Flaxseed loaf from The Bread Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 31, 2020

    Note that the ingredients and instructions just call for flaxseed, but the pointers for success refer to cracked flaxseed; I whirred the seeds in the Vitamix for a few seconds. I substituted regular rye flour for pumpernickel. Although the dough appeared properly proofed, the loaf rose tremendously in the oven and cracked on the side rather than at the slash mark, so it ended up lopsided. Next time I'll use an oversized loaf pan. The bread had great flavor and wasn't too "seedy". Texture was sturdy yet soft and moist.

  • Zosia on March 01, 2014

    Delicious same-day bread with a nutty flavour and chewy crumb. Wonderful freshly baked or toasted.

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