This flaxseed bread (linseed bread) is dense, soft, and moist. It’s free or any grains and pseudo-grains. In fact, the only ingredient in this flaxseed bread are ground flaxseeds (linseed). So, it’s a great low-carb alternative to your regular bread.
You can serve this bread as is, but it also makes for a fabulous toast. I usually eat it with some sprouted hummus and greens, but simple vegan butter is great too.
Sometimes I am reluctant to post 1-ingredient recipes because they are so simple…but I think that’s the point. Sharing ways you can make cooking easier and faster. Cooking for a family of four every single day is no joke. So, if I can get away with simple recipes, I take it.
But before I share this flaxseed bread recipe with you, I want to address some questions I frequently get about flaxseeds. (I have gotten a lot of questions about flaxseeds since I first posted these flaxseed tortillas and flaxseed crackers).
There is no question that flaxseeds offer a plenty of health benefits. They are high in omega-3 fatty acids, fiber, and plant lignans. But are they safe to eat? Can you overdo a good thing?
How Much Flaxseed Is Safe to Eat?
While flaxseeds offer a plenty of health benefits, they also contain moderate amounts of natural compounds called cyanogenic glucosides. Cyanogenic glycosides are chemical compounds present in foods that release hydrogen cyanide when chewed or digested. These glucosides occur naturally in ~12,000 plants including almonds, bamboo shoots, cashews, cassava, flaxseeds, fruit seeds or stones, lima beans, soy, and spinach.
So, how much flaxseed is safe to consume? While I’m sure the recommendations vary (depending on how balanced your overall diet is), Health Canada recommends a daily intake of 40 grams (5 Tbsp.) of milled flaxseed. (1)
Is It Safe to Cook with Flaxseeds?
Yes, it is perfectly fine to cook and bake with flaxseeds and/or flaxseed meal. While flaxseed oil should not be heated because it can easily oxidize and lose too many of its valuable nutrients, it appears that heat does not have the same effect on whole/ground flaxseeds. Flaxseeds contain a high concentration of alpha-linolenic acid (ALA) and lignan phytonutrients, which are surprisingly heat stable. In fact, multiple studies — in reputable publications like the Journal of Nutritional Biochemistry, the British Journal of Nutrition, and the American Journal of Clinical Nutrition — have concluded that the Omega-3 fatty acids in flaxseed are resistant to oxidation even when cooked for 60 minutes at 660°F (350°C).
Can Flax Increase Estrogen Levels?
Flaxseed is the richest dietary source of lignans, a type of phytoestrogen (somewhat similar to the female hormone estrogen). While human estrogen is vital for the growth and regulation of the female reproductive system, excessive exposure to this hormone is linked to certain health conditions, including breast cancer. This has prompted concern that the estrogen effects of flax may impact blood levels.
However, research published in the May 2014 issue of Integrative Cancer Therapies, concluded that flaxseed consumption in women either had no impact, or caused a decrease in blood levels of estrogen.to date shows that adding flaxseed to the diet either reduces, or has no significant impact on body levels of estrogen. (2) In fact, the lignans found in flax may inhibit aromatase, an enzyme which produces estrogen. (3)
Alright, now onto the actual flax bread recipe!
Tips for Making Flaxseed Bread
The only ingredient in this flaxseed bread is golden flaxseed meal. I always grind the flaxseeds myself because nothing improves bread’s taste more than freshly milled flour (in our case ground flaxseeds). This is the way to get some extra flavor in the bread and ensure that the flaxseeds are finely ground. You need a really fine flour to make a good loaf. The finer the flaxseed meal, the better the breads holds together. I usually grind the flaxseeds in several batches.
I would highly recommend using golden flaxseed meal in this recipe. While the recipe does work with brown flaxseed meal, the bread turns out much darker than when you use golden flaxseed meal.
What makes this bread rise is water turning into steam inside of the loaf. (This is why it’s critical to bake the bread in a really hot oven). However, I have to admit I am still working on getting it right every single time. So, if you’re a beginner, feel free to use a leavening agent, such as baking powder and baking soda with an acid. The reason for both is more leavening. Baking soda is about 3-4x stronger than baking powder. However, more baking soda in a recipe doesn’t necessarily mean more lift. You want to use just enough to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste.
If you don’t use any salt, the flaxseed bread tastes quite bland. I usually use just salt, but if you wanna be creative, add any of your favorite herbs or spices.
The first – and probably the most important – step is grinding the flaxseeds into very fine flour. Not just flaxseed meal, but fine flour. If you’re not sure your flaxseed meal is fine enough, sift it. It’s really important that there are no actual “seeds” in your flaxseed flour. If the flaxseed meal is not fine enough, the inside of the bread will pull away from the crust.
What sets this flaxseed bread recipe apart from most other bread recipes is the unusual quick and simple making process. This recipe requires less time than nut & seed bread or flaxseed crackers. There is no bulk fermentation or proofing involved. No soaking, no kneading, no rising. All you need to do is mix the ingredients. Be careful not to over-knead the dough. If you knead the dough too much, the flaxseeds will start releasing their oils, which will prevent sticking.
If you’re using the leavening agents, particularly the baking soda, you’ll need to work fast. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
Bake the flaxseed bread until golden brown.
Once baked, let the flaxseed bread cool down completely. As much as I love cutting into freshly baked breads right after taking them out of the oven, I let this bread cool down before cutting. When hot, the bread is slightly sticky. So, just take the bread out of the oven and forget about it for at least 30 minutes.
Tools You’ll Need
1. Blender (Vitamix 5200) | 2. Loaf Pan (Lodge, Cast Iron) | 3. Mixing Bowls (Set of 3, Pyrex, Glass) | 4. Measuring Cup (2 Cups, Glass) | 5. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 6. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) |
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- 2 1/3 cups + 1 Tbsp. golden flaxseed meal*
- 1 cup warm or hot water
- 1 Tbsp. baking powder
- 1 tsp. baking soda**
- 1 tsp. apple cider vinegar**
- 1/2 tsp. salt
- Preheat the oven to 360°F/180°C.
- Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
- In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
- Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
- Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
- Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
- Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
- Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
- Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.
*Even though I include imperial measurements, it's really important to actually weigh the flaxseed meal and water.
*While you can use brown flaxseed meal, the bread turns out MUCH darker than when you use golden flaxseed meal. So, I definitely recommend using golden flaxseed meal.
**The baking powder, baking soda, and apple cider vinegar help the bread rise. The bread works without the leavening agents as well though. The recipe has been adapted from Dr. Sarah Myhill's book The PK Cookbook.
I’ve tried your flax seed wraps before and they were good, except it was a bit bitter. I’d like to try this recipe, but may I know if it’s going to be a bit bitter like the wraps?
Hi Sue – did you use golden or brown flaxseeds? Golden flaxseeds are very mild (I don’t really find them bitter but they are a bit earthy). That being said, the flavor of the bread is very similar to that of the wraps.
So amazing -I’m on keto and am so happy to eat this. I omitted the baking soda and cider vinegar only because I didn’t have any. And I cooked it for 28 instead of 60 and it came out perfectly. Thanks!!!
Yay! So happy you enjoyed the recipe, Roz. Thank you so much for the feedback. I really appreciate it.
I’m so gutted I’ve tried this twice now. First time it rose really well but was like air inside! The second time it didn’t rise! What am I doing wrong? It tastes nice! Thanks
Hi Millie – I am sorry you had trouble with the recipe. I am sure we can figure out what went wrong. What exactly do you mean by “air inside”? Was there an air bubble? If so, that means that some of the flax seeds were not ground finely enough. Did you sift the flaxseed meal? Did you use any of the leavening agents?
Hi Petra, I tried this recipe today and it did not turn well at all…huge bubble inside , did not rise at all.what do you think I did wrong? I used regular flax seeds, not golden . That was the only difference
Hi Ulyana – so sorry you had trouble with the recipe. Did you sift the flaxseed meal? The bubble can happen if there are some flaxseeds that are only partially ground.
Yes, I used my Vitamix first and then sifted …I followed your recipe to a t 🙂 I guess will have to play with it again…thought maybe you had a solution
Hi Ulyana – I do have a few tips, actually. I have been experimenting a lot with this recipe and just made a loaf tonight that has been the best yet (using a different temperature and adjusting the ingredients slightly). I noticed that even when I sifted the flaxseed meal, sometimes the bread would bake too quickly on the outside and the inside would pull away from the crust. Now that I lowered the temperature, the bread bakes more evenly. I tested it five times and it came out perfectly every single time. If you do give it another try, please, let me know how it turned out.
Hi Petra, may I know what lower temperature did you use for the next several experimental bakes? Thanks.
Hi, what do you mean warm water (in degree) please. In your video you said warm water for the loaf but it looks like hot water, I can see the steam. Iam confused what degree to use . In your recipe you wrote “warm or hot water”. Help me please because really want to try it. Thank you for your time
Honestly, it doesn’t matter all that much. I have made the bread with warm water (~ 104°F/40°C) and hot water – it just helps the dough become more pliable.
Seems a perfect recipe to made in this quarantine 🙂
If you have some other simple recipes like that, please send me a link.
I watched the video, you just add salt and water to the flaxseed flour?
I can make the bread without pan loaf? Example: just put the bread at a flat metal stray?
Hi Anderson – I initially wrote the recipe with just salt and water, but people were having issues with the bread not rising properly. So, I modified the recipe to also include leavening agents. You might actually be able to bake the bread without a loaf pan. I make flaxseed buns with a similar recipe and they don’t really spread, so I think it should be fine. I have a very similar recipe for flaxseed tortillas and also flaxseed crackers, if you’re interested. You can see all my recipes here: https://nutritionrefined.com/recipes/
I hope ok I am asking my question here, I could bot find how to write my own comment.
I see you mention the initial recipe only included ground flax seeds, salt and water – could you post the original recipe? For health reasons, I can not tolerate baking soda or ACV right now, so wiuld be great to have a recipe with only water and salt. Really appreciate your help!
Hi Ingrid – yes, you can make the bread without any leavening agent. I will reply to your other comment with the exact measurements 🙂
Hello Petra. I tried your tortillas, too. And they were delicious. This time, I tried doing this recipe, and the bread turned out almost burnt outside and undone inside? I followed your recipe but didn’t sift the flour as I had little time to bake it. I don’t know if it’s relevant, but the dough seemed quite dry and the loaf didn’t rise, although it looks like your first picture.
I’ve just noticed you mentioned the temperature of 415 F in the comments, but your recipe card calls for 350 F. Which is the right?
Hi Ella – the recipe instructions are always the most up to date. I often tweak recipes and update the recipe box accordingly. The instructions call for 360 F, which is the correct temperature. I have made the bread successfully with higher temperatures as well, but found that the crust would sometimes bake too quickly. Please, let me know if you have any other questions.
Hi Ella – I would highly recommend sifting the flour. It really does make a difference (although it is quite labor-intensive, I know!). I have actually just updated the video because I started using more flax seed meal (so, the bread is quite thick and dry). If you have a chance to watch the video, please, let me know if your dough is of a similar consistency as mine. This will help troubleshoot the recipe further. The bread doesn’t rise very much even with the leavening agents (as you can see in the video, I shaped the loaf into the form I wanted). However, they do create nice air bubbles.
Excuse me for the late reply. I watched your updated video, and it seems my dough was much drier. And there were no air bubbles whatsoever. The bread turned out dense and wet inside and dry outside.
No worries at all. Ok, good to know! Did you weigh the ingredients or did you use measuring cups? Measuring cups are not accurate enough for this recipe (as you can pack more flaxseed meal into the cups than desired). Hmm, no air bubbles? Did you use both leavening agents? (baking powder, baking soda and acid)? Did you let the dough rest at all or did you work rather quickly? (That would make a difference in how much the bread rises).
I had stocked up on golden flaxseed meal before and I found the final products bitter every time. I was scared to even experiment with it anymore. I saw a recipe that looked so promising (much lime this one,) bought fresh flaxseed, and started over. Boy was I glad I did! So mild and not at all “gluten-free tasting!”
I hope that helps and you won’t be discouraged.
