Flaxseed Bread

 

Picture 4One Loaf usually yields 12 slices. 

  • 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
  1.  In a large bowl, dissolve yeast in warmed water.  Set aside until bubbly, about 5 minutes.
  2. Mix in the honey or sugar, oil, salt, flaxseed meal, and half of the flour.  Mix well.
  3. 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.
  4. 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.
  5. Bake at 350F for 40 to 45 minutes, or until the loaf is browned on top and sounds hollow when tapped.
  6. 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.
* This flaxseed meal may be added to any good bread recipe, replacing some of the flour and should have good effects on cholesterol.
* Adjusted the original Prevention’s Recipe to accommodate my family’s preferences.

Per slice:  168 calories, 4 gram’s fat (22% of calories), 4.9g. protein, 29g. carbohydrates, no cholesterol, 91 milligrams sodium.

recipe from http://www.alaska.net/~logjam/Flax.html

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