Whole-Wheat Flax Bread

Whole-Wheat Flax Bread

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 108.0
  • Total Fat: 1.2 g
  • Cholesterol: 6.2 mg
  • Sodium: 2.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Whole-Wheat Flax Bread calories by ingredient
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The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make particularly great sandwiches and toast. The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make particularly great sandwiches and toast.
Number of Servings: 17


    5 tbsp - Ground Flax Seed
    1.75 - Lukewarm Water
    1 tbsp - Honey
    1 Package (2.25 tsp) - Active Dry Yeast
    1.25 cups - All-Purpose Flour
    0.5 Cup - Dark Rye Flour
    Pinch - Salt
    2 Cups - Whole-Wheat Flour
    0.5 Large- Egg, Lightly Beaten with 0.5 tbsp Water


Set aside 2 teaspoons of flax meal for topping

Stir lukewarm water and honey in a large bowl until the honey is dissolved. Sprinkle in yeast and let stand until it bubbles, about 5 minutes.

Add 1 cup bread flour (or all-purpose flour), pumpernickel (or rye) flour, salt and the remaining ground flaxseeds. With a wooden spoon, stir vigorously in the same direction until the batter is smooth. Gradually stir in whole-wheat flour until it becomes too difficult to stir. (Alternatively, mix dough in a stand-up mixer fitted with a paddle attachment.)

Turn the dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour (or all-purpose flour) to keep it from sticking, until smooth and elastic, 10 to 12 minutes. (The dough will be slightly sticky.)

Place the dough in a large oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.

Coat a 9-by-5-inch loaf pan with cooking spray. Punch the dough down, flatten into a disk and tightly roll into a log. Place seam-side down in the prepared pan. Cover with plastic wrap that has been sprayed with cooking spray; let rise until the dough domes over the top of the pan, about 45 minutes.

Preheat oven to 400 degrees. Lightly brush the loaf with the egg mixture and sprinkle with the reserved 2 teaspoons ground flaxseed.

Bake the bread for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until the bread pulls away from the sides of the pan, 20 to 25 minutes. Turn out onto a wire rack and cool completely before slicing.

Number of Servings: 17

Recipe submitted by SparkPeople user SNRYGO.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I made this with whole wheat flour, a little white flour, but didn't have pumpernickel. It rose beautifully, and is glorious. (Made the dough in the bread machine) - 5/31/10

    Was this review helpful?   yes  No
  • Yummy! I used oat bran instead of the rye, and increased honey to 2T. - 10/18/10

    Was this review helpful?   yes  No
  • How much water is that? 1 3/4 Cups? - 9/26/10

    Was this review helpful?   yes  No
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