2-Ingredient Flaxseed Bread

Flaxseed bread with a tender, sliceable crumb takes just flaxseed meal and baking powder, plus water and optional salt. Shape the dough into three small loaves for better baking all the way through. Naturally vegan, gluten-free, grain-free, nut-free, oil-free and yeast-free, it makes lovely toast and sandwiches.

Introduction

I have made plenty of bread with short ingredient lists, but this flaxseed bread still makes me smile. Flaxseed meal, baking powder, water and a little optional salt become three small loaves with a soft, pleasantly nutty crumb. Slice one lengthwise, and you have a generous piece for toast or a sandwich.

The flax does more than stand in for flour. Once ground finely and mixed with water, it holds the dough together without eggs or added oil. Golden flaxseed meal is my go-to here because its flavor is milder, although brown flaxseed meal works, too.

The small details make a real difference with this bread. Grind the meal into a fine flour, shapethreeslim loaves, cut deep slashes in their tops, and let them cool completely before slicing. I changed to this three-loaf method after finding that a larger loaf could stay too moist in the center. The smaller shape gives you bread that bakes through more reliably and still works beautifully for sandwiches.

Why You’ll Love This Recipe

• Just two main ingredients.Flaxseed meal and baking powder do the heavy lifting; add water and, if you like, salt.
• Psyllium-free, and added oil-free. No added oils, and no psyllium husk powder or whole psyllium husks needed.
• Quick and straightforward to make.No mixer, kneading, proofing or rising required.
• Made for special diets.The plain recipe is vegan (egg-free and dairy-free), gluten-free when made with gluten-free baking powder, grain-free (no grains), nut-free, oil-free, Paleo, keto friendly, low carb and yeast-free.
• High fiber, high protein, nourishing fats.Each serving is packed with 8.5 grams of fiber, 5 grams of protein and heart-nourishing fatty acids.
• Tender and sliceable.A fine grind and three small loaves help the bread bake through instead of turning gummy in the middle.
• Ready for toast or sandwiches.Slice the loaves lengthwise for a broader surface and add your go-to spread or filling.
• Straightforward to keep on hand.The cooled bread can be stored at room temperature, refrigerated or frozen.

Ingredients

• Flaxseed meal:Start with fresh, regular full-fat flaxseed meal and grind it further into avery fine flour. I prefer golden flaxseed meal for its milder flavor; brown works but has a stronger taste. Do not use defatted flaxseed meal. Whole seeds can also be ground finely; use the weight specified in the recipe notes.
• Baking powder:Provides the modest lift that opens the slashes and lightens the crumb. Choose certified gluten-free baking powder if needed.
• Water:Turns the ground flax into a thick, moist dough. Regular, unheated water works; resist adding extra even if the dough feels gooey.
• Salt (optional):Regular salt, or sea salt, brings out the nutty flavor. Leave it out if you prefer.

How to Make Flaxseed Bread

Note that the complete instructions are also in the recipe card below.

1. Prepare the oven and pan.Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

1. Grind the flax.Measure the flaxseed mealbeforegrinding it. Process it in a blender or clean coffee grinder until it looks like a very fine flour, rather than coarse meal.

1. Mix the dry ingredients.Whisk the fine flax flour with the baking powder and optional salt.

1. Make the dough.Stir in the water until completely combined. The dough will be thick, moist and somewhat gooey; do not add more water.

1. Shape three loaves.Divide the dough equally into three portions. With wet hands, shape each into an approximately 8-inch (20 cm) baguette-style loaf. Arrange them at least 2 inches (5 cm) apart on the baking sheet and flatten to about 3/4 inch (1.9 cm) thick. Make four deep diagonal slashes in the top of each loaf.

1. Bake.Bake for 45 to 50 minutes, until the loaves have risen somewhat, browned and widened, and the slashes have opened.

1. Cool completely.Transfer the loaves to a wire rack. Wait until they are completely cool before slicing; cutting while warm can make the center seem underdone.

