Whole Wheat Honey Oat Flax Bread Food

WHOLE WHEAT HONEY OAT FLAX BREAD

Steps:

• Microwave milk for 1 minute (or warm it via stovetop)
• Pour yeast into milk, stir once and then let it sit for 5 minutes, or until the yeast foams/bubbles slightly on top
• Combine flour, whole wheat flour, oats, salt and flax seed (in a stand mixing bowl or a larger bowl) and stir to combine
• In a small bowl, combine butter and honey. Melt in microwave
• Pour in honey/butter mixture into the milk/yeast mixture. Then pour the liquid into the large bowl with the dry ingredients
• Using a dough hook, knead bread for 5 minutes. If you're not using a mixer, knead with hands (about 5-10 minutes). The texture should be springy to touch, but not too sticky.
• Transfer to a lightly oiled bowl, so the mixture doesn't stick to the sides of the bowl
• Cover bowl with towel or plastic wrap and let it rise for one hour
• After the mixture bulks up and doubles in size, pick up the dough and form it into a log. Place dough into a greased 9x5 loaf pan.
• Cover with plastic wrap lightly and allow to rise for another hour until it has risen to the top of the loaf pan.
• Preheat oven to 350 degrees
• Bake at 350 for 35 - 40 minutes
• Poke a toothpick or fork in the center of the bread and make sure it comes out clean to ensure it is cooked
• Remove from the oven and turn loaf out onto cooling rack so it doesn't sink
• Allow to cool and enjoy!

HONEY WHOLE WHEAT BREAD WITH OATS AND FLAX SEED

Steps:

• The easy way: Throw it all into a bread machine and select dough. When finished proceed to step 9.
• The hard way: Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

WHOLE WHEAT, FLAX & HONEY BREAD MACHINE BREAD

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.

WHOLE WHEAT BANANA BREAD WITH FLAXSEED AND OATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl.
• Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.

HONEY WHOLE WHEAT FLAX BREAD

Steps:

• add lemon juice to milk, and warm to room temp in the microwave.
• warm 2 eggs in hot water.
• add ingredients in the order listed.
• bake on 2lb loaf, light crust and whole grain settings.

WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS

Steps:

• Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

HONEY WHEAT BREAD WITH CHIA AND FLAX

Steps:

• Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
• Optional - brush the dough with milk or egg wash prior to baking.
• * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. I keep a fair amount of chia gel in my fridge and use about 2 tbsp of chia gel in this recipe, however food.com does not recognize Chia Gel as an ingredient.

OAT WHOLE WHEAT BREAD

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. 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 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

WHEAT AND FLAX BREAD

Steps:

• In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
• On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double in size.
• Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.