Buttermilk Flax Seed Bread Bread Machine Food

BUTTERMILK BREAD FOR THE BREAD MACHINE

Steps:

• Place ingredients in bread machine,as listed above.
• Select basic bread machine cycle and start machine.

FLAX SEED BREAD (BREAD MACHINE)

Steps:

• Place ingredients in your bread machine as directed by your manufacturer.
• Set to dough cycle. Check the consistency after about 10 minutes - if it looks dry, add a little more water.
• After initial rise, remove, shape in a large round loaf (or whatever you like), let rise again on a cornmeal dusted baking pan.
• Preheat oven to 400 deg. If desired, brush loaf with an egg wash (one egg beaten with 1 tbl. cold water). Slash loaf with sharp knife. Place in oven. After 15 min., reduce temperature to 350 deg.
• Bake for an additional 25 minutes or until loaf is done - an instant thermometer should read 205 deg.
• Turn onto cooling rack and let cool.
• Note: If using flax seed, 2/3 cups seed will grind into 1 cup flax meal.
• Note2: If using egg wash, you may also sprinkle loaf with whole flax or poppy seeds.

SESAME-SUNFLOWER-POPPY-FLAX SEED BUTTERMILK BREAD!

Steps:

• In a small bowl, dissolve the yeast and sugar in the warm water.
• Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl.
• Add the salt, all of the seeds and the whole wheat flour and wheat germ.
• Stir to combine.
• Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil.
• Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F.
• Grease two 9x5 inch loaf pans.
• Deflate the dough and turn it out onto a lightly floured surface.
• Divide the dough into two equal pieces and form into loaves.
• Place the loaves into the prepared pans.
• Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
• Makes 2 loaves.

BUTTERMILK BREAD

Steps:

• Warm the buttermilk, add the yeast and let stand for 10 minutes.
• Mix together the flour and salt.
• Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency.
• Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place.
• Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes.
• During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven.
• Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes.
• Remove bread from oven and brush with cold water to create a shiny crust.

WHEAT BREAD WITH FLAX SEED

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

BUTTERMILK BREAD

Steps:

• Let the buttermilk come to room temperature or microwave until almost warm.
• Add the ingredients to the machine in order given.
• Set on dough cycle.
• When complete, remove dough and shape into a log and place in a pam sprayed loaf pan.
• Let rise in a warm place until doubled in size or about 1 hour.
• Bake in a preheated 325 degree oven for 30 minutes.

BUTTERMILK SEED BREAD

Steps:

• In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

BUTTERMILK FLAX SEED BREAD (BREAD MACHINE)

Steps:

• Dough Put all ingredients into bread machine and set to whole wheat cycle - manual. When cycle is complete transfer to lightly floured surface and knead in enough flour to make dough easy to handle. Cover and let rest 15 minutes. Punch douwn dough, divide in two and shape into round loaves. Flatten slightly with hand and place on greased baking sheet. Cover and let rise ~1 hour until double in size. Using sharp knife score top of bread 3x. Lightly brush with egg wash. Bake at 375° for ~ 30 minutes or until bread sounds hollow when tapped on bottom. Tip For 1/2 cup ground flax grind 6 tbsp flax seeds in coffee/spice grinder

SEEDED WHOLE-GRAIN QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
• Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
• Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
• Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.