4-ingredient Flax and Sunflower Seed Bread

I make every couple weeks and always have in the freezer. My husband and I eat this every morning for breakfast

If you can eat regular bread just skip this one. 😭 I'm sorry but I tried my best and it was awful.

I didn't like this one at all. It didn't taste like bread at all. I did not like the texture as it was too gritty/crumbly on the inside for me.

Love it. Great that it can be frozen and enjoyed anytime.
I love it topped with cream cheese and avocado or Nutella for sweet treat!

Love this bread, I cut into slices when it was cool and put in freezer. It’s great fresh and toasted , had it with protein spreads and with marmite. This will become a staple in our diet

I am in the process of making some sardine fish cakes which requires some breadcrumbs to bind them. I am severely yeast intolerant, so this was an ideal recipe. I have not eaten it yet, save for a few sunflower seeds that fell off whilst I de-tinned it. A pro tip to everyone - if you don't want to oil/butter a tin, don't use a 'tin'. I bake in a silicone mould and I have never encountered anything that sticks. You can also really pack in the ingredients because the sides will expand. I will be going through this site picking out all the yeast free recipes. Thanks, I love bread, but yeast makes my life utterly miserable.

This bread is a freezer staple! When I don’t have at least a half slice a day- my body tells me! As soon as I eat a slice… my body processes it and within the hour …. It’s amazing! I tend to eat it with peanut butter and a tiny bit of honey on top , cheese , or avocado !

For my taste if making just the basic recipe an extra teaspoon of salt is needed

Very expensive to make and whilst it is clearly is very nutritionally dense, it is not enjoyable to eat. Cardboard comes to mind (sorry). Won’t be making this one again.

A staple in my household.
I ALWAYS have this in the freezer. It's so simple to make. (First time making it you'll think this can't turn into a bread...it will!)
I always bake 2 loafs at the time, slice it, freeze it, and toast it when needed. Best bread ever. So easy to make and so tasty.

First time I made it, it left a very dry taste in my mouth. I also didn't realise how much 300g of Flax was. I milled the seeds in my small coffee grinder. I like that you can cut this loaf very thin once cold. I also feel satisfied with a sandwich made with 2 thin slices. I add dry chopped apricots to my mix. Thanks for sharing the recipe.

I try to have flax seeds daily which isn’t always easy unless I have it with my homemade muesli. Love that every mouthful is so nourishing and plan to make this with a variety of seeds next time. I use golden flax seeds so don’t get that pungent smell / taste of the dark ones.

Love this bread. Really good for freezing and savory toppings. A staple for my family. Also love the prune and walnut version - soooo yummy!

Ideal for freezing, ideal with soup or as a slice of toast with eggs for breakfast - will cook again

Baked 1/3 of recipe as I have only a mini loaf pan. Is excellent and love the texture! This is so much easier to bake than the original Dr, Daily Bread which I also love.
I have a mix of almond flakes, peanut bits, sunflower and pumpkin seeds, used golden flaxseed so my bread came out beautiful, literally golden in colour. I wanted to share the end product photo here but no function of the app,
Due to the mini loaf, bake time is 30 to 35min in my fan oven, return to oven for 5min bake time,
It came out spongy, very dense too, I can also hear the crackling of the loaf while cooling.. receipe is versatile to add any nuts of seeds you have on hand. I omitted the salt though.
Super easy to bake. Will bake again and I believe is my go-to bread from now…. Thanks Team. Great job!

Perfect!
Doesn't fall apart and it is full of goodness!

Not for me. Couldn’t cope with mouthfuls of seeds and didn’t like the taste. Felt like a budgie. Cooked well though. I’ll try the Wholemeal bread instead.

Delicious bread, freezes well. I'm about to make it for a second time

I weighed the ingredients out with a degree of trepidation…I feared it wouldn’t taste great but happily I was proved wrong. It’s a great loaf, I’ve sliced it up & put it in the freezer so it’s easy to have a slice with soup. Will be making it again. I prefer mine untoasted.

I made it using pumpkin seeds rather than sunflower seeds and milled my own flax seeds (using half golden half brown types) which may have tempered the strong flavour other people have reported? I love the flavour and find it very filling, which did result in some regret early on when I couldn't resist an extra slice and my stomach was not happy - moderation in everything is the lesson! I'm showing my nationality when I say it works really well with Vegemite!

Loved this, just had a quick slice before freezing the rest. Got to say, I shall be making more.

Another winner from Dr Rupy. Great texture and flavour, it slices well, ready for freezing. A new addition to my repertoire.

This is such a simple bread to make. It behaved exactly as the recipe suggested it would.

I did half chia and half Basil seeds with a multi seed mix ..It worked ok and tasted good.The bread is really dense but that is the idea and lovely toasted.For my tastes all the Drs breads are really good as I like to feel that I have eaten something substantial

It has a bit of a bittery smell, perhaps overbaked it a tiny bit. After 2 daily breads this is something different. Daily bread will be baked 3 times a month for sure :)

Wanted to love this bread but sadly found it cloying and heavy. I feel there is too much milled flaxseed.
I have made many loaves of the Drs Daily Bread and much prefer the nuttiness, texture and flavour.
I am an avid follower and user of the Drs Kitchen recipes all with success so far, but unfortunately I won’t be making this again.

I added 35g of nutritional yeast to the dry ingredients and an extra tablespoon of extra virgin olive oil to the dough and cooked it at 395f. Seems to have turned out okay!

I love the idea of high fiber, high protein bread. But, the flavor of the flaxseed was a bit too pungent for me. I typically eat this in the morning with butter so I will give it a try, but not sure I will remake this after I finish this loaf. My favorite so far are the teff scones, they are delicious as well as high fiber!

I’m a fan of the everyday bread so had all these ingredients in the cupboard. Thus was very easy to make and no need for the 6hour/overnight wait to pop in the oven. 70 minutes after starting this was cooling down. Feel and texture was soft which was good but it cut nicely. It had a lovely ‘nutty’ texture. I expect this will be my regular bread from now on.

“Toast before serving.“ Is this necessary?

Thanks a lot for the great update. It turned out a wonderful oat free version of the main recipe. Great taste, 5 stars:)
Planning next time to add pumpkin seeds to the mix for more protein.

Delicious and easy to cook. Sliced up and in freezer for the week ahead.

I love this seed bread. My husband is not so keen -too many seeds. He loves the rye bread which I make him. I substitute white flour for wholemeal and prove it in a prover until it looks like it has risen. Comes out a lovely texture that is only slightly heavier than wholemeal bread.

Excellent. Baked well and sliced nicely. Tastes great. Really fills you up, even more than Daily Bread.

I found this bread unfortunately didn't set and the slices broke up. Unsure why as other breads tend to turn out better. But the seedy mix broke off the main body of bread. Taste is good.