Flaxseed Bread Machine Recipe

flaxseed bread machine bread sliced on a wooden serving board

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Flaxseed Bread Machine Recipe

This is a wholesome flaxseed bread machine recipe that makes a tasty loaf great for breakfast sandwiches, morning toast and classic lunch sandwiches like reubens and BLTS.

Prep Time5

Cook Time40

Kneading/Rising Time2 10

Total Time2 55

Course: Bread

Cuisine: American

Diet: Low Fat, Low Lactose, Vegetarian

Keyword: bread machine flax bread, flax bread machine recipe, flax bread recipe, seeded flax bread recipe

Servings:

Calories: 212kcal

Author: Kristina Tipps

Equipment

bread machine

Ingredients

1 ½ cups warm water 115℉
2 tablespoon olive oil
2 tablespoon honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
½ cup ground flaxseed
1 tablespoon vital wheat gluten
2 teaspoon yeast active dry, instant or bread machine
3 tablespoon superseed mix optional

Instructions

Add the ingredients in the order listed to the bread maker pan. If adding superseed mix to the dough, add it now. *The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states.
MACHINE BAKE: Select the whole wheat bread setting, choose the 1.5 lb loaf size and your preferred crust color. After the last rise and before the bake cycle begins, brush the dough lightly with milk and sprinkle on the seeds (optional). When baking is complete, turn off the bread machine. Remove the bread pan and the bread immediately. Cool on a wire rack completely before slicing.
OVEN BAKE: Select the dough cycle and choose the 1.5 pound loaf size. Remove the dough from the bread pan when the dough cycle is complete. Reshape into a rectangle and place on a floured baking sheet or put into a loaf pan. Cover with a towel, put in a warm place and let rise 30 minutes or until doubled in size. Brush the dough lightly with milk and sprinkle on the seeds (optional). Transfer to an oven preheated to 350°F. Bake for 40 minutes, until the loaf sounds hollow when tapped or the internal temperature reaches 190℉. Remove bread from the baking sheet immediately and let cool on a wire rack before slicing.

Notes

Storing: A bread box, linen bread storage bags or plastic food storage bags should all keep your bread fresh for 2-3 days. For longer storage, cut into slices and freeze for up to 6 months. Defrost per slice as needed.

Tip 1: During the first kneading cycle, frequently check on the dough. If it's crumbly, add more warm water 1 tablespoon at a time until it's sticky yet pliable. If the dough appears too wet, add more bread flour 1 teaspoon at a time.

Tip 2: For a soft, golden brown crust brush the loaf with milk before baking. For a shiny, harder crust use egg.

Nutrition