Flaxseed Flour Fiber Bread – A Simple, Hearty, High-Fiber Loaf

This Flaxseed Flour Fiber Bread is a cozy, no-fuss loaf that leans naturally nutty and satisfying. It’s perfect for anyone who wants a bread that’s hearty, wholesome, and easy on the carbs. The texture is tender with a slight chew, and it toasts beautifully.

You can slice it for sandwiches, serve it with soup, or enjoy it warm with butter and a sprinkle of sea salt. Best of all, it comes together with basic pantry ingredients and doesn’t require special equipment.

Why This Recipe Works

This bread uses a mix of flaxseed flour (ground flaxseed) and a small amount of almond flour to balance texture and flavor. Flaxseed brings structure and moisture, while almond flour keeps the crumb soft.

Eggs add lift and stability without yeast, so the loaf rises in the oven and stays moist. A touch of apple cider vinegar and baking powder helps create a light, bready feel rather than a dense brick. The result is a sturdy, sliceable loaf that still tastes like bread, not a compromise.

Ingredients

• 2 cups finely ground flaxseed meal (golden flaxseed gives a lighter color)
• 1/2 cup almond flour (extra fine)
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground psyllium husk (optional, for extra structure)
• 5 large eggs, room temperature
• 3 tablespoons olive oil (or melted butter)
• 1 tablespoon apple cider vinegar
• 3/4 to 1 cup warm water, as needed
• 1 tablespoon honey or maple syrup (optional; helps browning and balances flavor)
• Seeds for topping (optional: pumpkin, sunflower, sesame)

Instructions

1. Preheat the oven to 350°F (175°C).

   Line a standard 8.5 x 4.5-inch loaf pan with parchment paper, letting the paper overhang the long sides for easy removal.

2. In a large bowl, whisk together the flaxseed meal, almond flour, baking powder, baking soda, salt, and psyllium husk. Break up any clumps so the dry mix is uniform.
3. In a separate bowl, whisk the eggs, olive oil, apple cider vinegar, and honey (if using) until smooth and slightly frothy.
4. Pour the wet ingredients into the dry. Stir with a sturdy spatula.

   Add 3/4 cup warm water and mix until a thick, spreadable batter forms. If it feels dry or crumbly, add more water 1 tablespoon at a time. The batter should hold its shape but not be stiff.

5. Scrape the batter into the prepared loaf pan.

   Smooth the top with a wet spatula. If you like, sprinkle seeds over the surface and press them in gently.

6. Bake for 45–55 minutes, until the top is deeply golden and a toothpick comes out clean from the center. The loaf should feel set and spring back lightly when pressed.
7. Cool in the pan for 10 minutes, then lift out using the parchment and place on a wire rack.

   Let it cool completely before slicing to avoid a gummy texture.

8. Slice with a sharp serrated knife. Serve plain, toasted, or with your favorite toppings.

Storage Instructions

• Room temperature: Store sliced bread in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5–6 days. Place in a sealed bag or container to prevent drying.
• Freezer: Slice, separate with parchment, and freeze in a zip-top bag for up to 3 months.

  Toast straight from frozen or thaw at room temp.

Why This is Good for You

High fiber: Flaxseed is rich in soluble and insoluble fiber, which supports digestion and helps you feel full. That makes this bread a smart choice if you’re managing appetite or blood sugar. Heart-healthy fats: Flaxseed provides plant-based omega-3s, and olive oil adds monounsaturated fats. Lower in carbs: Compared to traditional wheat loaves, this bread is naturally lower in carbohydrates and higher in protein and fat, which may support steady energy. No refined flour: The ingredient list is simple and nutrient-dense.

What Not to Do

• Don’t overbake or the loaf can dry out. Check at 45 minutes and use the toothpick test.
• Don’t skip cooling.

  Cutting too soon can make the crumb gummy and lead to crumbling slices.

• Don’t pack the measuring cups. Flaxseed meal compacts easily. Fluff it, then scoop and level, or use a scale if you have one.
• Don’t use coarse flaxseed meal if you want a fine crumb.

  Finely ground meal gives the best texture.

• Don’t omit the acid (apple cider vinegar). It reacts with baking soda and helps lift the loaf.

Variations You Can Try

• Herb and garlic: Add 1 teaspoon garlic powder and 2 teaspoons dried herbs (like rosemary or Italian seasoning).
• Seeded loaf: Fold in 1/3 cup mixed seeds (sunflower, pumpkin, sesame) for crunch.
• Cinnamon walnut: Add 1 teaspoon cinnamon and 1/3 cup chopped walnuts; use the honey for a hint of sweetness.
• Dairy-rich: Swap olive oil for melted butter and add 1/4 cup plain Greek yogurt, reducing water slightly for a richer crumb.
• Egg-light version: Use 4 eggs plus 2 egg whites for a slightly lighter texture while keeping structure.
• Loaf to rolls: Scoop batter into 8 mounds on a lined sheet and bake 20–25 minutes for easy sandwich rolls.

FAQ

Can I make this bread without almond flour?

Yes. Replace the 1/2 cup almond flour with 1/4 cup coconut flour and add 2–3 extra tablespoons of water as needed.

Coconut flour absorbs more liquid, so adjust until the batter is thick but spreadable.

Is flaxseed flour the same as flaxseed meal?

They’re often used interchangeably. For this recipe, use finely ground flaxseed meal for the best texture. If your meal is coarse, pulse it in a blender until it’s fine.

Can I make it vegan?

This loaf relies on eggs for structure, so a direct swap is tricky.

If you want to experiment, try 5 flax “eggs” (1 tablespoon ground flax + 3 tablespoons water each) and increase baking powder to 1.5 tablespoons. The loaf will be denser and may need extra bake time.

Why did my bread sink in the middle?

Usually it’s due to underbaking or too much liquid. Bake until fully set, and measure water carefully.

Also make sure your baking powder and soda are fresh.

Does it taste like flax?

It has a gentle nutty flavor, not bitter. Golden flaxseed is milder than brown and makes a lighter-colored loaf. Toasting the slices brings out a warm, toasty note.

Can I use a different pan?

Yes.

A 9 x 5-inch loaf pan works, but the bread will be slightly shorter and may bake 5–10 minutes faster. For a taller loaf, stick to the smaller pan or form into rolls.

How do I prevent a gummy texture?

Measure carefully, bake until a toothpick is clean, and let the loaf cool completely before slicing. If you live in a humid climate, reduce the water slightly.

Is this keto-friendly?

It’s lower in carbs than traditional bread and often fits a keto or low-carb approach, depending on your daily macros.

Skip the honey if you need to keep sugars minimal.

Wrapping Up

Flaxseed Flour Fiber Bread is a simple, dependable recipe that gives you a wholesome loaf without fuss. It’s sturdy enough for sandwiches, yet tender enough to enjoy warm with butter. With everyday ingredients and quick prep, it can become a steady staple in your kitchen.

Keep a sliced batch in the freezer, and you’ll always have a fiber-rich bread ready to toast and enjoy.