This homemade flaxseed bread has a soft, fluffy texture and a crunchy crust. It toasts well and is perfect for sandwiches. One slice of this high fiber, gluten-free bread contains just 1.3g net carbs.
I am so excited to share with you this new flax bread recipe. It is gluten-free, grain-free, paleo, sugar-free, low carb, keto friendly, dairy-free, egg-free and yeast free.
And it tastes delicious! It reminds me of the dark farmer's loaves I grew up with in my home country Germany.
I often use ground flaxseed as an ingredient in bread recipes, because it adds fiber and helps with a stronger bread texture. My keto flaxseed bread contains a fair amount of flax, as does this keto Irish soda bread.
But, this is the first time I am publishing a bread that has flaxseed (also called linseed) as the main ingredient.
I made this bread 4 times before publishing this post to make sure the recipe is bulletproof. This means I now have the privilege of working my way through 4 loaves of wonderfully rustic bread. I can't wait for you to take yours out of the oven!
Reader Reviews
"This bread needs six stars. Nice and soft and taste like a whole grain gluten type bread. Made twice in one day, it was so good!" (Susan)
"I used hemp seeds in place of the sunflower seeds, but otherwise followed the recipe as is. Came out wonderful! Very flavorful, with a dense, chewy crumb - and so quick and easy to prepare." (Emilye)
Jump to:
Why This Recipe Works
Simple and quick. My flax bread requires only 4 main ingredients. Plus, I've added a few extras that improve the flavor (flax all on its own is not the best tasting). The dough comes together with just a spoon and minimal kneading. The total prep time is only 10 minutes!
Versatile. The bread tastes great toasted and it works with sweet and savoury toppings. It also freezes well. Enjoy it for breakfast, as a sandwich or alongside soups or salads. It is filling and very satisfying.
Ingredients
- Flaxseed - I used whole golden flaxseed. Measure or weigh it whole, then blend it into a fine powder in a high-speed blender. Brown flaxseed also works, but it has a stronger taste and the bread will be darker. I prefer the flavor of golden flaxseed.
- Sunflower Seeds - Complements the flavor of flax.
- Psyllium Husk - The psyllium husk powder makes the bread soft and light. If you only have whole psyllium husks, grind these to a powder after the flaxseed and measure them after grinding.
- Baking Powder and apple cider vinegar - These are the raising agents we use for fluffy flax bread.
- Oil - You can use either toasted sesame oil or extra virgin olive oil. Both lend flavor and improve the texture.
- Seasoning - I used both sea salt and cracked black pepper in the dough. I think they are essential for a good flavor.
- Water - The water must be warm for the recipe to work.
Why To Grind Your Own Flax Meal
Milling your own flax meal at home from whole flaxseeds has two benefits:
Firstly, this guarantees the flax meal is fresh. Milled flax oxidises quickly and goes rancid if stored at room temperature. This causes an unpleasant fishy, bitter flavor.
Secondly, you can grind the flax to a very fine powder. This is essential for a fluffy bread texture and the success of this recipe.
See the recipe card for full information on ingredients and quantities.
Instructions
It's really easy to make flaxseed bread at home. Here are the basic steps.
Scroll down to the recipe card for detailed instructions, ingredient amounts and nutrition data.
STEP 1
Blend the flaxseeds to a fine flour in a high-speed blender.
STEP 2
Put the flaxseed meal into a large mixing bowl. Stir in the psyllium husk powder, sunflower seeds, baking powder, salt and pepper.
STEP 3
Pour in the apple cider vinegar, oil and warm water and stir with a spoon to combine. Then, knead with your hands for a few seconds until a smooth dough forms.
STEP 4
Let the dough rest for a couple of minutes to allow the flaxseed to expand. Then, fill it into the prepared loaf pan and smooth with a spatula. Top with seeds.
STEP 5
Bake the bread in the preheated oven on the middle shelf until golden and a skewer inserted comes out clean. Then, turn off the heat and leave the bread in the oven for a further 10 minutes.
Let the bread cool fully before cutting. I like to make it the night before and leave out to cool overnight.
