📝 About This Recipe
This hearty, sugar-free sandwich bread is a nutritional powerhouse, relying on the nutty depth of golden flaxseeds and a touch of olive oil for a moist, tender crumb. Unlike store-bought loaves that hide sugars under various names, this recipe celebrates the pure, earthy flavors of ancient grains and seeds. It toasts to a perfect crispness and offers a satisfyingly dense texture that stands up to even the most overstuffed deli sandwiches.
🥗 Ingredients
The Yeast Bloom
- 1 1/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2-3 drops Liquid Stevia or Monk Fruit Drops (optional; helps mimic the fuel for yeast without sugar)
Dry Ingredients
- 2 3/4 cups Bread Flour (high protein content is essential for rise)
- 3/4 cup Golden Flaxseed Meal (finely ground for best texture)
- 1 1/2 teaspoons Sea Salt (fine grain)
- 1 tablespoon Vital Wheat Gluten (improves the structure and loft)
Wet Ingredients & Enrichment
- 3 tablespoons Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 teaspoon Apple Cider Vinegar (acts as a natural dough conditioner)
- 1 Large Egg (at room temperature)
Topping
- 1 tablespoon Whole Flaxseeds (for a decorative, crunchy crust)
- 1 Egg White (beaten with a splash of water for the wash)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and stevia drops. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In a separate medium bowl, whisk together the bread flour, flaxseed meal, sea salt, and vital wheat gluten until no clumps remain.
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3
Add the olive oil, apple cider vinegar, and the whole egg to the activated yeast mixture. Whisk on low speed to break up the egg yolk.
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4
Attach the dough hook to your mixer. Gradually add the dry ingredient mixture to the wet ingredients while running the mixer on its lowest setting.
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5
Once a shaggy dough forms, increase the speed to medium-low. Knead for 6-8 minutes; the dough should be soft, slightly tacky (but not sticky), and should pull away cleanly from the sides of the bowl.
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6
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat the entire surface in oil.
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7
Cover the bowl with a damp kitchen towel or plastic wrap. Place in a warm, draft-free spot and let rise for 60-75 minutes, or until doubled in size.
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8
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface.
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9
Pat the dough into a rectangle roughly 8x12 inches. Roll the dough up tightly from the short end to form a log, pinching the seam shut with your fingers.
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10
Place the log seam-side down into a greased 9x5 inch loaf pan. Cover again and let rise for a second time (the 'proof') for 45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
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11
Preheat your oven to 375°F (190°C) during the final 15 minutes of proofing.
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12
Brush the top of the loaf gently with the egg white wash and sprinkle with whole flaxseeds. Use a sharp serrated knife to make a shallow 1/4-inch deep slit down the center of the loaf.
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13
Bake for 35-40 minutes. The crust should be a deep golden brown and the internal temperature should reach 190°F-200°F when measured with an instant-read thermometer.
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14
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cooling completely (at least 1 hour) is crucial to set the crumb structure.
💡 Chef's Tips
Always use a thermometer to check your water temperature; too hot and you'll kill the yeast, too cold and it won't activate. If you don't have a stand mixer, you can knead by hand for 10-12 minutes until the dough passes the 'windowpane test'. Store the loaf in an airtight bag at room temperature for up to 3 days, or slice and freeze for up to 3 months. For a softer crust, brush the top with a little melted butter or extra olive oil immediately after removing it from the oven. If the bread browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Toast a slice and top with smashed avocado, red pepper flakes, and a poached egg for a gourmet breakfast. Use as the base for a classic turkey and Swiss melt with sugar-free Dijon mustard. Serve alongside a bowl of roasted tomato basil soup for a comforting, low-sugar lunch. Slice thin and serve with a plate of high-quality olive oil and aged balsamic vinegar for dipping. Pairs wonderfully with a robust black coffee or a crisp, unsweetened iced tea.