Susans Homemade Flaxseed Bread Recipes

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.

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:

• Combine the warm water, yeast and sugar. Let sit for 10-15 minutes until frothy.
• Add the yeast water to the bread machine pan.
• Add in the rest of the remaining ingredients.
• Bake as normal, or according to the instructions that came with the bread machine.
• Can be sliced and frozen to last longer.

Steps:

• Preheat oven to 350°.
• Combine flour, ground flax; baking soda; set aside.
• In large bowl, whisk together oil, brown sugar, molasses, egg, vanilla; fold in carrots, orange juice or crushed pineapple.
• Stir in ground cinnamon, nutmeg, ginger, cayenne.
• Fold in flour mixture, stirring just until dry ingredients are moistened. If too dry, add orange or other juice up to a 1/4 cup.
• Fold in nuts and dried fruit.
• Spoon into 1 greased 9 x 13 cake pan.
• Bake for 30 minutes, check and continue until a butter knife comes out clean.
• Cool in pan on a wire rack 15 minutes.
• Cut into small squares and serve.

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.

Steps:

• Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Select Wheat Cycle, and Start.