Tips For Perfect Flaxseed Bread
Many people shy away from baking bread because they think it is difficult. It is not! Follow my tips and this flaxseed bread recipe is going to be a great success.
A non-stick loaf pan. I used an 8 x 4 inch non-stick loaf pan which I oiled very well before adding the dough. This way, it was not necessary to line the pan with parchment paper and it gave the bread a lovely crust. If your pan does not have a non-stick coating, it may be safer to use parchment paper.
Fresh baking powder. This may sound obvious, but it is essential. Check that your baking powder is not out of date. You can test for freshness by putting a little in water. It should fizz.
Measure with kitchen scales. Weighing ingredients with digital scales is much more accurate than using cups and spoons. I recommend using scales in all bread recipes, this one included.
Patience. This bread needs to be baked a little longer than other breads and has to cool FULLY before you can slice it. The additional drying time with the oven turned off (and the oven door shut) is essential to help it dry. Then, let it cool in the pan for 5-10 minutes before transferring it to a wire rack.
Let it rest. If possible, let the bread sit for several hours untouched. I left mine out overnight and covered it with kitchen paper. This further improves the texture, making it soft and fluffy inside.
Variations
#1 You could replace the sunflower seeds with pumpkin seeds.
#2 Or, omit the seeds altogether. I have not tried this yet, but if you prefer not to use any seeds, add one additional tablespoon of ground flaxseed to the dough.
#3 As mentioned above, option to use brown flaxseed for an even darker, more rustic bread.
#4 It is also possible to form a round loaf with the dough or make 6 flaxseed rolls. For bread rolls, the baking time in the oven should reduce slightly.
Flaxseed Bread Rolls - Reader Image
My reader Nick made rolls from the recipe and sent me this image:
He asked me quite a few questions and together, we figured out what he had to do to get the texture of the bread just right. This is what he wrote:
"Success at last. With the mill attachment you suggested I got a flax seed grind as fine as yours. I made rolls, which took 1 hour 20 minutes at 150C fan. The fine grind improved the texture and made the taste sweeter. It's great bread, by any standard. I don't feel as if I'm giving up grains or sugar." (Nick)
I thought it was interesting that Nick baked the rolls longer than I had to bake my bread loaf.
But, this goes to show that ovens can differ and that it is ALWAYS worth persevering and giving a recipe a second try, tweaking to suit YOUR ingredients, YOUR equipment and YOUR palate.
Recipe FAQs
Yes, but I do recommend that you re-grind it at home so it is fine enough. Otherwise, the ratios may be different. Also, always store ground flaxseed in the freezer once the pack is open to help it stay fresh for longer.
No. Sprouted flaxseed is different to regular flaxseed and the wet/dry ratios would have to change.
In most recipes, ground flaxseed is an acceptable replacement for psyllium husk. However, I don't recommend it in this recipe. This would completely change the texture. It would make the bread dense and not fluffy at all.
Some psyllium husk brands can turn purple when baked. This does not affect the taste. I have used BonPom, Just Natural and Green Origins without issue. The NOW brand is also supposed to be fine.
It is essential that the bread is baked for long enough (test it with a skewer) and that the additional drying time and resting time are followed as per recipe instructions. Also, mill the flax yourself so it is super fine and measure the ingredients with scales.
Recipe Note: The photos in this post are from my first attempt at the recipe. I then tweaked the ingredient amount and the dip in the middle lessened. Using less water prevented it, but it made the texture dense (which I did not like).
Serving Suggestion
This bread tastes great toasted. Often, I simply eat it with a little butter and a sprinkle of salt.
Breakfast: spread it with blended cottage cheese and top it with sliced tomatoes and chopped chives. Or, enjoy it with sugar free strawberry jam.
Lunch or Dinner: Flax bread is perfect as a sandwich bread. My go-to fillings include sliced avocado, lettuce, mozzarella and tomato or keto egg salad.
It is also a filling side for hearty soups.
Storage
Store the bread in an airtight container in the fridge for up to 5 days. Or, pre-slice and freeze it for up to 3 months.
I layer parchment paper between slices so they don't stick together. Then, I toast a slice straight from frozen.
