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    Where Is My Spoon > Recipes > Bread

    Flaxseed Bread Recipe

    Published by: Adina December 2, 2019 · Last modified: June 11, 2024 12 Comments
    Jump to Recipe
    pinterest image with the title easy flaxseed bread.

    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.

    round, crusty and brown bread with some cherry tomatoes and a bowl of salt behind it.

    This homemade flaxseed bread recipe is a staple in my kitchen. It's easy to make, baked in a Dutch oven, and results in a crusty exterior with a fluffy, delicious interior. If you ever thought baking your own bread was difficult, you'll change your mind after trying this flaxseed yogurt bread.

    Lately, it's been getting colder here - not quite winter, but cold enough to make me want to bake more often.

    Jump to recipe
    • ​Recipe ingredients
    • Can I add something else to the bread?
    • How to make the flaxseed bread?
    • Good to know!
    • How to store the bread?
    • What to put on the bread
    • Recipe
    • Flaxseed Bread Recipe

    I enjoy baking bread, but it comes in cycles for me. Some months, I hardly buy any bread and bake almost every other day, experimenting with new recipes or perfecting old ones. Then, there are months when I only bake on Sunday afternoons if I realize there's no bread left for Monday's school or work sandwiches. Naturally, these baking months tend to be the colder ones.

    You can also try my top favorite, Spelt Bread (you can also use wheat), which requires no kneading or rising. Or some simple and delicious Breakfast Bread Rolls.

    I have baked this flaxseed bread recipe many times, and we all love it. It has a soft crumb and a crunchy crust. It is made in just a few basic steps, and it's suitable for any kind of topping, from simple apricot jam to low-calorie hummus or whipped cottage cheese. 

    ​Recipe ingredients

    labeled ingredients for making bread with flaxseeds, yogurt, honey and yeast.

    Flour: I use a mixture of all-purpose flour and whole wheat flour for this flaxseed bread recipe. Occasionally, I swap whole wheat flour for rye flour; it works very well, too.

    Roughly ground flaxseeds. If you only have whole flaxseeds, you can process them for a few seconds in the food processor, but don't turn them into a powder. Golden flaxseeds are also ok. 

    Yeast: I used instant dried yeast, which can be mixed with the dry ingredients without proofing it first.

    • If using active dry yeast, proof it first. Place it in a small bowl, add the honey and the 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.
    • If using fresh yeast, you will need 0.7 oz/ 20 g of fresh yeast. Crumble it into a small bowl, add the honey and water, and stir to dissolve. Add it to the dry ingredients and proceed with the recipe.

    Yogurt: Creamy, Greek-style yogurt.

    See the recipe card for full information on ingredients and quantities.

    Can I add something else to the bread?

    I like adding extra seeds like pumpkin seeds, sunflower, or sesame seeds. 

    For a flavorful Mediterranean twist, add about one tablespoon of dried herbs like rosemary, oregano, Herbs de Provence, or Italian herbs. You can also add finely chopped sun-dried tomatoes patted a bit dry to remove the excess olive oil and/ or chopped olives. 

    How to make the flaxseed bread?

    bread dough sprinkled with flour in a bowl before rising.

    Step #1: Mix flour, fine sea salt, flaxseed, and instant yeast in the bowl of the stand mixer, add warm water and yogurt, and knead with the dough hook for about 3 minutes or until elastic and not very sticky. Transfer the dough to a lightly floured surface and knead briefly to form a rough round shape.  Place the dough into a bowl, dust with a bit of flour, cover with a clean kitchen towel 

    bread dough sprinkled with flour in a bowl after rising.

    Step #2: Let it rise for the first time until it has about doubled in size. Briefly knead and shape it again and place it on parchment paper on the working surface. Cover with the towel and let it rise again on the counter while preheating the oven and the baking pot. 

    bread dough in a dutch oven lined with parchment paper before baking.

    Step #3: 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.

    bread dough in a dutch oven lined with parchment paper after baking.

    Step #4: Bake in the preheated oven for 25 minutes with the lid on. Remove the lid and continue baking for about 10-15 minutes or until golden brown.

    ​Check doneness: The baking time depends on your oven and the pot you are using. To ensure the bread is properly baked, remove it from the pot and tap it with your knuckles; it should sound hollow. Let it cool completely on a cooling rack. Or enjoy it warm with a little butter and salt; it's so good!

    a hand holding a piece of fresh bread thickly smeared with butter.

    Good to know!

    Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.

