Faye has been cooking for over 50 years and loves to share her recipes and cooking tips with everyone.
Easy to Make Flax Bread
There is nothing better than the smell of bread baking in the oven! This is an easy recipe for even novice bakers. I'm not the most experienced baker, but this was easy for me.
One thing I like is that the dough only has to rise once, which saves so much time. (Usually, you have to let bread dough rise twice.) It's well worth the effort when you take that loaf of hot bread out of the oven and have a slice while it's still warm. I love to top my slice with honey. It's so good!
I started making this bread because it included flax as an ingredient. I found the recipe a few years ago on a website (I don't remember where) that had recipes with ingredients to help lower cholesterol. I started making it then and have been making it ever since.
I have included step-by-step directions with photos, plus a few tips from my experiences making this recipe.
Flax is an excellent source of:
- Omega 3
You can buy flax seeds and grind your own, but using milled flax seed (also called flaxseed meal) is much easier.
Milled flaxseed has a nutty flavor and can be added to your morning cereal or used in many different recipes. One of my favorite ways to eat my flax is in this wonderful bread.
Keep some on hand and use it to:
- Make bread
- Substitute for vegetable oil in recipes
- Substitute for eggs in recipes
- Sprinkle on cereal
Easy Flax Bread Recipe
This easy recipe makes one loaf of bread and yields 12 slices. It is a dense bread, yet still soft inside, and very filling. Best of all, it is wonderfully delicious, so much better than anything you can buy in the store.
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
1 loaf: 12 slices
- 1 package active dry yeast
- 2 tablespoons + 1-1/4 cups warm water
- 3 tablespoons honey
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1 cup flaxseed meal
- 1 cup whole wheat flour
- 1 cup (plus 3/4 cup for kneading) bread flour
- Gather all of your ingredients together.
- In a large bowl, dissolve yeast in 2 tablespoons of very warm water. Set aside until bubbly, about 5 -10 minutes.
- Mix in the honey, oil, salt and the remaining 1 1/4 cups warm water. Add the flaxseed meal, whole-wheat flour and 1 cup of the bread flour. Mix well until a sticky dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until smooth and elastic. While kneading, add enough of the remaining bread flour to make a soft dough that is easy to knead.
- Shape the dough into a loaf and place into a 9x5-inch loaf pan that has been greased with non-stick vegetable spray. Loosely cover with plastic wrap that you have also sprayed with non-stick spray. Also, cover with a light-weight dish towel or cloth.
- Let dough rise in a warm place for about one hour or until double in size
- Place in 350 degree oven and bake for 40 to 50 minutes or until brown on top and loaf sounds hollow when you tap it.
Per slice: 168 calories, 4g. fat (22% of calories), 4.9g. protein, 29g. carbohydrates, 0 cholesterol, 91mg. sodium.
Step 1: Assemble Your Ingredients
You will need the ingredients:
- Ground flaxseed (I use Hodgen Mills Milled Flax Seed)
- Wheat flour
- Bread flour
- Canola oil
- Dry yeast
- Warm water
Tip: It's easier to gather all of your ingredients together before you get started with your recipe.
Step 2: Dissolve the Yeast
Dissolve yeast in warm water. Set aside until bubbly, about 5–10 minutes.
Tip: You need to set the bowl in a warm place. I usually put it on the back burner of my stove with the oven on a low temperature. The heat from the oven comes up through the burner and warms the bowl. I also turn the stove light on for more warmth. (I use this same location when letting the dough rise.)
Step 3: Mix Ingredients Into a Sticky Dough
Mix in honey, oil, salt, and warm water. Add flaxseed meal, whole-wheat flour, 1 cup of the bread flour. Mix to make a sticky dough.
Tip: The dough will be very sticky at this point, but don't worry, this is how it's supposed to be. I have found if you start out with a sticky dough, it will make the bread softer after it's baked. You will continue to add bread flour when you are kneading it to make it firm.
Step 4: Knead the Dough
Turn the dough out onto a floured counter or breadboard. Knead for about 10 minutes, adding in more bread flour until dough is smooth and elastic.
Tip: I prefer to start with a sticky dough, so I put some bread flour down on the counter and then plop the sticky dough onto it. Then I add more flour on top of the dough. Then I start kneading. I continue adding more flour until the dough is no longer sticky and becomes smooth.
Step 5: Shape Into Loaf, Place in Pan
Shape the dough into a loaf. Grease your pan with non-stick spray and place the dough in the pan and cover lightly.
Tip: Lightly spray plastic wrap with non-stick spray and loosely cover the pan. Then also cover the pan with a dishtowel or other lightweight cloth. The greased plastic wrap keeps wrap and towel from sticking to the dough.
