(by-hand and bread machine instructions)
Here is the flax bread recipe I've made. Traditional hand-made recipe first, then a format that follows the amounts of my bread machine recipes. It makes very good bread that's good for you too! :-) The original is from Herb Companion magazine. I'm going to try it again in the machine. The loaf I made yesterday is edible, but certainly not pretty. I think using a tbsp. yeast and only one tsp. salt caused it to rise too much and then fall. Also, I think the recipe was just a little too big.
Flaxseed Bread (by-hand)
1 tbsp yeast
1 cup water (warmed to yeast instructions)
¼ cup molasses (my family prefers it with honey--i.e. lighter colored)
1 tsp salt
2 tbsp oil
¾ cup milk
2-1/2 cups bread flour
2-1/2 cups whole wheat flour
1/3 cup flaxseed
Mix to brush on top:
1 egg yolk
1 tbsp milk
sprinkle 1 tbsp flaxseed over the loaf
(Assuming this is made as all breads since there were no instructions for mixing and baking):
Mix together yeast, water and molasses or honey. Let yeast "proof", or bubble- about 5 to 15 minutes.
Add remaining ingredients. Knead 5 to 10 minutes, until elastic. put in a bowl that is buttered or greased, cover with a damp cloth and let rise until doubled, about 2 hours.
Punch down dough and let rest 10 minutes. Shape into 2 loaves (assumption from the flour amounts- sorry), either freehand or put into a buttered/greased loaf pans. Mix together egg yolk and milk; brush on top of loaves. Sprinkle flaxseed on top, gently pressing them in. Cover and let rise about 1 hour. During the last 10 minutes, preheat oven to 350° F.
Uncover (of course) and bake for 35 to 40 minutes or until the bottom of the loaves sound hollow when tapped. Let cool on wire racks.
Bread Machine (whole wheat setting)
1 2/3 cups water (half milk if not using delay timer)
2 tsp oil, margarine or butter (softened)
¼ cup molasses or honey
2 tsp salt
2 ¼ cup whole wheat flour
2 cup bread flour
1/3 cup flaxseed
2 tsp yeast
Process according to your bread machine's instructions.
Land of Oz - Denise
(9/15/02)
0 comments:
Post a Comment