- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 410 kcal
Quick summary
“Flaxseed bread is a nutritious homemade option that integrates soluble fibers into the classic structure of sandwich bread. Its simple preparation results in a soft center and almond flavor, ideal for daily consumption.”
What you need to know
- Flaxseed flour adds fiber and rustic texture to the dough, enriching the bread's nutritional profile.
- Kneading for 10 minutes develops the gluten network necessary to retain fermentation gases.
- The oven point is confirmed by the hollow sound emitted when gently tapping the base of the pan.
Ingredients
Main
- 2 cups all-purpose flour
- 1/2 cup flaxseed meal
- 1 tablespoon of dry active yeast
- 1 teaspoon salt
- 2 tablespoons of sugar
- 1/4 cup of sunflower oil
- 1 1/2 cups of warm water
Instructions
Principal
- In a bowl, mix the wheat flour, flaxseed flour, baking powder, salt, and sugar.
- Add the oil and warm water, mixing until you get a homogeneous dough.
- Knead the dough for about 10 minutes until it becomes elastic.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour or until it doubles in volume.
- Preheat the oven to 180ºC for 10 minutes.
- After the dough has risen, punch it down and place it in the greased bread pan.
- Let it rest for another 30 minutes.
- Bake for approximately 30 minutes or until golden brown and, when tapped on the bottom, it produces a hollow sound.
- Remove from the oven, unmold, and let cool before cutting.
Chef's tips
- Use fresh flaxseed flour stored in a dark, refrigerated container to avoid rancid notes.
- Measure the warm water accurately and add it gradually, as the absorption capacity of the flour varies.
- Wait for the bread to cool completely before slicing so as not to compact the crumb with the knife.
Variations
- Sprinkle whole flax and chia seeds over the dough moistened with water before baking.
- Add 1/3 cup of chopped Brazil nuts to the dough at the end of kneading to add crunch.
- Replace 1 cup of all-purpose flour with whole wheat flour, adjusting the water little by little.
Substitutions
- Sunflower oil can be replaced by 1/4 cup of olive oil or melted coconut oil.
- Brown flaxseed can be swapped for golden flaxseed flour in the same proportion.
- White sugar can be substituted with 2 tablespoons of brown or demerara sugar.
How to store
Keep the bread at room temperature wrapped in a clean kitchen towel or bread box for up to 3 days. Sliced in an airtight bag in the fridge, it lasts up to 5 days without molding, just reheat in a skillet before serving.
Can it be frozen?
Freeze the already sliced bread for up to 90 days in the freezer, separating the slices with parchment paper to facilitate removal. To serve, heat the still-frozen slices directly on a toaster or hot griddle for 3 minutes.
What to serve with
Pairs with seasoned ricotta spreads, chickpea hummus, slices of white cheese, or scrambled eggs. It also goes well with vegetable soups at dinner, fresh drip coffee, or cups of green tea.
Frequently asked questions
Can I use whole seeds in place of flaxseed flour?
The exclusive use of whole seeds makes it difficult for the body to absorb nutrients; grind the seeds before preparation.
How to check the temperature of warm water without a thermometer?
Test by dripping a few drops on your wrist; the water should be pleasant to the touch, without burning the skin.
The dough stuck a lot to my hands during kneading, should I add more flour?
Sprinkle only the minimum amount of flour on the counter; the flaxseed absorbs moisture gradually while you knead firmly.
Why didn't the dough double in volume during the rest?
Low ambient temperatures slow down the yeast; keep the bowl covered inside the turned-off oven to protect from drafts.
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