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World's Best Flaxseed Bread Recipe

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.


  • 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


  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.

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!

Lord Have Mercy, It's Good!

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

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.



Buster Bucks (author) from Sonoma County, California on July 27, 2013:

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,


bipasha on July 27, 2013:

How do you measure your flour? Dip and sweep?

Lauren on November 29, 2012:

Thank you, I'll give it a go tomorrow

Buster Bucks (author) from Sonoma County, California on November 28, 2012:

Hi Kaishra,

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

Enjoy your bread!


kaishra on November 28, 2012:

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 (author) from Sonoma County, California on May 10, 2012:

Hi Tommy D!

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


Tommy D on May 10, 2012:

Wonderful, Just wonderful.

Jen0711 on April 22, 2012:

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 (author) from Sonoma County, California on February 20, 2012:

Hello Eyemind79,

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

Warmest regards,


EyeMind79 on February 20, 2012:


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 (author) from Sonoma County, California on January 07, 2012:

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


holdon2hope on January 06, 2012:

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.

Lovel on December 30, 2011:

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!!

maryse928 on December 23, 2011:

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 (author) from Sonoma County, California on November 13, 2011:

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,


Shayne on November 13, 2011:

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 (author) from Sonoma County, California on October 25, 2011:

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,


Wheat free on October 25, 2011:

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?

lafemmeroar on October 25, 2011:

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

Buster Bucks (author) from Sonoma County, California on October 24, 2011:

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!


Melissa on October 24, 2011:

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 (author) from Sonoma County, California on September 27, 2011:

Hi Nidhya,

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

Best regards,


Nidhya on September 27, 2011:

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


Nidhya on September 27, 2011:

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.

hiit on September 25, 2011:

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

Ron from http://www.intervalstraining.net

Melissa on September 21, 2011:

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

hjkg on September 18, 2011:


Buster Bucks (author) from Sonoma County, California on September 17, 2011:

Hi Serbene,

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

Best regards,


Serbene on September 17, 2011:

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

Ian NW UK on August 21, 2011:

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?

Daniel on August 10, 2011:

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

Buster Bucks (author) from Sonoma County, California on August 08, 2011:

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,


julz on August 08, 2011:

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 (author) from Sonoma County, California on July 17, 2011:

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,


JMHOrlando on July 17, 2011:

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. :)

Lucy on July 16, 2011:

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

Buster Bucks (author) from Sonoma County, California on March 31, 2011:

Hi Lady Nyo,

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


Lady Nyo on March 31, 2011:

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

Lady Nyo

Buster Bucks (author) from Sonoma County, California on March 25, 2011:

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 --


Lili on March 24, 2011:

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!!

Lili on March 24, 2011:

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

Buster Bucks (author) from Sonoma County, California on March 23, 2011:

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 --


ob on March 23, 2011:

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 (author) from Sonoma County, California on March 18, 2011:

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.


E.G. on March 18, 2011:

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 (author) from Sonoma County, California on December 15, 2010:

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,


Pat on December 15, 2010:

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 (author) from Sonoma County, California on October 28, 2010:

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 --


Amy on October 28, 2010:

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

Buster Bucks (author) from Sonoma County, California on October 01, 2010:

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 --


Allison on October 01, 2010:

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 (author) from Sonoma County, California on September 25, 2010:

Hi Kathryn,

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

Best regards,


Kathryn on September 25, 2010:

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 (author) from Sonoma County, California on September 12, 2010:

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!


Julie on September 12, 2010:

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 (author) from Sonoma County, California on August 04, 2010:

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 --


siamezelady on August 03, 2010:

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!!!

snow on August 02, 2010:

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

Patty on July 27, 2010:

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 (author) from Sonoma County, California on July 25, 2010:

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.


MollieGaines on July 25, 2010:

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!!

Marie on July 19, 2010:

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 from Ohio, USA on July 16, 2010:

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

Buster Bucks (author) from Sonoma County, California on June 18, 2010:

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,


christine on June 18, 2010:

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

christine on June 16, 2010:

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 (author) from Sonoma County, California on June 04, 2010:

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 --


sharon on May 27, 2010:

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

Linda Day on April 01, 2010:

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.

Carole on March 18, 2010:

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.

sanjeev on March 10, 2010:

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

bob on March 02, 2010:

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

Buster Bucks (author) from Sonoma County, California on February 21, 2010:

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!


Koufie on February 18, 2010:

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?



Buster Bucks (author) from Sonoma County, California on December 13, 2009:

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 --


Karen on December 13, 2009:

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 (author) from Sonoma County, California on December 04, 2009:

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 --


Eileen S on December 03, 2009:

Can this receipe be adated to a bread machine?

Buster Bucks (author) from Sonoma County, California on October 15, 2009:

Hi Kristin,

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



Kristin on October 15, 2009:

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 (author) from Sonoma County, California on August 30, 2009:

Hi Swapnil!

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


Swapnil on August 30, 2009:


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

Buster Bucks (author) from Sonoma County, California on August 08, 2009:

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!


Diane on August 08, 2009:

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 (author) from Sonoma County, California on August 05, 2009:

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 --


anonymous on August 04, 2009:

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

Buster Bucks (author) from Sonoma County, California on June 04, 2009:

Hi Elise,

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

Thanks for taking the time to comment.


Elise on June 03, 2009:

I cant wait to try this recipe!!

It sounds delicious. :)

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