Essential Flax Bread


  • 1/2 cup Stoney Creek Organic Flaxseed Meal
  • 2 1/2 cups bread flour
  • 1 tsp salt
  • 1/2 tsp instant dry yeast
  • 1 3/4 cups warm water
  • Whole flaxseeds, sesame seeds, salt flakes
  • 4.5 litre (or larger) heavy lidded pot (heat resistant cast iron/enamel/pyrex)



  1. Dissolve yeast in warm water.
  2. Sift flour in a large bowl, add meal and salt around edge.
  3. Make a well in the centre of the flour and add liquid, stir with a paddle until combined.
  4. Knead the wet dough for a few minutes whilst still in the bowl.
  5. Cover bowl with cling wrap and leave until the dough has doubled in size, or overnight in a warm place.
  6. Turn the dough onto some baking paper, roughly shaping to suit your pot.
  7. Sprinkle with seeds and salt.
  8. Let rise again for 30 minutes whilst heating the pot in the oven at 220oC.
  9. Lift the dough using the paper and place both in pot, put lid on and bake for 30 minutes.
  10. Remove lid and bake a further 15 to 20 minutes.