One thing to note is that—apparently in the States— “flaxmeal” is not the same as “ground flaxseed”. When you purchase flaxmeal, it is what is left after someone grinds the flaxseed and extracts the oil. It is possible to purchase “whole ground flaxseed”, but note that if you are making this bread with “flaxmeal” (at least in the USA) you are probably using a different ingredient than what this recipe calls for.
Oh that’s very interesting! I had no idea. Thank you for sharing, Corin.
Can’t wait to try this recipe! Quick question – step 1 says to preheat the oven to 425 but step 7 says to bake at 415. Which is correct? (I don’t do much baking so I want to get this right!! Thanks!)
My apologies for the confusion, Stacey! Thank you for letting me know. I bake the bread at 415 F but 425 should be fine too. I will fix that!!
Thanks so much! Looking forward to trying this recipe!
I tried to make bread loaf..but I faced certain issue. Plz tell me if it is 1tbsp of baking powder or 1tsp?
When not using ACV and soda, do we use hot or normal water?
Hi Ruchi – it is 1 Tbsp. of baking powder. You can use hot or warm water.
Is it necessary to use apple cider vinegar ?
Like could we use just the baking soda and baking powder.
Hi Mahwish – you don’t have to use ACV, but you need some type of acid (e.g. lemon juice) to activate the baking soda.
Oh dang! Didn”t see the temp change, hope my first isn’t like a rock! Still looking forward to it!
Harriet Ferguson Gilman
Bitterness is a sign of rancidity. Flaxseed goes rancid really quickly if it isn’t kept cool. In fact, I’d suggest you open, sniff, and taste every new package of flax seeds when you bring it home from the store — even if the sell-by date is well into the future. I prefer to buy it from stores that keep it under refrigeration, and once I get it home I keep it in the freezer. A lot of people say they can’t stand flaxseeds, when the truth is, they can’t stand rancid, bitter flaxseeds. (Nature wants us to think rancid foods taste repulsive, because they’re really bad for us!) When they’re fresh they taste incredibly good and mellow—rather like nuts.
Great insight, Harriet. Thank you so much for sharing!
Hi, Petra! I hope you are doing well! Tanner and the children too! I AM going to make this recipe this weekend. Looks delicious, as do all your recipes! Kristi
Hope you enjoy it, Kristi! ❤️
Making it now. I’m using the 8-1/2″ X 4-1/2″ loaf pan, but my loaf seems small? I have about 1/2 or more all the way around the loaf. Wasn’t sure how thick my formed loaf should be….so I’m just hoping I got it right. We’ll see….
I’m still making it, but because I don’t have a loaf pan, I’m making it into (4) smaller buns instead. How long should it take? Nd does the temp change?
Hi Mo – I am not sure if my response will be helpful (since you probably made the bread/buns already), but no, the temperature wouldn’t change. You want it pretty high. My guess is that you will need to bake the buns for about 45 minutes. Let me know how it went 🙂
I can’t see the recipe
Could you please tell me the ratio of flaxseed to water please
Hmmm, that’s so odd. Can you, please, email me at firstname.lastname@example.org? I can email you a pdf copy of the recipe.
Michelle Ann Rhodes
Thank-you! Gotta try as soon as I can!
Hope you enjoy it, Michelle! 🙂
Hi Petra, may I know what lower temperature did you use for the next several experimental bakes? Thanks.
Hi Sha – I always update the recipe in the recipe box as soon as I change it or modify it in some way. 360°F/180°C seems to work consistently 🙂
I just made the recipe, it’s cooling right now, can’t wait to try it, thank you for posting! One question… it looks like mine kind of collapsed a bit in the middle, but yours is perfectly round. I followed the directions precisely, not sure what could have happened. Any advice?
Yes! That happened to me a few times too (when I was testing the recipe).The bread collapses when the flaxseed meal is not ground finely enough. The most effective way to prevent this is to sift the flaxseed meal before you use it for this recipe. The flaxseed meal should resemble very fine flour.
Oh your recipe is the one with all added stuff in it ´◔ ̯◔ˋ ´⊖ ̯⊖ˋ
Please can you give the recipe without all the rest please just the flaxseed and water ratio
Hi Heather – I am not sure what you see in the recipe box. I have never had that happen. If you send me a screenshot, I can send it to my tech guys and hopefully they can fix it for you. As I mentioned in the previous comment, I can always email you a pdf copy of the recipe if you’d like.
Hi Heather. That “stuff” are the leavening agents. They make the bread rise.
How many servings are there in this wonderful bread.
Hi Frances – it depends on how thick you slice the bread. I usually get about 12 slices.
Wow, your recipes are mind blowing. I just tried you mushroom soup, which is perfect! Thank you!
This bread seems so easy!
Did you also try ready made flax meal which contains less fat than grounded flax seeds? I can find partially deoiled flax meal. Maybe the bread needs then some extra coconut oil?
And what do you think about this meal, since it’s not wholesome anymore and more processed than just grounded?
Thank you! I appreciate your work very much and I recommend your site often.
Hi Ilga – great questions! I don’t use store-bought flaxseed meal. I like to grind the flaxseeds myself because pre-ground flaxseeds contain lower levels of heart-healthy polyunsaturated fats, including omega-3 fatty acids and conjugated linoleic acid (CLA). This is because pre-ground flaxseeds have been exposed to oxygen longer; oxygen causes polyunsaturated fats to break down. I have never seen partially de-oiled flax meal. Do you get it in your grocery store?
As far as nutrition goes, health experts actually recommend ground flax over whole because the ground form is much easier to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits.
Let me know if you have any other questions 🙂
Thank you for the information!
I find the de-oiled flax meal in most organic stores, but I am in Germany. It’s the the leftover from the flaxseed oil production.
I made the bread today. So easy, fast, fluffy, tasty and very satisfying! I can imagine to vary the taste with spices and herbs, because it has no very strong taste of its own. It should be easy to flavour it.
Thanks again for the recipe!
Thank you so much for the feedback, Ilga! ❤️ Yes, definitely. You can use any spices/herbs you’d like.
Wow Liga, that might be a good thing. De-oiled flax meal, and subbing some coconut oil in the recipe. That might make it more fluffy and with the herbs tasty. Wonder where I can get some. See, my husband likes it very much, but it has a thickness that requires good chewing to allow the digestive saliva to do its work before swallowing. Interesting.
I am going to make this today. I saw in a previous comment that you adjusted the temp and measurements of the ingredients. Is that reflected in your recipe above? Thanks!!
Hi Lou – yes, I constantly re-test and tweak my recipes, trying to make them better. Please, follow the instructions in the recipe box.
Hi there! Will this recipe still be successful without the baking soda and apple cider?
You can make the bread without it, but the bread won’t rise and you will not get any air bubbles inside the bread either. The baking powder will help a little, but it is not as powerful as baking soda.
Oops. Sorry! I tried to delete my last name and accidentally posted it a second time. Now you have 3 comments. Sorry! Just delete 🙂 And have a great weekend!
Hi Petra. I have being enjoying cooking with. I like almost all what you make. Thanks for all your hard work and great recipe. God bless you and your family.
You’re so kind, Ethel! Thank you so much! ❤️
This bread was amazing! I expected dense but it was soft and fluffy. Is this recipe ok to double to make a bigger loaf?
Hi Aloura – so happy you enjoyed the recipe! I haven’t tried it, to be honest. I started with a small loaf to keep it fresh and never got around to making a big one yet. Please, let me know how it goes if you do give it a try.
I am trying to understand the amount of safe flax to eat a day. What I have understood is 5 tbs. One slice of bread would equal to how many tablespoons?
2 1/3 cup ground flaxseeds = 37.33 tablespoons. Slice into 8 pieces = 4.66 tablespoons per piece.
I was wondering about this too!
Hi Sandy – it depends on how thick your slices are 🙂 I usually get anywhere between 12 to 16 slices from one loaf. The entire recipe consists of ~ 37 Tbsp. flaxseed meal, so if you had 16 slices, 1 slices would be 2.3 Tbsp. flaxseed meal. If you had 12 slices, 1 slice would be 3 Tbsp.
Absolutely FABULOUS recipe! I have made the bread twice now (since you posted the recipe) and can’t get enough of it. It’s so moist, light, and delicious. Even my husband loves it. Thank you for all your wonderful recipes.
Thank you so much for the feedback, Pavla! ❤️ I really appreciate it.
Is the recipe for the bread the same for the crackers? I’m sorry if I missed that part.
Hi Janet – my apologies, I didn’t make it very clear in the video. I am just finalizing the blog post, so I don’t have a link to the recipe yet. In the meantime, here it is: 1 cup ground flaxseeds, 1/2 cup water, 1/2 tsp. salt, herbs and spices, optional, sesame seeds, to sprinkle on top of the crackers. You can roll out the crackers as thin or as thick you like. Bake at 350 F for 20-25 minutes (keep an eye on the crackers at the 15-20 minute mark as they can burn quickly. However, don’t take the crackers out of the oven before they are crispy. They don’t get much crispier when cooling.)
This is amazing. Thanks for sharing. But I hope that 1400 calorie count is for the whole loaf and not one slice?
Loved your flax seed bred receipe! Is there any chance than you could show us to make flax seed pasta? In Germany we have a Brand („Lizza“) which offers this kind of pasta but I would love to make it myself.
Lot‘s of love 🙂
Ooooh, I have never heard of flaxseed pasta. I am definitely going to look into it! Thank you for the tip! ❤️
I prefer soaking the seeds.
Is it possible to soak them and then grind them in a blender (taking in consideration the amount of water absorbed)?
Thank you so much, you’re lovely.
Hi Saul, I totally understand. I have never tried this bread with soaked flaxseeds though, so I’m not sure how it would affect the ratio of seeds to water. If you do soak the flaxseeds, you will most definitely need to adjust the amount of water you use. The amount of water is really important for a good loaf. (I had ~ 10 failed loaves before I figured out the correct ratio of flaxseeds to water).
Looks nice, I’ll try as soon as possible, I like them all
Thank you Serife! ❤️
Hi..I am going to try making the flaxseed bread tonight.
I haven’t clearly understood the ground flax seed to water ratio ..could you please help?
Hi Razeen – I am probably late replying to your comment, but hopefully it will still help. To make the bread, you want to follow the amount of ingredients listed in the recipe box. I would highly recommend using a scale (rather than measuring cups) for this recipe, because a scale is much more precise. I am not sure I answered your question, so please, don’t hesitate to reach out again if necessary.
Hi Petra Are you sure 3/4 cup + 2tbs is enough water for the 2 1/3 cups flax seeds. It looks like you are using more like 1/4 litre in the video and 3/4 cup had no effect on my flax seeds they remained dry and crumbly I just had to add more water until the consistency looked the same, which was about 300ml. Is 3/4 cup + 2tbs water correct?
Hi Charley! Yes, 3/4 cup + 2 Tbsp. is correct. I just made the bread and used those measurements (although to be honest, I weigh the ingredients). Do you by any chance have a scale? It’s much more precise than cups. When you use cups, you can easily pack the flaxseed flour into the cup, which results in more flaxseeds than the recipe calls for. I use a scale and sift the flaxseed flour. Please, let me know if you have any questions.
Same problem- why dont you “translate” the cups into gramm? Would be much easier for a german. Thx.
Hi Jupp – all my recipes have both imperial and metric measurements. There is a green link under the ingredient list in the recipe box that says “US Customary – Metric”. Just click on metric and the amounts will automatically convert. Please, let me know if you have any questions.
Your recipe notes say you recommend weighing the flaxseed. However, you do not mention a weight in grams in your ingredient list. I have the golden meal and did re-blend it in a Vitamix. Unfortunately, this did not work for me. I have an 8 x 4 loaf pan and used the baking powder as per your recipe. It did not rise at all and was not to our liking. Due to discrepancies in measuring, all recipes should be in both metric and imperial.
