Light And Grainy Wheat Rye And Flax Seed Bread Food
LIGHT AND GRAINY WHEAT, RYE, AND FLAX SEED BREAD
Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice.
Provided by Abrux
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h45m
Yield 24
Number Of Ingredients 11
Steps:
- Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
- Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 27 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 111.6 mg, Sugar 2.1 g
WHOLE WHEAT BREAD WITH FLAX AND SUNFLOWER SEEDS - BREAD MACHINE
This bread is very similar to Nature's Own 12 Grain Bread....just not with all the additives that we can't pronounce. This is my husbands favorite bread that I bake. Please note: Use the Basic White bread setting on your bread machine.
Provided by Okitsme
Categories Breads
Time 13m
Yield 1 1.5 lb loaf
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.
WHOLE WHEAT, FLAX & HONEY BREAD MACHINE BREAD
Make and share this Whole Wheat, Flax & Honey Bread Machine Bread recipe from Food.com.
Provided by radmusic
Categories Yeast Breads
Time 3h45m
Yield 2 lb. loaf
Number Of Ingredients 9
Steps:
- Add the ingredients in the order listed and sprinkle the ground flax over top. I use the whole wheat, 2 lb, and light crust settings and make the bread overnight so it's fresh first thing in the morning. I have also added a 1/4 cup of sunflower seeds sprinkled over top of the flaxseed.
Nutrition Facts : Calories 1069.5, Fat 27.9, SaturatedFat 3.6, Cholesterol 0.8, Sodium 1786.1, Carbohydrate 187.3, Fiber 29.2, Sugar 29.5, Protein 34.6
LIGHT AND GRAINY WHEAT, RYE, AND FLAX SEED BREAD
Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice.
Provided by Abrux
Categories Wheat Bread
Time 2h45m
Yield 24
Number Of Ingredients 11
Steps:
- Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
- Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 27 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 111.6 mg, Sugar 2.1 g
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- In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
- Sift the 3/4 cup wheat flour, 3/4 cup rye flour, and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
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- Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes with the dough hook on speed 2 or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it's coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it's thing and everything will work out ;). Remove dough hook and let it rise in the bowl, uncovered, until double in volume (45 min).
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- In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
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- Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.
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