Flaxseed Bread Recipe

Name: Flaxseed Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 300 g all purpose flour; 100 g whole wheat flour; 2 teaspoons fine sea salt; 3 tablespoons Flaxseed; 1 package instant yeast; 1 teaspoon honey; 175 ml lukewarm water; 150 g yogurt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
1 loaf
Calories
159 kcal
Course
Bread
Cuisine
German

Flaxseed Bread Recipe

Freya Patterson

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This crusty and delicious flaxseed bread recipe is easy to make and is baked perfectly in a Dutch oven. It’s simple and pairs well with any toppings you can think of.

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Ingredients

Servings

300 g all purpose flour 10.5 oz/ 2 ½ cups, Note 1
100 g whole wheat flour 3.5 oz/ 1 cup + 1 tablespoon
2 teaspoons fine sea salt or Kosher
3 tablespoons Flaxseed roughly ground
1 package instant yeast 7 g/ 0.25 oz, Note 2
1 teaspoon honey
175 ml lukewarm water ¾ cup
150 g yogurt creamy, 5.5 oz/ ½ cup + 1 tablespoon

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Instructions

Combine: Place flour, salt, yeast, and flaxseed in the stand mixer (or into a large bowl) and mix for a few seconds. If using instant yeast, mix it with the flour as well (Note 2).300 g all purpose flour/ 2½ cups + 100 g whole wheat flour/ 1 cup + 1 tablespoon + 2 teaspoons fine sea salt + 3 tablespoons flaxseed + 1 package instant yeast
Knead: Add lukewarm water, honey, and yogurt and knead with the hook attachments for about 3 minutes or until the dough is elastic and not too sticky. Transfer the dough to the lightly floured working surface and knead shortly, just enough to give it a roughly round shape.175 ml lukewarm water/ ¾ cup + 1 teaspoon honey + 150 g yogurt/ ½ cup + 1 tablespoon
Let rise: Place the dough into a bowl, dust with a bit of flour, cover with a clean kitchen towel and let rise until about doubled in size; it will take about 1 hour, depending on the temperature in your kitchen.
Second rise: Turn the bread onto the working surface and knead again shortly. Place a piece of parchment paper on the working surface and place the rounded dough on it. Cover with the towel again and leave it to rise again on the counter while preheating the oven.
Preheat: Place the Dutch oven and the lid in the oven. Turn on the oven and preheat it, and the form to 230°C/ 450°F.
Transfer dough: To place the dough into the pot, carefully grab the sides of the parchment paper and drop the dough together with the paper into the hot Dutch oven. Wear mitts; the dish is extremely hot! Cover it with the lid and place it in the oven.
Bake for 25 minutes with the lid on. Remove the lid and continue baking for about 10-15 minutes or until golden brown.
Check: To make sure that the bread is properly baked, remove it from the pot and tap it with your knuckles; it should sound hollow. Let cool entirely on a wire rack.

Notes

Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
Yeast: You can use the same amount of active dry yeast or 20 g/ 0.7 oz fresh yeast.

Active dry yeast: Place it in a small bowl, add honey and lukewarm water, and stir well. Let stand for about 5 minutes (or according to package instructions) until bubbly. Add to the dry ingredients and proceed with the recipe. Fresh yeast: Crumble it into a small bowl, add honey and lukewarm water, and stir to dissolve. Add it to the dry ingredients and proceed with the recipe.
Active dry yeast: Place it in a small bowl, add honey and lukewarm water, and stir well. Let stand for about 5 minutes (or according to package instructions) until bubbly. Add to the dry ingredients and proceed with the recipe.
Fresh yeast: Crumble it into a small bowl, add honey and lukewarm water, and stir to dissolve. Add it to the dry ingredients and proceed with the recipe.

Nutrition Information

Show Details

Serving 1slice Calories 159kcal (8%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 361mg (15%) Fiber 3g (12%) Sugar 2g (4%)