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Flaxseed Bread Recipe

Flaxseed Bread Recipe

By What’s Baking

Nutty, wholesome flaxseed bread with a tender crumb and crisp crust offers the perfect blend of nutrition and rustic flavor in every slice.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly baked flaxseed loaf with a perfectly cracked golden-brown crust, captured in soft natural light streaming through a kitchen window. A cross-section view reveals the bread's hearty texture studded with visible flaxseeds throughout the amber-colored crumb. The loaf rests on a rustic wooden cutting board with scattered whole flaxseeds and a linen tea towel nearby, while a serrated knife and a small dish of butter sit alongside, suggesting immediate enjoyment. Steam gently rises from a freshly cut slice, emphasizing the bread's warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g whole wheat flour</li><li class="ingredients-single-item">150g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">100g ground flaxseed (linseed)</li><li class="ingredients-single-item">50g whole flaxseeds, plus extra for topping</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant yeast (or 10g active dry yeast)</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">400ml warm water (about 38°C)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Bread loaf pan (23 x 13 cm)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the whole wheat flour, bread flour, ground flaxseed, whole flaxseeds, salt, and instant yeast, whisking thoroughly to incorporate all dry ingredients. The flaxseeds will add both nutrition and a wonderful nutty flavor to your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, mix the warm water (ensure it's not too hot or it will kill the yeast), honey, and olive oil until well combined. The honey feeds the yeast while the oil will help create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the water mixture. Stir with a wooden spoon until a shaggy dough forms. If using active dry yeast instead of instant, let it bloom in the warm water with honey for 5-10 minutes until foamy before adding.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked but still feel tacky to the touch. The whole flaxseeds will give a bit of resistance while kneading – this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size. The fermentation process is crucial for developing flavor and structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release air bubbles. Turn out onto a lightly floured surface and shape into a loaf by folding the sides toward the center, then rolling it up tightly. Pinch the seams closed to create surface tension, which helps the bread rise upward rather than outward.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Grease your loaf pan and place the shaped dough seam-side down in the pan. Cover and let rise again for 30-45 minutes, or until the dough has risen about 2-3 cm above the rim of the pan. Meanwhile, preheat your oven to 200°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, lightly brush the top of the loaf with water and sprinkle with additional whole flaxseeds, gently pressing them into the surface so they adhere. Using a sharp knife or razor, score the top with 3-4 diagonal slashes about 1 cm deep. This allows the bread to expand properly while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake at 200°C for 15 minutes, then reduce the temperature to 180°C and continue baking for another 30 minutes. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and turn it out onto a wire rack to cool completely before slicing, at least 1 hour. This resting period allows the crumb structure to set and prevents the bread from becoming gummy when cut. The flaxseed oil in the bread continues to develop flavor as it cools.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 8 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 22 g
🍭 Sugar: 1 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 230 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use a bread machine to make flaxseed bread?

Yes, you can adapt this recipe for a bread machine. Add the liquid ingredients first, followed by the dry ingredients with yeast last. Use the whole wheat or basic bread setting. You may need to adjust water quantities slightly based on your machine's specifications.

Why is flaxseed bread considered healthier than regular bread?

Flaxseed bread packs significant nutritional benefits with omega-3 fatty acids, lignans (plant compounds with antioxidant properties), and dietary fibre. It has a lower glycemic index than white bread, helps with digestion, and contains more protein and healthy fats than conventional loaves.

How should I store homemade bread to keep it fresh?

For optimal freshness, cool your bread completely before storing. Keep it at room temperature in a bread box or paper bag for 2-3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months, thawing slices as needed.

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