Flaxseed Bread

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This small, dense, round loaf is made with flaxseed, a nutty-flavored grain that is rich in heart-healthy omega-3 fats. Slice some thick wedges of this hearty bread to go along with soup or stew.
1 loaf, 12 servings (serving size: 1 slice)


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1 1/4 cups whole-wheat flour
1 cup bread flour
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup flaxseed
2 tablespoons flaxseed
3 tablespoons nonfat dry milk
2 tablespoons shreds of wheat-bran cereal (such as All-Bran)
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoons bread flour
Cooking spray
2 teaspoons cornmeal
1 large egg white, lightly beaten
1 teaspoon flaxseed


Lightly spoon flours into dry measuring cups, and level with a knife. Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.

Place 1/2 cup flaxseed in a spice or coffee grinder; process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed through salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.)

Preheat oven to 375°.

Bake at 375° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.

Note: Flaxseed can be found in health-food stores and some supermarkets. Because it's rich in fat, you'll want to store flaxseed in the refrigerator or freezer. It will stay fresh for up to 6 months.

Created date

June 2004

Nutritional Information

Calories 165
Caloriesfromfat 26 %
Fat 4.7 g
Satfat 0.4 g
Monofat 3 g
Polyfat 0.7 g
Protein 6.4 g
Carbohydrate 28.8 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 224 mg
Calcium 60 mg