Honey Flax Seed Bread

Honey Flax Seed Bread

From the Silk test kitchen

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Total Time
30 min
+ 3 hr rising

+ 45 min baking

Did you know Silk® has a ton of tasty recipes, like  this one for Honey Flax Seed Bread? https://silk.com/recipes/honey-flax-seed-bread


  • 2 packages or 4 1/2 tsp active dry yeast
  • 1/3 cup warm water (105°F to 115°F)
  • 2 cups warm Silk Original Soy, Almond or Coconutmilk, (105° to 115°F)
  • 3 Tbsp canola oil, plus more for greasing the bowl
  • 2 Tbsp buckwheat or alfalfa honey
  • 2 Tbsp molasses
  • 1 1/2 tsp salt
  • 6-6 1/2 cups whole wheat flour
  • 1/2 cup flax seeds 

Dish up your review

  • Honey Flax Seed Bread

    Average: 4 (1 vote)

    Super yummy!

    My whole family loved this recipe and in fact I'm getting ready to make several more loaves today. One fix though, no where in the recipe could I find how much "warm water" we are supposed to use to dissolve the yeast in step 2. The first time I made it I used one cup and that seemed to work great!
  • Honey Flax Seed Bread

    Average: 5 (1 vote)

    Like Soy Bread

    We like it, and we always substitute diary milk to soy milk when making bread or cookies.

Read and Review

Honey Flax Seed Bread


  • Preheat oven to 375°F.
  • Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook. Sprinkle the yeast over the water. Let stand for about 10 minutes or until the yeast dissolves and foams.
  • Stir in the Silk, oil, honey, molasses and salt. Add 5 1/2 cups flour, mixing well. Add flour, if necessary, until dough is still moist but not sticky.
  • Knead by hand on a floured board for 10 minutes or on low speed in the mixer, adding a bit more flour if needed, until the dough is smooth and elastic. Alternately, knead the dough in a food processor fitted with a plastic blade. Knead in the flax seeds.
  • Form the dough into a ball and place in an oiled bowl, turning once to coat with oil. Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1 1/2 hours.
  • Grease two 8 1/2 x 4 1/4 -inch loaf pans.
  • Punch the dough down, knead briefly and form into two 8-inch long loaves. Place in the loaf pans seam side down.
  • Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours.
  • Bake for 40 to 45 minutes. Turn out of the pans and let cool on racks.