Rye Ground Linseed Bread Food

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.

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.

GLUTEN FREE DARK " RYE" BREAD

Steps:

• In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
• In a smaller bowl combine eggs, oil, water and agave.
• Stir wet ingredients into dry, then mix in caraway seeds.
• Allow batter to sit for 1-2 minutes to thicken.
• Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
• Bake at 350°F for 30-35 minutes.
• Cool and serve.

HEARTY ONION RYE BREAD (BREAD MACHINE)

Steps:

• In a large skillet, heat the oil and saute the onions over medium low heat, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat and cool completely.
• Place the yogurt, egg, rye flour, 2 cups bread flour, yeast, caraway, salt and pepper in the bread pan in the order recommended by the manufacturer. Set and run on the dough cycle. Check about 10 minutes into the cycle and add as much of the remaining bread flour as needed to form a ball.
• About five minutes before the end of the cycle (or when your machine signals), add the onions.
• After the dough has risen, remove from the bread pan. Shape into a 7 inch round (or your preferred shape, and let rise.
• Preheat oven to 350 deg.
• Beat together the water and egg yolk and brush on the loaf. Sprinkle with the kosher salt, if desired. Make three parallel slashes across the top of the loaf, and place in oven.
• Bake approximately 35 minutes or until loaf tests as done. Let cool completely before slicing.
• Note: I used full-fat yogurt, as the Greek or Arabic yogurt I buy is full-fat. I also needed to add about 1/2 cup flour - this is always a judgment call, so be guided.

MUSTARD RYE BREAD

Steps:

• Place all ingredients in bread pan in the order that manufacturer recommends.
• If available, select whole wheat cycle, or select Basic/White cycle.
• When bread is baked, remove from pan and cool on wire rack.