Honey Flax Bread

This whole wheat bread has become our new favorite for sandwiches. The whole wheat flour and ground flaxseed combine to give it lots of fiber and nutrients plus a wonderful taste.

I bake it in a bread pan if we’re going to slice it up for sandwiches, but it also works well as a free-standing formed loaf.

We freeze leftover slices of this bread for later use. They are great toasted for sandwiches or made into croutons.

Honey Flax Bread Print This Recipe Print This Recipe
Adapted from a recipe in “The Omega Diet”

1-1/2 cups warm water
1 cup unbleached white flour(all purpose or bread)
3 cups whole wheat flour
1/2 cup ground flaxseeds
2 tbsp vital wheat gluten
1 tbsp canola oil
3 tbsp honey
1 tsp salt
4 tsp yeast

1. If using bread machine, add all ingredients in the order given, set for dough cycle. When finished, go to step 3.

2. If kneading by hand or using a mixer, place water and yeast in large mixing bowl. Let sit for 5 minutes. Add flours and remaining ingredients. Knead thoroughly, either by hand or mixer. Cover and let rise in warm place until doubled in bulk.

3. Punch dough down, shape into a loaf, and place into a greased bread pan. Let rise until doubled in size, about 30-40 minutes. Bake in a preheated 375F degree oven for 30 minutes until browned.

4. Let cool thoroughly on wire rack before slicing

Servings: 14

Nutrition Facts
Nutrition (per serving): 187 calories, 25 calories from fat, 2.9g total fat, 0mg cholesterol, 170.9mg sodium, 110.2mg potassium, 33.8g carbohydrates, 2.6g fiber, 3.8g sugar, 6.7g protein, 19.1mg calcium, <1g saturated fat.

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7 Responses to Honey Flax Bread

  1. That’s a good looking loaf, the crumb texture looks nice and even. I’ve avoided making whole wheat breads for some time, mostly because my early efforts resulted in something similar to soggy cement. This looks good though. Maybe I should be brave and try. Do you think I could omit the flax seeds without any negative consequences? I have everything else in the pantry…just no flax.

    • Villager says:

      I would sub 1/2 cup of extra flour for the flax, probably white or unbleached. I think the vital wheat gluten definitely helps to make whole grain breads lighter. I did use unbleached flour and not white, I need to note that in the recipe.

      Let me know how it turns out!

  2. Thank you! It’s now in my recipe file 🙂

    I just ordered a new bread machine. Anxious to try it out.

  3. Meredith says:

    Looks lovely, Villager. Unfortunately, I doubt I could get F. to go for anything but our European-style bread baked on the stone. 😉

    I recently read that flax may have negative consequences for women of childbearing age. I wasn’t sure what to make of that, as I’d always heard it was so healthy and for a long time I took flaxseed oil as a supplement. Have you heard anything like that?

    • Villager says:

      Meredith, I have not heard that about flax. I do know the oil and meal go rancid very quickly. We keep our seeds in the freezer and grind them just before use.

      We like a variety of different kinds of bread, except for store-bought white bread. Neither of us have eaten it for years. I love a good bread baked on a stone.

  4. Brenda says:

    this recipe looks so good, will be making it next week for sure! Yesterday I made my first pita bread (using the recipe from the fresh loaf) and they turned out awesome! I substituted 1/2 the bread flour with whole grain flour and added some milled flax seed too). My roma tomatoes are just starting to ripen (got my first 4 this morning) so this bread will be perfect with them!

  5. Lexa says:

    Thanks so much for taking the time to share and post this recipe. I realy want to give it a try!

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