World's Best Flaxseed Bread Recipe

Updated on April 18, 2019
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Why Should You Eat Flaxseed?

Flaxseed is one of those incredible foods—it's high in omega-3 fatty acids (that's good fat), lowers cholesterol, decreases blood pressure, lowers blood triglycerides, provides antioxidants, and may play a role in decreasing your risk of cancer.

But maybe you're thinking—if it's that good for me, it must taste awful (or... you might be thinking: so how am I going to get my family and loved ones to eat something so "healthy"?).

Read on. I have great news for you.

The Problem With "Healthy" Breads

Let's face it—we all know we're supposed to eat more whole wheat bread and more fiber... but it's hard to do sometimes because it seems so dense and heavy.

And, uh, they taste awful.

I've got good news!

Here's a recipe for a flaxseed bread that is absolutely fantastic! It's light, soft, incredibly aromatic, and makes some of the best toast you've ever eaten.

How do you get your family and loved ones to eat more healthily? By baking something they'll enjoy eating.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 3/4 cups warm water
  • 1/8 cup sugar
  • 1 tablespoon canola oil
  • 3/4 teaspoon salt
  • 1 cup flaxseed meal
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour

A Few Quick Flaxseed Notes

I think it's best, and cheapest, to buy the whole flaxseeds.

To make one cup of flaxseed meal, put 2/3 cup (that's right, only 2/3 of a cup) of flaxseeds in your food processor and run it on high for about one minute. It will soon have the consistency of cornmeal. And you'll have a full cup. That's all there is to it.

Another advantage of flaxseeds is that you can add a tablespoon of them to your morning cereal, or in a smoothie, or in your spice bread, or eat them with peanut butter. There are so many easy ways to let your body take advantage of this amazingly healthful food!

Instructions

  1. Dissolve your yeast in the warm water. This takes about 5 minutes. The water will become creamy-looking.
  2. Add to this the sugar, oil, salt, flaxseed meal and one cup of whole wheat flour. Mix this with your spoon until it's incorporated—really easy to do.
  3. Now, add in the other cup of whole wheat flour and stir. Then add in your 1 cup of all-purpose flour. Mix until it holds together; this will only 1-2 minutes.
  4. Attach the dough hook to your stand mixer, put in the dough and let the mixer knead this dough for at least 10 minutes. Set the timer. If it kneads it for 12 minutes, no problem. If you don't have a stand mixer, then knead by hand on a floured countertop for about 10-15 minutes.
  5. Spray a large bowl with cooking spray and put the dough into it, then spray the top of it. You just want to moisten the outside of it so it won't stick to the bowl.
  6. Let it rise until it has fully doubled in size. Depending on the temperature, this could happen in about 1 hour, or upwards of 2 hours. Focus on the dough, not the time—when it has doubled, then you're ready to go.
  7. Spray a bread pan (9" x 5") with cooking spray.
  8. Punch down your dough (don't knead it any more) and put it into your bread pan. Shape it with your oil-covered hands so it fits snugly into the pan.
  9. Let the bread rise until it has come up about 1 1/2 inches above the top of the pan.
  10. Preheat the oven to 350F. Bake the bread for about 40-45 minutes. Once it's done, put it on your counter to cool for about 5 minutes.
  11. Remove it from the bread pan (it comes out easily), and let it come to room temperature (if you can wait that long!) or at least until it's only barely warm so it will easily slice.

Lord Have Mercy, It's Good!

This recipe makes the lightest, most delicious bread! It's soft like white bread, but of course has all the healthy ingredients that your heart and body needs.

Are you on a diet? Did you know that flaxseed is a natural appetite suppressant? I eat a piece, toasted, for breakfast, and am full until lunch—sometimes until the early afternoon. It's really amazing.

Enjoy!

Questions & Answers

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      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        6 years ago from Sonoma County, California

        Hi Bipasha,

        I pour and sweep, like this: gently pour from one heaping cup into a one cup measure then sweep the top with your hand. The dip-and-sweep method tends to add too much flour (admittedly, the difference is minor... but for baking, every little advantage helps.)

