Linseedbread Recipes

Steps:

• Put all ingredients in bread machine in order as listed. Program on "dough cycle" mine is for 2h20min. Turn it on let it do the work.
• When cycle is done remove dough on floured surface, punch dough few times and shape into a loaf.
• Transfer to lightly sprayed tray. Cover with kitchen cloth and let it rest for 25-30 minute Meanwhile preheat the oven to 180°C.
• When proofed, cut few marks with sharp knife across the top of the bread carefully not to distract the dough.
• Bake 180 C for 30 -35 minute until golden brown. Let it cool on wire rack.
• Don't cut the bread until is completely cooled.

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.

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.