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
BASIC FLAXSEED BREAD (FLAX SEED BREAD)
From Fleischmann's Yeast "Bake for the Cure" recipes. What I like about this recipe is that it can be made into a French Bread-like loaf. Should you want to use regular active dry yeast, proof first and adjust rise times. (Note: I found with the fast rising yeast it took an exhorbitant amount of time to achieve the correct amount of rise. I prefer using regular active dry yeast with the proofing method in warm water and a normal rise time.)
Provided by gailanng
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place.
- On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me.
- Preheat oven to 375 degrees F. Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.
Nutrition Facts : Calories 885.7, Fat 33.2, SaturatedFat 3.5, Sodium 1189.6, Carbohydrate 132.2, Fiber 26.8, Sugar 27.2, Protein 26.9
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
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
More about "flaxseed meal sourdough bread recipes"
SOFT SANDWICH BREAD WITH FLAX RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (91)Calories 120 per servingTotal Time 2 hrs 30 mins
- Combine all the ingredients, and mix and knead, by hand, mixer, or bread machine, to make a soft, smooth, slightly sticky dough., Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's almost doubled in size, about 60 to 90 minutes., Lightly grease a 9" x 5" loaf pan.
- Gently shape the dough into a smooth log, and settle it into the pan, smooth side up., Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", 30 to 60 minutes.
- Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer.
FLAXSEED SOURDOUGH LOAF - NATASHA'S BAKING
From natashasbaking.com
Estimated Reading Time 4 mins
DELICIOUS FLAXSEED MEAL SOURDOUGH BREAD | EASY AND …
From pantsdownapronson.com
Ratings 19Category BreadCuisine BakingTotal Time 24 hrs 35 mins
9 HEALTHY BREAD RECIPES WITH INGREDIENTS YOU CAN FEEL …
From bhg.com
QUICK LOW CARB SOURDOUGH BREAD RECIPE - CASTLE IN THE …
From castleinthemountains.com
FLAX AND CHIA SEED SOURDOUGH BREAD - FEELING FOODISH
From feelingfoodish.com
SOURDOUGH BREAD WITH FLAXSEED MEAL | DELI-BERLIN
From deli-berlin.com
DARK RYE BREAD (WITH SOURDOUGH DISCARD) - TASTE OF ARTISAN
From tasteofartisan.com
SOURDOUGH SEED BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
SUNFLOWER FLAX SOURDOUGH PULL-APART LOAF - COBS BREAD
From cobsbread.com
SOURDOUGH SANDWICH BREAD - WITH YEAST, PART WHOLE WHEAT
From leelalicious.com
EASY FLAXSEED BREAD (GLUTEN-FREE, DAIRY-FREE) - DISH BY DISH
From dishbydish.net
5-GRAIN SOURDOUGH FROM THE PERFECT LOAF BY MAURIZIO LEO
From thesourdoughclub.com
FLAX SEED RYE | KING ARTHUR BAKING
From kingarthurbaking.com
SEEDED MULTIGRAIN SOURDOUGH BREAD | VANILLA AND BEAN
From vanillaandbean.com
SEEDED SOURDOUGH | THE PERFECT LOAF
From theperfectloaf.com
FLAX AND CARAWAY SEED SOURDOUGH BREAD - #FOODBYJONISTER
From foodbyjonister.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love