Flax Bread Recipes

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FLAXSEED BREAD



Flaxseed Bread image

Provided by PetraScott

Number Of Ingredients 6

2 1/3 cups + 1 Tbsp. golden flaxseed meal*
1 cup warm or hot water
1 Tbsp. baking powder
1 tsp. baking soda**
1 tsp. apple cider vinegar**
1/2 tsp. salt

Steps:

  • Preheat the oven to 360°F/180°C.
  • Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
  • In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
  • Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
  • Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
  • Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
  • Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
  • Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
  • Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 5 g, Protein 3 g, Fat 5 g, Fiber 3 g, Sugar 1 g

EASY FLAXSEED BREAD (GLUTEN-FREE, DAIRY-FREE)



Easy Flaxseed Bread (Gluten-Free, Dairy-Free) image

This easy flaxseed bread is soft and tender with a deliciously moist crumb. Just slightly sweet with the perfect hint of cinnamon, this quick bread is perfect for an easy breakfast or snack whenever you're hungry. Totally gluten-free, dairy-free and yeast-free too, but no one would care! Bake a loaf or two and enjoy homemade bread anytime!

Provided by Felicia Lim

Categories     Bread

Time 1h5m

Number Of Ingredients 9

2/3 cup sunflower oil
3/4 cup sugar
4 large eggs, room temperature, beaten
1 cup almond milk
1 3/4 cup gluten-free all-purpose flour
1/2 cup flaxseed meal
2 1/2 teaspoons baking powder
pinch of salt
1 1/2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.
  • In a large bowl, beat the oil and sugar until combined.
  • Add the eggs and milk and whisk to get a pale yellow liquid mixture.
  • In a medium bowl, whisk the gluten-free all-purpose flour, flaxseed meal, baking powder, salt, and cinnamon to combine.
  • Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter (the batter will be rather liquid).
  • Pour the batter into the prepared loaf pan.
  • Bake for 50 to 55 minutes until the loaf is golden brown on top and a toothpick inserted in the middle comes out clean.
  • Allow the loaf to cool for at least 5 minutes in the pan before removing it and then cooling it completely on a wire rack before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 281 calories, Sugar 12.5 g, Sodium 235 mg, Fat 14 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 2.1 g, Protein 4.4 g, Cholesterol 62 mg

FLAXSEED BREAD



Flaxseed Bread image

"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

1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/2 cups fat-free milk
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons plus 1-1/2 teaspoons butter, divided
1/2 cup ground flaxseed
1/2 cup whole flaxseed

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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