Hi Deni – I am sorry you had trouble with the recipe. There are indeed metric measurements in the recipe box. (Right under the ingredient list, there is a green text that says “US Customary – Metric”. Just click on “metric” and the measurements will automatically switch to grams and milliliters. I would recommend sifting the flaxseed meal to make sure it’s as finely ground as possible (I talk about that in the blog post). It doesn’t really matter where you bake the loaf. You can even use a baking sheet. The bread holds its shape well. While this recipe is simple, it’s not particularly easy. The rise of the bread depends on how much you handle the dough, the exact oven temperature, where you bake the bread etc. You will get the biggest rise if you don’t work the dough too much (handle it as little as possible), use a really hot oven, and don’t use any form – just set the loaf on a baking sheet with a piece of parchment paper. I find that a combo of baking powder and baking soda (with any acid) works really well too. (I will not that in the recipe box). Please, let me know if you have any questions. I know how frustrating it is when recipes don’t work out. Hopefully you will give this another try.
You say to weigh the flaxseed. What is the weight? Maybe I missed it but I could see a weight measurement. Should we grind the 2 1/3 flaxseed and use 1 cup?
Hi Sophie – yes, weighing the ingredients is so much more precise than using cups. You can find the metric measurements under the ingredient like in the recipe box. (There is a green link that says “US Customary – Metric”. Just click on metric and the measurements will automatically switch to grams and milliliters.) Please, let me know if you have any questions 🙂
Can this recipe be made in a bread machine?
Hi Stacy – I have never tried making it in a bread machine, so I am not sure. Sorry!
Hi 🙂 I wonder if the recipe works with baking by microwave too? I share a room with my landlady, and to use the oven for an hour maybe not great for her. If you have any idea of how to alter the way of baking, please please let me know. Thank you so much.
Hmmm, unfortunately, I have never tried making this bread in a microwave, so I’m not sure. Sorry!! Do you happen to have a dehydrator? I am planning on experimenting with raw flaxseed bread. If you do have a dehydrator, I could let you know how that goes 🙂
Thank you so much for your reply :-D. The house doesn’t have any dehydrator. Do you think buying a dehydrator is a good and worthy choice for me in the long run? I find that lots of your recipes go for the raw method which is interesting for me, only I haven’t done so 🙂 Also, does it consume lots of electricity? So sorry that I have no idea about the machine >.< If you could tell me more about it, I'd be so grateful. Generally, from my usual cooking, if I would like to bake (in the previous accommodation), I'd go for bread. But sometimes I'd like to also try making cookies, brownies, scones. Would the dehydrator work on that too? Also, just to let you know that I'm doing keto. So, things that go with the keto would be fantastic 😀
BTW, I have tried your vegan butter recipe. It's awesome! The first time I happened to use MCT oil (rather than coconut oil) and it went liquidy ^^' but the taste was yummy. The second time (which I'm having now), I solved the problem turns out fabulous. Great satiety. Thank you so much for sharing your recipe! I plan to try your sour cream recipe soon.
Great questions, Apinya. The wattage totally depends on the dehydrator. There are some dehydrators with wattage as low as 245 (Westinghouse dehydrator) and dehydrators with wattage as high as high as 1000 (Nesco). That being said, where I live you pay ~ 12 cents per kWh. (Just in case you’re not familiar with the calculations, here is the formula: kWh = wattage of appliance X time in hours / 1,000). I own Excalibur dehydrator that uses 600 wattage. So, running it for 10 hours costs me less than a dollar (600 x 10 / 1,000 = 6 —> 6 x 12 = 72 cents). I love my dehydrator, but it’s not necessarily great for baking in the traditional sense. The temperature range is usually ~ 95 F/35 C – 165 F/73 C. You could definitely look into small portable ovens if you’re interested in baking but don’t want to heat up a large oven 🙂
So happy you enjoyed the butter recipe!!! Thank you for sharing your feedback. ❤️
Let me say many wows! The first wow is for your reply that posted at nearly 4 am !? Did you stay up so late? Or this is your waking time? The second wow is to thank you so much for your kind answer and awesome details. How incredible! The last wow is for the advice of looking for a small portable oven. I will do 😀
Thank you so much for your kind help. It really helps.
Ps. I really want to try your banana muffin top. It looks so yummy.
Do you have the metrics for this bread?
Do you have the macros for this bread, that’s what I meant earlier.
Yes! 1 slice (I get anywhere between 12 to 16 slices out of 1 loaf) has 81 calories, 5 g fat, 5 g carbohydrates (3 g fiber, 1 g sugar), and 3 g protein.
Mine was still gooey on the inside. Is that normal does thst change over night?
Hi Priscilla – hmm, no. The bread should not be gooey inside. It will be moist, but not gooey. May ask you a few questions to figure out what went wrong? Did you use scale to measure the flaxseed meal (or did you use cups)? Did you sift the flaxseed meal? Did you use any leavening agent? What was the temperature you baked the bread at? Did you bake the bread in a loaf pan or on a baking sheet? If you used a loaf pan, was was the material made of? I know it’s a lot of questions, but it will help me figure out what went wrong.
I will make this soon, but wanted to comment that my trip to Petra has been a highlight of my life. It’s a lovely name.
Thank you for sharing, Jill. I have never visited Petra but heard a lot about it 🙂
Going Keto wasn’t hard for me, but sometimes a girl just wants a piece of bread. I no longer have to feel guilty. I have made this bread 3 times now. So obviously I love it. It’s so easy to slice and pop in the freezer. The wraps are also really good. I have made these once but they are on my faves list. It’s hard to believe that such a simple recipe can be so satisfying. Thank you Petra, great food, great channel.
Thank you so much for taking the time to share your feedback, Sue!! It really means a lot ❤️
MMMMmmm! Its quite tasty!
This is so good!
I am glad you enjoyed the recipe, Tobias! (Thank you for sharing your photo on Instagram 🙂
I want to try to make this bread but i wanted to make sure of the flaxseed
2 1/3 cups + 1 Tbsp. golden flaxseed meal ( is this after grinding them? )
i have already ground flaxseed and i wanted to check.
Hi Arwa, yes, after grinding the flax seeds. I would highly recommend weighing (as opposed to measuring) the ingredients for this recipe, if possible.
I am so excited! I have gluten soy corn and other allergies, so bread has not been a thing in my diet for a long time! I have tried sourdough starter recipes with millet flour and brown rice flour, but I can’t tolerate the sourdough taste!
The first time I made this bread recipe the bread was a little bit doughy, so the second time I followed the recipe more carefully trying to be exact, I have a tendency to be a dump cook.
the second loaf of bread I put in a mini loaf pan like for zucchini bread or small breads and it turned out to be a beautiful loaf of bread. The key difference was I followed your directions to grind it to a really fine flower making sure there weren’t pieces in it. This made the bread not doughy and more bread e it was dryer but not crumbly. and I made sure that I used fresh flaxseed I didn’t get some from the back corner of my cupboard somewhere that had been there for a hundred years,. I have had friends that have tried to make things with flaxseed and have complained about it being bitter but they’ve always use the pre-ground flax meal that they get from a store and I think that’s where the bitter taste comes from for some people.
Anyhow I’m so excited I can’t wait to try to get it figured out to be a full loaf of bread so I can make big sandwiches and I think you’re right Petra I think temperature increase at baking time is key but it’s how to do that without burning it. Again thank you so much for this recipe it has encouraged me greatly!
A side benefit for me is it also helps me go to the bathroom better!!
Thank you so much for the feedback, Deborah! ❤️ This is such a helpful feedback! I am sure other people will find it helpful as well. Thank you once again for taking the time to share your thoughts. I really appreciate it.
Yes I tried the loaf bread, it was amazing but the crackers and the flat not yet, thank you petra, whenever i try any recipes you posted i pray to my God to bless you, by the way, my daughter birthday will come on October 7th, so I’m gonna try the carrot cake which you made with the cashews and coconut cream, and im sure every one is gonna like it,woth all my love❤️❤️❤️
Thank you so much for taking the time to share your feedback, Darin! I really appreciate it ❤️
Thanks I’m going to try this today!
I was wandering if it’s possible to combine Chia seeds to your bread Recepie? And if so how much and should I also ground the seeds?
Hi Ronit – I have never tried it, so I’m not sure. If you’re making the bread for the first time, I would recommend following the directions to a T. While the recipe is really simple, it’s not particularly easy. (It took me months to figure out the proper ratio of flaxseed meal to water). Hope you love the recipe 🙂
Hi Petra, thank you so much for this recipe. 2nd time making it and love. Its my go to now as I can’t have nuts, gluten or eggs. I tried Sarah Myhill recipe sometime ago but didn’t turn out well – ended up in the bin. Was hesitant to try this one – very glad I did. You are spot on about using golden flaxseed – taste so much better. Thank you for the time and effort you put in with experimenting to find a recipe that works -:)
Any tips on reducing big air pockets in bread? I grind my seeds fresh with coffee grinder.
Hi Kiki – thank you so much for the feedback! ❤️ I am so happy you like the recipe!
Yes, I do have tips. I actually just wrote about this to my subscribers 🙂 I will copy and paste it here: “The first problem I encountered were large air-pockets whenever I made the bread. (The outer crust would separate from the inside of the bread). Reading a few culinary books, I found out that whole or partially ground flaxseeds can sometimes “explode” when baked at high temperatures and create air pockets. So, I started sifting the flaxseed meal, which fixed my first problem.”
I sift the flaxseed meal every time I make the bread and never get any air pockets anymore 🙂 You will most likely need to grind the flaxseeds in several batches to get that flour-like texture. I usually grind the flaxseeds, then sift. Then add anything that didn’t sift through the fine-mesh strainer to the blender again, grind, and then sift again … repeat until I get the amount of flaxseed meal I need.
Hope this helps. Please, let me know if you have any questions 🙂
Thanks Petra for the feedback and tips – I appreciate it. I will give suggestions a go next time I bake. I think the holes in the sieve I have been using to sift are too big. Will try a small hole/fine mesh one. Good tip on regrinding anything that didn’t sift. I have been throwing it away.
Looking forward to trying tips next time. Very pleased you changed my perception of flaxseeds after my past failed bakes
Awesome! Yea, definitely don’t throw away the flaxseeds. You can use them for so many things – add them to smoothies, granola, top your yogurt with them, or make crackers out of them 😉
I have been experimenting with flex meal and came up with a flax meal omelet.
Would you be able to comment on the recipe if i give it to you.
Sure! I would love to give it a try 🙂
The Vegan omelet
5 tsp chickpea flour
2 tsp golden flax meal
8 tsp water
2 pinches of black salt
Mix the dry ingredients together. Add water. A ball will form. On medium heat oil pan. Place mix in warm pan and spread slowly over the bottom to form a circle. When brown flip over. Used vegan almond ricotta cheese as a filling.
Thank you for sharing, Geraldine! ❤️ It sounds amazing. I will give it a try as soon as I can.
Hi, my bread didn’t rise at all. I add some seeds in dough, do you think it might be the reason?
Hi Diana – no, the seeds wouldn’t be an issue. I am suspecting that it’s the oven temperature. Some people have had issues with the bread not rising, and I am still trying to figure out why that’s the case (testing different oven temperatures at the moment). That’s why I added leavening agents (baking powder, baking soda with an acid) to the recipe to make sure that the bread does rise. Did you use the baking powder and baking soda with apple cider vinegar?
I just made the bread yesterday and had a similar problem. I followed the recipe by weighing ingredients and using the leavening. The only difference is that I did not have whole flaxseed. I only had flaxseed meal. The oven temperature was 425F and I had a 1lb loaf pan which I greased before I put the dough in. I handled the dough as little as possible. I did not mist the top of the loaf. The dough was quite wet. Not only did it not rise at all it tasted fishy. I will try again with whole seeds that I grind because the only thing I can think of is that the flaxseed meal was not the best. I don’t think it was the oven temperature because I’ve made numerous loaves of other breads in this oven and never had a failure like this. I was so disappointed. All I want is a grilled cheese sandwich. Lol
Oh no! So sorry to hear that! A few things that come to mind:
1. Did you weigh the ingredients (as opposed to using measuring cups)?
1. Did you sift the flaxseed meal?
2. What material was the loaf pan made of?
I am sure we can figure it out 🙂
Thanks so much for your reply.
