Whole Wheat Rye Yogurt Flax Bread Recipes

FLAX SEED WHEAT BREAD

Steps:

• Combine bread flour, 1 cup whole wheat flour, flax seeds, salt, and yeast in a large bowl. Add cool water; mix, without kneading, until dough is wet and sticky. Cover bowl with plastic wrap; let sit at room temperature until dough is bubbly and swelled, about 12 hours.
• Grease a loaf pan with oil; dust with 1 1/2 teaspoons whole wheat flour. Place dough in pan; dust the top with remaining whole wheat flour. Poke holes in the dough using a chopstick or make cuts with a knife.
• Cover loaf pan with plastic wrap. Let dough rise until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place an oven-safe cup of water in the oven.
• Bake in the preheated oven until chestnut-brown on top, about 45 minutes. Lift bread out of the pan using pot holders; let cool thoroughly on a rack.

YOGURT WHOLE WHEAT BREAD

Steps:

• Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
• My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
• When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
• Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
• Bon Appetit!

LIGHT AND GRAINY WHEAT, RYE, AND FLAX SEED BREAD

Steps:

• Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
• Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.

WHOLE WHEAT & RYE YOGURT FLAX BREAD

Steps:

• Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
• In a mixer bowl, using flat beater, mix wet ingredients.
• Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
• Switch to dough hook, and slowly add flour mixture 1/2 cup at a time. Allow it to knead each amount of flour into ball before adding more. Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
• Place dough in greased bowl, turning to grease the top. Cover and let rise for 1 1/2 hours in a warm, draft free location.
• Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
• When timer goes off, punch down dough and divide into two balls.
• Shape each half into a loaf, and place in prepared pans.
• Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
• Bake at 400 for 35-40 minutes. Bread will be cooked when it sounds hollow when tapped on the bottom.
• Turn out of pan & allow to cool before slicing. Place leftovers in plastic bag for storage.

FLAXSEED BREAD

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.