Saturday, December 12, 2009

Flaxseed Bread

My KitchenAid stand mixer sure gets a lot of love in my house! After the wedding was over I started really putting it to work with various bread recipes. I try to eat flax on a daily basis for the health benefits--it's high in omega 3 fatty acids, provides antioxidents that may play a role in decreasing the risk of cancer, and lowers blood pressure to name a few--so I decided to make flax bread for this same reason. The bread is great toasted with a bit of butter! The recipe is from

1 tbs. active dry yeast
1 3/4 cups warm water
3 tbs. honey or 1/8 cup sugar
1 tbs. oil (safflower or olive)
1/2 tsp. salt (may be omitted)
1 cup flaxseed meal * See notes below
3 cups of fresh ground whole wheat flour

In a large bowl, dissolve yeast in warmed water. Set aside until bubbly, about 5 minutes. Mix in the honey or sugar, oil, salt, flaxseed meal, and half of the flour. Mix well. Stir in the rest of the flour. Adding it a 1/2 cup at a time until it makes a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until smooth and elastic. Coat a 9 x 5 inch pan with oil or nonstick spray. Shape the dough into a loaf and place in the pan. Cover; let rise in a warm place until doubled in bulk. For about one hour. Bake at 350F for 40 to 45 minutes, or until the loaf is browned on top and sounds hollow when tapped. Cool for 10 minutes and tap pan to remove. Top may be brushed with butter or olive oil. Best sliced with a serrated knife and then wrapped in plastic. May be frozen, if not used in a few days. Since it has no
preservatives it will mold quickly.

* Notes: To make flaxseed meal, use a blender or coffee mil to grind the seeds to the consistency of cornmeal. * As a general rule, 2/3 cup of flaxseed yields 1 cup of meal.

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