1. All ingredients were weighed separately. I prefer weighing ingredients when I bake.
2 I did not sift the meal.
3. I used my regular aluminum bread pan. I’ve never had issues using it before.
I just noticed, that in original recepy (youtube) she says 270ml water, but yours is 210ml. It’s a big difference. Your dough was runny at the begining, but mine was crumbly. I wasn’t able to evenly mix the dough, how thick it was. So I ended up adding more water.
Does her book also say 210ml or it is 270ml like in her YouTube video?
Hi Viola – yes! I tried her recipe but it never worked for me (the cookbook says 270 ml as well). I modified the recipe. I think I added more water in the video but it is supposed to be 210 ml. Did you weight the flaxseed flour or did you use cups? Did you sift the flaxseed flour? The dough should be similar to bread dough. I find that using my hands is the easiest.
Thank you Petra! That makes sense.
Yes, I used my kitchen scale to weigh the flour and water.
HI! mine didn’t rise at all boo 🙁 I’m sure it was a miss hap on my part. I don’t think I kneaded the dough enough, I kind of just mixed it all together and it was sticky and holding well and I put it in the loaf pan… I want to get it right lol
Hi Jenna – you shouldn’t knead the dough for a long time. That won’t be the problem. Did you use any of the leavening agents? (baking powder and baking soda with the apple cider vinegar)?
Michael John Cushman
I did not read every comment so I am not sure if this has been covered but I don’t have a fancy blender, can I get away with using my 50 dollar blender? I have also never made my own bread but this looks like a fun and healthy recipe to use for sammiches.
Hi Michael – yes, I think so. The important thing is that the flaxseed meal is finely ground. So, sift the flaxseed meal to make sure there are no partially ground seeds. Since you don’t have a high-speed blender, you will most likely need to work in batches. I am not sure if I mentioned it in the post, but you can also use a coffee grinder (if you have one) to grind the flaxseeds. Let me know if you have any questions 🙂
This is a great recipe – I’ve made it 3 times now and the loaves and perfect each time! I only use baking powder though, as I didn’t have any baking soda, and it worked just fine so I’m sticking with that 🙂 Thank you x
Thank you so much for the feedback, Julie! ❤️ I really appreciate it. So happy you’re enjoying the recipe!!
Hello, I have just made this bread and it smells very weird, kind of fishy! Is this normal? I have followed the recipe exactly except used milled linseed.
Hi Katie – flaxseeds should smell nutty and slightly toasted. If the seeds smell/taste fishy, they have most likely gone rancid. Flaxseeds contain omega 3 acids that can go rancid rapidly. Because the shelf life of ground flaxseed is so short, it’s best to purchase whole flaxseeds, store them in the fridge/freezer, and grind them as needed. While you can certainly store flaxseed at room temperature, it will spoil the quickest this way. Whole flaxseeds will keep in the freezer for up to a year. Whether you choose to store your flaxseeds in the pantry, fridge or freezer, it is important that they remain at a constant temperature. Temperature fluctuations can cause the seeds to spoil more rapidly. Additionally, the seeds should be stored in an airtight container in a cool, dark place. Exposure to light, moisture and heat will also cause the seeds to go bad quickly. Sealable glass containers or jars are ideal.
Hello, I’m Rachael. Just wondering, after making this loaf and I wanna keep it for the next day, should I refrigerate it or put it in the freezer? If I keep it in the refrigerator, how long can it lasts?
Hi Rachael – you can do either or. All the instructions are in the recipe box (under “directions”). So, I am just copy and paste it from there: “Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.” Please, don’t hesitate to contact me if you have any other questions.
Hi, I’m planning to give this a try soon but I was just wondering if using cream of tartar would work as well as the cider vinegar as a leavening agent
Hmm, that’s a great question Jordan. I have never tried it, but technically it should work. (It is indeed often used side by side with baking soda).
Thanks so much for sharing your wonderful recipes- I went and bought a Vitamix dry blender just so I could make the bread and wraps.
Question- do you use raw flaxseeds, or toasted? Does it make a difference either for the recipe or for nutritional value?
Hi Julie – I always buy raw flaxseeds (and store the, in the fridge or the freezer) because they last longer. As soon as you process flaxseeds (i.e. toast them, grind them, bake them, etc.), the oils in the flaxseeds become more prone to going rancid. You can totally toast flaxseeds, just know that they won’t last as long as raw flaxseeds. When I make the flaxseeds bread, I process the flaxseeds quite a bit (grind them first, then bake them at a high temperature), which is why the bread doesn’t last longer than a few days. Raw flaxseeds last months in the fridge/freezer. To answer your second question, generally you would toast nuts/seeds to enhance their texture, flavor, and aroma. Toasted nuts are crunchier and nuttier. You can toast the flaxseeds prior to making the bread (I just wouldn’t buy toasted flaxseeds to begin with). Let me know if you have any more questions 🙂
Hi dear. A new subscriber here. Thank you so much for the recipe i will definitely give it a try. I’m planning to make tortillas as my meal prep breakfast for the entire week so i would like to know how long will it last in the fridge. Sorry for my english
Hi Zaty – I store the tortillas in the fridge for ~ 5 days and they are always fine. If I know I will need them to last longer than that, I store them in the freezer (with a piece of parchment paper in between each tortilla, so the tortillas don’t stick to each other). All the instructions are in the recipe box (https://nutritionrefined.com/flaxseed-wraps/) under point 8. Please, let me know if you have any more questions and welcome to Nutrition Refined 🙂
I look forward to trying this recipe. However I have a suggestion.
In reading the comments and seeing questions about knowing when the bread is done, it might help to post an internal temperature for the loaf when done. I am new to bread baking, and it has really helped me when recipes say to bake until the internal temperature is 205 F or 210 F (and some recipes give a higher final temp to result in an extra crispy crust).
I am not experienced enough to know how this recipe impacts a final internal temperature as the ratio of carbs to oil is so different from breads with flour or even oatmeal or stone age bread. It will be an interesting experiment, if I make this bread.
Thank you so much for the feedback, Wendy! That’s really helpful. I will measure the temperature the next time I make this bread and update this recipe. Thank you once again!
For some reason mine did not rise or expand at all while cooking. I used pre-finely ground flax seed, and it looked as fine as flour to me. Should I maybe add extra baking powder? Or let it rest longer? Thank you!
Hi Jennifer – did you use baking soda with the acid as well? (Baking soda is stronger than baking powder.) Did you sift the flaxseed meal? (When you sift the flaxseed meal, you’re incorporating air between the flaxseed “particles”.) I would actually try the opposite – not letting the dough rest at all and bake it as soon as the ingredients are incorporated. This will help with the leavening because baking soda reacts with acid immediately. Please, let me know if you have any more questions.
Has anyone tried this recipe with yeast?
Hi Peggy – I haven’t, but please, do let me know how it goes if you give it a try.
I tried this recipe today. The loaf looked very nice. The texture was fine and much like a hearty bread without being chewy. The slices are not very tall- the largest (In the middle) being slightly smaller than the palm of my hand. More the size of a mini loaf.
The flax taste does have a background taste that some people might find bitter. I ate it with sliced tomato and it was fine and I liked it better that way than plain or with just some butter.
Petra, the dough reminds me of the Scandanavian Knäckebröd. Those recipes suggest that you use very hot (but not boiling) water and add it last to mix the dough. The heat in the liquid helps to hydrate the dough. I think that could help here. I plan to use hot water next time I make it.
Also, (as I have celiac disease) I am used to working with gluten free breads. One trick is to wet your hands to help smooth the dough into the shape you want. It helps to get any wrinkles or bumps out of the dough as you are forming the loaf. Then the dough is already wet on top for adding seeds.
Thank you so much for the feedback and advice, Wendy! That’s so helpful. I use hot boiling water for making flaxseed wraps but haven’t tried it for flaxseed bread. I will have to give it a try. I tried hot water with flaxseed crackers but that didn’t make a difference. I usually oil my hands to make working with the dough easier, but using water sounds even better. Thank you once again, Wendy.
This bread is awesome. I want to eliminate wheat and this does the trick. You said you didn’t like posting one ingredient recipes. I would have not known this. Thank you for putting this online.
Aw, thank you so much for the kind words, Martha! ❤️ So happy you like the recipe.
Mine did not raise at all!
But it tasted very nice!
Thank you for the feedback, Panagiotis! Did you use any of the leavening agents? (baking powder and baking soda with an acid)? If so, did you let the bread rest before baking or did you bake it right away?
If I put soda and baking powder water should be hot?
Hi Fatima – no, it’s fine to use lukewarm water for the bread.
How many grams does one slice of bread have?
HI Lisa – I am not sure I understand your question. Sorry! Are you asking how many grams one slice of bread weigh?
Hey sorry 🙂 yes that was my question.
The nutrition box says a slice, and I was curious.
By the way I made the bread and it’s super delicious.
Hmm, I have actually no idea how many grams one slice weighs. Sorry! I will weight it as soon as I make the bread though and will let you know. So happy you enjoyed it, Lisa!!
Holy guacamole! THIS. IS. EXCELLENT. I was worried I wouldn’t like it, so I cut the recipe in half, and now I’m regretting that decision! 🙂 I didn’t have apple cider vinegar, so I used lemon and white vinegar. Super easy and very, very good! I will definitely make this again!
YES!!! That makes me so happy!! Thank you so much for the feedback, Jodi! ❤️
Just a question, I plan to make this bread tomorrow… I notice you have a variety of seeds on top of the loaf in the picture, but you don’t mention these seeds in the recipe. What assortment of seeds did you use, and do you have to do anything to the top of the loaf to make them stick? Would it work to have whole seeds and/or nuts inside the bread as well? ie. sunflower seeds or walnuts?
Hi Bonnie – a great question! I used a mix of sunflower seeds and white and black sesame seeds that I soaked overnight. (So they wouldn’t burn easily). As you rightly suspect, if you just sprinkle the seeds on top of the bread, the seeds won’t adhere to the bread. I start by spreading the seeds on a damp kitchen towel. Then I shape the loaf, mist the top with water, and transfer the dough onto the seeded towel wet-side down. I bake the bread seed-side up. Here is the catch though …
The reason I don’t mention the seeds is that when I was testing the recipe, I was experimenting with different oven temperatures. When I made the bread with the seeds (which I ended up taking photos of), I actually used a much lower temperature (I believe it was 300 F) and increased the temperature only for the last few minutes of baking. However, I was never able to replicate the results. I wish I knew why! Ever since then I was getting an undercooked loaf. So, I increased the oven temperature but with the increased temperature, the seeds have a tendency to burn. Also, with the baking soda, you want to get the bread into the oven as quickly as possible so the leavening reaction doesn’t taper off.
Please, let me know if you have any questions.
Thanks for this info Petra. Would covering the seeded loaf with foil during baking keep the seeds from burning? And I’m wondering what would happen if you baked the loaf in a cast iron pot, lid on, like the no knead bread gluten bread recipes… or would it just stick to the pot?
Hi Bonnie – great thinking. The sticking will depend on whether the cast iron is well seasoned. I own a few cast iron skillets and griddles that are seasoned and nothing sticks to them. However, you can always line the pot with a piece of parchment paper to make sure the bread does not stick. Foil or a lid would definitely help with the seeds not burning. However, I am not sure how covering the bread during baking would affect the baking time and/or the final texture of the bread. If you do experiment with it, please, let me know your findings.
This is so easy to put together, thank you! However, my loaf came out a bit mushy in the middle. I followed the instructions and baked it in a silicone loaf mold at 425°F in a toaster oven for an hour, but it was browning too quickly and started to burn at the top so I lowered the temperature to 400°F and loosely covered with tinfoil.
I wonder if temperature and bake time needs to be adjusted here? Any advice you can give to make this a successful loaf would be greatly appreciated, thanks Petra.
Hmm … well, I have baked in a toaster oven only a few times, but usually found that I had to adjust either the baking time or the temperature. This is because a toaster oven retails with a fan that circulates heat, making the temperature inside more even. The air currents created by the fan disturb the thin layer of cool air that usually surrounds the food. So, I am not surprised you needed to turn the heat down. The bread should be quite dark, but it shouldn’t be burnt. You can try baking the bread at 400°F right from the beginning and if it’s still browning too quickly, feel free to cover it again.
