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    Flaxseed Sandwich Bread

    Flaxseed Sandwich Bread

    Thin crispy crust, soft as a feather inside, boosted with healthy flaxseeds

    This bread tastes amazing! Thin, crispy crust and soft as a feather inside. I don't buy bread anymore because I can make this incredible sandwich bread at home. My sandwiches will be epic!

    Flaxseed boosts the fiber and nutritional value, making this bread not only delicious but healthy too. Using yogurt and the simple "lift and slap" technique, this no-knead recipe creates perfectly soft bread every time. All of that without any additives! Follow along with the video below!

    Watch how to make the perfect flaxseed sandwich bread!

    Ingredients

    • 160 ml Water(⅔ cup)
    • 3 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 60 g Plain Yogurt(¼ cup, any yogurt will do)
    • 1 tbsp Vegetable Oil
    • 320 g Bread Flour(2 ½ cups, plus extra for dusting)
    • 15 g Flaxseed(2 tbsp, crushed or whole)
    • 6 g Salt(1 tsp)
    • Seeds For Topping(optional)

    Step-by-Step Instructions

    1. 1
      Mix dough: In a bowl, combine 160ml water with 3g fresh yeast. Add 60g yogurt and 1 tbsp oil. Add 320g bread flour, 15g flaxseed, and 6g salt. Mix until no dry flour remains.
    2. 2
      First rest and fold: Cover and rest 30 minutes. With wet hand, stretch and fold 4 sides to center. Lift and slap the dough.
      Timer Available:First Rest (30:00)
    3. 3
      Second rest and fold: Cover and rest 30 minutes. Repeat stretch and fold, then lift and slap.
      Timer Available:Second Rest (30:00)
    4. 4
      Bulk rise: Cover and let rise until doubled in size, about 2 hours. Look for bubbles as a sign of good fermentation.
      Timer Available:Bulk Rise (2:00:00)
    5. 5
      Shape loaf: On floured surface, fold dough in half and flatten into a rectangle. Roll tightly and seal edges by pinching.
    6. 6
      Final proof: Transfer to loaf pan lined with parchment. Cover and let rise until doubled. Brush with water, sprinkle with seeds, and score with a sharp blade.
    7. 7
      Bake: Cover with another loaf pan and bake covered at 430°F (220°C) for 25 minutes. Remove the top pan and bake uncovered for 10 more minutes until golden. Cool in pan briefly, then transfer to wire rack.
      430°F (220°C)
      Timer Available:Baking Time (35:00)
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    So pretty! The crust is super thin and crispy, and it seems so soft inside - soft as a cloud! The aroma is incredible. Now the best part: bread, meet butter! YUM! I could do this all day - I'm salivating!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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