        Best regards,

        Buster

      • profile image

        bipasha 

        6 years ago

        How do you measure your flour? Dip and sweep?

      • profile image

        Lauren 

        6 years ago

        Thank you, I'll give it a go tomorrow

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        6 years ago from Sonoma County, California

        Hi Kaishra,

        The flour you'd use is "plain flour" in Australia.

        Enjoy your bread!

        Buster

      • profile image

        kaishra 

        6 years ago

        I'm wondering which flour is which? I'm in Australia so we have plain flour and self raising flour.

        I'm guessing whole wheat is wholemeal and all-purpose is plain flour ?

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        7 years ago from Sonoma County, California

        Hi Tommy D!

        Yep, this recipe is incredibly good. Thanks for taking the time to comment!

        Buster

      • profile image

        Tommy D 

        7 years ago

        Wonderful, Just wonderful.

      • profile image

        Jen0711 

        7 years ago

        My first time attempting to make home made bread and it couldn't have turned out better! I used multigrain flour instead of whole wheat flour and then followed everything else to a T and it turned out crispy on top and moist on the inside, love it!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        7 years ago from Sonoma County, California

        Hello Eyemind79,

        Thank you for taking the time to tell me your story; your kind remarks have really made my day!

        Warmest regards,

        Buster

      • profile image

        EyeMind79 

        7 years ago

        Hello,

        Just wanted to give some kudos - I have been trying to make homemade bread without a machine for the past 2 months or so. The results were always less than impressive (probably my fault). Never seemed to get ratios or temps right. They were only good when warm :)

        Anyhow, I came across this recipe since I'm trying to get more flax in my diet and eat a lot less processed junk. I was thinking that I would enjoy it, but friends and family wouldn't dig it.

        Thank you so much!! This is exactly what I was looking for. I am so proud of the results. This is the first bread that actually rose as expected and didn't turn out like crud. The crust is nice and crispy without being too thick. It was beautiful to look at and so tasty! Even my boyfriend's dad (who is a tough critic) enjoyed the bread. Everyone was so impressed and couldn't believe it was healthy. I had to make another loaf for my neighbors.

        Thanks so much for your recipe. I will be using it a lot! I really enjoy your blog because of your positive and fun attitude to health/gardening/baking. I think unfortunately most people over complicate things and you don't do that.

        Thanks again - take care!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        7 years ago from Sonoma County, California

        Hi HoldOn2Hope,

        I think it's great you're taking the necessary steps to change the quality and type of food you eat. It isn't easy (what worthwhile thing is?) but you'll reap the benefits.

        Good luck with your bread and with your resolutions for the new year!

        Best regards

        Buster

      • holdon2hope profile image

        holdon2hope 

        7 years ago

        I am very happy to have found your recipe. The reviews look great. I recently started baking bread and have much to learn. Last week, I got an awful report from my doctor. My cholesterol is out of control. Triglycerides are 507! I bought some flaxseed meal and 50/50 wheat/all-purpose flour.

        As I'm typing this, the dough is rising. Since that was the only wheat flour I had, I had to "wing it" a bit. I used 3 cups of the 50/50 and it wasn't coming together well. I added 1/4 cup of all-purpose flour and that seemed to have given me a better consistency. I just hope will turn out like yours. I'm going to go buy whole wheat flour later so I can follow your recipe to the "T"! Thanks for sharing this.

      • profile image

        Lovel 

        7 years ago

        I'm going to make a few loaves tomorrow but I'm going to substitute one cup of oats for one of the cups of whole wheat... wish me luck!!

      • profile image

        maryse928 

        7 years ago

        ok. It is on the second rise cycle. Seems big. When mixing,I was not sure if it had enough floor because it was sticky stuff, butI could see the elasticity of the dough and it was what I wanted. It was amazing how it double in size. This is my first bread by hand. My hubby donated me machine. I cant wait to dig in a warm bread...

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Shayne,

        You've made my day! It really is an incredibly delicious loaf of bread.

        Thanks so much for taking the time to write.

