This hearty Flaxseed Bread brings together the wholesome goodness of ground flaxseed with the comforting satisfaction of homemade bread, creating a loaf that’s both nutritious and deeply satisfying. The flaxseed adds a subtle nutty flavor while boosting every slice with omega-3 fatty acids, fiber, and plant-based protein that makes this bread genuinely filling and nourishing. Unlike dense health breads that sacrifice texture for nutrition, this loaf has a tender crumb and golden crust that rivals any traditional bread. The natural oils from the flaxseed keep the bread moist for days, while the seeds add delightful texture and visual appeal. Whether toasted for breakfast, used for sandwiches, or enjoyed warm with butter, this bread proves that healthy choices can be absolutely delicious. The aroma that fills your kitchen as it bakes is nothing short of heavenly.
Makes: 1 large loaf (about 12-16 slices)
Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours 25 minutes
Ingredients
Dry Ingredients:
- 3 cups bread flour (or all-purpose flour)
- 1/2 cup ground flaxseed (flax meal)
- 2 tablespoons whole flaxseeds (for texture)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs (rosemary or thyme, optional)
Wet Ingredients:
- 1 1/4 cups warm water (around 110°F)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey
- 1 large egg (for enrichment)
For Topping:
- 1 egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon whole flaxseeds
- Coarse sea salt (optional)
Instructions
Prepare the Yeast
In a small bowl, combine the warm water, honey, and a pinch of the brown sugar. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and bubbly. If it doesn’t foam, your yeast may be old or the water too hot – start over with fresh yeast.
Mix Dry Ingredients
In a large mixing bowl, whisk together the bread flour, ground flaxseed, whole flaxseeds, salt, remaining brown sugar, and any optional seasonings like garlic powder or herbs. Make sure everything is evenly distributed.
Combine Wet and Dry
Create a well in the center of the dry ingredients. Pour in the foamy yeast mixture, olive oil or melted butter, and egg. Using a wooden spoon or dough hook, mix until a shaggy dough forms and no dry flour remains visible.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or 5-6 minutes with a stand mixer fitted with a dough hook. The dough should become smooth, elastic, and slightly tacky but not sticky. Add flour gradually if needed, but avoid making it too dry.
First Rise
Place the kneaded dough in a greased bowl, turning it once to coat all sides. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size. The dough should feel light and airy when gently poked.
Shape the Loaf
Punch down the risen dough gently to release air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly from the short end. Pinch the seam closed and place seam-side down in a greased 9×5 inch loaf pan.
Second Rise
Cover the shaped loaf with a damp towel and let it rise for 30-45 minutes, until it crowns above the rim of the pan by about an inch. The dough should spring back slowly when gently pressed with a finger.
Prepare for Baking
During the last 15 minutes of rising, preheat your oven to 375°F. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. This will give the crust a beautiful golden color.
Add Finishing Touches
Gently brush the top of the risen loaf with the egg wash, being careful not to deflate it. Sprinkle with whole flaxseeds and a pinch of coarse sea salt if desired. This creates an attractive, professional-looking finish.
Bake the Bread
Bake for 35-40 minutes, until the top is golden brown and the internal temperature reaches 190°F when tested with a thermometer. The bread should sound hollow when tapped on the bottom.
Cool Properly
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing. This prevents the bread from becoming gummy and allows the texture to set properly.
Test for Doneness
The bread is fully baked when it’s golden brown, sounds hollow when tapped, and has an internal temperature of 190°F. If it’s browning too quickly but isn’t done inside, tent it with foil for the last 10 minutes of baking.
Serving Suggestions
This Flaxseed Bread is delicious toasted with butter and jam for breakfast, or used to make hearty sandwiches with your favorite fillings. Try it grilled for paninis, cubed for homemade croutons, or served alongside soups and stews. The nutty flavor pairs especially well with avocado, cream cheese, or almond butter.
Storage Tips
Store the completely cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 5 days. For longer storage, slice and freeze for up to 3 months. Frozen slices can be toasted directly from the freezer. The natural oils in flaxseed help keep this bread moist longer than regular bread.
Recipe Notes
Bread flour creates the best texture due to its higher protein content, but all-purpose flour will work if that’s what you have. The bread may be slightly less chewy but still delicious.
Ground flaxseed is essential for this recipe – it incorporates into the dough and provides nutrition, while whole flaxseeds add texture and visual appeal. Store both in the refrigerator to maintain freshness.
The dough should be slightly tacky but not sticky after kneading. If it’s too sticky to handle, add flour gradually. If it’s too dry, add water one tablespoon at a time.
Rising times can vary based on temperature and humidity. The dough is ready when it has doubled in size, regardless of the exact time. In cooler weather, it may take longer.
For a dairy-free version, use olive oil instead of butter and brush the top with olive oil instead of egg wash, though the crust won’t be quite as golden.
This bread freezes beautifully both as a whole loaf and in slices. Wrap tightly in plastic wrap and foil before freezing to prevent freezer burn.
The optional herbs and garlic powder create a more savory bread that’s perfect for sandwiches and alongside meals. Leave them out for a more neutral flavor that works well with sweet or savory toppings.
If you don’t have a stand mixer, this bread can absolutely be made by hand – just allow for a longer kneading time to develop the gluten properly.
The internal temperature is the most reliable way to test doneness. If you don’t have a thermometer, the bread should sound hollow when tapped and the crust should be golden brown all over.
Let the bread cool completely before slicing for the best texture. Warm bread is tempting but will be gummy if cut too soon. The cooling process allows the crumb to set properly.
