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–+ servings
small and crusty loaf of flaxseed bread.
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5 from 2 votes

Flaxseed Bread Recipe

This crusty and delicious flaxseed bread recipe is easy to make and is baked perfectly in a Dutch oven. It’s simple and pairs well with any toppings you can think of.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Bread
Cuisine: German
Servings: 1 loaf
Calories: 159kcal
Author: Adina

Equipment

  • Dutch oven with lid (diameter of 9 inch/ 23 cm)
  • Mixer with hook attachments
  • Oven mitts

Ingredients

  • 300 g all purpose flour 10.5 oz/ 2 ½ cups, Note 1
  • 100 g whole wheat flour 3.5 oz/ 1 cup + 1 tablespoon
  • 2 teaspoons fine sea salt or Kosher
  • 3 tablespoons flaxseed roughly ground
  • 1 package instant yeast 7 g/ 0.25 oz, Note 2
  • 1 teaspoon honey
  • 175 ml lukewarm water ¾ cup
  • 150 g yogurt creamy, 5.5 oz/ ½ cup + 1 tablespoon

Instructions

  • Combine: Place flour, salt, yeast, and flaxseed in the stand mixer (or into a large bowl) and mix for a few seconds. If using instant yeast, mix it with the flour as well (Note 2).
    300 g all purpose flour/ 2½ cups + 100 g whole wheat flour/ 1 cup + 1 tablespoon + 2 teaspoons fine sea salt + 3 tablespoons flaxseed + 1 package instant yeast
  • Knead: Add lukewarm water, honey, and yogurt and knead with the hook attachments for about 3 minutes or until the dough is elastic and not too sticky. Transfer the dough to the lightly floured working surface and knead shortly, just enough to give it a roughly round shape.
    175 ml lukewarm water/ ¾ cup + 1 teaspoon honey + 150 g yogurt/ ½ cup + 1 tablespoon
  • Let rise: Place the dough into a bowl, dust with a bit of flour, cover with a clean kitchen towel and let rise until about doubled in size; it will take about 1 hour, depending on the temperature in your kitchen.
  • Second rise: Turn the bread onto the working surface and knead again shortly. Place a piece of parchment paper on the working surface and place the rounded dough on it. Cover with the towel again and leave it to rise again on the counter while preheating the oven.
  • Preheat: Place the Dutch oven and the lid in the oven. Turn on the oven and preheat it, and the form to 230°C/ 450°F.
  • Transfer dough: To place the dough into the pot, carefully grab the sides of the parchment paper and drop the dough together with the paper into the hot Dutch oven. Wear mitts; the dish is extremely hot! Cover it with the lid and place it in the oven.
  • Bake for 25 minutes with the lid on. Remove the lid and continue baking for about 10-15 minutes or until golden brown.
  • Check: To make sure that the bread is properly baked, remove it from the pot and tap it with your knuckles; it should sound hollow. Let cool entirely on a wire rack.

Notes

  1. Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
  2. Yeast: You can use the same amount of active dry yeast or 20 g/ 0.7 oz fresh yeast.
    • Active dry yeast: Place it in a small bowl, add honey and lukewarm water, and stir well. Let stand for about 5 minutes (or according to package instructions) until bubbly. Add to the dry ingredients and proceed with the recipe.
    • Fresh yeast: Crumble it into a small bowl, add honey and lukewarm water, and stir to dissolve. Add it to the dry ingredients and proceed with the recipe.
 

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 361mg | Fiber: 3g | Sugar: 2g