        Best regards,

        Buster

      • profile image

        Shayne 

        8 years ago

        Hi Buster - we made your bread last night (and then four more loaves this morning) and it's fantastic! You would think it comes straight from a gourmet bakery. Thanks for the great addition to the weekend and our pantry.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Wheatfree,

        I've never tried substituting rye flour for the wheat, so I'm unable to answer your question.

        If you try it, could you let me know? I'm curious to know what rye and flaxseed would taste like together.

        Thanks for taking the time to write.

        Best regards,

        Buster

      • profile image

        Wheat free 

        8 years ago

        Is it possible to combine flax seed meal with Rye flour so as to avoid wheat completely or with any other type of non-wheat flour?

      • profile image

        lafemmeroar 

        8 years ago

        I just made the bread today. It's delicious!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Melissa,

        Yes, bread dough can be frozen before it's baked.

        After the first rise, punch it down, then put into a gallon freezer bag, and put into the freezer. Later, after it's frozen, remove from the freezer and put on the counter. As it defrosts it will begin its second rise.

        I think it's a good idea to freeze it in a bread pan. Here's how: after the first rise, punch down the dough then place in an already greased bread pan. Put the bread pan with the dough inside it, into a gallon freezer bag, and then into the freezer.

        When you're ready to bake it, remove the pan with the frozen dough in it from the freezer, remove the gallon freezer bag then let the dough rise in the pan on the counter, covered with a dishcloth.

        Follow the directions in this recipe for preheating the oven, and you're ready to go.

        Good luck!

        Buster

      • profile image

        Melissa 

        8 years ago

        I'm new to bread making (brand new, this will be my first load). One of the drawbacks for me is that it seems time consuming. Can I make several balls in one day and freeze them? If so, at what point do I put them in the freezer? After step 4 or do I let it rise first? Thanks so much!!!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Nidhya,

        So glad you liked the bread -- your photos look great!

        Best regards,

        Buster

      • profile image

        Nidhya 

        8 years ago

        Oops, i missed the link of my blog. Here it is

        http://aaha-oho.blogspot.com/2011/09/whole-wheat-f...

      • profile image

        Nidhya 

        8 years ago

        Buster, I made you bread and it came out very well. Me and my husband loved it. This is a keeper for sure. I have also posted the recipe with pics in my blog...possible check it. Thanks for the recipe.

      • profile image

        hiit 

        8 years ago

        Amazing hub, looking forward to come back and fascinted by your posts. Thank you.

        Ron from http://www.intervalstraining.net

      • profile image

        Melissa 

        8 years ago

        Thanks for helping me make my very first loaf of bread. What a fun process! Thanks again

      • profile image

        hjkg 

        8 years ago

        good

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Serbene,

        I'm glad you're enjoying this great bread! Thanks for taking the time to comment.

        Best regards,

        Buster

      • profile image

        Serbene 

        8 years ago

        This recipe is awesome! This is my first time making bread.

        I followed it almost exactly but added maybe 2 more tablespoons of water when my dough seemed to dry to mix around. I got such soft but filling mouthfuls of bread in the loaf! YUM! Thanks so much for sharing this recipe! =D

      • profile image

        Ian NW UK 

        8 years ago

        I will try 2 cups of flaxseed like Daniel - I too have been experimenting with low carb breads with not much success - yeastless flatbreads seem the only option but they are a bit thin and require FIVE eggs to make them rise even a little! Does the bread rise Ok Daniel?

      • profile image

        Daniel 

        8 years ago

        We make bread with no wheat flour - we use 2 cups of flax seed.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Julz,

        Your changes sound great, particularly for those who are averse to sugar. So glad the bread turned out for you -- this recipe really is a keeper.

        Best regards,

        Buster

      • profile image

        julz 

        8 years ago

        Hey Buster Bucks,

        Just thought I'd share with you that I used your recipe with a few changes and it turned out INCREDIBLE!! My changes were: 3 tbs honey & 3 tbs molasses for the sugar, 2 cps spelt flour for the wheat flour, and 2 tbs coconut oil for the oil. I also toped it with a honey drizzle and sesame seeds. WOW! What a treat! My husband wanted to know why I didn't make two loaves! YUM!! Thanks for steering me in the right direction!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Lucy and JMHOrlando,

        Lucy: so glad you enjoyed it, and plan to make it again. We've enjoyed this bread many times.

