Flax Meal Breakfast Bread / #BreadBakers

 Flax meal bread is soft, delicate, nutty, sweet and delicious. It is packed with the goodness of flax seeds. 


Forest has its own flavours. The scent of wet earth, the mossiness of the ground, the fragrance of wildflowers, the smell of leaf litter, of fungi waking up from summer slumber and many more, smells that intoxicate the senses. The smell of the forest is healing. 

Rains arrived a wee bit early this year. Waking up to the rain drumming on the roof, cupping hands around  a hot glass of tea, running out to enjoy the splashes of sunlight escaping from the monstrous clouds, the warmth and freshness, the sinking puddles, and a rainbow across the heavily clouded sky are the elixirs of the hill life.

Wild daisies have been lining the pathways, always laden with bees buzzing on them. 

The hardy Dandelions have decided to occupy every gap in the cobbled pathway and paint it yellow.

A pair of Spotted Grosbeak  comes every morning without fail for its share of wild cherries that are ripening slowly.

The cherries are turning red and attracting more and more birds.

Rains in the hills bring down the temperature. Baking bread gets fraught with difficulties. Electricity plays truant and the whole exercise of baking is a challenge.

I stole some warm moments from a sunny morning that made my dough rise. We baked a small breakfast loaf with flax meal. Sometimes a good loaf makes your heart sing and for me, it was this loaf that turned out soft, sweet and gorgeous. In fact, we did not feel the need to spread butter or jam or anything on the slices. The bread is simply delicious.

Isn't that crumb gorgeous?

Flax Meal Breakfast Bread


  • 1 cup warm water
  • 2 tablespoons honey
  • 2 teaspoons instant dry yeast
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup flax meal (ground flaxseeds)
  • ¼ cup oil.


  1. Dissolve honey in half a cup of water. Add yeast. Cover and let rest for 7-8 minutes.
  2. Whisk together flour, salt and flax meal.
  3. Make well in the centre. Add yeast mixture and oil. Mix and knead. Add water little by little till you get a smooth and satiny dough that is a little sticky.
  4. Transfer dough to a greased bowl. Turn around once so that it is coated with oil all over. Cover and place the bowl in a warm place to rise for one hour or until almost double.
  5. Grease one 4 ½ x 8 inches loaf pan.
  6. Remove the dough with a dough scraper onto the floured counter. Roll out into a rectangle with the width same as the width of the pan you are using. Roll the dough to form a log. Transfer it to the pan. Press gently to level it. Cover and leave it to rise for another fifty minutes to an hour or unless it crests above the rim of the pan.
  7. Preheat the oven to 180 degrees C during the last stages of rising. Bake for 30-35 minutes. Tent with a foil if the top is browning too fast.
  8. Remove from the pan after 5 minutes. Cool in the rack. Slice when cold.
  9. Enjoy.

 Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page

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Welcome to this month's Bread Bakers. This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

·                Breakfast Garbage Bread Making Miracles

·                Danish Crisps A Messy Kitchen

·                English Muffins Culinary Adventures with Camilla

·                Flax Meal Breakfast Bread Ambrosia

·                Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen

·                Multigrain Blueberry Bread What Smells So Good?

·                Montreal-Style Bagels Karen's Kitchen Stories

·                Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu

·                Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love

·                Spicy Masala Veggie Paratha Magical Ingredients

·                Sourdough Angel Biscuits Palatable Pastime

·                Sourdough Crepes A Day in the Life on the Farm

·                Sourdough Discard Pancakes Sneha’s Recipe

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  1. This Flax meal breakfast bread not only delicious but also healthy and filling too. Love it. Thanks for baking with it.

  2. I adore flax in my bread, definitely making this!

    1. I am sure that you will love this bread Kelly.

  3. Flax meal does such nice things to dough, doesn't it? And your cherry preserves look gorgeous.

    1. True Karen. The crumb was super soft and nutty. It was a delicious loaf.

  4. That crumb is gorgeous and, as always, your photos soothe my soul.

  5. Looking super soft. Gonna try today. What's the substitute of APF if possible, without compromising the taste and softness?

    1. Mona, you may use whole wheat flour in place of apf. You will get a dense loaf. You may use 50
      % WWF and 50% apf.

  6. Love everything about you Namita ji, be it your bakes, your photography, abd above all your love for nature!! Definitely going to bake this

    1. Thank you so much for your kind words Gurvinder. So happy to hear from you. You must bake this. You will love it. Happy Baking!

  7. Mam what is the cup size u generally use in all recipes?

    1. Hello! I use the standard 240 ml cups for all my bakes.

  8. This is a healthy bread and the bread looks heavenly!

  9. Namita ji,baked this today morning with few tweaks, super soft tall loaf ❤❤ not able to post pictures here, will message you in messanger!! I am so grateful to you ❤lots of love❤❤

    1. Hello Gurvinder, so happy to hear from you. I am so glad that you baked this bread and it came out well. I shall be waiting for your pictures. Lots of love and good wishes.