SOURDOUGH FLAX SEED BREAD
This is a hearty, and heart smart bread because Flax seeds contain omega-3 fatty acids, which help elevate your good cholesterol. This is a modified recipe from Dr. Ed Wood's second book, "Classic Sourdoughs : A Home Baker's Handbook". Dr. Wood is also the author of the treasured "World Sourdoughs from Antiquity". Even thought I'd love it, I've made the seeds optional as my DH doesn't care for 'seedy' breads.
Provided by Galley Wench
Categories Breads
Time 4h20m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- (Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes.
- Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.).
- Add the (optional) seeds.
- Stir in the flax meal.
- Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.
- Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough.
- Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover.
- Let it rise until doubled.
- Deflate the dough, knead briefly, cut and shape into rough loaves.
- Let the dough sit, covered, for 30 minutes, then shape into final loaves.
- Let rise, covered, until doubled.
- Preheat the oven to 375°F.
- Bake 30 to 45 minutes.
- Note:.
- Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.
Nutrition Facts : Calories 181, Fat 4.3, SaturatedFat 0.5, Sodium 220, Carbohydrate 31.1, Fiber 1.9, Sugar 3.4, Protein 4.3
NO KNEAD SOURDOUGH FLAX SEED BREAD
Following Duonyte's lead, I've converted Recipe #261617 to the 'Amazing' no-knead preparation. The only special equipment you'll need is one (or two) cast iron, or cast aluminum pot (I use a 4 quart). This recipe makes two loaves however can easily be scaled back to make one. The recipe is very forgiving . . so don't be afraid, give it a try! You can even substitute a cup of whole wheat flour to make it even healthier.
Provided by Galley Wench
Categories Sourdough Breads
Time 18h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
- In a separate bowl, mix together the active starter, water, olive oil and honey.
- Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
- Add additional 1/2 cup flour if necessary to reach the desired consistency.
- Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
- Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
- Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
- Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
- Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
- When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees.
- Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
- When dough is ready, carefully remove pot from oven.
- Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Nutrition Facts : Calories 1560.2, Fat 43.7, SaturatedFat 5, Sodium 1766.3, Carbohydrate 254.7, Fiber 21, Sugar 27.4, Protein 38.1
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
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