Hearty, flavorful, with a hint of sweetness and a crispy crust, this flaxseed bread is tasty, healthy and takes less than two hours to make from start to finish.
What sets this old German flaxseed bread recipe apart from most other bread recipes is the unusually quick and simple making process. It requires less time than sesame crackers or yeast rolls. There is no bulk fermentation or proofing involved, no soaking, and there is no need to build a starter. There is barely any time allocated for rising. All you need to do is mix the ingredients, do some kneading and let the rising process begin in a warm place.
To make this recipe even more interesting, the baking starts in a cold oven. The dough in a loaf pan goes into a cold oven where rising continues and the bread starts to bake slowly as the oven temperatures rises.
Despite the uber short preparation time, this bread is full of flavor which comes from whole wheat and rye grains and ground flax and anise seeds. It's difficult to imagine that its taste can be improved by much. If you can mill your own flour, that will be the way to get some extra flavor in it. Nothing improves bread's taste more than freshly milled flour. This is a true country-style peasant bread with coarse texture that has no gimmicks, only rich taste.
Additionally, if you are looking for healthy low GI bread that you can make at home with ease, this flax seed bread is it. On top, it will only cost a fraction of what you'd have to shell out at a bakery.
As much as I love cutting into freshly baked crusty breads right after taking them out of the oven, I let this bread cool down completely before cutting. When hot, the crumb will be sticky and gummy. After just one slice the knife blade will be all gummed up. Just take it out of the oven and forget about it for at least an hour.
This bread has great keeping qualities and can stay fresh for days in a tightly sealed container or a Ziploc bag. It's great for making sandwiches or enjoying with a bowl of soup. You can also toast it and cut into pieces to make some of the best tasting croutons.
Country Flaxseed Bread
Ingredients
- 150 g flaxseeds ground
- 500 g whole wheat flour
- 200 g dark rye flour
- 1 tsp anise seeds ground
- 3 tsp sea salt or kosher salt
- 545 ml water lukewarm
- 50 ml cream lukewarm
- 1 tsp honey
- 1 Tbsp traditional yeast
- 3 Tbsp whole flaxseeds for sprinkling on top
Instructions
- 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.
Joanne
Oops one more question. Is flaxmeal the same as ground flaxseed?
Victor @ Taste of Artisan
Yes, it's the same thing.
Joanne
Looks like my first question didn’t get through. Can I Replace rye flour with another type of flour like spelt flour or make it all whole wheat?
Victor @ Taste of Artisan
It did get thropugh, I reponded to it earlier. Yes, you can spelt or other heirloom/ancient grain flours, or white flour. The texture of the bread will change depending on which flour combination you will use and you may need to adjust the hydration a little but the bread will taste great regardless.
Jane Smith
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!!👍👍👍
Victor @ Taste of Artisan
You are welcoome. Enjoy!
Jane Smith
Quick question: what are your recommendations for saving this for a few days?
Victor @ Taste of Artisan
The best way that I know is to let the bread cool down completely at room temperature, this takes 3-4 hours, then wrap tightly in Saran wrap or foil and store at room temperature. To make things easier, we also put bread in Ziploc bags and try to expel as much air as possible but kids often forget... frankly I often do too... this works OK though... on average bread stored this way keeps fresh for up to 4-5 days with peak taste falling on days 2 and 3. Yeah, this type of bread gets better over time unlike white breads that are best fresh and the taste slowly goes down from there.
Jane Smith
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!!👍👍👍
Elizabeth Ruth Roberts
I have question when you say to proof the yeast in 200ml of 105 f. Water is that liquid on top of the 545 ml of Luke warm water plus 50 ml of cream.?
Victor @ Taste of Artisan
That would be the 200ml as part of the 545 ml, not on top.
Lori Hindle
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.
Victor @ Taste of Artisan
Hi Lori, happy to hear about your results. This is one of my favorite breads, I love the taste. You kind of need to get a hang of it but once you make a few times it becomes very simple and the stickiness is not an issue. Unfortunately, your pictures did not get attached. I've emailed you, send to me and I will attach them to your comment.
Victor
P.S. Thank you for sharing the pictures, Lori. Your bread looks gorgeous. Love the rustic look and the color.
Pamela
Could we substitute the 200 g of Rye Flour with 200 g (on top of the 150 g) of ground Flaxseed?
Victor @ Taste of Artisan
Hi Pamela, sorry for the delay in responding to your questions. I don't see that as a problem but the hydration may need to be adjusted. By how much, I can't say, I'd need to test that.
Melinda
Would it be possible to use instant yeast in this recipe? I usually substitute instant when traditional yeast is called for by mixing it into the dry ingredients. I am wondering if instant yeast might be a problem here since the start to finish time is shorter than most and possibly the cold start in the oven? Thanks!
Victor @ Taste of Artisan
Hi Melinda, I've never tested this recipe with instant yeast and don't know how this recipe will behave with it. I think what you are saying makes sense. I would activate instant yeast and treat it as traditional, then it should work just fine.
Mimi
What can I substitute cream with ? Thank you
Victor @ Taste of Artisan
Mimi, what's the reason for substituting cream? To eliminate lactose? If so, you can try a variety of things - water, almond milk, any kind of oil, etc.
Angela
Hi Victor,
Does the 60 min baking time start when I put the loaf in the cold oven and start the oven, or does the time start when the oven reaches the correct temperature?
Thank you!
Victor @ Taste of Artisan
Hi Angela, it starts as soon as you put it in the oven.
Jenny
I've made this bread three times already and I have nothing but praises. Thanks for sharing.
Victor @ Taste of Artisan
You are very welcome. Glad to hear that you liked it.
Angela
Thank you, Victor! This is a lovely recipe.
Victor @ Taste of Artisan
You are very welcome. How did you like it? Any pictures?
Lori HINDLE
When does the cream come in? Am I just missing it?
Victor @ Taste of Artisan
That would be in step 3, where you combine all the ingredients together.
Lori HINDLE
Thank you! I thought that would be it but wanted to be sure.
Victor @ Taste of Artisan
You are welcome! Happy baking.
Joanne
Just discovered your website! Can I substitute another flour for the rye like spelt flour or even white flour? Thanks in advance. Joanne
Victor @ Taste of Artisan
Hi Joanne, welcome to my blog. Yes, you can spelt or other heirloom/ancient grain flours, or white flour. The texture of the bread will change depending on which flour combination you will use and you may need to adjust the hydration a little but the bread will taste great regardless.
Sandra
Loved the bread and how easy it was to make. Thanks for sharing.
Victor @ Taste of Artisan
You are very welcome. Happy baking!
Carrie
Delicious bread and very easy to make. Thank very much for this wonderful recipe.
Victor @ Taste of Artisan
You are very welcome, Carrie.