Flaxseed Molasses Bread Recipes

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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

FLAXSEED MOLASSES BREAD



Flaxseed Molasses Bread image

This was adapted from a Hodgson Mill recipe for the breadmaker. I adapted it to traditional baking method and subbed some whole grain flour to make it healthier. The result was a sweet, fragrant, chewy and healthy bread that is fabulous with honey butter spread on top! I recommend Karen From Colorado's Recipe #17086. Enjoy!

Provided by wild flour

Categories     Yeast Breads

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 10

7/8 cup water
2 tablespoons butter
3 tablespoons molasses
1 teaspoon salt
2 tablespoons golden flax seed meal
1 tablespoon vital wheat gluten
1 1/4 cups bread flour
1 1/4 cups white whole wheat flour
1 1/2 tablespoons fat free dry milk
1 1/2 teaspoons instant yeast

Steps:

  • Add dry ingredients to stand mixer.
  • Add liquid ingredients.
  • Mix at second speed 7 minutes.
  • Let rise covered until doubled (about 90 minutes).
  • Form log, let rise in bread pan to 1 1/4 inches high in center.
  • Bake at 350 degrees to internal temp of 190 degrees.

FLAXSEED BREAD RECIPE (SANDWICH BREAD)



Flaxseed Bread Recipe (Sandwich Bread) image

This flaxseed bread recipe is great tasting and adds lots of natural fiber to your diet. Flaxseeds are a good source of insoluble & soluble fiber. Visit Bread Dad (BreadDad.com) for more easy bread recipes.

Provided by Bread Dad

Categories     Breakfast     Dinner     Lunch     Sandwich

Time 3h25m

Number Of Ingredients 8

1 1/3 Cups Milk ((lukewarm) - 307 milliliters)
6 Tablespoons Unsalted Butter ((softened) - 86 grams)
3 1/2 Cups Bread Flour (- 420 grams - Not all purpose flour)
1/2 Cup Ground Flaxseeds (- 55 grams - Do not pre-moisten)
2 Tablespoons White Granulated Sugar (- 25 grams)
1 1/2 Tablespoons Italian Seasoning ((dried herbs) - 22 milliliters - Optional ingredient)
1 1/2 Teaspoons Salt (- 7.5 milliliters)
1 1/2 Teaspoons Instant Yeast ((or bread machine yeast) - 7.5 milliliters - Not dry active yeast)

Steps:

  • Your bread machine should be unplugged.
  • Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
  • Pour the milk into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
  • Put the bread pan with ingredients back into unplugged bread machine.
  • Plug in bread machine. Enter the "Dough" setting on your bread machine and then press the "Start" button.
  • When the bread machine has finished making the bread dough, unplug the bread machine.
  • Remove the bread pan from the bread machine.
  • Now go to the instruction section below on "preparing the dough & baking the bread". FYI - Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the preparing the dough & baking the bread section below.
  • Your electric mixer should be unplugged.
  • Remove the mixing bowl from the electric mixer.
  • Insert a dough hook into the electric mixer.
  • Pour the milk into the mixing bowl and then add the other ingredients. Place the instant yeast in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
  • Place the mixing bowl back into the electric stand mixer.
  • Plug in the electric mixer and use a low speed (i.e. setting 2) to mix the dough. Mix the dough for 7-10 minutes.
  • Turn off the electric mixer and unplug machine.
  • Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly "greased" with olive oil, melted butter, cooking spray, etc.
  • Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out. Use a pastry brush.
  • Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles in size.
  • After the dough has risen, go to the instruction section below on "preparing the dough & baking the bread".
  • Preheat the oven to 350 F.
  • Sprinkle a little bit of flour onto a large cutting board.
  • Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
  • Press down on the dough with your hands and create a "flattish" rectangle with the dough. The dough should be roughly 1 inch high.
  • Roll up the dough into a tight "jelly roll". FYI - Please see the short instructional videos in the tips section below on how to shape the dough if you haven't shaped bread dough before. It is easier to watch & learn from these short videos versus trying to explain the rolling technique step by step.
  • Place the rolled up dough into the bread pan.
  • Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn't much higher than the other).
  • Brush vegetable oil on top of the dough with a pastry brush. This prevents the crust from drying out as the dough rises.
  • Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 45-60 minutes for the dough to rise into a loaf shape. When the dough has risen modestly (1/2 inch to 1 inch) over the top of the bread pan, it is time to place the bread pan in the oven. FYI - Do not wait for the dough to rise higher (or the bread top will be too large after baking). The dough will continue to rise naturally in the oven.
  • Place the bread pan in the (preheated) oven to bake at 350 F for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
  • Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
  • After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts. Optional - Use digital thermometer to confirm that the bread has been fully baked. See tips section.
  • Remove the bread from bread pan and place the bread on a wire cooling rack. Wear oven mitts.
  • Optional - Brush melted butter on top of the bread with a pastry brush. This "basting" helps to create a more golden & tasty crust.
  • Allow the bread to cool down on the wire cooling rack for 1-2 hours before cutting the bread.
  • Please read the tips section on the Bread Dad recipe page for extra information on how to make this recipe successfully.

Nutrition Facts : ServingSize 1 Slice, Calories 165 kcal, Carbohydrate 22 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 204 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g

MOLASSES SEED BREAD



Molasses Seed Bread image

I created this after a friend mentioned enjoying a bread with molasses and sunflower seeds. I absolutely love this subtly sweet and salty/nutty bread and it's become one of my favorite sandwich breads.

Provided by Victoria in Fort Wa

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 11

1 cup warm water
1 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 tablespoon canola oil
1 1/2 tablespoons molasses
2 cups whole wheat flour
1 1/2-2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons sunflower seeds
1 1/2-2 tablespoons sesame seeds
1 tablespoon caraway seed

Steps:

  • Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
  • Add oil, molasses, and whole wheat flour and mix until full incorporated.
  • Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
  • Add in seeds.
  • Knead in a mixer about 10 minutes, or longer if you're kneading by hand.
  • Place into a greased bowl and let rise until double, about 1.5 hours.
  • Deflate the dough and let rise again until double, about 50 minutes.
  • Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
  • Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
  • Pinch seams together and place seam side down into a 8x4" loaf pan.
  • Let rise about 30 minutes in loaf pan and preheat oven to 350.
  • Bake about 35-40 minutes.

Nutrition Facts : Calories 1975.6, Fat 37.2, SaturatedFat 4, Sodium 1781.9, Carbohydrate 364.4, Fiber 41.6, Sugar 31.3, Protein 62.4

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