flaxseed bread

The easy, no knead stone age bread looks stunning sliced, revealing all its nuts and seeds in an extraordinary array of colors and textures. It’s the perfect way to adorn your keto or gluten-free charcuterie board.

Keto Nordic Nut And Seed Bread

eggs

(~3/4 cups) flax seeds

(~3/4 cups) pumpkin seeds

(~3/4 cups) sunflower seeds

(~3/4 cups) sesame seeds

(~2/3 cup) almonds

(~1 cup) walnuts

salt

Preheat oven to 160 °C (320 °F)

In a large bowl, mix the eggs and...

In a large bowl, mix the eggs and salt well with a big spoon or spatula. Add all the nuts and seeds, and mix thoroughly until everything is equally coated in egg and there are no dry spots.

Let mixture sit while buttering or lining a...

Let mixture sit while buttering or lining a large (+/- 10") loaf pan with parchment paper

Mix the nut and seed batter again, and...

Mix the nut and seed batter again, and pour it into the loaf pan, flattening the top with an spatula

Bake the Nordic bread for one hour. Wait...

Bake the Nordic bread for one hour. Wait until it cools down before cutting into thin slices - use a sharp knife.

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, dairy-free (vegan), and can be made grain-free!

Keto Flaxseed Bread

½ cups whole golden flaxseeds ((see notes))

Tbsp psyllium husk powder

tsp baking powder

water

You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.

Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.

Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!

Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.

Transfer the bread dough to the prepared baking sheet and shape it into a round disk.

Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.

Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!

https://content.jwplatform.com/videos/MdRRj2jr.mp4

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% grain-free, gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo, egg-free, and dairy-free (vegan)!

Keto Bread - 0.6 g carbs (Flaxseed Bread)

Hearty, flavorful and tasty, this flaxseed bread is also very quick to make.

Country Flaxseed Bread

150 g flaxseeds (ground)

whole wheat flour

dark rye flour

tsp anise seeds (ground)

tsp sea salt (or kosher salt)

water (lukewarm)

ml cream (lukewarm)

tsp honey

yeast

flaxseeds

Grind flaxseeds and anise seeds. Mix with the flours and salt and set aside.

Warm up 200 ml of the water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a foam cap forms.

Combine all of the ingredients in a large mixing bowl. Knead for 10 minutes, cover with a plastic wrap and let sit for 15 minutes in a warm place.

Knead the dough for 1 more minute. Shape into a log and place seam side down into a greased loaf pan sprinkled with some flaxseeds. Mist with water and sprinkle some flaxseeds on top. Gently press down on the seeds with your palm to make them stick better.

Cover the loaf pan with a plastic wrap and let sit for about 10 minutes more in a warm place.

Using a bread lame or a sharp knife, score the top of dough on the diagonal in several places.

Transfer the loaf pan to the cold oven, placing it on the second rack from the bottom. Place an oven-proof bowl filled half way with water on the bottom of the oven.

Turn the oven to 430F/220C and bake for 60 minutes or until the crust is light brown.

Remove from the oven and let cool inside the loaf pan for 10 minutes.

Remove the bread from the loaf pan, place on a cooling rack, sprinkle with some water and let cool completely before slicing.

Amazing!! I would not have EVER believed that putting this dough in a cold oven would have worked!! The flavor is excellent and we LOVE the fact that there is NO white flour in it!! THANK YOU!! We will be sending this recipe to our family of home bakers!!👍👍👍

I used rapid rise yeast as I had no traditional, but proofed it as you would traditional yeast, and added it with the liquid. Used medium rye flour and caraway seeds, about 3/4 tablespoon added whole in the flour. Used maple syrup as I was out of honey. I used a scale and weighed the flours and liquid, but the loaf was a bit sticky, and I just kind of flopped it into the pan. It did a crazy oven spring and emerged looking well, rustic. It tastes wonderful and is so easy and fast compared to other recipes.

Could we substitute the 200 g of Rye Flour with 200 g (on top of the 150 g) of ground Flaxseed?

This easy Flaxseed Bread Recipe is a low-carb, gluten-free, egg-free bread recipe made from simple ingredients. It&#039;s a dense earthy bread with a crusty outside and perfect if you have a low-carb bread with an Artisan bread-like texture.

Flaxseed Bread

Golden Flaxseed Meal (from fresh ground golden flaxseed)

Almond Flour

Lukewarm Water

Olive Oil

Baking Powder

Garlic Powder

Salt

Oregano (or Italian Herbs)

Before you start, remember that this is a dense bread, it won&#39;t rise, but it has a delicious crusty outside, dense earthy crumb with a noticeable flaxseed flavor.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and slightly oil paper with olive oil.

