Flax Seed Bread

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Oil baking pan. In mixing bowl, combine dry ingredients. In another bowl, beat eggs together. Mix all ingredients, adding water as necessary, and pour batter into regular loaf pan.
2. 350 degrees for approximately 30 minutes until baked thru-out


  • 2/3 cup flax meal
  • 1/3 cup almond meal
  • 1 1/2 tsp baking powder
  • salt and Pepper to taste
  • Approximately 3 tsp olive oil or coconut oil
  • 2 eggs
  • Optional - can add crushed thyme, sage, oregano, rosemary or cinnamon to taste
  • Water to make the batter pourable


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Recipe Comments

Comments (19)

  1. posted by Kim on April 11, 2012

    I’m a little disappointed at the moment (though I haven’t tasted yet) as my bread is only about 3/4 inch thick. Thinking that my idea of a regular loaf pan is different from the creator’s.

  2. posted by Carol on April 12, 2012

    I made this too and it didn’t rise like the picture shows. I think the picture must be a stock picture of bread and not a picture taken of the actual bread. I used 1/2 cup of water.

  3. posted by Amy on April 19, 2012

    yep! same here…uuugh.

  4. posted by Heather on April 27, 2012

    Came across this when looking for flaxseed muffin recipe and thought despite the negative feedback I would try it.

    I wanted to use my 2lb loaf tin so decided to triple all the ingredients.

    I didn’t have almond flour so ground up sunflower seeds as a substitute. As directed I mixed all the dry ingredients in a bowl, and added some whole olives and garlic granules and dried basil. The eggs and oil I blitzed together in the food processor.

    I then added the wet to the dry and stirred in thoroughly. Then I added one and a half cups of warm (hotter than tepid) water and when I stirred this in, the mixture immediately became very spongey and I felt I was on the right track.

    The volume of ‘sponge’ was too much for the larger tin so I also poured some into a small loose based one.

    The result when cooked was just fine – light textured and easy to cut with a serrated knife when cold, though inclined to crumble if you were too firm spreading anything on it.

    I plan to make some more of the mix using the same amount of ingredients given in the original recipe, but using muffin rings on baking parchment, to provide baps for lunch burgers. I also want to experiment with adding cinnamon to the base mix (without the olives and garlic!) and cooking spoonfuls on parchment as cinnamon biscuits.

    I think it would have been helpful if the OP had specified warm water.

    It pays to tweak!!

  5. posted by Sarah on June 6, 2012

    Does anyone have any suggestions on how to store this bread (or any bread containing flax) after it’s done? Should it be refrigerated? In a ziplock? Left out?

    When I made it, it went bad (very stinky) in two days. Maybe my flaxseed was bad…


  6. posted by jgoshia on June 17, 2012

    Although it didn’t raise much, it was quite tasty and easy to make. A great side for the Caramelized Butternut Squash Soup!

  7. posted by Adara on September 13, 2012

    I agree that this picture is a stock picture, and not one of this actual bread recipe. I made this two times so far. Number One: I used 1/2 cup of water and put it in a regular bread loaf pan. The batter was too runny and it didn’t rise. Number Two: I only used 1/4 cup of water and baked them in two individual ceramic Ramekins at 350 degrees for 35 minutes. Much better!! They rose nicely. Even with over-spraying the ramekins with Pam spray, they stuck to the bottom. Next time I will try lining the ramekins with parchment paper. I cut each Flax Seed Roll in half and divided them amongst my family of four as a dinner side dish. :)

  8. posted by Heather on October 10, 2012

    I wasn’t happy with this bread, but I wasn’t disappointed. It didn’t make as much as I thought it would & I think the amount of baking soda recommended was way to much!! Though I didn’t mind the taste and the texture was fine :-) I think next time I might double the ingredients except for the baking soda. I added cinnamon, nutmeg, chia seeds and some shredded coconut and walnuts on top, wasn’t as sweet or flavorsome as I thought it would be with all the extras I added, but I slathered on some Almond butter and it was just like eating a sandwich!

  9. posted by fastpaleosilva on November 1, 2012

    I followed some of the recommendations of earlier comments. As-is this recipe is okay. But if you double or triple the recipe and add three eggs with maybe just a splash of water (~1/4 C) it bakes up beautifully!! I added some brewer’s for a yeasty flavor :)) it was a winner!!

  10. posted by fastpaleosilva on November 2, 2012

    . . . I meant “three eggs per batch.” I used a total of six eggs for the two batches that I baked up as one loaf.

  11. posted by Jacqui on January 13, 2013

    I followed others suggestions above. When making again. I will chop the olives up for more dlovor throughout. I wasn’t disappointed. My son even ate it. Texture was good.

  12. posted by Lindsay on May 17, 2013

    I just made this and used 3 eggs instead of two, and 1/4 cup water. I accidentally used 3 tablespoons of coconut oil instead of teaspoons, but it turned out beautiful! I made a single batch and used a small loaf pan. A double batch would fit a reg sized loaf pan perfectly.

  13. posted by flex on May 22, 2013

    Ahaa, its fastidious discussion concerning this paragraph here at
    this webpage, I have read all that, so now me also commenting at this place.

  14. posted by Catering on May 22, 2013

    Hello there! Do you use Twitter? I’d like to follow you if that would be okay. I’m definitely enjoying your blog and look forward
    to new posts.

  15. posted by Mary Faderan on June 12, 2013

    Just made this according to the recipe and I have a flat loaf. I felt pretty mad, but now after reading the comments, I will try it with the 1/4 C water. I will also add some yeast. I so wanted to bring it to work and show it off to a paleo coworker. Must we have to tweak a recipe ? It’s kind of misleading when it doesn’t come out the way it is first described.

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