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
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.
FLAX BREAD
Flaxseeds are a healthy addition to almost any diet. Research shows that this food is a real cancer-fighter. This is a really good bread. Rustic and nutty flavored but not overpowering. My DH enjoyed this bread toasted. I made a second batch and made 6 rolls and a mini loaf (freehand) of bread which I then added butter and garlic to after it was cooked, then toasted for a spaghetti dinner. DH LOVED it this way. This recipe adopted from the Caring4Cancer newsletter. ABM directions- below Time includes resting and rising time. These times will vary depending on method, altitude and temperature in your neck of the woods. NOTE: (3/8/12) Most everyone has had to add in the additional flour. I used an additional 1/2 cup as well. I still follow the directions keeping 1 c aside to add in afterwards because I tried it adding it in in the beginning and it did not seem to come together as well, too dry to start. I also have made this using 2 c whole wheat flour +3 1/2 c AP flour to start and then used less than 1/2 c of additional flour. Please use your own experiance and jusdgement.
Provided by Chef1MOM-Connie
Categories Yeast Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Set aside 1 cup all-purpose flour from the total amount.
- Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
- Stir hot liquids 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.
- Cut dough in half and shape into loaves.
- Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake at 400°F (200°C) for 30-35 minutes.
- Remove from pans and let cool on wire racks.
- for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
- If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
LOW CARB FLAX FLAT BREAD
A good bread replacement when doing a low carb diet. All of the carbohydrate in the flax meal is fiber. Plus flax is super good for you! Great as a sandwich, with jelly, or with some edamame hummus. This is adapted from a recipe found on about.com.
Provided by purplebecca
Categories Breads
Time 22m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Combine dry ingredients and mix with fork or whisk.
- Make a well in the center and add wet ingredients.
- Mix, making sure eggs integrate well.
- Let sit for five minutes.
- Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
- Bake 10-15 minute.
SOURDOUGH FLAX SEED BREAD
This is a hearty, and heart smart bread because Flax seeds contain omega-3 fatty acids, which help elevate your good cholesterol. This is a modified recipe from Dr. Ed Wood's second book, "Classic Sourdoughs : A Home Baker's Handbook". Dr. Wood is also the author of the treasured "World Sourdoughs from Antiquity". Even thought I'd love it, I've made the seeds optional as my DH doesn't care for 'seedy' breads.
Provided by Galley Wench
Categories Breads
Time 4h20m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- (Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes.
- Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.).
- Add the (optional) seeds.
- Stir in the flax meal.
- Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.
- Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough.
- Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover.
- Let it rise until doubled.
- Deflate the dough, knead briefly, cut and shape into rough loaves.
- Let the dough sit, covered, for 30 minutes, then shape into final loaves.
- Let rise, covered, until doubled.
- Preheat the oven to 375°F.
- Bake 30 to 45 minutes.
- Note:.
- Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.
Nutrition Facts : Calories 181, Fat 4.3, SaturatedFat 0.5, Sodium 220, Carbohydrate 31.1, Fiber 1.9, Sugar 3.4, Protein 4.3
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
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