If you’re on the lookout for a simple and tasty bread that fits your keto and vegan lifestyle, this flaxseed bread recipe is just the thing. With a nutty flavor and a delightfully moist texture, it’s perfect for sandwiches or as a side to your favorite soup. Plus, it’s easy to whip up with just a few ingredients you likely already have in your pantry. Give it a try and enjoy a guilt-free, homemade bread experience!
Steps
- Preheat your oven to 340°F (170°C) and generously oil a nonstick loaf pan. Grind whole flaxseeds into a fine flour using a high-speed blender.
- Transfer the ground flaxseed into a large mixing bowl. Add in psyllium husk powder, sunflower seeds, baking powder, salt, and pepper, and mix thoroughly.
- Pour apple cider vinegar, oil, and warm water into the dry mixture. Stir with a spoon, then knead briefly by hand until a smooth dough forms.
- Allow the dough to rest for a few minutes to let the flaxseed expand. Place it in the prepared loaf pan, smoothing the top with a spatula, and sprinkle additional seeds on top.
- Bake the bread in the preheated oven on the middle rack for 1 hour and 5 minutes, or until golden and a skewer comes out clean. Turn off the oven and leave the bread inside for an additional 10 minutes before removing it to cool completely on a wire rack.
Ingredients
- Whole golden flaxseed: 290g (finely ground after measuring)
- Sunflower seeds
- Psyllium husk powder
- Baking powder
- Apple cider vinegar
- Oil (toasted sesame oil or extra virgin olive oil)
- Sea salt
- Cracked black pepper
- Warm water
Nutritional Values
Calories: 1836 kcal | Total Carbohydrates: 123.6g | Protein: 61.2g | Fat: 145.2g | Saturated Fat: 13.2g | Sodium: 3048mg | Potassium: 2700mg | Fiber: 108g | Sugar: 6g
FAQ
- Can I use store-bought milled flaxseed for this bread recipe?
- Yes, you can use store-bought milled flaxseed, but it’s advisable to re-grind it at home to ensure it is fine enough for the recipe. This helps maintain the correct texture and proportions. Additionally, store your ground flaxseed in the freezer once opened to keep it fresh longer.
- Is it possible to use sprouted flaxseed instead of regular flaxseed?
- No, sprouted flaxseed is not a suitable substitute in this recipe, as it requires different wet and dry ingredient ratios, which could alter the bread’s texture and consistency.
- Can I substitute psyllium husk with more ground flaxseed?
- It is not recommended to substitute psyllium husk with ground flaxseed in this recipe. Doing so would change the bread’s texture, making it dense rather than fluffy.
- Why is my flaxseed bread turning purple?
- Some brands of psyllium husk can cause the bread to turn purple when baked. This color change does not affect the taste. Brands like BonPom, Just Natural, Green Origins, and NOW are known to not have this issue.
- Why does my bread seem wet in the middle?
- If your bread is wet in the middle, ensure it is baked for the full recommended time and that the additional drying time and resting period are followed. Using finely ground flaxseed and accurately measuring ingredients with scales are also crucial for achieving the right texture.
Tips
- Use Fresh Ingredients: Always ensure that your baking powder is fresh. A quick test is to add a small amount to water; it should fizz if it’s still good. This guarantees your bread will rise properly.
- Grind Flaxseeds at Home: For the best texture, grind whole flaxseeds into a fine powder using a high-speed blender. This ensures freshness and prevents the bread from having a fishy or bitter taste.
- Measure Accurately with Scales: Using digital kitchen scales to weigh your ingredients is more precise than cups and spoons, leading to consistent baking results.
- Allow for Proper Cooling: After baking, let the bread cool completely before slicing. Consider making it the night before and allowing it to cool overnight to improve its texture and flavor.