        JMHOrlando: Best wishes for a perfect loaf! Would love to hear back from you.

        Best regards,

        Buster

      • profile image

        JMHOrlando 

        8 years ago

        I just found this recipe and can't wait to try it. I need to get more healthy stuff into me, so I'm going to fix it tomorrow. Will get back to you. :)

      • profile image

        Lucy 

        8 years ago

        Great recipe! My husband loves this bread. I'm making it for the second time today. Thanks!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Lady Nyo,

        What a nice response! Thank you, you've made my day.

        Buster

      • profile image

        Lady Nyo 

        8 years ago

        I've made this bread two times in two days. It's wonderful!

        Lady Nyo

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Lili,

        What a nice surprise to hear from you again. This recipe really makes an incredibly delicious loaf.

        Thanks for taking the time to write --

        Buster

      • profile image

        Lili 

        8 years ago

        Just to let you know that I've baked my very first loaf bread, it is delicious, even my husband who doesn't normally like bread like the flax seeds bread. By the way I used all purpose flour, and it tastes soooooo good! Thank you for the receipe!!

      • profile image

        Lili 

        8 years ago

        Searched online, this receipe sounds so delicious, got the flax seeds, will try it out this afternoon.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi ob,

        This recipe makes one loaf, but you can easily double it to make two loaves.

        I'm leary of quadrupling a recipe... but I haven't tried it... if you're brave enough, then do so (to make the four loaves you mentioned in your note) and let me know how they turned out.

        Thanks for writing --

        Buster

      • profile image

        ob 

        8 years ago

        Hi just found this recipe and plan to make it this weekend. How many loaves will it make? we normally bake four loaves at a time in our house

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi E.G.,

        So glad you enjoyed the bread! It's a tasty addition to any cook's bread recipe file.

        :-)

        Thanks for taking the time to write to me.

        Buster

      • profile image

        E.G. 

        8 years ago

        I really enjoyed this bread recipe, it turned out great! I substituted the whole grain flour for all-purpouse flour, it was delicious! Although, I did have to add a little more flour, but I know I will make this bread again, it has wonderful flavor! :)

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        8 years ago from Sonoma County, California

        Hi Pat,

        It's funny that you would assume that you were right, and the recipe -- and all of these people who have had success with it -- are wrong...

        I suspect you misread the recipe. It calls for four cups of flour, and the amount of water is about right for that amount of flour. It makes a large loaf.

        Thanks for taking the time to write --

        All the best,

        Buster

      • profile image

        Pat 

        8 years ago

        I purchased some flaxseed for another recipe and have a lot left over so I went looking for something that sounded good. My experience in bread making (40 years) suggested that 1 3/4 cups water was a lot for one loaf, and sure enough, I got a batter rather than a dough. I added 1 to 1 1/4 cup flour to make a kneadable dough. The resulting 2 small loaves taste great, but I have to wonder why no one else has had this experience.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Amy,

        Sure, you can use white flour instead of the wheat flour.

        The color (and taste, of course) will change. If your family won't eat wheat bread, are you sure they'll eat flaxseed meal?

        Here's a suggestion: make it as I've described, and eat it all yourself, with lots of creamy butter.

        :-)

        (If you decide to make it using white flour instead of wheat flour, would you let me know your thoughts about it? I'm curious to know how it would taste and look.)

        Thanks for taking the time to write --

        Buster

      • profile image

        Amy 

        9 years ago

        Can I make this bread using all white flour? My family will not eat wheat bread, except for me. Thank you.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Allison,

        I'm glad you enjoyed the bread... and yes, it's difficult to stop cutting off "just one more little slice" until the whole loaf is gone.

        :-)

        I've never tried freezing it... If you try to freeze it, drop me a line and let me know the results, okay?

