Hearty whole-grain flaxseed bread is the daily toast I keep on the counter — a wheat-and-flax loaf sweetened with molasses, sturdy enough for sandwiches and tender enough to eat plain. An egg-white wash gives it a soft gleam and helps the seeds stay put.
There’s nothing quite like the warm, comforting aroma of freshly baked bread filling your home. This Hearty Whole-Grain Flaxseed Bread is a game-changer! It’s packed with the nutty goodness of flaxseeds, which not only add a wonderful flavor and texture but also a boost of omega-3s and fiber. The best part? Those little seeds work magic to keep the loaf incredibly moist and tender for days. Say goodbye to dry, crumbly whole-grain bread and hello to your new favorite wholesome, sliceable staple.
Ingredients
• ¾ cup / 180 ml (6.1 fl oz) water, room temperature
• 1 Tbs / 15 ml (0.5 fl oz) molasses or honey
• 1 Tbs / 15 ml (0.5 fl oz) olive oil, plus more for the bowl
• 4 Tbs / 40 g (1.41 oz) flaxseeds, divided
• 1⅓ cups / 160 g (5.6 oz) whole wheat flour
• ⅔ cup / 80 g (2.82 oz) bread flour or all-purpose flour
• 2 Tbs / 15 g (0.53 oz) nonfat dry milk powder
• 1½ tsp / 4.5 g (0.16 oz) active dry yeast
• 1 tsp / 6 g salt
• 1 large egg white, beaten
Instructions
1. In a liquid measuring cup, stir together the water, molasses (or honey), and olive oil until the molasses is fully dissolved. Set aside.
2. In a coffee grinder or small food processor, grind 3 tablespoons (45 ml / 1.5 fl oz) of the flaxseeds into a fine powder. Transfer the ground flaxseeds to the bowl of a food processor fitted with the metal blade. Add the whole wheat flour, bread flour, milk powder, yeast, and salt. Pulse a few times to combine.
3. With the food processor motor running, slowly pour the liquid mixture through the feed tube. Process until a smooth dough forms and it pulls away from the sides of the bowl. If the dough seems too stiff, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time. Continue to process for 1 minute to knead the dough.
4. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning it over to coat all sides with oil. Cover the bowl with plastic wrap and let it rise in a warm place for 1¼ to 1½ hours, or until doubled in size.
5. Gently turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Place the loaf on a baking sheet lined with parchment paper or coated with cooking spray. Cover loosely with greased plastic wrap and let it rise for another hour, or until it has almost doubled.
6. Preheat your oven to 400°F / 200°C. Uncover the loaf and brush the top with the beaten egg white. Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of whole flaxseeds.
7. Using a sharp serrated knife, score the top of the loaf with four ¼-inch-deep slashes. Bake for 25 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Let it cool completely on a wire rack before slicing.
Nutritional Information
• Nutrition Information
• Serving Size: 1 slice (Serves 8)
• Calories: 155
• Protein: 5 g
• Total Fat: 3 g
• Saturated Fat: 0 g
• Carbohydrates: 27 g
• Cholesterol: 0 mg
• Sodium: 229 mg
• Fiber: 3 g
• Sugar: 3 g
Pro Tips
• for Perfect Flaxseed Bread
• For a vegan version, use maple syrup instead of honey/molasses, a plant-based milk powder, and brush the loaf with plant-based milk or aquafaba instead of egg white.
• To use a 1-lb bread machine, add all according to your machine’s (typically wet first, then dry). Select the whole wheat setting and omit the manual shaping, rising, and scoring steps.
• Ensure your bread is perfectly baked by checking for an internal temperature of 190-200°F (88-93°C) with an instant-read thermometer.
• Store the cooled bread in a sealed bag or bread box at room temperature. It will stay moist and delicious for up to 3 days.
FAQ
Q: Can I make this whole-grain flaxseed bread vegan
A: Absolutely! To make this bread fully vegan, use maple syrup instead of honey or molasses. For the milk powder, choose a plant-based alternative like soy or rice milk powder. Finally, instead of the egg white wash, simply brush the top of the loaf with a little plant-based milk or aquafaba before sprinkling on the seeds.
Q: Is this flaxseed bread a good source of vegetarian protein
A: Yes, this bread is a great addition to a balanced vegetarian diet. Each slice contains 5 grams (0.18 oz / 5.1 g) of protein, thanks to the whole wheat flour and flaxseeds. It’s a delicious way to boost your protein intake, especially when used for sandwiches with protein-rich fillings like hummus, avocado, or baked tofu.
Q: What are the nutritional benefits of this bread for a vegetarian diet
A: This hearty bread is packed with nutrients beneficial for vegetarians. The flaxseeds are an excellent plant-based source of omega-3 fatty acids, which are crucial for heart and brain health. Additionally, the combination of whole wheat flour and flax provides 3 grams (0.11 oz / 3.1 g) of fiber per slice, aiding in digestion and keeping you feeling full longer.
Q: How should I store this vegetarian bread to keep it fresh
A: To maintain its wonderful moist texture, allow the loaf to cool completely on a wire rack first. Then, store it in a sealed bread bag or an airtight bread box at room temperature. It will stay fresh and delicious for up to 3 days. Avoid refrigerating it, as that can cause it to dry out faster.
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Hearty Whole-Grain Flaxseed Bread
Ingredients
Method
- In a liquid measuring cup, stir together the water, molasses (or honey), and olive oil until the molasses is fully dissolved.
- Set aside.
- In a coffee grinder or small food processor, grind 3 tablespoons (45 ml / 1.5 fl oz) of the flaxseeds into a fine powder.
- Transfer the ground flaxseeds to the bowl of a food processor fitted with the metal blade.
- Add the whole wheat flour, bread flour, milk powder, yeast, and salt. Pulse a few times to combine.
- With the food processor motor running, slowly pour the liquid mixture through the feed tube. Process until a smooth dough forms and it pulls away from the sides of the bowl. If the dough seems too stiff, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time.
- Continue to process for 1 minute to knead the dough.
- Lightly grease a large bowl with olive oil.
- Transfer the dough to the bowl, turning it over to coat all sides with oil.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1¼ to 1½ hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.
- Place the loaf on a baking sheet lined with parchment paper or coated with cooking spray.
- Cover loosely with greased plastic wrap and let it rise for another hour, or until it has almost doubled.
- Preheat your oven to 400°F / 200°C. Uncover the loaf and brush the top with the beaten egg white.
- Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of whole flaxseeds.
- Using a sharp serrated knife, score the top of the loaf with four ¼-inch-deep slashes.
- Bake for 25 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Let it cool completely on a wire rack before slicing.
