Flaxseed oil cake from a South African factory was screened for proximate composition, mineral content, fatty acid profile and storage stability. The oil cake was included at 10 and 15% levels (w/w) in brown bread and evaluated using a 96-member consumer panel. The oil cake contained between 38.0 and 47.3% protein, 12.8 and 26.1% crude fat and 3.7 and 5.1% ash. The total carbohydrates were mostly dietary fiber. Calcium, magnesium, phosphorus and potassium were in the range of 3.3 to 3.8, 4.8 to 5.9, 6.4 to 8.2 and 9.0 to 10.1 (mg/g), respectively. The oil from the flaxseed oil cake contained 58.5 to 59.7% of C18 omega-3 fatty acids. Peroxide levels of the flaxseed oil cake were below the threshold limits after 6 months storage. Thiobarbituric acid threshold values were exceeded after 5 months aerobic storage at 20C. Bread samples with inclusion levels of 10 and 15% flaxseed oil cake were acceptable to the consumer sensory panel.