Flaxmealbread Recipes

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.

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.

Steps:

• Set aside 1 cup all-purpose flour from the total amount.
• Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
• Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
• Stir hot liquids 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.
• Cut dough in half and shape into loaves.
• Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.
• Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
• Bake at 400°F (200°C) for 30-35 minutes.
• Remove from pans and let cool on wire racks.
• for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
• If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.

Steps:

• Place ingredients in bread machine pan in order given.
• Choose 2 pound loaf size, grain setting, and desired crust darkness and start bread machine.
• To serve, cool, cut loaf in half, then slice each half in 10 slices- yielding 20 slices.

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.

Steps:

• in a very large bowl, whisk together 2 cups of the whole wheat flour and white bread flour, rolled oats, flaxseeds, brown suagr, yeast and salt. add water and butter, beat until smooth, occasionally scraping down the sides of the bowl, about 3 minutes. with wooden spoon, stir in oat bran and 2 cups of the remaining whole wheat flour to make soft sticky dough.
• turn out onto lightly floured surface. knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. place in greased bowl, turning to grease all over. cover with plastic wrap, let rise in warm, draft-free place until double in size, 1 to 1 1/2 hours.
• punch down dough, turn out onto lightly floured surface, knead into ball, divide in half and shape into ball again. gently pull each ball into 12x7-inch rectangle.
• starting at narrow end, roll up into cylinder; pinch along seam to seal. fit seam side down, into two greased 9x5-inch loaf pans. cover with plastic wrap and let rise in warm, draft free place until doubled in size, about 1 hour.
• bake in centre of 375*F oven until golden brown and load sounds hollow when tapped on bottom, 30 to 35 minutes.
• remove from pans and let cool on racks.

Steps:

• Mixing and Gluten Development
• Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
• Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
• This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
• Pre-Shape, Bench Rest and Shape
• Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
• Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
• Final Proof
• Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
• Scoring and Baking
• Preheat your baking vessel 30 minutes at 500F.
• When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
• If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
• Load the dough into the baking vessel, cover and bake:
• 20 minutes at 500F
• 10 minutes at 450F
• Remove the lid and bake for 5-10 more minutes.
• The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.