Easy Flaxseed Sourdough Loaf

This hearty flaxseed bread is one of easiest sourdough bread that is perfect for beginner bakers. It has a golden crispy crust and a moist, chewy, very flavourful crumb with a noticeable amount of omega-3 fatty acids rich flaxseeds. It makes great sandwiches or morning toast. The bread stays fresh even on the 3rd day.

Sourdough Starter	Dough
30 g Rye sourdough starter 100 g All purpose or bread flour 100 ml Water	100 g Whole flaxseed 480 ml Water 100 g Medium rye flour 400 g All purpose or bread flour 6 g Dried yeast 12 g Sea salt 1 tsp Olive oil for the loaf pan ½ tbsp Wheat or rye bran for the loaf pan

For the sourdough, mix the starter, flour and water in a bowl, cover with cling film and leave on your kitchen counter, preferably at 22-25C, for about 12-16 hours.
Mix the flaxseed with the 180ml water and also leave it on the kitchen counter for 12-16 hours. Grease a 30cm loaf tin and sprinkle with wheat or rye bran. Set aside.
Mix the sourdough, soaked flaxseed, rye flour, AP/bread flour, remaining 300ml water, dried yeast and salt with a wooden spoon until everything comes together.
Scrape the dough into the prepared tin, cover and leave to rise in a warm place for 45-60 minutes. Preheat the oven to 210C/410F. Place the bread in the middle of hot oven and spray with water. Bake for 10 minutes, then reduce the temperature to 180C/350F and bake for a further 40-50 minutes until golden brown and crispy.
Remove and leave the bread to cool briefly in the pan, then turn out on a cooling rack to cool completely before slicing.

23 comments:

DEZMOND 31/7/25 13:12: That looks so soft and gorgeous, deary, I want to jump head-on right into it!
Tom 31/7/25 13:55: ...Angie, you make everything look easy!
Jean | DelightfulRepast.com 31/7/25 14:49: Beautiful loaf, Angie! Looks tasty, too. If you have the time to let it rise in the tin for 3 to 4 hours or more (depending on various factors) you don't even have to add the dried yeast. I always make my final dough early on the morning I'll be baking the loaf, but not everybody has a day that they're going to be at home all day. With the flaxseed and touch of rye, it must be wonderful with that fig jam! (Note to self: pick up some rye flour and flaxseeds)
Lucimar da Silva Moreira 31/7/25 15:45: Angie delícia de pão ótimo pra o café da manhã e lanche, Angie boa quinta-feira bjs.
Pantherka 31/7/25 17:21: This bread looks very good and is also beneficial for health.
Carol @Comfort Spring Station 31/7/25 17:35: I love sour dough bread. On visits to New Orleans and San Francisco, I just couldn't stop eating it. Yours looks so good!
sotis 31/7/25 18:56: très joli pain!!! bisous
Pam 31/7/25 19:03: You are the BEST bread baker. It looks delicious.
Christine 31/7/25 19:13: Yummy
Ananka 31/7/25 19:47: That looks amazing. Bet it would be good with hummus :-D
Bill 31/7/25 21:59: That looks delicious and yummy. I could go for a slice.
roentare 1/8/25 00:18: I can smell it off the monitor!
J.P. Alexander 1/8/25 00:52: Rico pan. Gracias por la receta.
Brian's Home Blog 1/8/25 01:02: I'll bet that is so good, yum toast!
Anonymous 1/8/25 01:45: A beautiful loaf, Angie! David (C&L)
My name is Erika. 1/8/25 02:21: Oh this looks good. I haven't used flaxseed in baking for a long long time. Thanks for the reminder. :) Happy new month to you!
ellie 1/8/25 02:54: Looks amazing! Beautiful bread!
Caitlin'nMegan 1/8/25 02:54: Wonderful and yummy!
Anonymous 1/8/25 05:54: Your bread always looks so good!
Tandy (Lavender and Lime) https://tandysinclair.com
Momo (Mauricette ) 1/8/25 07:09: Je t’en pique une belle tranche au passage pour mon déjeuner ..
Margaret D 1/8/25 08:05: That does look divine, Angie and I bet it tastes really nice and of course the smell would be good.
Lola Martínez 1/8/25 08:44: A un pan como este es difícil resistirse, te aseguro que daría buena cuenta de él si lo tuviera delante.
Shashi 1/8/25 10:22: Love the flax seeds in this soft delicious loaf!