This vegan, gluten-free bread recipe has flakes of ground flaxseed (aka flaxmeal) studded throughout, adding color and texture to the bread. Enjoy this simple bread recipe as part of a sandwich or smeared with vegan butter and jam. It doesn't last long on the counter: if you have leftovers, slice and freeze it to keep it fresh.

Anna Theoktisto
EatingWell.com, September 2020

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Recipe Summary

active:
20 mins
total:
3 hrs 50 mins
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir sugar, yeast and 1 cup warm water together in a small bowl. Let the mixture stand until very bubbly, about 8 minutes.

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  • Meanwhile, stir oil, flaxseed and the remaining 1/2 cup warm water together in a separate small bowl. Let stand until thickened, about 8 minutes.

  • Place the yeast mixture, the flaxseed mixture, flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until well combined, about 5 minutes. Scrape down the sides of the bowl. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour.

  • Line a 9-by-5-inch loaf pan with parchment paper and coat with cooking spray. Spoon the dough into the prepared pan; smooth the top with a spatula. Loosely cover with plastic wrap and let stand at room temperature until the dough rises just above the lip of the pan, about 40 minutes. Meanwhile, preheat oven to 350°F.

  • Remove the plastic wrap from the loaf pan. Bake the bread until the top is golden brown and a thermometer inserted into the center registers 210°F, about 35 minutes. Let cool in the pan for about 15 minutes. Remove the bread from the pan and transfer to a wire rack; let cool for 30 minutes. Slice and serve.

Tips

To make ahead: Store in refrigerator or at room temperature for 1 day or wrap in plastic wrap and freeze for up to 3 weeks.

Equipment: Parchment paper

Nutrition Facts

163 calories; fat 5.2g; cholesterol 0mg; sodium 205.8mg; carbohydrates 27.1g; dietary fiber 0.7g; protein 1.7g; sugars 3.1g; niacin equivalents 0.3mg; saturated fat 0.6g; vitamin a iu 0IU.
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