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Flax Wheat Bread on a table napkin

5 Minute Flax Wheat Bread

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 Servings
Calories 210kcal


  • 3 cup Whole Wheat Flour I am using Canadian flour
  • 2 tsp Yeast
  • 1 tsp Salt
  • 1 cup Ground Flaxseed
  • 1 1/2 cup Luke Warm Water


  • Prepare ingredients for the bread.
    4 bowls on the table one with whole wheat flour, one with salt, one with yeast, and one with flax seed. Also a measuring cup with water
  • Combine by tossing the dry ingredients together. Add in water in small portions. Stir in together with a spatula.
    Water added into the flour combination, being combined with a spatula
  • Stir in water. You can finish off by folding it all together by hand or just combine it all with a spatula. Place the dough into a large bowl, cover it with a plastic wrap or a lid and leave it on a counter, overnight.
    Dough in a bowl
  • The next day, the dough will be bubbly, fluffy and a little sticky. Flour your hands and form one large or two small bread loafs. Place the loafs on a floured baking sheet, cover it with a towel and let it rise for about an hour.
    2 loaves of bread on a baking pan
  • Preheat the oven to 450F. You will need to have 2 shelves in an oven. Pour 2 cups of hot, boiled water into the deep cooking sheet. Place this cooking sheet on a lower level, inside your oven. This will make the bread crispy and make it rise more. Place the bread on the top level. Remove water from the oven after 10 minutes. Keep on baking bread for another 20-30 minutes (depending on the size of the bread).
    2 loaves of bread one cut in half laying on top of another


Calories: 210kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 268mg | Fiber: 8g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2.2mg