        Thanks for taking the time to write --

        Buster

      • profile image

        Allison 

        9 years ago

        Wonderful recipe! Now the trick is not to eat the whole loaf in one day...for future..would this bread freeze well(whether before or after it's been baked?) Thanks

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Kathryn,

        Thanks for taking the time to write -- I'm so glad that both of you enjoy this bread!

        Best regards,

        Buster

      • profile image

        Kathryn 

        9 years ago

        My husband and I love this bread; so healthy and so delicious. Definitely the best of both worlds :) Thank you so much for posting this recipe!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Julie,

        Yay! I'm so glad it turned out for you. This recipe is a genuine keeper.

        Thanks so much for letting me know about your success!

        Buster

      • profile image

        Julie 

        9 years ago

        I made this bread yesterday for a party, and it was a big hit! It was perfect! It was tender on the inside, crusty on the outside and yummy! I have to compliment you for making the recipe so user-friendly. I'm a bit of a dunce in the kitchen, and I was still able to pull it off with your great directions. Thank you! It was a great addition to my veggie chili!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Siam,

        So glad you enjoyed it, and I think sunflower seeds would make an incredible addition!

        Let me know how those rolls turn out, okay?

        Thanks for writing --

        Buster

      • profile image

        siamezelady 

        9 years ago

        I just got done making this and it came out awesome, thank you for the recipe, i may add sunflower seeds sometime but otherwise it is a great healthy bread...I hope to try to make some rolls sometime and see how they come out. Can't wait for a toasted tomato sandwich!!!

      • profile image

        snow 

        9 years ago

        I came across your recipe a few days ago, and I m going to try this soemtime this week.

      • profile image

        Patty 

        9 years ago

        This recipe is awesome. I substituted stone ground whole wheat flour for all of the flour and it still turned out great. I also added sunflower seeds!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Mollie,

        Your mom is lucky to have a daughter who is willing to locate -- and bake! -- bread that she can enjoy.

        Thanks for taking the time to write! You've made my day.

        Buster

      • profile image

        MollieGaines 

        9 years ago

        my mom is diabetic and i just made it for her today.. it's my very first bread recipe and the dough alone was sooo goood!!! i substituted the white flour with quinoa flour and for the whole wheat flour, i used buckwheat flour. i tried to make it as low carb as possible and it's turning out great!! thank you for sharing this recipe!!

      • profile image

        Marie 

        9 years ago

        I got a loaf of this type of bread at Great Harvest for $6!!! I am going to try this recipe I LOVE this bread but can't pay $6 a loaf!!! Thanks for posting this recipe.

      • G L Strout profile image

        G L Strout 

        9 years ago from Ohio, USA

        What a great recipe. I can't wait to try it. Thank you for sharing.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Christine,

        So glad you like it! It's a great recipe.

        I really appreciate that you took the time to let me know how it came out for you.

        Best regards,

        Buster

      • profile image

        christine 

        9 years ago

        Well made your bread. It was the best flax bread I have ever made.I have been making bread for over 40 yrs. Never found a flax bread recipe or store bought for that matter as good as this.Followed the recipe exactly which I always do the first time I use a new recipe.This ones is a keeper for sure. Ty

      • profile image

        christine 

        9 years ago

        I just found your recipe will try it tomorrow. Sounds excellent. What I want to say though is tx for such a user friendly print system. Yours is without a doubt the best I have ever used. Wish some of the other recipe sites would follow your example. Such a saving on ink & paper. Thankyou again. Will let you know what I think of the bread tomorrow

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Sharon,

        No, I've not tried it without the white flour. I suppose you could give it a go with whole wheat flour... good luck!

        Thanks for writing --

        Buster

      • profile image

        sharon 

        9 years ago

        Have you ever made the bread without the white flour? I'm trying to stay away from it. Thanks

      • profile image

        Linda Day 

        9 years ago

        I am looking forward to making this bread, noticed the comment about no carb, low carb. thinly sliced bread has less carbs. Leave recipe intact and make thinner slices. Just my thoughts.

