Basic Flaxseed Bread (Flax Seed Bread)

"From Fleischmann’s Yeast “Bake for the Cure” recipes. What I like about this recipe is that it can be made into a French Bread-like loaf. Should you want to use regular active dry yeast, proof first and adjust rise times. (Note: I found with the fast rising yeast it took an exhorbitant amount of time to achieve the correct amount of rise. I prefer using regular active dry yeast with the proofing method in warm water and a normal rise time.)"
Basic Flaxseed Bread (Flax Seed Bread) created by Debbwl
Ready In:
1hr 30mins
2 loaves




  • In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place.
  • On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me.
  • Preheat oven to 375 degrees F. Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.

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  1. RISA F.
    It was amazing
  2. Penny G.
    I made it as the recipe was written and loved it. I formed it into a single loaf and used a loaf pan and it turned out great. Next time I may add some seeds, nuts, etc., but will definitely be making this my go to healthy bread recipe.
  3. Dianne R.
    Love this recipe! Easy, Delicious, and HEALTHY!! My husband and I make this recipe every week and the two loaves that it yields is perfect for us. Thank you for sharing! Dianne
  4. MesaLiketoCook
    I had a few issues with this bread, but it still turned out very well. I made it with the honey to try the original recipe. It tastes too sweet for me, so I'll omit it next time. Another issue with the dough was how sticky it turned out. I blamed it on the honey and just floured the dough more. I also used the regular yeast and it turned out very well. Overall a great recipe! One accident I did do was I had baked the bread with a casserole I had in the oven at the same time at 350. I left both in for about 30 minutes, then when the casserole was done turned it up to the 375 for ten or fifteen minutes. Gave me a fabulous crust! Thank you for the recipe, for sure a keeper!
  5. jacjones
    This is a great bread but you do not need the honey. Where does this idea of sugar and honey in our bread come from?



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