Servings
Font
Back
Flaxseed Bread
4.9 from 57 votes

Flaxseed Bread

This dense Flaxseed Bread is made from ground flaxseeds, sunflower seeds, and psyllium husk powder, creating a nutrient-rich, gluten-free loaf. The bread holds together well without traditional flour due to the psyllium's binding properties. Toasted seeds on top add extra texture and flavor. It bakes to a golden crust and a moist, yet firm interior, suitable for low-carb or grain-free diets.

Prep Time
10 mins
Cook Time
1 hr 5 mins
Cooling Toime
10 mins
Total Time
1 hr 25 mins
Servings: 12 slices
Calories: 153 kcal
Course: Breakfast, Lunch
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 340F / 170C (or 150C fan) and oil a nonstick loaf pan well.
  2. 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.
  3. 

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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 153

% 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.