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Whole "Wheet" Flax Bread

Whole "Wheat" Flax Bread

This hearty loaf of bread tastes like a 100% whole wheat bread artisanal bread and even has a slight yeasty flavor. It is packed with healthy omega-3 fatty acids and is good both toasted and untoasted. It can be sliced thinly without crumbling, I actually cut some slices 1/8-inch thick and they didn't crumble. The 15 slice amount is for a 1/2- inch thick slice!!!

The yeast used in the recipe does not help it rise, it is used only for flavor so you can omit it if you want.

Use a real 8 x 4 inch loaf pan, not an 8-1/2 x 4-1/2 pan so you get a tall loaf. I found the disposable foil pans are really 8 x 4 inches but they are so thin, so I nestled the foil pan inside one of my metal 8-1/2 x 4-1/2 inch pans and that worked out great to prevent it from burning before it was done.

Another helpful hint when baking low carb breads is to take the temperature of the loaf, not to rely on a toothpick testing clean. Many keto breads will test clean but aren't actually fully baked and will result in a gummy center if you use that test but taking its temperature and making sure it is between 195-200F. will make sure it is fully cooked.

Whole "Wheet" Flax Bread Only 1.55 net carbs per 1/2-inch slice! 2 cups ground golden flax seeds (I grind my own using these seeds) 1 cup fine almond flour spooned into the measuring cup (96gm) (I use this brand) 1/4 cup coconut flour (I use this brand) 2 tbsp. psyllium husk powder (22 gm) (I use this brand) 2 tsp. non-GMO, baking powder, Gluten free and grain free if needed (I use this brand) 1-1/2 tsp. active dry yeast (can be rapid-rise, if desired) 1/2 tsp. baking soda 1/2 tsp. unrefined sea salt (I use this brand) 4 lg. eggs 1/4 cup melted coconut oil or a neutral flavored oil (I use this brand) 2 tbsp. apple cider vinegar (I use this brand) 3/4 cup hot water 1. Preheat oven to 180C/350F degrees. Line bottom and two sides of an 8 x 4 inch loaf pan with parchment paper. (I used a thin disposable foil pan, so I set it inside a heavy metal 8-1/2 x 4-1/2 inch loaf pan.) Spray other two sides with cooking spray. 2. In a large bowl, combine flax, almond flour, coconut flour, psyllium, baking powder, yeast, baking soda and salt; mix well. Add the eggs and oil, blend well. Stir in the vinegar then stir in the hot water, stirring until you have a thick "dough." Spoon into prepared loaf pan; smoothing top. Loaf pan will be quite full. 3. Bake 65 minutes or until a thermometer registers 195°-200°F. Allow to cool 10 minutes in pan before removing to wire rack to cool completely before slicing. Store in refrigerator or freezer. Servings: 15 Nutrition Facts Serving size: 1/15 of a recipe (2 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 167.13 Total Fat 14g Saturated Fat 4.33g Cholesterol 49.6mg Sodium 175.97mg Potassium 23.82mg Total Carbohydrates 8.04g Fiber 6.49g Sugar 0.55g Protein 6.68g

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