* Exported from MasterCook *
Bread, Flaxseed Flatbread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon sugar
1/4 ounce active dry yeast
1/4 cup whole flax seeds
1 cup whole wheat flour
2 tablespoons olive oil
2 tablespoons low-fat plain yogurt
1 1/4 cups all-purpose flour -- to 1 1/2C
Semolina flour -- or cornmeal for dusting
Glaze and Topping:
1 large egg
4 teaspoons whole flax seeds
One of the easiest and most appealing ways to incorporate flaxseeds
into your diet is to use them in yeast breads. Since flaxseeds must
be ground to release their benefits, we use ground flaxseeds to
replace part of the flour in the dough. A sprinkling of whole
flaxseeds creates an appealing topping on this Turkish-style bread.
1. In large mixing bowl, mix 1 cup lukewarm water and sugar. Sprinkle
in yeast and let stand until foamy, 10 minutes.
2. Meanwhile, in spice grinder or blender, coarsely grind 1/4 cup flaxseeds.
3. With wooden spoon, gradually beat whole wheat flour into yeast
mixture; beat about 2 minutes. Stir in ground flaxseeds, oil, yogurt
and salt. Gradually beat in just enough all-purpose flour until dough
is too stiff to stir.
4. Turn dough out onto lightly floured surface and knead, adding just
enough flour to prevent sticking, until smooth and elastic, 5 to 10
minutes. (You can mix and knead dough in stand-up mixer fitted with
paddle attachment, then dough hook.
5. Place dough in lightly oiled large bowl and turn to coat. Cover
with plastic wrap and let rise at room temperature until doubled in
size, 1 1/2 to 2 hours.
6. Place baking stone or inverted baking sheet in oven to heat.
Preheat oven to 500F. (Heat baking stone for 25 minutes before
baking; heat baking sheet for 10 minutes.
7. Punch dough down. Turn out onto lightly floured surface and knead
a few times. Divide dough into 2 pieces. Cover with plastic wrap and
let rest about 20 minutes.
8. Dust pizza peel or large metal spatula with cornmeal. In small
bowl, combine egg and 1 tablespoon water; stir briskly with fork. Use
your hands to press one piece of dough into an oval, then continue to
stretch and press it into 10 x 7" oval, slightly less than 1/2"
thick. Place oval on pizza peel. Brush top with egg glaze. Dip your
fingertips in egg glaze and press them into dough to form dimples all
over flatbread. Sprinkle with 2 teaspoons whole flaxseeds.
9. Working quickly, open oven door, hold pizza peel at slight angle
and tip end toward back of the baking stone. Give pizza peel a quick
jerk, letting flatbread slide onto baking stone. Quickly close oven
door and bake flatbread until lightly browned and puffed, 11 to 12
minutes. Immediately wrap baked flatbread in kitchen towel to keep it
soft and warm. Repeat with remaining dough and flaxseed topping.
Source:
"vegetariantimes.com"
S(Internet address):
"http://www.vegetariantimes.com/article/all-you-knead/";
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Per Serving (excluding unknown items): 167 Calories; 5g Fat (24.6%
calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber;
27mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.