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
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.
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
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
HONEY AND FLAXSEED BREAD
A delicious whole grain bread. It is my favorite bread of all time! It is for bread makers. You may substitute vegetable oil for flaxseed oil if flaxseed oil is unavailable.
Provided by Susan Crowe
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 12
Number Of Ingredients 10
Steps:
- Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
- Select Wheat Cycle, and Start.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 30.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 6.4 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 242.3 mg, Sugar 5.8 g
SUSAN'S MOLASSES FLAX MORNING GLORY BREAD
Make and share this Susan's Molasses Flax Morning Glory Bread recipe from Food.com.
Provided by commercesd
Categories Scones
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 611.8, Fat 38.3, SaturatedFat 3.5, Cholesterol 31, Sodium 222.7, Carbohydrate 64.2, Fiber 7.2, Sugar 26.6, Protein 7.8
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
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
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