Flaxseed Bread
User Reviews
4.9
Flaxseed Bread
Description
Flaxseed Bread combines whole flaxseeds milled to a fine meal with sunflower seeds and psyllium husk powder, providing structure and fiber. Baking powder facilitates some leavening, while black pepper and sea salt add subtle seasoning. After mixing the dry ingredients with apple cider vinegar, toasted sesame or olive oil, and warm water, the dough forms into a dense but pliable texture. It is baked in a loaf pan at a moderate temperature until golden brown and fully set in the center. The crust is firm with toasted seeds atop providing additional bite. This bread improves after a day or two as it dries slightly but remains soft. It is low in net carbs, suitable for those managing carbohydrate intake. Slicing and freezing are recommended for convenience and extended storage.
Ingredients
- 1 ¾ cups flaxseeds whole, 290g + ½ tablespoon for the top, golden variety
- ¼ cup sunflower seeds 36g1+ 1 /2 tablespoon for the top
- 4 tablespoon psyllium husk powder 35g
- 1 tablespoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt flaked
- 1 teaspoon sesame oil toasted, or olive oil
- 2 tablespoon apple cider vinegar
- 1.5 cup water 354ml, warm
Instructions
- Preheat the oven to 340F / 170C (or 150C fan) and oil a nonstick loaf pan well.
- Add the flaxseeds to a blender and blend until finely milled. Transfer the flaxseed meal to a mixing bowl and add the sunflower seeds, psyllium husk powder, baking powder, salt and pepper. Stir to combine.
- Pour in the apple cider vinegar, oil and warm water. Mix with the dough blade of a hand or stand mixer or use a spoon, kneading it with your hands for a few seconds until fully combined and doughy. Don’t over blend as this will make the dough heavier.
- Allow to stand for a couple of minutes. Then, transfer the dough to your prepared loaf pan and flatten it with a spatula. Top with sunflower and flax seeds.
- Place the bread on the middle shelf in the oven and bake for 1 hour 5 minutes or until golden. Test with a skewer that the middle is baked and no crumbs are sticking.
- Turn off the heat and leave the bread in the oven for a further 10 minutes. Do not open the door until the additional 10 minutes are up. This will prevent the bread from deflating.
- Allow to cool in the pan for 5 - 10 minutes. Then, transfer it to a wire rack to cool fully completely before slicing. This is essential for it to dry out. My recommendation is to make it the night before and leave it to cool overnight, covering it with kitchen paper.
Notes
- For best texture, allow the bread to rest 1-2 days before slicing to improve firmness and flavor.
- Store the bread airtight in the refrigerator for up to 5 days or freeze slices separated by parchment paper for up to 3 months.
- Regrind store-bought ground flaxseed in a blender to ensure a fine powder for optimal texture.
- Do not overmix the dough to avoid heaviness; mix until just combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Total Carbohydrates | 10.3g | 3% |
| Protein | 5.1g | 10% |
| Fat | 12.1g | 19% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 254mg | 11% |
| Potassium | 225mg | 5% |
| Fiber | 9g | 36% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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