Flax Meal Bread Food

BASIC FLAXSEED BREAD (FLAX SEED BREAD)

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.

FLAXSEED BREAD

Steps:

• Preheat the oven to 360°F/180°C.
• Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
• In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
• Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
• Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
• Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
• Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
• Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
• Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.

FLAX BREAD

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.

CLASSIC FLAX BREAD

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 MEAL BREAD

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.

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.

L - C GLUTEN FREE BASIC FLAX MEAL FOCACCIA BREAD

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
• Mix dry ingredients well - a whisk works well.
• Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
• Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
• Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
• Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

SOURDOUGH FLAX SEED BREAD

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.

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.

FLAXSEED MEAL SOURDOUGH BREAD

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.