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:
How to Make 2-Ingredient Flax Sandwich Bread
Now grab a bowl, a bag of flaxseed meal, and make some bread!
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.
Hello, beautiful bread.
This bread goes with…everything. Really.
I am always partial to peanut butter on bread :).
More Easy, Grain-Free & Vegan Breads to Love:Print
- Preheat oven to 400F(200C). Grease or spray (with nonstick cooking spray) a 9×5-inch (22.5×12.5cm); line with parchment paper.
- In a large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will be very thick, but moist).
- 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.
- Category: Bread
- Method: Bake
- Serving Size: 1 slice (1/20th of loaf)
- Calories: 60
- Sugar: 0 g
- Sodium: 73.1 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 4.2 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: 2 ingredients, flax, flaxseed meal, bread, healthy bread, keto, vegan, paleo, sugarfree, zero sugar, oil-free, yeast-free, grain-free