Flaxseed Bread (5 Ingredients)

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.

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I love to make my own bread and I’ve done several different loaves in the past, from my Oat Flour Bread to my 2-Ingredient Bread or my Millet Bread, I enjoy trying different flours. Making bread with flaxseeds gives it a very tasty crumb!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Flaxseed Bread

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.

5 from 12 votes

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 12 slices

Calories: 140 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 7.5g | Protein: 4.8g | Fat: 11.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1.6g | Sodium: 175.2mg | Potassium: 170.9mg | Fiber: 6.5g | Sugar: 0.5g | Vitamin C: 0.1mg | Calcium: 103.4mg | Iron: 1.5mg | Magnesium: 82.8mg | Phosphorus: 149.4mg | Zinc: 0.9mg

Ingredients and Substitutions

You only need 5 ingredients to make this bread. Here’s how to pick each of them.

• Golden Flaxseeds – These are the key ingredient of the recipe. They are a good source of fiber, protein, and omega-3 fatty acids. Ground into a fine meal, they are the base of the bread’s structure. Use only golden flaxseeds to avoid the bitter, fishy taste associated with brown flaxseed. While ready-made flax meal can be experimented with, it may affect texture and flavor consistency.
• Almond Flour – This brings a light, nutty flavor along with protein and healthy fats, helping to create a tender crumb. For a nut-free option, you can substitute with 1/3 cup oat flour, though the flavor will differ slightly. Alternatively, almond meal (a slightly coarser version) may also be used if you prefer more texture.
• Psyllium Husk – Psyllium acts as a binding agent, absorbing water to form a gel-like consistency that gives the bread its chewy texture. It’s essential to use baking-grade psyllium husk (either powder or flakes) and not supplement brands like Metamucil, which are only partially husk and can cause issues with binding and color.
• Baking Powder – To give the bread a slight lift and a softer, lighter texture.
• Water – To activate the psyllium husk and baking powder and ensure that all the dry ingredients bind together into a cohesive, pliable dough. The temperature should be lukewarm to help the ingredients meld without shocking the psyllium’s gel-forming properties.

How to Make Flaxseed Bread

This is a really easy recipe to whip up. Here’s how in a few pictures.

Pour the golden flaxseeds in a high-speed blender and blend until it makes a fine ground.

Combine the dry ingredients in a large mixing bowl and mix them.

Gradually incorporate the lukewarm water until it makes a sticky dough.

Shape the dough into a loaf shape and work it gently.

Smoothen the surface of the bread with your hands and sprinkle bagel seasoning on the top.

Bake the bread for 45-50 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect bread loaf.

• Follow the Recipe Precisely: This bread is highly sensitive to ingredient ratios. Avoid swapping or altering quantities, as even small changes can significantly impact texture and rise.
• Grind Your Flaxseeds Fresh: Use a high-speed blender to grind the golden flaxseeds into a fine meal. Freshly ground flaxseed ensures optimal binding and avoids a gritty texture.
• Mind the Dough Height: Shape your dough into a flat ball no thicker than 1.2 inches (3 cm). A thicker dough will result in an underbaked, gummy center.
• Bake on a Sheet, Not in a Pan: Avoid using a loaf pan because it traps moisture, preventing the center from baking properly. A baking sheet allows for even drying and a crisper exterior.
• Wet Your Fingers for Kneading: Lightly wet your fingers before kneading the dough. This prevents sticking and helps you gently massage the dough to seal cracks as they form.
• Fix the Cracks Gently: If the dough develops cracks along the sides, use your wet fingers to massage and smooth them out. This helps maintain a uniform structure and improves the final appearance.
• Be Cautious with Psyllium Husk: Only use psyllium husk intended for baking—its high binding quality is key to achieving that signature chewy texture. Avoid supplement versions like Metamucil, which may also discolor your bread.
• Optional Flavor Boosts: If the natural earthiness of flaxseed isn’t your favorite, consider adding 1 teaspoon of onion powder, cinnamon, or garlic powder to mask the flavor slightly without compromising the bread’s integrity.
• Allow Good Cooling Time: After baking, let the bread cool completely on a rack—ideally overnight. This resting period lets the texture set, even if the bread deflates slightly in the center, resulting in a soft and bouncy slice.

More Easy Bread Recipes

Quinoa Bread

Millet Bread

2-Ingredient Bread

Oat Flour Bread