FLAXSEED BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
“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
Total Time 01 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
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, FatContent 5g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch
CLASSIC FLAX BREAD RECIPE - FOOD.COM
Make and share this Classic Flax Bread recipe from Food.com.
Total Time 2 hours 5 minutes
Prep Time 1 hours 30 minutes
Cook Time 35 minutes
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161.2, FatContent 2.8, SaturatedFatContent 0.5, CholesterolContent 1.4, SodiumContent 201.4, CarbohydrateContent 29.1, FiberContent 2, SugarContent 1.7, ProteinContent 4.7
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