The aim of the study was to determine health and nutritional advantages resulting from the consumption of wheat bread, in which 10 and 13 % of flour (w/w) was replaced by milled seeds of oil flax, regarded as the richest source of α-linoleic acid (18 : 3, 3n – 3). To prove the hypocholesteric activity of such bread, an experiment was carried out in which albino rats of Vistar variety were divided into groups and fed with standard (wheat) bread and loaves with the addition of flaxseed. At the same time some additives, known to have hipercholesteric effect (cholesterol, cholic acid, animal fat) were supplied. The rats were weighed before and after the experiment, then they were killed and blood from their hearts was taken to establish the levels of cholesterol and glucose in plasma. Bread with the addition of flaxseed produced a significant effect on rats. It reduced the average cholesterol concentration in plasma by 47% and its LDL fraction by 48,5%, as compared with the control group. However, no distinct hypoglycaemic effect of such bread was observed.