Flax and Sunflower Seed Bread

I did change the sugar to honey and substituted 1/3C gluten flour for the wheat. I live in higher elevation and this change made it rise perfectly. A lot of beginner don’t realize that bread making is a science. Your elevation, the type of flour you use and the amount of yeast sometimes needs to be adjusted. Lower elevation does best with more yeast. Higher elevation does better with less. Gluten is better when added to wheat. I am slightly higher elevation. This is very tasty.

I made it as dough in my bread machine, didn’t rise very much, so then let it rise in my warmer x 2 hours. Beautiful job as usual. I always add gluten when making bread. Cooked it at 375 x 30 minutes in a bread pan.

I made this bread and it came out great! Thanks for the recipe!

Perfect recipe. I didn’t have sunflower seeds, so just omitted them. Bread has a delicious, nutty taste. This is my new favorite bread recipe.

I enjoyed the taste and texture. However, the bread came out dense, didn’t rise and was very heavy. Disappointed in the end result.

I use one cup all purpose and the rest whole wheat but still use basic loaf setting. Love it and it so moist and easy.

This bread is super easy to make. It taste great. I had no issues with it not rising. It was a little bit on the crumble side. I’m going to make more today and knead it a little longer. That may help

Perfect bread!! This is so simple and so tasty, with a slightly chewy texture, just like a seeded grain bread should have. I make no substitutions. I have also made this, though, by adding a cup of cranberries to change it up and it’s incredible. This is our favourite bread so far, out of a dozen recipes we’ve tried to date.

Bread is outstanding. Moist and flavorful. Only change I made was 1/4 cup sunflower seeds together with 1/4 cup baking cranberries

This is amazing bread! I’ve made it twice now. The first wheat recipe from a cookbook I tried was a huge fail. It didn’t rise at all. So, I read all 400+ reviews on this bread before I made it. My final decision was to make recipe and add 1 tbsp. Vital wheat gluten and 1 tbsp. Dough enhancer and an extra 1/2 tsp. salt. I used flax meal, not whole seeds. My bread machine directions are liquid first (I put the softened butter pieces and honey in 80 degree water, flour, flax meal , dry ingredients, then make a little pocket at the top for yeast, dough enhancer and vital wheat gluten. I couldn’t find the size setting in recipe so I went with 2 pound. I added the full amount of sunflower seeds after dough mixed for 10 mins. Perfection! I’ve even made it for neighbors now.

I love this recipe!!

This is becoming a family favorite. Today, I only had a little sunflower seed, so I subbed sesame seeds, about 1/2 cup. This makes a stiff dough that can be hard to knead, but it is so well worth the effort because the end result is a terrific tasting, hearty bread that slices beautifully, toasts really well, and freezes well. This may become the go-to bread that we use for every day, and not just special occasions.

I followed the recipe exactly and the result was perfect.

Loved it. Very tasty by itself or with a nice jam or butter. Yummy.

I did as some other reviewers suggested, and added a little bit of salt, and ground up the flax seeds. I also added in a tablespoon each of vital wheat gluten and dough enhancer. It was such a hit, I need to make another loaf tomorrow so we can enjoy it again!

We didn’t have honey so we used molasses – absolutely phenomenal! Toast it and put a little butter on it! OMG!!!!

Absolutely perfect! Tastes wonderful and looks wonderful. I did add some rolled oats and substituted pumpkin seeds for the sunflower seeds; kept the amount of seeds at 1 cup altogether.

Made this bread today — a 2-lb loaf. What a wonderful scent in our house as it baked! A really nice flavor, and fun with the little bit of crunchy from the seeds! We will absolutely make this over and over again!

I didn’t have flax seed or wheat bread flour, so I used plain old wheat flour, and added an extra 1/4 tsp of yeast to compensate. I also added a 1/3 cup of finely chopped walnuts, and a 1/3 of a cup of dried cranberries. It makes a fantastic breakfast bread for toasting!

I made it once with whole wheat but since then have made it multiple times with a random mix of bread flour and all purpose flour. More bread flour than all purpose…but it has turned out fine everytime!! Also i fill 1 cup with ground flax, seasame, and chia seeds and let it run a little over and its great! one time i used sunflower another time i used pumpkin seeds instead…hard to screw up and hard to not eat it all at once! it doesnt have a great shelf-life but my boyfriend and i use it as a daily toast/sandwich bread so it doesnt last too long!

Omitted sunflower seeds