What I would recommend is not using a silicone loaf mold. Silicone is a poor heat-conductor and you need the water (inside the bread) to turn into steam as quickly as possible (so the bread would rise and bake properly). Do you happen to have a tin or cast iron loaf pan?
Thanks so much for your explanation & advice! I don’t have tin/cast iron loaf pan. How about glass baking dish? Or can I put the shaped loaf in the toaster oven pan with parchment paper?
Glass is actually an excellent insulator, but not a good heat conductor. So, I would highly recommend against using any glass dish. If I were you, I would probably try just putting the shaped loaf on a baking sheet with parchment paper (like you said). I have never tried it though so I’m not sure how the loaf will hold its shape during baking. It’s worth a try though! 🙂
I try to follow a keto diet and, therefore, I am very interested for this bread.
I will try to make it today. I will let you know about the result.
I have a question: 5g carbohydrates are total carbs (including fiber) or net carbs (total carbs minus fiber).
I need to know it in order to calculate my daily carbs intake.
Hi Constantin – yes, 5 g total (including 3 g fiber and 1 g sugar). Please, let me know if you have any more questions 🙂
Thank you for your answer.
I had a try. But what a try ! I split the quantity of flaxseeds in four quarters and started to grind.
When I started to grind the last quarter, the phone rang and I had a long discussion. When I came back I forgot to finish grinding and I continued the recipe.
Finally, I was surprised the bread was a little smaller and the taste was a very little of baking soda.
But, for the first bread, I considered it’s ok.
After a few hours, when I saw the machine with the flaxseeds inside…..NO COMMENTS !
I am a male, I am 65 years old and I am not a chef in the kitchen ! am learning.
Would be possible to mix the flaxseeds flour with lupin or coconut flour ? Only because I am a little concerned about the daily flaxseeds quantity limit.
I wish all the best and I am very glad to have discovered you and your very interesting recipes.
You made me laugh Constantin 😀 If you tasted baking soda, I would say there was not enough acid. Did you add apple cider vinegar (or some other type of acid) to the dough? Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods. I have never tried mixing the flaxseed meal with other flour, so I’m not sure. I do have a recipe with flaxseed meal and all sorts of other seeds and nuts here if you’re interested: https://nutritionrefined.com/nut-seed-bread/
I just tried the recipe, is a slimy texture normal when using water and apple cider?
I am so sorry, TeeJay! I completely missed your comment. Hmm, are you referring to the baked bread or the raw dough?
I felt the baking soda taste only for the first slice. After that, it was ok.
Anyway, it was a very light taste.
I”l keep in touch with all you are posting.
I wish you all the best !
Thank you Constantin!
Hello! Is it ok to halve this recipe? Would like to try a smaller portion before using so much of the flaxseed. Thanks!
Yes, you can totally half the recipe and make a tiny loaf.
Petra: I made the flax bread and it came out dark. Also it tasted ‘fishy’. What can I add to this recipe to make it appear lighter, and also what to add to get rid of the ‘fishy’ taste.(gf flour, sweetener) Otherwise, my husband liked it very much. Its just me that cannot eat it like it is. IDEA: Are there any other seeds (other than sunflower) that one can make into bread, or rolls? What about Black Cumin Seeds. I understand they are extremely healthy. Much appreciation for your input.
Hi Nechama – I totally understand. I have a nut & seed bread recipe with flaxseed meal (https://nutritionrefined.com/nut-seed-bread/) that you might enjoy more. But to answer your questions – what flaxseed meal did you use? Brown or golden? If golden, was the bread dark only on the outside or also on the inside? As far as the fishy taste goes, did you grind the flax seeds yourself or did you use store-bought flaxseed meal? And where do you store your flax seeds/flaxseed meal? It’s funny that you ask about modifications because I am in the process of testing different versions of this bread. However, I am not happy with the results yet. Is it just the taste that you are not as fan of or also the texture?
Thanks for replying. The flavour is offensive to me. Yes its the GOLDEN, as the dark is only for my husband. Does the ‘fishy’ mean it’s rancid? If so I’ll toss it.
I buy already ground fine from iHERB (they deliver fast with DHL), brands: Bob’s, and (newly purchased from Amazon) Spectrum, both organic. Don’t have a grinder that does this quite so fine;. neither the food processor or the strong blender are good for this. After opening pkg I keep it in the fridge, sometimes freezer before opening. I’m pretty good at food management. I saw the nut/seed recipe and that also doesn’t interest me. Sorry, oo much chunky for me. What about other seeds? I love sesame, black cumin and poppy. Maybe a blend of them with half gf flour (Bob’s 1to1 is the best). Answer when you have the time, I’m not in a rush.
Hi Nechama – once ground, the oil in the seed becomes rancid very quickly and has an unpleasant, fishy aroma and taste. There are a couple of ways you can test whether your flaxseed meal is rancid: 1. Smell the flax. It should have a mild smell. If flax smells like fish or has an otherwise strong odor, it is rancid. 2. Taste the flax. It should have a mild, nutty flavor. If the flax tastes bitter, sour or otherwise unappealing, it is rancid. If the flax smells and tastes fine, don’t throw it out! Just one more thing that comes to mind – did the bread taste fishy to you as soon as if was baked? As I said, I don’t have a good modification for this recipe quite yet. Sorry! As soon as I come up with something, it will be on the blog 🙂
Thank you so much. The flax was very fresh when it arrived, and now sits in my fridge. It smells blandish and tastes the same. No fishy smell or taste. It became that way when it became a bread. What about the baking soda/powder or even the vinegar? Ok, I’ll wait until you do some further testing. Thanks again for your sincere help..
I don’t think that the baking powder or baking soda have anything do to with that, to be honest. What I am wondering about is whether the flaxseeds didn’t become rancid during baking. I have read a lot of studies about ALA (I can link them for you if you’d like). Everything that I’ve read so far stated that ALA stays intact even when exposed to heat level of 660°F (349°C). In the studies, baking times usually fall in the one to two hour range. I have never had the bread taste fishy, which makes me wonder what could have gone wrong. Did the bread smell fishy as soon as it was baked (when you took it out of the oven)?
No, I didn’t smell anything when I took it out of the oven, once cut and I ate it. Now, my husband didn’t have that reaction. He liked it. So it may be just me?
I wish I could be more helpful! As I said, I am working on a different version of this bread, and as soon as I have it, I will share it 🙂
Dont know what i am doing wrong..first time it came out quite nice…didnt like the taste from cider vinegar but the bread was OK. From the second time, all is wrong, i bake the bread for an hour or even more, but inside its still wet, not fluffy at all. Maybe the added caraway…today i´m baking it withou carawy and vinegar…we´ll see.
Hi Sylvia – I’m sure we can figure this out. I say that because when I first made this bread (when I was testing the recipe), it was perfect! The texture, the flavor, the rise … everything! And then I made it five times in a row and couldn’t get the same result. It was super frustrating, so I totally understand. What are all the changes you made from the first time you made the loaf? What loaf pan are you using (what material is it made of)? Any temperature changes?
Thanks, I’m going to add caraway seeds next time I make this. I already add black cumin seeds and it adds a nice crunch. Measure the flax and the water carefully, also the apple vinegar – not too much. I add the baking soda/powder to the dry flax and then add vinegar to the water. Try it both ways.
I am going to make your version tomorrow 🙂 So, do you just use 1/4 cup less flaxseed meal when you use the almond flour? Everything else stays the same?
To the best of my recollection, Actually I just replaced one eighth 1/8 of the flax with almond flour and added I think 1 teaspoon maple sugar (because it’s light in color instead of coconut sugar). I really need to replicate this again to see if I get the same results.
Wishing you much success.
Petra, I have to tell you that this week I made it again. But this time I added a little (less than a 1/4 cup of almond flour and 1TBS of maple sugar. It baked well and did not have any fishy smell when cut open. Plus I added a TBS of black cumin seeds. I’ll do this again next week and even taste it again. Thanks again and wishing you success on your new version.
That’s really helpful! Thank you so much for sharing, Nechama!! ❤️ I will definitely give it a try.
Maybe its a reaction of apple cider vinegar, baking soda and the aluminium? The acidity is the culprit, same as tomato sauce in aluminium pots. Aluminium is not good to bake or cook in. It may conduct the heat well, but for the impact on the brain its a no no. Aluminium in any form, esp. vaccines, is highly dangerous.
I measured the 2 cups flaxseed and 1/3 flaxseed meal with the 3/4 cup of flax and it was no where near the ratio needed as it was crumbley. I added more water and let it rest and it feels very dense. I didnt added the other ingredients as i want to try with the lavens and one no and see which one i like better. Can i please have the correct ratio and im desperate for bread
Hi Mary – I would highly recommend that you weigh the ingredients (instead of using cups). The ratio is correct, but I suspect that you pack the flaxseed meal differently than I do. Also, ideally you would sift the flaxseed meal prior to measuring it. Please, let me know if you have any questions.
Thansk for the recipe. I use brown flaxseed meal. But when i added the water, it wasn’t enouggh. It never become a watery mix, it was a dough. So i added more water. I think it wasn’t enough too. When i baked it rise perfectly, but cutting inside all of it just a very sticky batter laying on bottom 🙁 i think it was because of i didn’t add enough water, what do you think?
Hi Aybuke – I am sorry you had trouble with the recipe! Actually, you added too much water. The mixture should become a dough. It shouldn’t be watery. In the beginning it might seem that there is too much water but the flaxseed meal will gradually absorb all the water. Don’t add more water than the recipe calls for.
I’ve just tried this recipe but it didn’t turn out very well. The dough was super dry and crumbly so I ended adding up 100ml of water but it was still not very dough like when it went in the oven. I used dark flaxseed flour, very fine powdery flour, and added all other ingredients as per recipe.
The result is very heavy and still quite moist inside after an hour. It slices ok so I’ll toast it! Any suggestions to try gratefully received because I love flaxseed flour and often make the wraps and crackers without any problems
Hi Sally, did you use brown flaxseeds or golden (not that it would matter, just curious). I have to admit that I am not sure what the variable is in this recipe because some people say that the dough is too dry, and so they add water. But that doesn’t work. I know it doesn’t because if I add more water, the dough never cooks properly. So, I am trying to figure out why the dough turns out dry and crumbly to begin with. (Mine is never crumbly). Did you use a scale to make this recipe or cups? I always weigh the flaxseed meal because cups are just not precise enough. If you did use cups, did you sift the flaxseed meal and measure it afterwards?
Can you make hamburger buns aswell with this recipe?
Hi Kim – I think so, but I haven’t tested it, so I can’t say for sure. I am actually in the process of re-testing this recipe and trying different variations. So if you don’t want to experiment, I will keep you posted 🙂
” it’s really important to actually weigh the flaxseed meal and water. ”
and then you don’t tell us what the weights are?
Falls under the heading of cruel and unusual punishment.
Hi Bill – I am sorry for the confusion! All my recipes have both metric and imperial measurements. Just click on the green text that says “metric” (in the recipe box, under the ingredients) and all the measurements will automatically convert to grams and liters.
Can I have the recipe for the bread with just water please
As in how much flax to water
I love your recipes!
I want to incorporate more oatmeal in my diet.
What would happen if I use two flours: half oatmeal flour (1 1/6 cup) and half flaxseed flour (1 1/6) in this recipe? Would it work? Is it a bad idea?
I once tried making bread with oatmeal flour (3 cups) with a different recipe (not one of yours), and the bread was so heavy and uncooked inside even after cooking more than 45 minutes on 180 celsius. I don’t want that to happen to me ever again.
Thanks for your help!
Hi Jane – I am not sure, to be honest. I have never tried making bread with oat flour (other than banana bread or pumpkin bread). You could test it with just a small batch (make just a bread roll first to see how it turns out). Please, let me know how it goes if you give it a try.
Hello, just baked my loaf of bread and it came out very bitter. I followed exactly what the recipe called for no deviation. What did I miss?
