Flaxseed Bread Recipes

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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



Flaxseed Bread image

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

1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/2 cups fat-free milk
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons plus 1-1/2 teaspoons butter, divided
1/2 cup ground flaxseed
1/2 cup whole flaxseed

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



Basic Flaxseed Bread (Flax Seed Bread) image

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

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 cup flax seed meal
1 (1/4 ounce) package fast rising yeast (or active dry but see note in description)
3 tablespoons honey
1 teaspoon salt
1 tablespoon olive oil
1 1/4 cups warm water

HEARTY MULTIGRAIN SEEDED BREAD

This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.

Provided by prathermom

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14



Hearty Multigrain Seeded Bread image

Steps:

  • Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
  • Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
  • Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
  • Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
  • Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g

1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled hemp seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided

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



Flax Seed Bread (Bread Machine) image

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.

1/4 ounce active dry yeast (1 envelope)
1 1/4 cups warm water
3 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon salt
1 cup flax seed meal (ground flax seed)
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
cornmeal

FLAX SEED BREAD

I got this recipe from the flax seed website and it has become my favorite multigrain bread machine recipe.

Provided by Ellen-42

Categories     Yeast Breads

Time 3h5m

Yield 16 slices

Number Of Ingredients 10



Flax Seed Bread image

Steps:

  • Place ingredients in bread machine pan in the order given.
  • If you use all whole wheat flour the bread will have a slightly denser texture, but it is still very nice.

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 0.5, Sodium 220.6, Carbohydrate 19.3, Fiber 3.1, Sugar 2.3, Protein 3.8

1 1/4 cups water
2 tablespoons oil
2 tablespoons honey
1 1/2 teaspoons salt
1 tablespoon poppy seed
1/3 cup flax seed
2 cups whole wheat bread machine flour
1 cup white bread machine flour (or you can use all whole wheat flour if you prefer)
2 teaspoons bread machine yeast
2 tablespoons sunflower seeds

CLASSIC FLAX BREAD

Make and share this Classic Flax Bread recipe from Food.com.

Provided by Vino Girl

Categories     Yeast Breads

Time 2h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 8



Classic Flax Bread image

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.

6 1/2 cups all-purpose flour, divided
3/4 cup ground flax seeds (flax meal)
3 tablespoons sugar
2 teaspoons salt
1 tablespoon fast rising instant yeast
2 cups water
1 cup milk
1 tablespoon vegetable oil

SUSAN'S HOMEMADE FLAXSEED BREAD

This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 1 loaf

Number Of Ingredients 12



Susan's Homemade Flaxseed Bread image

Steps:

  • In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.
  • Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.
  • Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.
  • Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.
  • Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.

2 1/2 cups warm water
1 teaspoon turbinado sugar
2 (1 ounce) packets rapid-rise yeast
3 cups whole-wheat flour, preferably organic
3 cups spelt flour, preferably organic
1 cup oat bran
1 cup ground flaxseed
1 cup walnuts
1 tablespoon coarse sea salt
3 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon chopped fresh rosemary
2 tablespoons cornmeal

FLAXSEED MEAL SOURDOUGH BREAD

Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.

Provided by Melissa Johnson

Categories     Recipes

Time 1h25m

Yield 10

Number Of Ingredients 5



Flaxseed Meal Sourdough Bread image

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.

328g bread flour (2 1/2 cups)
82g ground flaxseeds (2/3 cup)
240-300g water (1 - 1 1/4 cups)
100g sourdough starter (1/3 cup)
9g salt (1 1/2 tsp)

FLAX BREAD

Flaxseeds are a healthy addition to almost any diet. Research shows that this food is a real cancer-fighter. This is a really good bread. Rustic and nutty flavored but not overpowering. My DH enjoyed this bread toasted. I made a second batch and made 6 rolls and a mini loaf (freehand) of bread which I then added butter and garlic to after it was cooked, then toasted for a spaghetti dinner. DH LOVED it this way. This recipe adopted from the Caring4Cancer newsletter. ABM directions- below Time includes resting and rising time. These times will vary depending on method, altitude and temperature in your neck of the woods. NOTE: (3/8/12) Most everyone has had to add in the additional flour. I used an additional 1/2 cup as well. I still follow the directions keeping 1 c aside to add in afterwards because I tried it adding it in in the beginning and it did not seem to come together as well, too dry to start. I also have made this using 2 c whole wheat flour +3 1/2 c AP flour to start and then used less than 1/2 c of additional flour. Please use your own experiance and jusdgement.

Provided by Chef1MOM-Connie

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves

Number Of Ingredients 8



Flax Bread image

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.

6 1/2 cups all-purpose flour
3/4 cup ground flax seeds (flax meal, I like Bob Mills organic)
3 tablespoons sugar
2 teaspoons salt
1 tablespoon instant fast rising yeast
2 cups water
1 cup organic 2% low-fat milk (I used 2%- regular milk)
1 tablespoon canola oil

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Preheat the oven to 425°F/ 220°C. Grind the flaxseed on your own and make it fresh because it will give you the natural aroma and taste. Make it natural and more tasty by milling the flaxseed when you have decided to make flaxseed bread. Make sure you have going it well and having particle-free flour of flaxseed.
From healthnbeautyfacts.com


FLAXSEED BREAD - TABLE OF HEALTH
This flaxseed bread recipe is grain and dairy free! It has a mild flavor so can be used for toast, sandwiches or anything you would use regular bread for! Bread is such a staple in most people’s diets. Unfortunately, not all of it has nutritious ingredients especially if you have any food allergies or intolerances! This flaxseed bread is easy ...
From tableofhealth.com


SASKATCHEWAN FLAX DEVELOPMENT COMMISSION - RECIPE CONTENT
Instructions: Preheat oven to 350 °F (180 °C) and position rack in the center of the oven. In a large bowl, combine oat bran, oats, flours, baking soda, baking powder, salt ground flaxseed, brown sugar, sunflower seeds, pumpkin seeds, whole flaxseed, sesame seeds and poppy seeds. Mix well. In another bowl, whisk buttermilk, egg and canola oil.
From saskflax.com


DELICIOUS FLAXSEED MEAL SOURDOUGH BREAD | EASY AND HEALTHY
Once the loaf is slashed put it into the oven and turn the temperature down to 220°C or 428°F. Make sure you still have water in the oven to keep it nice and steamy in the oven. Bake for 30 minutes then flip the bread upside down and bake 5 minutes more. Remove the bread from the oven and cool down on a wire rack.
From pantsdownapronson.com


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