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.
Hi Camilla, did you use traditional or convection oven for this?
MICHELE M MANCIONE
Thursday 25th of February 2021
Others have mentioned that the middle is a bit gooey and you suggested cutting a slash at the top to allow steam to escape...and the question was whether that should be done before placing in the over or when it comes out of the oven. Mine turned out about an inch high (lol) but it is delicious ad so much easier than using the recipe with eggs. Thank you so much! Looking forward to your answer before I make my next batch!
Thursday 25th of February 2021
Hi Michelle, yes definitely make a deep slash before placing the bread into the oven. Also you can make muffins. There is no chance of gooey middle at all. Simply divide the dough into 12 pieces, roll each into a ball, and bake for approximately one hour use muffin liners in muffin tin or spray the cups). I am finding that two small loaves, baked on a baking sheet, is also a great way to go.
Sunday 14th of February 2021
Perfect bread recioe! I add aniseed in mine.
Friday 5th of February 2021
What is the net carbs per slice?
Monday 8th of February 2021
It is 4.2 George 1/20 of loaf. Complete nutrition is at the bottom of the recipe card 😊
Tuesday 12th of January 2021
The appearance was very nice and the outside crust tasted lovely. I did however have a problem with the inside of the bread. I followed all the instructions but the inside of the bread was not cooked (even after 65mins at 200 degrees) . It seems the outside of the bread cooked and the inside stayed in its original dough form. I had the same problem before when I tried a bread recipe with almond flour. I ended up cutting the bread in slices and putting it back in the oven.
Any tips? What do you think happened ? Does it need to stay longer in the oven?
Apart from this little problem, the bread was amazing, well done