Flaxseed Bread
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.
Servings: 12 slices
Calories: 153kcal
Equipment
- 8 x 4 inch rectangular loaf pan
Ingredients
- 1 ¾ cups golden flaxseeds whole, 290g + ½ tablespoon for the top
- 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 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.
- 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
1.3g net carbs per slice. Makes 12 slices per loaf.
This bread is even better after 1 - 2 days as it dries out, and remains soft.
After blending, the ground flaxseed measures 2 ½ cups plus 3 tablespoons (290g). If you use store-bought ground flaxseed, re-grind it in a blender to a finer powder.
Store in an airtight container in the fridge for up to 5 days. Or, pre-slice and freeze for up to 3 months. I layer parchment paper between slices so they don't stick together.
Nutrition
Calories: 153kcal | Total Carbohydrates: 10.3g | Protein: 5.1g | Fat: 12.1g | Saturated Fat: 1.1g | Sodium: 254mg | Potassium: 225mg | Fiber: 9g | Sugar: 0.5g