The Best Flaxseed Bread Ever


I’ve been out of work sick for the past day and a half, and I was so annoyed because I didnt;t even have the energy to cook. So there I was watching The Cooking Channel all day and not having the strength to muster up a simple soup. Day 2 of juicing, supplements and ridiculous amounts of water and I was finally up to making something. I bought a huge bag of flaxseed the other day so I decided to put that to good use. This bread, to me, is absolutely perfect. It’s got a nice chewy, moist consistency and the ground flax give it a great texture. Although I’d barely ate anything for 24 hours and I knew consuming any flour wouldn’t help my illness, I couldn’t help but eat roughly 1/3 of this loaf as soon as it was out of the oven. It didn’t cure my sickness, but my tastebuds were in a great mood.

2 cups organic whole wheat flour

1 cup organic unbleached all-purpose flour

1 1/4 cup flaxseed meal

1 3/4 cup warm water

1/3 cup oats

1 package active dry yeast

1 tbsp olive oil

1 tbsp coconut sugar (or any sugar really)

1 tsp sea salt

  • Preheat oven to 350 degrees
  • Dissolve yeast in warm water- mix and let sit for 5 minutes
  • Add sugar, oil, salt, oats, flaxmeal and 1 cup whole wheat flour and mix together
  • Add remaining flours 1 cup at a time and mix until everything is absorbed together
  • Knead dough for a few minutes until it becomes a solid, hard loaf
  • Place in a 9 X 5 greased baking pan and let rise for about 30 minutes (it doesn’t poof very high, just let it set itself)
  • Bake at 350 degrees for 45 minutes

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