Mom It Down: Whole Wheat Flax Seed Bread

I literally googled “Flax Seed Bread” and took the first recipe that popped up changing only one thing. This is super easy. Labor is next to nothing. The most time involved is waiting for the sucker to rise.

What you will need

  • Bread pan
  • Mixer


  • 1 tablespoon active dry yeast
  • 1 3/4 cups of warm water
  • 2 tablespoons honey (original recipe called for 1/8 cup sugar)
  • 1 tablespoon canola oil
  • 3/4 teaspoon salt
  • 1 cup flaxseed meal
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour

Mom It Down!

Dissolve yeast in (1 3/4 cups) warm water in the mixer. Let that sit until bubbly. (Five minutes.)

Add honey (or sugar), salt, flaxseed meal, and 1 cup of whole wheat flour. Stir that up with a spoon until it looks like this:

Attach the bread hook to the mixer.

Add the rest of the flour and let the mixer do its thing for 10 or more minutes.

Form the dough into a ball.

Coat a bowl with oil and let the dough sit for 2 hours or until it’s nearly doubled in size.

Once it’s doubled, punch it down and roll it into a loaf. Place in a 9 X 5 oiled bread pan. Let that rise for an hour, (less if you’d like, more if you have time).

Preheat oven to 350, bake for 40 – 45 minutes.

Let it cool. Slice and eat with some butter! Yum!

Overcoming Obstacles

I have to admit, I often do not let my dough rise as much as it should. I know. WORST BREAD BAKER EVER. But, yeah. I tend to cut corners here and there. My bread is often denser than it probably should be. (Well, with exception of this bread recipe I posted over a year ago.)


I substituted the sugar for honey. I reckon you could substitute agave as well. I haven’t thought to change much with this yet, but probably will in time as I bake it more often. But if you have suggestions, do share!

Also: vegan friendly! (Unless you don’t do honey, then hit the sugar or agave.)

As usual, comments, suggestions or critiques are welcome.


  1. kinda unrelated, but this reminded me of em’s wheat allergy…

    on nyc tv this weekend, one of the cooking shows had the girl from Babycakes ( the vegan & wheat free bakery + book ) make her trademark cookies.

    she said she’s a devoted fan of the Bob’s Red Mill Garbanzo+Fava Bean flour , as its a “less beany” mix and works a really good substitute for regular flours.


    1. Em doesn’t seem to have the wheat problem anymore. I guess I owe an update for as much, eh? Yeah, he’s able to consume it now. Thank goodness. No problems anymore. Guess he outgrew it.


  2. Wow that looks incredibly yummy! I don’t remember the last time I baked bread but I will have to try that this weekend. I hate that the good wheat bread I love went up to $5 a loaf. Home-made it is.


  3. Will definitely be making this…it looks great!


  4. Looks and sounds yummy! I’ve been wanting to venture into making my own bread, but haven’t mustered up the nerve yet. I don’t know why I find it intimidating?

    On a related note I bought a loaf of Ezekial bread today – it’s pretty good! I’m sure you’ve probably already tried it.


  5. How essential do you feel the sweetener is to the palatability of the bread? I’m going to make this tomorrow and don’t really want to add the sugar…


  6. Aimee: are you open to some honey or agave? I am not sure it’s absolutely necessary as far as taste it concerned, But I worry that the yeast might not do its thing without SOME type of sugar.

    If you do try, let me know? I’m curious.


  7. I tend to like my bread a little salty… I’m going to try it with agave. I’ll let you know how it goes! I’ve been making this rye recipe the last few weekends – it’s super easy.


  8. Jonathan’s comment reminds me – I also have a recipe for some garbanzo flour tortillas. Interested? They come out quite a bit like crepes, but there’s no wheat and no egg.


  9. Wow! I used 3 cups white flour (didn’t have any whole on hand) and substituted agave for the sugar/honey. This is delicious. It’s going to be one of my staples. Thank you for posting!


  10. “garbanzo tortillas” sound like socca


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