ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Flaxseed Bread

Yield 1 loaf, 12 servings (serving size: 1 slice)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.)

  3. Preheat oven to 375°.

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

  5. 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.