Delicious 2-ingredient flax sandwich bread made with flaxseed meal & baking powder (plus water and optional salt)–that’s all! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams). You will love it!
This bread. THIS BREAD! I cannot get enough this bread! Easy! Delicious! Nutritious! Filling! I may run out of exclamation points before this post is finished!!!
It is my latest creation: 2-ingredient Flax Sandwich Bread.
What Kind of Flaxseed Should be Used
To make the bread, you will need flaxseed meal. It’s the wondrous star of the show, acting as flour, eggs, and oil, all in one fell swoop. I buy ready-to-use flaxseed meal, but you can grind your own from whole flax seeds.
Use regular or golden flaxseed meal; they work equally well. I used the former in this set of photos, hence the dark loaf. Golden flaxseed meal will produce a lighter-colored loaf, but the flavor is virtually identical. Whichever option you choose, just make sure the meal is fresh (i.e., no “off” scent).
You’ll need baking powder for the bread, too (the second ingredient), plus some water and optional salt. That’s it!
The result, after a few minutes of stirring and an hour in the oven, is a hearty, filling loaf that is reminiscent of a whole grain, German style bread (e.g., Mestemacher bread).
Benefits of 2-Ingredient Flax Sandwich Bread
The bread is:
Is this A High-Rising Loaf?
No, this loaf does not rise high at all. Hence, I recommend slicing the it horizontally for thin, long or square pieces (sandwich-ready):
Thick-cut vertical pieces are ideal for crusty, crunchy toast:
In a large bowl, whisk together 2 and 1/2 cups flaxseed meal, 1 tablespoon baking powder, and the (optional) salt. Next, stir in 1 and 1/3 cups water. It will not seem like enough water, but it is! Keep stirring and the mixture will come together into a thick, stiff, yet moist dough.
Scrape the dough into 9×5-inch loaf pan that has been greased and lined with parchment paper. Press the dough into place with your fingertips. Next, moisten your fingertips to smooth and flatten the surface of the dough.
The dough is very dense, so any irregularities in the surface of the loaf will remain as it bakes. Making sure the dough is smooth before heading to the oven ensures an even, well-formed loaf.
How to Bake the Bread
Bake in a preheated, 400F oven for 60 to 65 minutes until the loaf is risen and browned. The loaf will feel dry, and quite hard to the touch–that’s normal! It will soften as it cools.
Cool the bread in the pan for 10 minutes before removing and cooling completely on a wire rack.
Delicious 2-ingredient flax bread made with flaxseed meal & baking powder (plus water and optional salt)–that’s all! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free. You will love it!
Scrape the dough into the prepared pan and press into place with your fingertips. Moisten your fingertips to smooth and flatten the surface of the dough.
Bake in the preheated oven for 60 to 65 minutes until risen and browned (note: it is normal for the surface to feel quite hard; it softens as it cools).
Cool in the pan, on a wire rack, for 10 minutes. Use the parchment paper to removed the bread from the pan. Cool completely before slicing.
Storage:Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigeator for 2 weeks, or the freezer for up to 6 months.
Flaxseed Meal Tips:I used regular flaxseed meal for photos in this post. Golden flaxseed works equally well; it will produce a much lighter brown loaf. For best results, just be sure to use fresh flaxseed meal; flaxseed meal can develop “off” flavors if it is old and/or improperly stored.
Tip: For larger sandwich-style slices, cut the bread lengthwise. It is easier if you first cut the loaf in half, crosswise, then slice each half lengthwise.
I always make these as muffins and bake for about 30 minutes. They come out perfect every time
Tuesday 22nd of June 2021
I just took the bread out of the oven and it doesn't look like it's risen at all. Any ideas? I made my own meal from flax seeds and it only made 2 cups not 2.5 but it did weigh 260 grams. And since you mention in many of your recipes to weigh rather than volume measure, I assumed that's ok. The water seemed too much and the dough wasn't as firm as in your picture. Thanks in advance!
Wednesday 12th of May 2021
Used golden flax meal. I made 4 small loaves and they came out great, but I was not a fan of the flavor. Flavor was 1 note, flat, and boring. I'm still looking for flax forward recipes.
Friday 14th of May 2021
Glad the loaves turned out well! You can always add other flavors (e.g., dried herbs, spices, garlic, a bit of sweetener--you could do something differnt in each little loaf :). I also am a big fan of slathering anything and everything (hummus, jam, nut butter, etc) on slices :)
Sunday 21st of March 2021
this shit never bakes all the way through, i even slice it up into small strips and it still wet inside... i would not recommend this recipe it does not even work
Friday 5th of March 2021
Hi Camilla, did you use traditional or convection oven for this?