Step 6: Cover and Set in Warm Place to Rise
Dough rises better if it is covered and placed in a warm place. If you don't have a nice warm place available this is what I do. I like to set my dough on the back burner of the stove and turn my oven on low. This makes a little heat that will rise up through the burner. I also turn on my stove light to warm from the top.
Step 7: Wait for Dough to Rise
Let bread dough rise in a warm place until it is double in size. The dough should be ready to bake in about one hour.
Tip: Keep checking on your dough. The time it takes to rise will vary, and you don't want it to get too big. Some days, it might take longer.
Step 8: Bake and Cool
Bake at 350 F for 40 to 50 minutes. When the loaf is browned on top and sounds hollow when tapped, it is ready. Remove from pan immediately and cool on a wire rack.
A Healthy Choice
Flax seeds are very high in omega-3 essential fatty acids. These "good" fats are great for lowering cholesterol, stabilizing blood sugar, lowering the risk of many different cancers, and reducing arthritis pain. Not only that, the fiber in the flaxseed is both soluble and insoluble. It seems there isn't much that flaxseed isn't good for! I recommend including some in your diet every day for a healthier you.
Substitute Flax for Oil or Egg
3 T of flax meal = 1 T oil
1 T flax meal plus 3 T water = 1 egg
You may need to experiment a little for the best results.
Delicious Flax Bread
Now that you have the recipe and directions, I hope you'll try this delicious flax bread. It's healthy and tastes so good!
Questions & Answers
Question: When making flax bread, what sort of flour can be substituted instead of flax flour?
Answer: The recipe calls for wheat flour, bread flour, and flaxseed meal. You can't substitute the flax with anything else. (It would not be "flax bread" if you did that.) You could, however, substitute the bread flour with white flour.
Question: How many grams of fiber per serving of this homemade falx bread, and how many servings per loaf?
Answer: There are approximately 12 slices per loaf, so using that as a guide, I would say 12 servings per loaf. I'm sorry, but I do not have information on the number of grams of fiber.
Question: Can olive or avocado oil be used instead when making flax bread?
Answer: I have never used olive or avocado oil to make flax bread, so I can not give you an answer. My guess would be that either would be fine to use.
© 2009 Faye Rutledge
Jacolive on April 19, 2014:
I'm definitely trying this. Looks like a very healthy bread option
GreenMind Guides from USA on February 19, 2012:
Pretty great recipe -- always looking for good bread recipes...
pupster132 lm on October 19, 2011:
That sounds and looks Amazing! And its healthy! Great Lens
StellaSingles on August 06, 2011:
I never thought about making my own bread before. I'll have to check it out.
miaponzo on May 23, 2011:
That sounds delish and easy to make.. I've got to try it!
TWOnline2 on December 09, 2010:
if there was such a thing as making flax bread or something like it without yeast, i would try it
bechand on October 24, 2010:
This is so healthy and has so much fiber - Kipsy is gonna love it !
Grumpy-Fett on September 28, 2010:
great lens! A lot of hard work here on a great subject
KimGiancaterino on November 22, 2009:
This bread looks delicious, and flax is so good for you too!
Dianne Loomos on November 05, 2009:
This bread sounds good and healthy!
Faye Rutledge (author) from Concord VA on November 02, 2009:
[in reply to sparklenz] This bread is very easy to make. If I can make it, anyone can! ;-)
SparkleNZ on November 02, 2009:
This looks like great bread, and I love the idea of having flax seed in it - so good for you. I tried taking flax seed oil (tried a few times actually!) but it is just too oily for me to like having it on its own. My bread-making skills are hit and miss, so we do buy a locally baked loaf that has flax seed in it as well as other seeds. Your loaf looks lighter though, so I will definitely give it a try. I'll let you know how it goes!
Cheryl Kohan from England on June 27, 2009:
I am absolutely going to make this recipe! AND I have always wanted a recipe for sour dough starter...what a nice surprise. Also, I did not know about the substitutions so thank you for that. I love this lens!
Faye Rutledge (author) from Concord VA on June 10, 2009:
[in reply to papawu] Papawu, I think you could do that just by substituting the meal for part of the flour, but not sure of amounts. I think it would taste great...as you can also make wheat sour dough by using part wheat flour. I'll try to find a recipe for you and post it here soon. Thanks for visiting and the comment!
papawu on June 10, 2009:
I don't think I have ever had flaxseed in any form before. At least not on purpose. But, I wonder if I could make a sourdough flaxseed bread, and how would it taste. I can't really imagine a nutty sourdough, but who knows? Great lens and thanks for sharing your recipe.
Snozzle on May 22, 2009:
By coincidence I've just been reading about the benefits of flax for good health. Good to see the step-by-step photos. We'll be trying out the bread in my house - thanks.Mike.