Flaxseed Bread

Healthier alternatives: today I made Flaxseed bread. I toasted some with Muenster cheese for an afternoon snack.

Toasted Flax bread

I am always trying new ways to make bread and this version was pretty tasty. I added ground flax seed and ground bulgar wheat to a basic bread recipe. I buy Bob’s Red Mill  flax seed.  I began using Bob’s product when  needed gluten free alternatives for my family. This ground flax seed is good sprinkled on things like yogurt and rice dishes.  It contains Omega 3, and lignans, a phytochemical which is very good for you (recent studies show that consumption of phytochemicals reduces the chance of certain cancers).

Flaxseed Bread (modified my White Bread recipe)

1/2 c warm water (105 to 115 degrees)
1 packet active yeast, about 1  1/2 tsp
1/2 tsp Sugar
1  1/2 c warm water
4 1/2 c Flour
1 tsp Salt
2 Tbsp oil (olive or canola)
1/4 c Bulgar wheat, ground
1/4 c Flaxseed, ground

In a large mixing bowl, add 1/2 c warm water, yeast and sugar. Be sure to test the temperature of the water.  Yeast will not develop or proof properly unless the water is between 105 and 115 degrees.  Allow the yeast mixture to sit for 15 or 20 min, until it is a little foamy. The yeast is ‘eating’ the sugar and the byproduct is carbon dioxide, hence the foam. Add about half of the water.

Then slowly add the flour and salt.  Stir mixture with a wooden spoon or use the dough attachment on your mixer until the flour and liquids are incorporated. Add the rest of the water and oil. You can also use an electric hand mixer, until it becomes too stiff to mix.  The dough will pull away from the sides of the bowl when the mixture is right. Kneading is next. Turn the dough onto a floured surface and knead for about 10 min. You can add  more flour if it is too sticky to handle.

Wash out your mixing bowl or use a second clean one and grease it with oil or ‘pam’. Place the dough ball in and spin it around to grease the whole ball. Put a dish towel or plastic wrap over the top of the bowl. I let my dough rise in a slightly warm oven (set to 100 degrees), or away from drafts until it is double in size (about an hour).

Punch down the dough. Turn it out on the counter or cookie sheet and knead again for 8-10 min. Soon it will feel satiny smooth and little bubbles or blisters will appear on the surface. Divide in two portions and flatten each out into a rectangle. Roll up the dough, pinch the seam and place in a greased bread pan, seam-side down.

Bake the two loaves at 375 for 30 min or until golden brown. Remove from pan and cool on a rack.

I did not put an egg wash on the crust, but that would have made it crispy. For a softer crust you can rub butter on the top after it’s done.

March 10, 2012 Posted by: Leave a comment - Permalink

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