Hi Julie, it sounds like the flaxseeds went rancid. Did the bread taste bitter right when you took it out of the oven? Did the flaxseeds smell and taste fine (nutty) before baking the bread?
1st time Ground Flaxseed user here!! I’ve got your bread recipe in the oven just now!! Mine certainly seemed a lot wetter than yours looked….could be because it was store bought!!! Think I might’ve added too much water ♀️
Hi Celia – I completely missed your comment! So sorry!! Store-bought flaxseed meal is not a problem as long as you sift it (to make sure it’s finely ground). Did you use a scale to weigh the ingredients? Measuring cups aren’t all that great for this recipe (they aren’t precise enough).
Just as note about this paragraph
When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction.
A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction
starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after
you mix the two, before the reaction tapers off.
The reaction between ACV and baking soda requires heat (about 60°C or 140°F) to get going. Therefore, I don’t think there is any need to act quickly after mixing the dry ingredients and the wet ingredients. I think it might be actually better to let it rest for a few minutes for the reasons stated in the video.
Hi Gregor – actually, when you mix sodium bicarbonate and acetic acid, hydrogen ions in the vinegar react with the sodium and bicarbonate ions in the baking soda. The result of this initial reaction is two new chemicals: carbonic acid and sodium acetate. The carbonic acid formed as a result of the first reaction immediately begins to decompose into water and carbon dioxide gas. The carbon dioxide (that formed as the carbonic acid decomposed) rises to the top. The gas bubbles expand in the heat of the oven and rise to the top of dough or batter into which it’s mixed, giving you a fluffy, light baked goods. However, the reaction occurs as soon as the dough is mixed, so if you wait too long to bake a product containing baking soda, the carbon dioxide will dissipate causing the recipe to fall flat.
Just made this bread and it is my absolute favorite. Being on keto and trying almond flour, coconut flour, macadamia bread recipes, this one is by far the best bread I’ve had. Thank you for this awesome recipe!
You don’t even know how happy this makes me, Julia! Thank you so much for the feedback and rating! ❤️
I’ve tried this recipe twice with golden linseed bakes for over an hour at 220C and both times there was a gap beneath the crust and the rest of the bread was not baked but very moist. I have no idea how to get a normal dry crumbly loaf. Any advice please?
Hi Amanda – I know exactly what you’re talking about because it happened to me in the past too. Did you sift the flaxseed meal? I used to skip this step and had inconsistent results. Also, did you use a scale to weigh the ingredients (as opposed to just using measuring cups)?
Hi! Very nice recipe, I used brown linseed flour and my bread turned out almost black! It’s very tasty and good-looking though 🙂 The only thing is that it didn’t rise. It remained very small, dense and moist. I used baking soda and vinegar, and a silicon bread form to bake it in. I also weighed the ingredients. I used linseed meal that was already ground and I didn’t sift it. Was that the problem? Thanks!
Hi Niki – yea, the brown flaxseed meal does turn out pretty dark. Silicone is a very poor heat conductor, which is not helpful when you’re racing against time. I haven’t had very much success with silicone and prefer metal or cast iron. The problem with not sifting the flaxseed meal is that sometimes there are whole or just partially ground seeds. Those seeds tend to “explode” and create an air bubble inside the loaf, causing the inside to separate from the crust. If it didn’t happen to you, that’s great. Just know that if it does happen, that’s why 🙂
This has become a staple in our house! We enjoy it with your chia jam recipe! Thank you Petra!
I am so happy to hear that, Heather! Thank you so much for taking the time to share your feedback and rating. I really appreciate it.❤️
Love this recipe so much thank you! I’ve been on the hunt near and far for healthier bread and this by far wins as far as health and bonus is ease of making – low number of simple ingredients, quick easy recipe yay yay yay!!.
I could prob use some advice though. 60mims did not seem long enough, bread was still little doughy in middle. I did at least half hour longer, what could I have done better?
1. I grinded “whole ground flaxseed meal” very fine.
2. I mixed 2 3/4 flaxseed meal
With water, I think it was 2 1/3 cup and 2 tablespoons?
And baking soda, I think tsp, and salt, half tsp?
I but oven at broil for five mins, then set on bake 415 for 60 mins. Took out, let cool for 30 mins, cut bread and doughy inside so out back in at 425 for another 30 mins. Any advice greatly appreciated thank you! And thanks again for sharing!! Def will be making again!
Bf loves crackers and hummus/dip so hoping to make these chips also ! :0)
Hi Nicole – I am currently re-testing this recipe with slightly different amounts (because a few people were not getting consistent results). I should be able to give you an answer in about a week. (I am also re-filming the flaxseed bread video, going into even more detail, so hopefully that will help too). Thank you for your patience.
Hi Petra, I just discovered your site and am looking forward to trying your recipes. The photos are beautiful! I was wondering if it’s ok to use roasted golden flax seed in this recipe? It seems to be a little stronger so I wasn’t sure.
Hi Sarah, I am so sorry for the late reply. I completely missed your comment!! I have never used roasted flax seeds, so I am not sure how much (if at all) roasted flax seeds would affect the recipe. I wish I could be more helpful!
Such a great recipe thank you! I just tried making this with sifted flaxseed meal and it seems that my bread is quite wet on the inside. It was also kind of sticky dough when I shaped it for the pan. Should I have packed the flaxseed meal when measuring it out in the cups?
Hi Alicia – a great question. Do you happen to have a scale? I usually use imperial measurements, but for this recipe, I prefer the metric measurements (you can convert the imperial measurements to metric in the recipe box).
Just made it and it was really good! I will double the recipe next time so I can have lots of bread 🙂 thank you for this!
So happy you enjoyed the recipe, Ashley! Thank you so much for the feedback and rating.❤️
Wey Shiuan Lai
Hi Petra, just to find if I do not have apple cider, can I replace with others? Or can I just skip apple cider. Sorry as this is my first flaxseed bread and I am a beginner learner 🙂
Hi Wey – you can use any acid you have on hand. The most common substitution would be lemon juice.
Lai Wey Shiuan
Thanks a lot dear. Will try it out tonight
Please, let me know how it goes.
I am so grateful for this recipe, and it’s even better the next day! Thank you! I do have a question though, will this work in a bread maker machine? I was thinking of buying one to save energy since this has to cook in a hot oven for an hour.
Yay! Thank you so much for the feedback and rating, Joanna!❤️ Hmm, I am not sure about the bread maker; I have never worked with one. Sorry!
This bread tasted great! The only issue I had was that it came out quite crumbly I couldn’t cut the loaf into slices and I also didn’t notice it rising at all. Do you have any tips?
Hmm, that’s really odd. You’re the first person who ended up with a crumbly loaf (people usually complain that the bread is too moist, if anything). I am sure we can figure it out though 🙂 My first question – did you weigh the flaxseed flour (or did you use measuring cups)?
The dough did seem quite crumbly before I baked it. I used measuring cups since I don’t have a scale but I think using a scale might be better just in case I didn’t add enough water.
Thanks for your reply! 🙂
Hi Vivian – I would definitely recommend using a scale for this recipe. It’s so important. This recipe is definitely not flexible; the measurements matter a lot. Please, do let me know how it goes if you give it another try.
Hi Petra, I love your page! I’ve made these recipes from your YouTube videos and they are delicious I love how they are purely flaxseeds! Thank you so much for sharing ❤️
That’s so awesome! Thank you so much for letting me know and for the rating, Tawana. It means a lot!❤️
Can I make this bread in an air fryer? If possible, could you recommend the cooking time & temperature I should try out?
Hmm, am not sure, to be honest. I have definitely seen air fryer bread recipes, but never tried it with this loaf. I am sorry I couldn’t be more helpful.
on April 12 you have said that you’ve adjusted the temperature so the bread can bake evenly, but didn’t say at what temperature. Is it already corrected in the recipe? Love your simple ingredient recipes.
Hi Nuray – yes, the temperature is already adjusted 🙂 Thank you for checking.
Hi Petra, thank you for sharing your experiences with the world :).
I’m so excited to try this recipe.
You mentioned the nutrition facts per one slice. May I ask how many grams is one slice of your bread? (I have a different shaped form and so my slice would have different weigh)
Thank you! 🙂
Hi Marie – hmm, I honestly don’t know. I am going to be making this bread on the weekend though, so I will weigh it then and let you know 🙂
thank you! 🙂
Yeah I want to know too! Either the grams per slice or how mnay slices uou fot out of a loaf.
Hi Sha – I got 12 slices out of the loaf. When you scroll down to the recipe box, there is a serving size, which says 12 slices (it’s right under the prep time and cook time). I forgot to measure the actual grams per slice, but I will try to remember the next time I make the loaf 🙂
Hi thank you so much for all your recipes ❤️
Also I just baked the loaf and it came out really good texture and I loved it, except I am not sure what I did wrong! One cup of water seemed too much therefore I didn’t use all! And it tasted like fish which it’s the smell of the aluminum free baking powder I use and not sure if that’s normal and it was salty!
Also you have mentioned that if we are using the baking soda to put in the oven straight away which I did but my question is can we not use it?
Thanks in advance and loveeeee all your recipes
Hi Freda – thank you for such a lovely comment!❤️ Did the flaxseeds have a fish-like smell prior to you baking the loaf? It has definitely happened to me and it’s a sign of the seeds going rancid. Flax seeds should smell nutty and slightly toasty. If the seeds smell musty, fishy or rancid, they’ve gone bad. You could probably skip the baking soda; however, it is a stronger leavening agent than baking powder (so your bread might not rise as much).
Thank you so much for this recipe – and the cracker one too. 8’m pretty new to this way of eating and found you on you tube quite by chance.
I will be telling all my friends about you!
Once again – thank you.
Aw, thank you so much, Dawn! Hope you enjoy the recipes. Please, don’t ever hesitate to reach out if you have any questions 🙂
Hi can I check if the measurement that you provide in the recipe for flax meal is measurement after bring grinded or before?
You want to measure the sifted flaxseed meal. Measuring the flaxseed meal (using cups) is quite imprecise for this recipe though. So, I would highly recommend weighing it (in which case it doesn’t matter when you weigh it).
Thank you, so what would be the right weight of flax meal required for this recipe?
I’m new to making this flax seed bread. This is the second recipe online I’ve tried and it’s really delicious better than the first one. Thank you for sharing ♥️!
Yay! That makes me so happy. Thank you so much for sharing your feedback and rating, Selena!❤️
I followed the recipe cooked for 1 hr @ 350 left to cool , when I did slice the bread it
was still wet and gummy inside What went wrong?
Hi Lillie – so sorry you had trouble with the recipe. Did you use a scale to weigh the ingredients?
Hi Petra, I tried making your bread but it turns outs really dense and did not rise. When I was kneading the dough it is very sticky and has visible cracks, not smooth like in your video.
1. I used whole golden flax that I grounded in a NutriBullet.
2. I sifted the flax through a strainer, and weighed 260g
3. I used all leavening agents in your recipe and weighed the water, 240g
Not sure what I’m doing wrong 🙁
Hi Liv, so sorry you had trouble with the recipe. What loaf pan did you use (what material was it made of)? That makes a difference in how well the bread bakes. As far as rising goes, the bread doesn’t rise very much even with the leavening agents (as you can see in the video, I shaped the loaf into the form I wanted). The primary purpose for the leavening agents is to create tiny air bubbles within the dough. The cracks can indeed happen (I like to work as fast as I can because as the flaxseed meal absorbs water, the drier the dough gets). If your dough isn’t smooth, you can wet our hands (or use a little bit of oil) and smooth out the cracks.
Hi Petra, I used a ceramic loaf pan, and another time I just placed it on a tray.
It almost feels like the dough is too wet when the cracks form, not so much dry, the dough sticks to my hands.
The inside is very dense and wet, and doesn’t look like your picture.
Temperature set at 180c
Thank you for a very intersting recipe. I’d love to include this new bread to my keto diet. I live in Europe and have no use whatsoever of cups, spoons etc measurments! Thanks so much for metrics and Celsius indications! However, I still don’t know how much flaxseed I should mix to obtain 260 g of meal? You give some hint in Recipe Notes but it’s in cups that I don’t understand… I’m afraid to mix it up completly. Could you tell how much grammes of flaxseed do you grind to get 260 g of meal please?
