This outstanding flax seed bread is sureto become a family favorite. It has a softer texture than mostwhole grain breads, and a mild, nutty flavor that makes it anideal everyday bread that is terrific served as is, toasted orfor making sandwiches.
Before using the flax seed, you must firstgrind it in a spice/coffee grinder or blender* to a coarse groundconsistency, which also releases its inner phytonutrients. Thisrecipe is written for bread machines.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Flax Seed Bread
1 1/3 cups water
2 tablespoons canola oil
3 tablespoons honey
1 1/2 cups white bread flour
1 1/3 cups whole wheat bread flour
1/2 cup flax seed, coarsely ground
1 1/2 teaspoons kosher or sea salt
2 teaspoons active dry yeast
Makes one (1 1/2 pound) loaf or 12 servings.
*Since my “coffee grinder” isa part of my coffee maker, I use my blender to grind the flaxseed (a food processor will not work, it simply whirls the seedsaround making a bit of dust in the “process”). I startout running the blender at its highest speed for a few seconds,then pulse just until a coarsely ground flour-like mixture isobtained, stopping at intervals to use a thin spatula to stirup around the bottom of the blender to prevent “packing”.
Nutritional Information Per Serving (1/12of recipe): 187.1 calories; 23% calories from fat; 5.1g totalfat; 0.0mg cholesterol; 238.9mg sodium; 92.4mg potassium; 30.3gcarbohydrates; 2.7g fiber; 4.5g sugar; 27.5g net carbs; 5.4gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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