More Flaxseed Recipes
- Flaxseed Wraps (4 Ingredients!)8 Minutes
- Flaxseed Muffins30 Minutes
- Flaxseed Crackers30 Minutes
- Easy Sesame Flaxseed Crackers25 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Flaxseed Bread
Equipment
- 8 x 4 inch rectangular loaf pan
Ingredients
- 1 ¾ cups golden flaxseeds whole, 290g + ½ tablespoon for the top, see recipe notes **
- ¼ cup sunflower seeds 36g+ ½ tablespoon for the top
- 4 tablespoon psyllium husk powder 35g
- 1 tablespoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon flaked sea salt
- 1 teaspoon toasted sesame oil or olive oil
- 2 tablespoon apple cider vinegar
- 1.5 cup warm water 354ml
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. ***see recipe notes
- 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.
Marlaina
I am excited to try this recipe. I want to avoid sunflower seeds however. Are they critical to the baking or just an add-in? Can they be eliminated?
Katrin Nürnberger
It should work just as well without them, but I have never tried that.
Ladora
Delicious bread and one of the best flaxseed bread recipes I’ve tried. I used the measurements by weight, sesame oil, and added 1 tablespoon of caraway seeds, but otherwise followed the recipe exactly as written.
When grinding the flaxseed very fine in my Vitamix, I noticed it started to warm up, release some oil, and clump into a slightly pasty texture. I found that stopping at that point and running it through a regular strainer helped separate it and made it fluffy again.
It took about 1 hour and 20 minutes in my oven. After resting 15 minutes, I sliced it and found a few pieces were still slightly undercooked in the middle, so I put those slices back in the oven and that solved it.
I highly recommend this recipe. I’d also suggest a double bake, since repeated testing from the outside can make the crust too thick. An electric knife also helps slice it without flattening the loaf too much and keeps the airy texture intact.
Well done and thank you.
Katrin Nürnberger
Thanks for sharing all yur insights!
Nick
Success at last. With the mill attachment you suggested I got a flax seed grind as fine as yours. I made rolls, which took 1 hour 20 minutes at 150C fan. The fine grind improved the texture and made the taste sweeter. It's great bread, by any standard. I don't feel as if I'm giving up grains or sugar. Thanks for all your help Katrin.
Katrin Nürnberger
That's amazing! I am so happy that you managed to make the bread to your liking. And 5 stars for persevering!
Nick
Many people have tried to make flax seed/linseed bread nice to eat, but you are the only one who has succeeded. I wish everyone with CFS/ME could get hold of this bread. It's one of the few things we can do to improve our situation. Katrin, you're a hero. You should be up there with Florence Nightingale!
Katrin Nürnberger
Thank you so much Nick 🙂
Catherine
Brilliant recipe. I have tried variations on these in the past, but they didn't have the exact measurements in grams and ml (only in cups) so they always came out a bit disappointing. This one is perfect. We made a loaf yesterday and it was such a hit with everyone in the family that we are making a further two loaves today.
Reading the other comments, my bread doesn't rise at all but it doesn't need to. It still cooked through perfectly and had the consistency of a slightly crumbly German bread (the dense stuff you get in Lidl's).
Nick Horley
So your two and a half cups plus 3 tbsps = 645ml. I can't get any finer than 570ml, and it's too much work both for me and for my Lidl blender. The loaf doesn't rise and it's very dense but it tastes delicious. I'm not sure what to do. I can't buy your £890 blender. I've wasted £40 on a useless Power XL blender. From what I've read it's very difficult to make fine flour from flax seeds because they are oily. If I did find a way to get fine flour, maybe the loaf would rise, but would it taste any different? I want to say yes. But I can't be sure.
Katrin Nürnberger
Dear Nick, as I mentioned before, I would not get so hung up on the cup measurements. And I am sorry that you feel the blender you bought is not doing a great job. Perhaps you need to think into a different direction to get a fluffier loaf. Check your baking powder and make sure it's fresh. Check your ingredient temperatures. Perhaps do a test making the recipe in a muffin pan instead and bake for around 25 minutes. If your ground flaxseed is coarser than mine, the smaller size may make it easier for the baking powder to get a rise out of it. Also, you may be interested in this super easy coconut flour flaxseed bread. Keep me posted.
