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
FLAX MEAL BREAD
This recipe makes a large, great-tasting, high-fibre bread for the bread machine. I adapted it from a basic white bread recipe.
Provided by lmatheson
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine pan in order given.
- Choose 2 pound loaf size, grain setting, and desired crust darkness and start bread machine.
- To serve, cool, cut loaf in half, then slice each half in 10 slices- yielding 20 slices.
WHEAT BREAD WITH FLAX SEED
This is a standard 1 pound bread machine recipe which I altered to suit my taste and nutritional needs.
Provided by Sandra Woodall
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 4h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 22.5 g, Cholesterol 0.3 mg, Fat 7.3 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 245.4 mg, Sugar 8 g
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
SUSAN'S HOMEMADE FLAXSEED BREAD
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.
- Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.
- Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.
- Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.
- Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.
FLAXSEED MEAL SOURDOUGH BREAD
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Mixing and Gluten Development
- Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
- Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
- This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
- Pre-Shape, Bench Rest and Shape
- Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
- Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
- Final Proof
- Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
- Scoring and Baking
- Preheat your baking vessel 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
- If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
- Load the dough into the baking vessel, cover and bake:
- 20 minutes at 500F
- 10 minutes at 450F
- Remove the lid and bake for 5-10 more minutes.
- The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.
FLAX AND SUNFLOWER SEED BREAD
This is a great bread for seed lovers, one of the tastiest I've tried.
Provided by Erna Walmsley
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g
WHEAT AND FLAX BREAD
Want to add flaxseed to your baking? Try this homemade whole wheat bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
- On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double in size.
- Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 4 g, TransFat 0 g
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