Flax Seed Multigrain Bread Loaf Recipes

FLAXSEED BREAD

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.

FLAX SEED MULTIGRAIN BREAD LOAF

Steps:

• 1. Place ingredients in bread machine in the order recommended by manufacturer (typically liquids, salt, oil.sweeterer, then flour and other ingredients). All ingredients should be at room temperature. 2. Set for dough cycle (see Note) and start the machine. Check the dough after 20-30 minutes. The dough ball should be smooth firm and slightly tacky. If too dry or lumpy, add water a teaspoon at a tine to get right. If too moist, add flour a teaspoon at a time. (let kneading continue for a minute or so between additions). 3. At end of dough cycle remove the dough ball to a floured countertop. Roll/form into a loaf shape. Place in pan or allow to rise as free form loaf. Let rise for 40 minutes in warm place. 4. Make a 1/8" vent slash alont the top of the loaf. Bake until well browned (25-27 minutes) in a preheated oven. See note below for oven temperature suggestions. Spray loaf, and inside of oven with water 3 or 4 times during eary stages of baking,( about 1-2 minutes apart) for a crustier loaf. 5. Turn out onto rack and let cool. Store in a plasic bag. Note: If you prefer to let the machine do the full kneading and baking, set the machine for full cycle with light crust (the soy flour browns faster than other flours). I find I get 100% consistent results using the dough cycle and oven baking - just my preference.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

MULTIGRAIN LOAF WITH FLAXSEEDS

Steps:

• Stir together the water, 2 Tbsp flaxseeds, and honey in a measuring cup.
• Combine the spelt flour, whole-wheat flour, all-purpose flour, yeast, and salt in a food processor. With the machine running, pour the water-honey mixture through the feed tube; pulse until the dough forms a smooth ball, about 1 minute.
• Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap, and let the dough rise in a warm spot until doubled in size, about 30-40 minutes.
• Punch down the dough. Kneading lightly, form the dough into a loaf. Spray a 5 x 9-inch loaf pan with nonstick spray; sprinkle the bottom and sides with the cornmeal. Place dough in the pan; Cover and let rise in a warm spot until doubled in size, 30 minutes.
• Preheat the oven to 400ºF. Gently brush the top of the loaf with the egg; sprinkle with the remaining 2 tablespoons flaxseeds. Bake the bread until deep golden, 18-20 minutes. Cover the top loosely with a sheet of foil; bake 15-17 minutes more, or until an instant-read thermometer inserted into the center registers 210ºF. Loosen the sides of the bread with a knife, and unmold the bread onto a rack to cool. Yields 3⁄4-inch slice per serving.

HEALTHY MULTIGRAIN AND SEED BREAD

Steps:

• Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
• Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
• Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
• Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
• ** You can experiment with different flours based on what you have in your pantry.
• ** Try adding different seed combinations or pine nuts -- yum.

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS

Steps:

• Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
• Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
• Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
• Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
• Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
• Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
• *Available at natural foods stores.

FLAX SEED BREAD

Steps:

• Place ingredients in bread machine pan in the order given.
• If you use all whole wheat flour the bread will have a slightly denser texture, but it is still very nice.