The objective of this study was to determine the effects of flaxseed on the rheological and bread-making properties and antioxidant activity of bread. Wheat flour was replaced with flaxseed at the level of 2, 4, and 8%. The water absorption, dough development time, stability and mixing tolerance index of the dough did not significantly change with the addition of flaxseed. The test baking results showed that the addition of %2 flaxseed yielded the highest loaf volume. The incorporation of flaxseed increased the antioxidant properties of the bread when compared to the control bread.