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Hearty Whole-Grain Flaxseed Bread – vegetarian recipe
Stav Kogan

Hearty Whole-Grain Flaxseed Bread

A moist and tender whole-grain bread packed with the nutty goodness of flaxseeds, omega-3s, and fiber. This recipe creates a wholesome, sliceable staple that stays fresh for days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Calories: 155
Ingredients Method Nutrition

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 / 0.21 oz) salt
  • 1 large egg white, beaten
  • 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.

Method
 

  1. In a liquid measuring cup, stir together the water, molasses (or honey), and olive oil until the molasses is fully dissolved.
  2. Set aside.
  3. In a coffee grinder or small food processor, grind 3 tablespoons (45 ml / 1.5 fl oz) of the flaxseeds into a fine powder.
  4. Transfer the ground flaxseeds to the bowl of a food processor fitted with the metal blade.
  5. Add the whole wheat flour, bread flour, milk powder, yeast, and salt. Pulse a few times to combine.
  6. 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.
  7. Continue to process for 1 minute to knead the dough.
  8. Lightly grease a large bowl with olive oil.
  9. Transfer the dough to the bowl, turning it over to coat all sides with oil.
  10. Cover the bowl with plastic wrap and let it rise in a warm place for 1¼ to 1½ hours, or until doubled in size.
  11. Gently turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.
  12. Place the loaf on a baking sheet lined with parchment paper or coated with cooking spray.
  13. Cover loosely with greased plastic wrap and let it rise for another hour, or until it has almost doubled.
  14. Preheat your oven to 400°F / 200°C. Uncover the loaf and brush the top with the beaten egg white.
  15. Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of whole flaxseeds.
  16. Using a sharp serrated knife, score the top of the loaf with four ¼-inch-deep slashes.
  17. Bake for 25 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
  18. Let it cool completely on a wire rack before slicing.

Nutrition

Calories: 155kcalCarbohydrates: 27gProtein: 5gFat: 3g

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