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Whole Oat Flax Loaf

Written By steeve adam on Wednesday, 17 May 2017 | May 17, 2017

This is an excellent bread to use for dipping oils. I use equal parts extra virgin olive, flax oil and garlic and herb spices. This is fantastic with the bread fresh from the oven (or machine). This bread - as well as other baked goods made with ground flax seed - should be refrigerated to protect the flavor and freshness. The oil in flax seeds will go rancid quickly when exposed to light and air.


  • 1 3/4 c. water
  • 1 tbsp. bakers yeast
  • 1 tbsp. raw honey
  • 2 tsp. sea salt 
  • 2 tbsp. nonfat dry milk powder
  • 2 tbsp. olive oil 
  • 4 c. whole oat flour 
  • 1/4 c. flax seed freshly ground.


 Dissolve yeast in warm water, Add honey, salt, milk powder, oil and 2 cups whole oat flour. Stir well. Add ground flax seed and remaining flour. Knead on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled in bulk. Bake at 350F for 45 to 50 minutes until done. Alternatively, if you have a bread machine, use bread machine yeast and just follow the general bread making instructions for your machine. With mine you just mix the ingredients as instructed in the machine, allow to rise and then let the machine do the rest

Nutritional Information

Calories (Per Serving): 173
Protein (g): 6.5 
Carbohydrates (g): 24 
Fat (g): 6 
Carb - Protein - Fat % Ratio: 55% - 15% - 30%

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