I run most of the comments to get the answer but didn’t find it.
Thank so much!
Hi Nathalie – I didn’t indicate the measurements for whole flax seeds because it’s hard to say. Often times, when I grind the seeds, they don’t break down perfectly. So, when I sift the flaxseed meal, I have quite a bit of seeds left in the sieve. However, if you’re using metric measurements, you can just use the weight indicated in the recipe box (whole flaxseeds will weigh the same as ground flax seeds. They will have different volume, but the same weight). Let me know if you have any other questions 🙂
Could you use a stand mixer for this recipe? Thanks 🙂
Hi Tanner – are you thinking of using the mixer to knead the dough? I think that should work just fine.
Does the loaf rise at all? Mine looks the same size as when i placed it in the oven. Is it possible that the dough should be wetter?
Hi Caroline – it won’t rise very much. Mine rises slightly (if I get it into the oven quickly). The leavening agents are there more so for aeration (to create tiny air bubbles within the dough).
So wonderful! I used this recipe but added two tablespoons of coconut flour to my dry ingredients and it set up perfectly and I put slivered almonds on top and they toasted perfectly . I only had silicone for my loaf pan so I wrapped it in foil and set the loaf pan on a baking pan before I popped it into the oven. With the loaf I used baking soda Baking powder, water and lemon juice and it was perfect. I covered it all 45 min into the bake with foil so my almonds wouldn’t burn.
I then used the ground flax that I had sifted out from the first batch, with all the bigger pieces of flax that didn’t make it through the first sifting,, and made the recipe again with only baking soda and water and salt and two tablespoons of coconut flour , and added sunflower seeds inside and slivered almonds on top and three packets in the dough of stevia for sweetness, and I hand rolled them into small balls and pressed them out like biscuits and they baked perfectly at 360 for 35 min on a pan with piece of foil brushed with coconut oil. To keep the moisture in the dough while baking these little biscuits I sprinkled water on the foil and then covered it with another piece of foil, and 25 min into the bake I uncovered them and let them brown.
Thank you for this recipe, I’m going to be making these a lot more now that I know this one works for me!!! The vegan bread loving keto world thanks for you making this bread recipe available! (:
That’s amazing, Naz! I am so happy you enjoyed the recipe! Thank you so much for such a detailed feedback. I am sure this will be helpful to a lot of readers who are going through the comments section. I really appreciate you taking the time to share all this.
hi petra, i love all your recipes! its brought me a lot of ease and comfort as i adjust my dietary habits to vegan, gluten free, and sugar free. thank you!
im wondering if i halve (or even third) this recipe (cooking for one!) if i need to adjust the bake time?
Aw, thank you Kate! To be honest, I have tried making just a third of this recipe twice now, and it’s just not working for me. I am not sure why, so I am now testing different temperatures and baking times to see if I can figure it out. I haven’t tried halving the recipe yet. I wish I could be more helpful!
i baked half a loaf yesterday for 40 mins, then put it back in for another 5 to get the edges a bit more golden brown (almost everything else was the same, except I subbed lemon juice for ACV). while i dont have a comparison to the standard recipe, this hit the spot! gluten free AND vegan bread recipes are incredibly hard to find, so if you are up for the challenge and come up with others, i will definitely try them! thank you!
That’s so awesome, Kate! Thank you so much for the feedback! I really appreciate it!❤️ I just finished filming a quinoa bread recipe – vegan and grain-free – so you’re probably going to like that recipe too! It will be on the blog soon 🙂
Thank You for all your recipes
I tried many of theme and they are just yammiiiii
I want just ask how much is 21/3 because I didn’t find a cup I can only with gramme .
Thank you so much
Hi Asma – aw, thank you! Actually, there are metric measurements in the recipe box. To see the metric measurements click on the green text that says “metric” right under the list of ingredients in the recipe box. Please, let me know if you need any further assistance 🙂
Thank you so much for responding
I got it now
Ready to try the bread
You’re very welcome, Asma!❤️
Sorry a silly question: is the flaxseed 2 cups plus a 1/3 rd of a cup and a table spoon of flaxseed or did you mean 2 cups on 1/3 cup size that is the same as 2/3 of a cup of falxseeds plus a table spoon?
Hi Parpar – sorry for the confusion! It is 2 cups + 1/3 cup + 1 Tbsp. flaxseed meal (260 grams in total). I wish there was an easier way to write this!
Hi there.I tried this recipe twice and it has come out pretty good. Although I would like to see it a little bit higher. Do you think I could use a little bit of yeast?
Hi Teresa – I have never tried it, but I don’t see why it wouldn’t work. I think that it’s a great idea if you want a higher loaf. Please, let me know how it goes if you give it a try. I would love to hear how it turned out.
Thank you very much for these recepies. I’ve already tried the bread (twice) and the wraps. The wrapps worked perfectly (first shot)
For the bread I have just used flaxseed meal and water (no salt, no backing powder or soda) – very tasty! From outside the dough was crispy and rose nicely (a little bit), but inside it was still a little bit wet (after cooling down and cutting it). For baking it I’ve just used a cast iron pan (dutch oven) pre-heating the oven to 240° Celsius and baking it for 30 minutes with top cover and then reducing the temperature to 180° Celcius removing the top cover fore more 30 minutes.
Should I bake it longer or the whole time (60 Minutes) at 180° Celcius without top cover?
Thank you very much!
Petra sorry for mismatching the names.
Hi Peter, the bread is definitely the trickiest out of the three (bread, tortillas, crackers). I would recommend sticking with the 180 degrees Celsius for the entire baking time (without the top cover). I find that you either need a really hot oven (above 210 C) or not exceeding 180 C. The reason you don’t want to exceed 180 C is that with higher temperatures, the crust forms too quickly and the inside of the bread doesn’t bake properly. With really high temperatures, the crust forms quickly as well, but the high temperature for the entire baking time ensures the bread bakes all the way through. Please, let me know how it goes the next time you give it a try 🙂
Hi Petra, thanks for the recipie. I weighed all the ingredients carefully with a scale and cooked at 180 deg celcius for nearly two hours and it was still gummy and sticky on the inside. Does that mean it needed more cooking even though your recipe suggests 1 hour? I’m not sure what has gone wrong.
Hi Amanda – so sorry you had trouble with the recipe. No, baking the bread longer wouldn’t help. What loaf pan did you use? (what material was it made of)?
Its non stick heavy duty carbon steel – hope that is enough info? Does that give you an idea of why it turned out so gummy? Should I try less water next time?
First, thank you for your brilliantly creative and delicious recipes, you rock!
Weighing the ingredients, freshly grinding and sifting the flax, and using cast-iron works unfailingly. The only other aspect is to experiment preferentially with fresh or dried herbs and/or spices and other textural enhancing ingredients.
Have you ever made the flax seed bread, tortillas, or crackers with chia seeds or in combination with flax? If so, was it a success and did the proportions, or cook times change?
You’re so kind, Mark! Thank you so much for the encouraging words. I have not tried this recipe with chia seeds. I have tried adding non-gelatinous seeds to the bread, which worked just fine. The other thing I have experimented with was chia seed tortillas (with a mix of almond flour and coconut flour). The results were great, so I will most likely post this recipe on my blog too. Unfortunately, I haven’t been able to successfully make 100% chia seeds tortillas or bread. I would love to know if you come up with something!
Hi Petra – I’m still struggling with this recipe, the loaf is turning out dense and wet.
I think the problem is with the dough (not the baking process). When kneeding, It doesn’t come together very well like in your video. It’s rough and perhaps seems a bit moist and sticks to my hands a lot. How many minutes are you kneeding for?
I’m measuring all ingredients:
260 sifted ground flax (should I measure when after ground, or when sifted)
240 ml of warm water
and leavening agents
The only variables I can think of is grinding method, and sifting.
I am using a Nutribullet – is this powerful enough?
Maybe my sieve is not as fine as yours? Could this potentially lead to a dense wet bread?
Thanks for your help, I’m a vegan coeliac so very determined to make this work!
Hi Liv, you don’t actually want to knead the dough very much. If you do, you will start introducing layers of fat (from the flaxseeds). I try to handle it as little as possible while getting it to the shape I want and smoothing out some of the cracks. Another thing that comes to mind – are you letting the bread cool completely before slicing? This is important because the steam that was trapped inside while baking still needs to escape. If it doesn’t, the bread can seem wet inside. I don’t think that the grinding/sifting method would make a difference, to be honest. It seems that you’re doing everything correctly in that regard (weighing the sifted flaxseed meal, using the right measurements, etc). Yes, Nutribullet should work just fine. Would it be an option for your to email me a photo of both the dough and then the final bread (sliced)?
Can I mix the flax seed with coconut flour? and what kind of spices should you recommends?
Hi Marilu – I haven’t tried using coconut flour in this recipe. Coconut flour is quite unique because it is highly absorbent (it is considered “dry” flour) and produces dense baked goods. You could certainly give it a try, but I suspect that it would require some testing and modifications. I typically don’t add any spices, but I imagine that caraway or anise would work really well here.
Can I use for the bread recipe flax flour? Because I don’t have powerful blender to grind flaxseeds perfectly as needed.
But I could buy flax flour in a market. Thank you in advance and thank you for your amazing recipes!
Hi Guzel – that should work just fine as long as the flaxseed flour is very finely ground (to the point that you can sift it).
Doug R King
Not leaving a rating yet. This hates a bread machine though lol
LOVE the recipes….
Thank you Kim!
Hello, I just finish making this bread and oh my gosh, it is sooo good. I used the regular flaxseeds and the bread came out perfect. It reminded me a little of pumpernickel bread without the caraway seeds. Thanks for sharing this recipe
Yay! So happy you enjoyed it, Michelle! Thank you so much for the feedback and rating!❤️ I really appreciate it.
I love this recipe star Rico can you substitute the flax seed with sunflower seed? Thought I would ask?
Hi Jonathan, unfortunately, sunflower seeds won’t work in this recipe. You do need to use flaxseeds.
Tried the bread recipe, and found that after following the directions word for word, the outside crust of the bread was dry which was perfect, but the inside was almost raw/wet after cooking for the 60 mins suggested, then I put it back in the oven for a whole extra 30 mins and I suppose it wasn’t raw anymore, but still very moist. I have a feeling I need to use finely ground flax instead of flax seed meal and not grinding it further. Also I used a glass loaf pan which also could’ve been a factor.
Hi Ben, so sorry to hear you had trouble with the recipe! I can just say from experience that a glass loaf pan never worked for me. Glass is a really poor heat conductor, which is why when you use glass, the bread doesn’t cook properly.
Just wanted to drop a line to thank you – amazing recipe, easy and super tasty bread… I liked it even better than the flour one!
I used golden milled flaxseeds and substituted warm water with milk whey – I had some left from cheese making, worked a treat 🙂
Yay! I am so happy you enjoyed the recipe, Alessandra! Thank you so much for the feedback and rating. It means a lot!❤️
Very tasty! Although, I am having trouble with the inside being too moist, very doughy still after the full hour in the oven. I used both leavening agents and sifted the 260 g meal after pulsing it through my blendtec. Even this last batch, I used 3/4 cup water instead of the full 1 cup and it still seems too moist. Do you have any suggestions? The flavor is delicious though and adheres to my weird anti-inflammatory low-carb gluten-free vegan diet for lupus. I want to keep trying ’til I get it right ’cause I am SUPER hip to the taste!
Hi Lara – thank you so much for the feedback! There are a few things that can be causing this. So, let me ask you a few questions first:
1. How long (approximately) are you kneading the bread?
2. What type of bread pan (loaf pan) are you using? What material?
3. What is the exact temperature you bake the bread at? Are you preheating the oven? Does the temperature stay the same during baking?
The more information I have, the better I will be able to troubleshoot this 🙂
Hi!! I’m really excited to try this recipe!! But I only have a regular blender at home. Do you think it will still work?
