Flaxseed Bread

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www.theconsciousplantkitchen.com

This Flaxseed Bread is a soft, low-carb sandwich bread made with just 5 ingredients and packed with 6.5 grams of fiber per slice and 5 grams of protein It's a delicious high-protein, filling, and gluten-free bread for toast or sandwiches.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/flaxseed-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Total Time55

Servings: slices

Calories: 140kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Golden Flaxseeds (note 1)
½ cup Almond Flour (note 2)
4 tablespoons Psyllium Husk (note 3)
2 teaspoons Baking Powder
1 ⅓ cups Water

Optional

½ teaspoon Salt

US Customary - Metric

Instructions

In a high-speed blender, add the golden flaxseeds and blend them at high speed until they form a fine ground.
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper. Set aside.
Transfer the ground to a large mixing bowl and whisk it with almond flour, psyllium husk, baking powder, and salt. Whisk until everything is consistent.
Add lukewarm water, stir with a rubber spatula, then lightly wet your fingers with water to knead the dough and form a dough ball.
Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don't make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle, and be gummy. This bread won't rise much, it will rise in the oven, then deflate in the center. The shape you give it now is the shape you will end up with.
Place the dough ball on the prepared baking sheet - don't bake in a loaf pan! It stays too moist in the center if you do.
The dough forms cracks on the sides, wet your fingers with water and massage the dough ball to fix the cracks. As you rub wet fingers, the dough becomes jelly-like and sticks together, filling the cracks easily.
If you like, sprinkle extra flaxseeds or bagel seasoning on the bread for flavors.
Bake the bread for 45-50 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
Cool down on a cooling rack overnight before slicing. It will deflate a bit in the center, that's normal.
Slice the next day, it should be soft and bouncy. The flavor is quite earthy, as you would expect from flaxseeds.

Notes

Note 1: Don't use brown flaxseed. They have a strong fishy, bitter flavor. Make sure you grind fresh golden flaxseed for the best results. Old flaxseeds have a bitter taste and lose their properties. I didn't try ready-made flax meal, feel free to experiment but I can't guarantee how much you will need and the impact on the bread texture.

Note 2: You can also use almond meal but or swap for 1/3 cup of oat flour for a nut-free option.

Note 3: You can't swap psyllium husk for more flaxseed meal or anything else. This is the key ingredient that binds the flaxseed meal and almond flour and creates a chewy bread. Note that brands like Metamucil are not made for baking, they are food supplements made with only 50% husk, the recipe will not work with this.

Troubleshooting Purple Bread - This never happened to me but some readers notice a reaction with some psyllium husk brands that will sometimes turn bread purple-blue. This doesn't change the bread's taste. You can use another brand of husk to prevent this from happening.

Nutrition