FLAXSEED BREAD
"This hearty, whole grain bread is among my all-time favorites," says Jennifer Niemi of Kingston, Nova Scotia. "The flaxseed adds a nutty texture. Every slice is so satisfying."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.
Nutrition Facts : Calories 169 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CLASSIC FLAX BREAD
Make and share this Classic Flax Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 2h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup flour.
- Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130°F) but DO NOT BOIL.
- Stir milk mixture into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
- Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
- Cover dough and let rest 10 minutes.
- Divide dough in 1/2 and shape into loaves.
- Place into 2 greased (8 ½ inch x 4 ½ inch) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake in a preheated oven at 400°F for 30-35 minutes.
- Remove from pans and cool on wire racks.
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
BASIC FLAXSEED BREAD (FLAX SEED BREAD)
From Fleischmann's Yeast "Bake for the Cure" recipes. What I like about this recipe is that it can be made into a French Bread-like loaf. Should you want to use regular active dry yeast, proof first and adjust rise times. (Note: I found with the fast rising yeast it took an exhorbitant amount of time to achieve the correct amount of rise. I prefer using regular active dry yeast with the proofing method in warm water and a normal rise time.)
Provided by gailanng
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place.
- On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me.
- Preheat oven to 375 degrees F. Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.
Nutrition Facts : Calories 885.7, Fat 33.2, SaturatedFat 3.5, Sodium 1189.6, Carbohydrate 132.2, Fiber 26.8, Sugar 27.2, Protein 26.9
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