Flaxseed Flat Bread Recipes

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:

• 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:

• Preheat oven to 425.
• Combine dry ingredients and mix with fork or whisk.
• Make a well in the center and add wet ingredients.
• Mix, making sure eggs integrate well.
• Let sit for five minutes.
• Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
• Bake 10-15 minute.

Steps:

• In large bowl, mix 1 c lukewarm water and sugar. Sprinkle in yeast and let stand until foamy for 10 minutes. Then, gradually beat whole wheat flour into yeast mix, beat about 2 minutes. Stir in ground flaxseed, oil and yogurt and salt. Gradaully beat in just enough white flour till dough is too stiff to stir. Turn dough out onto lightly floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic. Place dough in lightly oiled large bowl and turn to coat. Cover with plastic wrap and let rise at room temp till doubled in size 1 ½ - 2 hours. Place baking stone in oven and preheat to 500 for 25 mins. Roll dough out into 8 sections, about 1/8" thick. Sprinkle stone with cornmeal and place one bread at a time onto stone. Cook till puffy, less than a minute, then flip. Keep cooked breads warm with kitchen towel