Hi Jenny – I think that it will work as long as the flaxseed meal is fin enough to sift it through a fine mesh strainer 🙂
Thank you for sharing this recipe. I have been so deprived of bread because not only am I gluten intolerant, I am starch intolerant (and that includes grains of any kind) so I haven’t been able to touch the stuff. I made this bread the other day and it turned out well! What a treat for me. I made an amendment to the recipe a few days later and made cinnamon “donuts”. They were quite yummy, to me anyways. I am now thinking of adapting it into a zucchini bread. Would you suggest keeping the recipe as is and just adding a cup or two of shredded zucchini?
Hi Diana – thank you for the feedback! I am really happy you enjoyed the recipe. I have never tried adding zucchini to the bread, so I am not sure how it would turn out. However, because zucchini contains quite a bit of water, I am thinking that it would make the bread too wet.
Hello Petra! Thank you so much for your amazing recipes. I have tried this recipe using a dark flaxseed though and it came out smelling terribly. I am wondering what did I do wrong, is it only that?
I have to say that I have tried a lot of your recipes and they are all amazing. I really love what you are doing.
Thank you in advance.
Thank you so much for the kind words, Valia! Let me ask you a few questions – What type of smell was it? Did the flax seeds smell fishy? What type of flax seeds did you use? I think that by dark you mean brown, but were the flax seeds whole (and you ground them) or did you use flaxseed meal to begin with? Did the flax seeds smell fine before you baked the bread? Did the smell become apparent only after you took the bread out of the oven? The more I know, the better I will be able to help.
Hello Petra! I hope you are doing fine. Thank you so much for your answer.
Indeed, the smell is fishy. The flax seeds that I have used are brown and I have ground them myself. They didn’t smell before cooking them. I have also remembered that I have used wine vinegar because I didn’t have an apple one. And, yes the smell became apparent after I took them out of the oven. (I am not sure for that though).
The point is that it is not so easy to find blond flax seeds in Greece.
I am trying not to eat anything with flour and that is quite hard for me because I love bread and pasta…
I would also like to tell you that yesterday I have tried the butternut squash soup and it was delicious!
Thank you very much for your interest.
Best regards from Greece,
Hi Valia, that is really helpful. I don’t think it has anything to do with brown vs golden flax. I have heard this complaint from a couple of people now, and my hypothesis is that the ALA (alpha linolenic acid) in flax seeds is breaking down. So, I am now trying to reformulate this recipe for lower oven temperature. I have actually had this happen once with old flax seeds and the fishy smell became apparent as soon as I ground the flax in my blender (so I tossed it). I switched to a different (local) brand of flax and never had it happen since. Nevertheless, I am pretty confident that if I can get the recipe working for low oven temperature, the problem will disappear. I am really sorry this happened to you. And thank you for the feedback on the butternut squash soup. That makes me so happy!❤️
I have a convection oven, should I lower the temperature by 25 degree and bake for the same amount of time? Or just stick to the original temperature and time of baking?
Hi Alisia – hmm, that’s a great question. I know that a good rule of thumb for fan convection is to simply subtract 25°F from the temperature listed. However, I have to admit that I have never tested it with this recipe, so I am not sure. Sorry! I wish I could have been more helpful.
I’ve used this recipe four times with great success! A couple loaves have come out very cracked, but that’s my fault for not measuring properly, and now just slowly add more water to get a nice, smooth loaf.
Anyway, I wanted to thank you for such a simple, delicious bread recipe!
Aw, thank you Sara!❤️ I really appreciate your feedback and kind words. So happy you like the recipe.
Hi. I’m trying this recipe for the first time. I watched your video.
I bought Bob mill flaxseed meal but when I mixed it up using the raising agent it did’t form a dough. I have put it into a lined baking tin and baking it anyway but just wondered what I did wrong?
Hi Clare – I always sift the flaxseed meal to make sure it is fine enough. Did you sift it? When you say that the flaxseed meal didn’t form a dough, would you be able to give me a little bit more information? What exactly happened? Was the dough too wet? Too dry? Didn’t stick together? The more info I have, the better.
Hi petra, kist wanted to to ask for the exact gram
Measurement of everything if that’s okay. Thank you so much! Excited to try this recipe of yours!
Hi Andrea – for sure! You can find the metric measurements in the recipe box. Under the list of ingredients, there is a green text that says “imperial-metric”. Just click on “metric” and the measurements will automatically convert 🙂
Lovely bread. I baked it in a cast iron cloche, as it wasn’t heated up sufficiently I had to wait to get it in the oven. Could this delay cause the crust to come away from the inside? Otherwise it was utterly delicious.
Hi Maria – thank you so much for the feedback and rating!❤️ So happy you enjoyed it. Just to make sure I understand your question – did the crust separate from the crumb? Did it happen on top?
Yes on top, it separates from the crumb. The second time I got it in the oven as soon as I mixed it but it didn’t raise. Still tastes lovely though.
Hello, Can i use “baker’s yeast”?
I’m from France 🙂
I have never tried it, to be honest, but I don’t see why it wouldn’t work. Please, let me know how it goes if you give it a try 🙂
Petra, I can’t tell you what a gift you’ve given me! I have been battling food sensitivity and right now can’t tolerate any grains and I’m reacting to coconut and most nuts. I had given up on bread. But this is amazing! I just made it for the first time. It’s dense, but that’s fine by me. I used brown flax, because I like the rich flavor. I also baked it in an air fryer! I have the Instant Pot Duo and I baked it for 40 mins at 360 degrees. It probably could have gone a little longer, but I plan to toast the slices, so it’s fine – I’ll work on the timing when I make it again. You are a genius. Thank you!
HI Karla – that’s awesome! So happy you enjoyed the recipe. Thank you so much for the feedback!❤️ I have never made this bread in an air fryer. I am eager to test it out!
Hello, is it possible to make this bread with a live sourdough starter? Thanks!
Hi Marion – I haven’t tried it, but I think that it would work just fine. Please, report back if you give it a try.
I think I posted a reply to a comment above yesterday, but, can not find it again, and figurer out how to post my own here at the bottom. 🙂
I have been trying to make the bread with only water and flaxseeds, with a much smaller batch as I need to try it out before making a bigger bread. Therefore, I have been trying them out as «muffins», in baking sheet/paper forms placed directly in the oven.
I have measured the flax seed meal/flour and water precisely on a weight in grams, and the dough seemed quite good – smooth, like a ball.
Baked them at 180 C. Experimented with how long they needed in the oven as muffins, – took them out every 10-20 min to look at them. They only got more and more burned and still moist inside.
What should I do to be successful in baking the dough with only flax meal and water?
Really appreciate the reply! This may be the only bread O can eat these days, because of health situation .
If you’d like to make buns instead of an entire loaf, I would add more water. So, for 250 g flaxseed flour, use 270 ml water. The dough will seem wet at first, but as you stir it, it will begin to stick together. Let the dough rest for ~ 15 minutes, so the flaxseed flour can absorb all the water. Divide the dough into 12 pieces and roll them into buns. Bake at 180 C on a parchment paper-lined baking sheet for 40 minutes. This works for me every single time. Please, let me know how it goes the next time your give it a try.
Thank you for your help! What if I want to start with a third or half the portion of 250grams – will I just half the measurments of flax flour and water, or How will I go about with the measurments then? And, will this work with flax meal and water only as well, as I am using?
Also Forgot to add that I tried with a small portion of 79grams flax meal to 133-134 grams water, after measuring ratios. Since my issue was that the dough would not bake through, and still was «doughie» inside – will not more water only make this matter worse? The dough looked very good, the same as in your video.
I am sorry, I can see that you said in your comment 270ml water to 250 grams flax meal – did you mean 260 grams as in the recipe, or do you actually here mean 250 grams? Good to know, so I will not make the wrong measurments.
I wasn’t expecting much from this recipe, I’ve tried so many similar ones over the last two years with none I’d try again, but this was GREAT!!! It didn’t really rise much, the texture was slightly dense, and crumbly but really delicious and definitely bread like. Toasted it’s even nicer. Thank you so much!
Thank you for the wonderful feedback, Sally!
Can I use brown flax seeds instead golden one, or a mix of both because I dont like the taste of the golden flax seed.
Hi Daniele – you could. Personally, I prefer golden flax seeds because they have a milder flavor and a lighter color, but brown flax seeds will work too.
If I double the ingredients, do I double the water?
Hi Ashton – if you are doubling the recipe, you will need to double all the ingredients. If you are planning on making two loaves of bread, it will be fine. However, I wouldn’t recommend making the bread bigger.
Is it 2 cups and 1/3 flax or 2 one third cups?
Hi, can i add oat flour to increase the ingredients when using 1 cup of flaxseed meal?
Regarding the cyanide: The vast majority of the cyanide is removed from flax by cooking it with liquid. My husband and I eat flax muffins everyday for our omega-3s for this reason, instead of raw flax meal like we used to. The official recommendation from the folks who actually studied the cyanide issue is to eat no more than 1 Tbsp of raw flax meal a day if you are going to eat it long-term (you can get away with more when it’s short-term). But I don’t think there’s any particular limit if you are cooking it. Of course, the tested recipe for this study was flax muffins, which bakes at 475 for 18 minutes, so it may be that you will want to be careful if you are using a recipe that, for example, cooks in 20 minutes at only 350. This bread should be fine because of how long it bakes.
By the way, you recommend weighing the flax meal in the notes, but do not actually say how much it should weigh in the recipe, the post, or the video. This is probably why mine ended up being rather small, since I measured by cup and not weight; I’m thinking I didn’t have enough flax meal. Not only was the loaf so small I wondered how it could even qualify as a loaf of bread, but it was noticeably stickier than it looked in your video when I mixed in the water. So, I’d really appreciate the correct weight being added to the recipe. Thank you!
As for the taste, so far my husband is the only one who’s had any, and he really liked it. I used brown flax (didn’t have golden) and he said it looked and tasted like rye bread. albeit with a very different texture. 🙂
Hi! I was wondering if it’s okay if I just use the baking soda and ACV? Is it necessary to also add baking powder?
Hi Karol – you can just use baking soda and ACV.
Im a little confused, the recipe calls for 2 and 1/3 rd cups of meal, then the instructions call for grinding the flaxseed into flour. then the notes say that 2/3rd cups of flaxseeds will grind up to about 1 cup. I found it very confusing to know how much flaxseed flour I needed and how much seeds I needed to make that amount.
So I calculated that there is 6.8 ounces to every cup since you stated that it was better to weight the cups. (their is 8 fluid ounces to every cup of liquid which is different for solids). Two and a third cup equals 15.9 ounces for solids. I tried to convert the sifted flour back to cups by pressing it back into the cups and I really had to squashed it in to use it all up. Basically 15.9 ounces made me approx 3 cups of flour. So I made it using 3 cups of flour and I added an extra splash of water.
So to follow your recipe can you please supply the weight of the actual flour that you use in pounds and ounces. (not fluid ounces)?
Also if calculating calories at 16 ounces of flaxseed, equals 2416 calories and if dividing the loaf by 12 equals over 200 calories per slice.
I have cooked the loaf and it looks perfect and has come out clean when pierced with a skewer. Having said that Im happy with the results I got. It is very tasty. I hope my comments have helped.
Awesome! Thank you so much, Assunta!
I tried this recipe in a bread maker and it didn’t work out. Can anyone advise what I should have done differently?
Since this is not a normal bread made of wheat, a bread maker will not work. Bread makers are designed to work with modern durum wheat flour only (unless it has a special setting for gluten-free or something like that).
I recommend watching the video that comes with this recipe. You really only combine the ingredients, form it into a loaf, and bake it on a baking sheet.
I’m a little disappointed to see that, after two readers have asked for the weight of the flax meal and water, since you recommend weighing them, you have not added this information. I’m not making this recipe anymore, but for the sake of those who will try this recipe in the future, you really should add that information.
We did enjoy the recipe for as long as we were using it, though! 🙂
Hi Amanda – thank you for the feedback. The metric measurements are in the recipe box. Under the ingredients list, there’s a green text that says, “US customary – Metric.” when you click on “Metric,” all ingredients will display in grams and milliliters. Hope it helps 🙂