In a large mixing bowl, whisk freshly made golden flax meal (flax meal loses its property after a few days, so it matters to be fresh!), almond flour, baking powder, garlic powder, salt, and oregano.

Make a well in the center of the flour and pour in lukewarm water and olive oil.

Stir with a spatula until all the ingredients come together into a dough that is slightly moist and soft but not liquid. It takes about 1-2 minutes of mixing for the fiber in the flax meal to absorb water and bind the dough into a ball.

Set it aside for 10 minutes, and then check the dough&#39;s texture. If too sticky, add more flax meal, 1-2 tablespoons at a time, stir and wait 10 minutes after each addition for the fiber to work their powder.

Oil your hands generously with olive oil and transfer the bread dough onto the prepared baking sheet.

Use your hands to shape an oval bread - it won&#39;t raise - so the shape you give to the bread now is the shape and thickness of the slice you get at the end. Flatten the dough (1.5 inches/3.5 cm) tall. Don&#39;t shape the bread too thick, or it won&#39;t cook properly in the middle.

Score the bread on top using a sharp knife.

Bake the bread for 40-45 minutes until golden brown on top and crusty.

Cool down on a wire rack for 3 hours before slicing.

Slice and serve with your favorite bread toppings - butter, chia seed jam, ham, cheese, etc.

Store the bread for up to 5 days at room temperature, wrapped in a clean kitchen towel.

Storage

This Flaxseed Bread is a soft, low-carb sandwich bread made with just 5 ingredients and packed with 6.5 grams of fiber per slice and 5 grams of protein It&#039;s a delicious high-protein, filling, and gluten-free bread for toast or sandwiches.

Golden Flaxseeds ((note 1))

Almond Flour ((note 2))

Psyllium Husk ((note 3))

Water

In a high-speed blender, add the golden flaxseeds and blend them at high speed until they form a fine ground.

Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper. Set aside.

Transfer the ground to a large mixing bowl and whisk it with almond flour, psyllium husk, baking powder, and salt. Whisk until everything is consistent.

Add lukewarm water, stir with a rubber spatula, then lightly wet your fingers with water to knead the dough and form a dough ball.

Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don&#39;t make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle, and be gummy. This bread won&#39;t rise much, it will rise in the oven, then deflate in the center. The shape you give it now is the shape you will end up with.

Place the dough ball on the prepared baking sheet - don&#39;t bake in a loaf pan! It stays too moist in the center if you do.

The dough forms cracks on the sides, wet your fingers with water and massage the dough ball to fix the cracks. As you rub wet fingers, the dough becomes jelly-like and sticks together, filling the cracks easily.

If you like, sprinkle extra flaxseeds or bagel seasoning on the bread for flavors.

Bake the bread for 45-50 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.

Cool down on a cooling rack overnight before slicing. It will deflate a bit in the center, that&#39;s normal.

Slice the next day, it should be soft and bouncy. The flavor is quite earthy, as you would expect from flaxseeds.

I've been baking lots of different gluten free breads that don't use flour of any kind. This is without a doubt the best so far for a soft 'bouncy' bread that you can slice thinly. It tastes really nice too. I followed the recipe religiously but may try adding some herbs/spices or seeds and olives in the future. As luck would have it I have kilos of golden flax I want to use us so this is perfect! Thank you.

Hi I made this bread for the first time and I love the taste ! I have one question, how should I store it ? I know will take me about a week to eat this loaf,  since I’ll have a slice in the morning… so should I leave it out on the counter or fridge or even freeze it ? Let me know … I love your channel and your recipes

I'm not a pro at baking and I don't normally try recipes from social media but your profile caught my attention and today I baked the flaxseed bread for the first time and it came out great, perfect texture and it tastes amazing! Thank you

I made it slightly different but it still turned out great! I had started out with another recipe but then did not want to complete it because I did not realize it wanted you to use gluten free flour. Oops. So I had already cracked two eggs. So I used those. I also added a little extra virgin olive oil and 2 T of apple cider vinegar. I put on top before baking sesame seeds and everything seasoning. I did use a loaf pan but I found out that after baking letting it cool by removing it from the pan got rid of the moistness in the center.

I really want to make this bread but I'm afraid I'll buy the wrong psyllium husks. Can you tell me what brand and exactly what it says on it. Whole husks?
Thank you.

Thank you for this recipe, I did it yesterday, added cinnamon, pecans, and bagel seasoning and OMG it taste sooooo gooood.

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Top 5 flaxseed bread recipes from across the web

The most viewed flaxseed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Nordic Nut And Seed Bread

Keto Flaxseed Bread

Country Flaxseed Bread

Flaxseed Bread

Flaxseed Bread

The most viewed flaxseed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine