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Donna R. Luis

Homemade Seeded Flaxseed Sandwich Bread

A homemade golden flaxseed bread featuring a soft, fluffy interior, crisp crust, and crunchy sunflower and flaxseed topping. This hearty gluten-free loaf has a mild nutty flavor, slices well after cooling, and is especially delicious toasted or used for sandwiches.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Flaxseed Bread
  • 1¾ cups golden flaxseeds 290 g, whole
  • ¼ cup sunflower seeds 36 g
  • 4 tablespoons psyllium husk powder 35 g
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon flaked sea salt
  • 1 teaspoon toasted sesame oil or olive oil
  • 2 tablespoons apple cider vinegar
  • 1½ cups warm water 354 ml
For the Seeded Topping
  • ½ tablespoon golden flaxseeds
  • ½ tablespoon sunflower seeds

Equipment

  • High-speed blender
  • Mixing bowl
  • Hand mixer or stand mixer with a dough blade, or a sturdy spoon
  • 8 × 4-inch rectangular nonstick loaf pan
  • Spatula
  • Skewer for testing doneness
  • Wire cooling rack
  • Kitchen scale, recommended for accurate measurements

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 340°F (170°C), or 150°C for a fan oven. Generously oil an 8 × 4-inch nonstick loaf pan.
  2. Grind the Flaxseeds: Place the whole golden flaxseeds in a high-speed blender and blend until they are finely milled. Transfer the ground flaxseed to a large mixing bowl.
  3. Combine the Dry Ingredients: Add the sunflower seeds, psyllium husk powder, baking powder, black pepper, and flaked sea salt to the bowl. Stir until the ingredients are evenly combined.
  4. Add the Wet Ingredients: Pour in the apple cider vinegar, toasted sesame oil or olive oil, and warm water.
    Mix using the dough blade of a hand or stand mixer, or stir with a spoon.
    Knead the mixture briefly with your hands for a few seconds until everything is fully combined and a dough forms.
    Do not overmix, as excessive blending can make the dough heavier.
  5. Rest the Dough: Let the dough stand for a couple of minutes.
  6. Shape the Loaf: Transfer the dough to the prepared loaf pan. Use a spatula to spread and flatten the surface evenly.
    Sprinkle the reserved sunflower seeds and flaxseeds over the top.
  7. Bake the Bread: Place the loaf pan on the middle shelf of the oven and bake for 1 hour and 5 minutes, or until the bread is golden.
    Insert a skewer into the center to check for doneness; it should come out without sticky dough or crumbs clinging to it.
    If the center is still underbaked, continue baking until fully cooked.
  8. Rest in the Switched-Off Oven: Turn off the oven and leave the bread inside for an additional 10 minutes.
    Keep the oven door closed during this time to help prevent the loaf from deflating.
  9. Cool Before Slicing: Remove the bread from the oven and let it cool in the pan for 5–10 minutes.
    Transfer it to a wire rack and allow it to cool completely before slicing.
    For best results, the bread can be made ahead and left to cool overnight, covered with kitchen paper, allowing the interior to dry and set properly.

Notes

  • For the best texture and most accurate results, measuring the ingredients with a kitchen scale is recommended, including the water.
  • The whole flaxseeds should be blended into a very fine meal before making the dough.
  • If using store-bought ground flaxseed, blend it again to achieve a finer powder before adding it to the recipe.
  • Avoid overmixing the dough, as excessive blending can make the finished bread heavier.
  • Always test the center with a skewer before removing the loaf from the oven. Oven temperatures and loaf pan types can affect the baking time.
  • If sticky dough remains in the middle, continue baking until the center is fully cooked.
  • Leaving the bread in the switched-off oven for 10 minutes with the door closed helps reduce the risk of deflation.
  • Allow the loaf to cool completely before slicing so the interior can properly set and dry.
  • The bread can become even better after resting for 1–2 days while remaining soft.
  • Store the bread in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, pre-slice the loaf and freeze it for up to 3 months, placing parchment paper between the slices to prevent sticking.