Flaxseed Bread

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.

Yield: 1 loaf, 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.4g
  • Carbohydrate: 28.8g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 224mg
  • Calcium: 60mg

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

Preparation

  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.
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