      • profile image

        Carole 

        9 years ago

        I tried this recipe yesterday and the bread turned out well. It had a robust flavour. I did add a bit more all-purpose flour while kneading. Thanks for the recipe.

      • profile image

        sanjeev 

        9 years ago

        nice post. i like it very much. good work man. carry on

      • profile image

        bob 

        9 years ago

        this bread really surprised me. very easy and very tasty.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Koufie,

        I'll be honest with you. There really is no such thing as a "low carb" bread. There are bread substitutes, of course... but not what I think is truly *bread*.

        I don't think this recipe would be any good if you eliminated the flour and sugar.

        Wish I had better news...

        Thanks for writing to me!

        Buster

      • profile image

        Koufie 

        9 years ago

        Hi Buster,

        What would you recommend if I wanted to make this a low carb bread by cutting out the flour and sugar? Would I add that much more Flaxseed meal? And, maybe some Stevia as a sugar substitute?

        Thanks,

        Loukas

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Karen,

        I agree -- it's lighter than you usually get with these sorts of breads. I love that it's good for you... and tastes good, too. Let me know how your variations turn out!

        Thanks for writing --

        Buster

      • profile image

        Karen 

        9 years ago

        I made this once about 2 weeks ago and passed some along to two of my friends. My gosh it was awesome and I'm a regular eater of flaxseed breads. I work out several times a week and this is usually my breakfast with a bit of natural peanut butter for protein. Both people who had it said it was amazingly light for a dark bread. I hand kneaded mine and this time used my kitchen aid so I'm curious to see if there are any differences. I also added about a tablespoon of honey and just a touch of butter on the top as it bakes. Can't wait to see the results. Either way, it was and will be delicious and I'm looking forward to my second round of this bread..mmmm.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        9 years ago from Sonoma County, California

        Hi Eileen,

        I don't have a bread machine, so am unable to figure out adaptions.

        Best of luck finding info elsewhere!

        Thanks so much for writing --

        Buster

      • profile image

        Eileen S 

        9 years ago

        Can this receipe be adated to a bread machine?

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        10 years ago from Sonoma County, California

        Hi Kristin,

        Glad it turned out for you and that the hubby loved it.

        :-)

        Buster

      • profile image

        Kristin 

        10 years ago

        This is an awesome recipe! I had to add quite a bit more flour, since mine was freshly milled, but it turned out perfectly the first time. My husband loved it!

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        10 years ago from Sonoma County, California

        Hi Swapnil!

        It really makes a delicious loaf of bread I'm glad it turned out for you.

        Buster

      • profile image

        Swapnil 

        10 years ago

        Hi

        I tried this recipe today..the bread was very soft and tasty...we loved it...

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        10 years ago from Sonoma County, California

        Hi Diane,

        But the recipe DOES call for yeast. Look again at the list of ingredients. No wonder it's hard and didn't rise!

        Good luck with a second loaf!

        Buster

      • profile image

        Diane 

        10 years ago

        I made this bread. It did not rise and turned out as hard a s a rock. The only good thing about it was the taste but i substituted honey for sugar. I think it might need an egg or something as well as yeast to make it rise.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        10 years ago from Sonoma County, California

        Hi there,

        I wonder if you tried to slice it while it was still really warm? As I mention in the recipe, you need to wait until it's "barely warm" before slicing. Many breads need to firm up during the cooling process to make slicing easier and to avoid falling apart.

        One other possibility: are you sure you used the right amount of flour? Too much flour will make bread crumbly, and therefore difficult to slice.

        Am glad to hear you liked the taste, and hope you have better luck next time.

        Thanks so much for writing --

        Buster

      • profile image

        anonymous 

        10 years ago

        This bread is very tasty and soft but it does not slice well and falls apart easily.

      • Buster Bucks profile imageAUTHOR

        Buster Bucks 

        10 years ago from Sonoma County, California

        Hi Elise,

        Good luck! It's easy to make -- let me know how it turns out.

        Thanks for taking the time to comment.

        Buster

      • profile image

        Elise 

        10 years ago

        I cant wait to try this recipe!!

        It sounds delicious. :)

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