    Rising time: Allow the flaxseed bread dough to rise properly. It is preferable to use a glass or metal bowl, as they retain warmth better than a plastic bowl and help the dough rise better. If the kitchen is not warm enough, place the bowl (covered with a kitchen towel) in the cold oven. Turn on the oven light (just the light, not the oven) and let it rise inside the oven. 

    The dough will have its second rise while you preheat the oven. Knead the dough briefly, shape it into a ball again, and place it on a piece of parchment paper.

    The Dutch oven needs to be really hot before adding the dough. Place it in the oven while you preheat it and let it inside until both the oven and the pot are hot. Be careful when handling the Dutch oven; it will be really hot. It's best to wear oven mitts.

    How to store the bread?

    Store it at room temperature; it will be great for 2-3 days. 

    Freeze the well-wrapped whole loaf or individual slices of flaxseed bread for up to 3-4 months. Defrost in the fridge. 

    round, crusty and brown bread with some cherry tomatoes and a bowl of salt behind it.

    What to put on the bread

    My favorite toppings (except salted butter) for this flaxseed bread recipe are pumpkin seed butter or Chocolate Peanut Spread. Learn How to Roast Peanuts for Peanut Butter, too. You can serve the flaxseed bread with just about anything: soups, stews, goulash, and so on.

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    Recipe

    small and crusty loaf of flaxseed bread.

    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.
    5 from 2 votes
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    Course: Bread
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 1 loaf
    Calories: 159kcal
    Author: Adina

    Equipment

    • Dutch oven with lid (diameter of 9 inch/ 23 cm)
    • Mixer with hook attachments
    • Oven mitts
    Prevent your screen from going dark

    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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Lisa | Chocolate Meets Strawberry says

      January 17, 2016 at 3:26 am

      Oh I'm so eager to try this! I've never heard of yoghurt being added to bread before, but I imagine it would be great! I love the look of the texture from the photos 🙂 Pinned!

      Reply
    2. Marvellina @ What To Cook Today says

      January 16, 2016 at 10:52 pm

      I Just love rustic looking bread like that ! YUM!!!!

      Reply
    3. Cheyanne @ No Spoon Necessary says

      January 14, 2016 at 5:44 pm

      Baking bread is very therapeutic to me, especially in the winter, because the smell in my house just makes me feel so warm and cozy! I need to add this bread to my list of To Be Baked! LOVING the yogurt and flaxseed in here! So unique and I bet absolutely delicious!! Cheers, Adina! 🙂

      Reply
      • Adina says

        January 16, 2016 at 5:14 pm

        Thank you, Cheyanne, I hope you like the bread. I've made it again today and half of it is already gone, it isn't even completely cold. 🙂

        Reply
    4. Adina says

      January 14, 2016 at 8:36 am

      I love baking bread but you should know that I often fail and then we end up eating some weird bread for several days (I don't like throwing food away). Normally I need more than 1 go to get a bread the way I want it, when it is right I bake it like 10 times in a row, get tired of it and start fresh with a new recipe... 🙂 I think my husband wishes I would stick to 2 or 3 kinds that are really good instead of always trying something new.

      Reply
    5. mjskit says

      January 14, 2016 at 4:38 am

      WOW - you make a lot of bread! But I can see from the looks of this one that you are a professional! Love artisan type breads like this.

      Reply
    6. Meghan | Fox and Briar says

      January 13, 2016 at 8:20 pm

      There is nothing better than the smell of bread baking on a winter day! I have never used yogurt in bread before, but I love the idea of it.

      Reply
      • Adina says

        January 14, 2016 at 8:30 am

        I love the smell of bread filling the house too. As for yogurt in bread it was the first for me too, since then I have been experimenting with another yogurt bread, it tastes good as well, I hope to manage to take some pictures the next time I make it.

        Reply
    7. grace says

      January 13, 2016 at 5:46 pm

      i love the crunch that little flax seeds contribute to bread, not to mention the health benefits! great loaf!

      Reply
      • Adina says

        January 13, 2016 at 6:52 pm

        Thank you, Grace. I use flaxseeds or flax seeds (?) a lot when making bread, I like them too.

        Reply
    8. Kate @ Framed Cooks says

      January 13, 2016 at 1:15 pm

      It's definitely winter here, complete with sub-zero wind chill - the perfect environment for making wonderful warm bread like this one! Love the beautiful round shape. 🙂

      Reply
      • Adina says

        January 13, 2016 at 6:48 pm

        Thank you, Kate.

        Reply
    5 from 2 votes (2 ratings without comment)

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