About This Recipe
This loaf gets its deep, nutty flavour from ground flaxseed folded right into a soft whole wheat and bread flour dough, the kind of combination that gives you a hearty crumb without the density that turns people off whole grain bread. A touch of honey wakes up the yeast and caramelizes into a golden, tender crust once it hits the oven at 375°F (190°C).
Tips for the Best Flaxseed Bread
Whole wheat flour drinks up more water than expected, so if the dough feels stiff during kneading, add water a tablespoon at a time. Don't rush either rise — a full, doubled proof gives this flaxseed loaf its tender, open crumb instead of a dense brick.
What to Serve With It
Slice this loaf thick and toast it for breakfast with maple butter or a smear of local honey, or serve it alongside a bowl of pea soup or chili for a heartier lunch. It also makes a sturdy base for a smoked salmon or cheddar sandwich.
Storage & Reheating
Once fully cooled, wrap the loaf tightly in plastic or store in an airtight bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months, then toast slices straight from the freezer for a quick, warm breakfast.
