Someone posted this to the list awhile back, and I made it yesterday. It
is very tasty and still seems very fresh tonight. I'll definitely make it
again. Also, it is unusual to find a recipe for homemade bread that has 4
grams of fiber per slice.
Kathleen
* Exported from MasterCook *
Flaxseed Bread
Recipe By : Cooking Light Magazine, January/February 2000, page 168
Serving Size : 12 Preparation Time :0:00
Categories : Breads Grains And Cereals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups whole-wheat flour
1 cup bread flour
1 cup warm water -- (100F to 110F)
1 package dry yeast -- (about 2 1/4 teas.)
1/2 cup flax seeds
2 tablespoons flax seeds
3 tablespoons nonfat dry milk
2 tablespoons shreds of wheat-bran cereal -- (such as All-Bran)
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoons bread flour
Cooking spray
2 teaspoons cornmeal
1 large egg white -- lightly beaten
1 teaspoon flax seeds
This small, dense, round loaf is made with flaxseed, a nutty-flavored grain
that is rich in heart-healthy omega-3 fats. Slice some thick wedges of
this hearty bread to go along with soup or stew.
1. Lightly spoon flour into dry measuring cups, and level with a
knife. Combine the bread flour, water, and yeast in a large bowl; stir
well with a whisk. Cover and let stand at room temperature 1 hour.
2. Place 1/2 cup flaxseed in a spice or coffee grinder, process until
finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat
flour, 2 tablespoons hole flaxseed, and next 5 ingredients (2 tablespoons
flaxseed though salt) to the yeast mixture, and stir until a soft dough
forms (dough will feel tacky). Turn dough out onto a lightly floured
surface. Knead until smooth and elastic (about 5 minutes); add enough of
remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the
dough from sticking to hands. Shape dough into a 5-inch round loaf; place
onto a baking sheet coated with cooking spray and sprinkled with
cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon
flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a
sharp knife. Cover and let rise in a warm place (85F) 1 hour or until
doubled in size. (Press two fingers into dough. If the indentation
remains, the dough has risen enough).
3. Preheat oven to 375F.
4. Bake at 375F for 30 minutes or until bread sounds hollow when
tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings
(serving slice: 1 slice).
Note: Flaxseed can be found in health-food stores and some
supermarkets. Because it's rich in fat, you'll want to store flaxseed in
the refrigerator or freezer. It will stay fresh for up to 6 months.
Calories 165 (26% from fat); Fat 4.7g (sat 0.4g, mono 3g, poly 0.7g);
Protein 6.4g; Carb 28.8g; Fiber 4.1g; chol 0mg; Iron 2.3mg; Sodium 224mg;
Calc 60mg
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