Nick
Thanks for this recipe Katrin, I love eating the results. The bread is vital for me because it helps me to follow a keto diet, in the hope that my CFS will improve. I can't get the dough to rise much and I don't know whether I am following your recipe accurately. How many ml in your tablespoon? And how many tablespoons in your cup? My tablespoon is 15 ml, so there are 16 of my tablespoons in a US cup. When I measure the volume of 290g of milled flax, it's 44 tablespoons, which is 2 3/4 cups. But your recipe says 1 3/4 cups. When I grind the milled flax, the volume increases to 47 tablespoons, which is 2 15/16 cups. Your recipe says it increases to 2 11/16 cups. So I have no idea whether my ground flax is as fine as yours. Maybe my blender is not as good as yours.
In case this is relevant, I'm using Golden Flaxseed Milled from Dhillons Flour Mill. It's on amazon.
Katrin Nürnberger
Hi Nick, the measurements given in the recipe are for whole flaxseeds, not milled. And my tablespoons are the same size as yours. I recommend that you simply use the gram measurements and not cups or tablespoons,
this will always be more accurate.
Of course, we will never know whether your flaxseed is 100% as fine as mine. But since you have made the recipe once already, you will know where to go next. Add a touch less water. Experiment with the baking duration, adding on a few minutes if the bread is too wet inside. Check that all your ingredients have the right temperature. This should get you to that fluffy bread texture, no matter which brand of flaxseed you use.
Hope that helps!
Nick
Katrin, thank you so much for your swift reply and for solving the mystery of the tablespoons! If my measurements are accurate, my ground flax is 4 cups smaller than yours. What effect will this have? Maybe I need to buy a better blender. And what if I use yeast instead of baking powder? Or add an egg? I've made the bread about 10 times and at first I used the milled grain without grinding it. Not a nice taste. Then I used 450ml of water, an egg and 2 tablespoons of sugar. It rose in the oven, then collapsed a little later. The taste improved. Then I started grinding the flax, which made the bread sweeter, so I stopped adding sugar.
Katrin Nürnberger
Sounds like you’re creating your own recipe! Have you made it the way I have written it yet, using the gram measurements?
Nick Horley
Katrin, is your cup 250ml? I've bought measuring cups so I can trying to grind my flaxseed as fine as yours. Your recipe says two and a half cups plus 3 tablespoons. Is that 670ml?
Katrin Nürnberger
Hi Nick, my cup says 240ml.
Helen
Dense and not great, but blame self, as I probably over worked dough. Also we have different terms for baking powder, I know you live in London, guess that’s the UK, but what Americans call baking powder, we call bicarbonate of soda, and then we have baking powder, which rises cakes, plain flour etc, btw I know you are from Germany,
Will try again, and ordering fresh baking powder.
Katrin Nürnberger
Yes, it is important not to overwork the dough. I live in London, as you know, and always use UK baking powder. This is pretty much the same as US baking powder. What we call bicarbonate of soda is called baking soda in the US (and not baking powder).
Leslie
Hi Katrin, I have to ask this because I stay away from Flaxseed because I had breast cancer and Flaxseed is has Phytoestrogens in it. Is there a way to make this bread with a substitute that will work? Thank you for taking the time to answer. 🙂
Katrin Nürnberger
Hi Leslie, I can't think of a single substitute for this, as flax is the main ingredient of this bread. Perhaps browse my low carb bread recipe category page, most of them do not contain flaxseed.
Liz
Works better if you cut the water to 1.25 c, raise oven temp to 370. And yes I have measured my oven temp properly. This is a wet loaf if prepared as directed above.
Katrin Nürnberger
Thanks for sharing! Mine wasn't wet, but it's good to know that you had good results this way.
Wendy
Would it work to replace the eggs with flax "eggs"? I'm looking to up the flax content. Thanks!
Katrin Nürnberger
Hi Wendy, this bread does not contain any eggs. Perhaps you are talking about the keto flax bread?