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 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
BEST EVER SOURDOUGH OATMEAL BREAD
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Provided by Renee Pottle
Categories Bread
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl or your stand mixer bowl.
- Combine until a loose dough forms. Cover and let sit 30 minutes.
- Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
- Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
- Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
- If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
- When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.
FLAX SEED BREAD (BREAD MACHINE)
I saw flax seed at the grocery and bought it without any idea of what to do with it. I found out that flax seed contributes fiber and omega-3s to the diet. Even better, it made this delightful, speckled loaf with a nutty flavor. Wonderful as is or toasted.
Provided by duonyte
Categories Yeast Breads
Time 3h15m
Yield 1 1 1/2 lb. loaf, 18-22 serving(s)
Number Of Ingredients 9
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.
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
NO KNEAD SOURDOUGH FLAX SEED BREAD
Following Duonyte's lead, I've converted Recipe #261617 to the 'Amazing' no-knead preparation. The only special equipment you'll need is one (or two) cast iron, or cast aluminum pot (I use a 4 quart). This recipe makes two loaves however can easily be scaled back to make one. The recipe is very forgiving . . so don't be afraid, give it a try! You can even substitute a cup of whole wheat flour to make it even healthier.
Provided by Galley Wench
Categories Sourdough Breads
Time 18h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
- In a separate bowl, mix together the active starter, water, olive oil and honey.
- Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
- Add additional 1/2 cup flour if necessary to reach the desired consistency.
- Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
- Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
- Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
- Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
- Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
- When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees.
- Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
- When dough is ready, carefully remove pot from oven.
- Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Nutrition Facts : Calories 1560.2, Fat 43.7, SaturatedFat 5, Sodium 1766.3, Carbohydrate 254.7, Fiber 21, Sugar 27.4, Protein 38.1
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