseed Bread