Taste and Texture

Fresh golden flax gives the flax bread a mellow, nutty flavor that goes as happily with jam as it does with hummus. Brown flax makes a darker loaf with a more pronounced flax taste. The crust and crumb are soft and tender once fully cooled, with enough structure for slicing and toasting. Expect a modest rise and small, substantial loaves rather than the height of a yeasted sandwich bread.

Storage

• Room temperature:Cool completely, then keep in an airtight container at cool room temperature for up to 3 days.
• Refrigerator:Store the cooled bread in an airtight container in the fridge for up to 2 weeks.
• Freezer:Freeze the cooled bread in an airtight container for up to 6 months. Thaw before serving.

Serving Suggestions

For sandwiches that are similar to regular bread sandwiches, cut a loaf in half crosswise, then slice each half lengthwise to make broader pieces. Toast and spread with almond butter, sunflower seed butter or pumpkin butter, jam orvegan cream cheese,or addhummusand your go-to sandwich fillings. A slice is also good alongside bowls ofhearty soups,curries,stews, or asubstantial salad.

Flavor Variations

Sprinkle the shaped loaves with sunflower seeds, sesame seeds, hemp hearts or poppy seeds before baking. Everything bagel seasoning works well, too.

Add fresh or dried rosemary, thyme, dill or herbes de Provence to the dry ingredients.

Try black pepper, garlic powder, onion powder or smoked paprika for savory loaves; cinnamon, ginger, allspice or cardamom take them in a sweeter direction.

Tips for Success

• Measure the flaxseed meal first, then use a blender or clean coffee grinder to turn it into a fine powder. The meal sold in bags is still too coarse for the reliable rise and crumb.

• Divide the dough into three roughly equal portions, shape as directed and cut four deep slashes in each. A single large loaf may stay wet in the center.

• Old flax meal can taste unpleasantly fishy; keep opened meal airtight in the refrigerator or freezer. Baking powder that has lost its lift can leave the loaves flat.

• Move the baked loaves to a rack and wait until completely cool before cutting. The crumb finishes setting as the bread cools.

Ingredient Substitutions

• Use 260 g whole golden flaxseed or brown flax seeds (roughly 1 1/2 cups) and grind them into a very fine flour. Measure by weight for the most reliable result.

• If your flax is already finely ground flaxseeds that are areallyfine flour(not meal), use the same weight, 260 g, rather than measuring 2 1/2 cups after grinding. The volume changes as the grind gets finer. Use regular full-fat flax, never defatted meal.

• I have tested this bread with baking powder. Baking soda needs acid (for example, apple cider vinegar) to work and is not a direct one-for-one swap; I have not tested a replacement formula for the recipe. I do not recommend replacing the baking powder with yeast.

Frequently Asked Questions (FAQS)

Yes! Flaxseed and linseed are the same thing, so you can also call this gluten-free bread linseed bread.

Yes. This is a keto flaxseed bread recipe. It has.6 grams of net carbsper serving.

Check the grind first: ordinary coarse meal must be ground into fine flour. Next, make sure you shaped three slim loaves rather than one large loaf and cut four deep slashes in each. Bake for the full time and let the loaves cool completely before cutting.

I recommend the three small loaves on a baking sheet for this recipe. A larger pan loaf can stay too moist in the middle, even when its exterior looks done. My earlier pan-loaf directions are preserved in the recipe-card notes for readers who have been using that version.

Both golden and brown flax work. I prefer golden for its milder flavor; brown makes a darker bread with a stronger flax taste. Use fresh, full-fat meal whichever color you choose.

The loaves puff and widen, and their slashes open, but they do not rise as high as conventional yeast bread. Be sure to grind the flax finely and use active baking powder for the reliable result.

The flaxseed meal has probably gone rancid. Start with fresh flax and keep opened meal in an airtight container in the refrigerator or freezer.