Whole Wheat Flax Seed Bread
This is a very good bread that I have made so far.
Ingredients:
1 cup lukewarm water (110-115 deg.)
1 cup milk
1 ts. sugar
1 tb. active dry yeast
1/4 cup date sugar or brown sugar or honey
1 ts. salt
1 large egg
2 tb. oil or melted butter
1 cup all-purpose flour
3 to 3+1/2 cups whole wheat flour
1-2 tbsp whole flax seeds
Method:
1. Mix water, milk, sugar, and yeast together in the electric mixer bowl, and let sit for 10-15 minutes or until bubbles appear. then add 1 cup all-purpose flour to the yeast mixture. Mix and let rise for 45-60 minutes, if wanted. This is an optional step. I skip this step.
2. Mix in 1 cup of wholewheat flour, add oil, egg, date sugar, whole flax seeds, and salt to the dough.
3. Keep adding whole wheat flour 2-4 tbsp at a time, beat with dough hook attachment for 8 minutes or until elastic.
4. Coat dough and bowl with oil, cover, and let rise for 1 hour or until double in size.
5. Punch dough down and turn dough onto a floured work surface. Knead for a few minutes. Divide the dough into two portions. Shape each portion into a loaf. Place each loaf into a greased loaf pan. Makes two loaves. Cover and let rise for 1 hour.
6. Bake at 375 deg. for 30-35 minutes. Brush the loaves with melted butter immediately after the bread comes out of the oven. Let the loaves sit in the pans for 10 minutes before removing the bread from the pans. Cool completely before slicing.
[Vegan Bread Recipe]Making with Oats, Flax seed, Whole wheat -Healthy Brown Bagel[Gourmet Apron 416]
===== Ingredients =====
-Bagel for small 8 pieces
All purpose Flour 500 g
Active dry yeast 1/2 Tsp
Sugar (sweetener) 2 Tbsp
Warm water 270-280 ml
Salt 1/4 Tsp
Oats 50 g
Flax seed (Ground) 50 g
Oil 1-2 Tbsp
==== Recipe =====
Warm water, sugar, yeast into bowl and let activate yeast for about 5 minutes.
Put flour,oats, flax seed, salt into a large bowl and pour yeast mixture.
Add oil &mix until all dough come together.
Let the dough rest for 15 minutes with cover.
Divide the dough into 8 pieces.
Make a bagel shape.
Let the dough rise about 20 minutes.
Prepare boiling water & add sugar, honey, molasses.
Cook each side for 30 seconds.
Drain the water.
Topping some sesame if you want (Optional)
Place the baking sheet.
Preheat oven for 210°C or 410°F.
Bake for 15-20 minutes.
===== Related Video =====
Brioche Recipe
100% Whole Wheat Bread Recipe
Soft & Fluffy Homemade Bread Recipe
Cookie Bread Recipe
===== Equipment =====
Camera: Fujifilm X-T20
Tripod : Neewers 60 Carbon
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Multi Seed Irish Brown Bread Recipe
#bread #breadrecipe #brownbread
Multi Seed Irish Brown Bread Loaf Recipe.
If you have any questions about this Brown Bread Recipe then please leave me a comment and I will reply to you ASAP. Happy Baking everyone!
TIMINGS:
• Prep Time: 10 mins.
• Cook Time: 50 mins.
• Total Time: 60 mins.
SERVINGS:
• Makes a 10 slice loaf.
INGREDIENTS:
• 1½ cups + 2 tbsp (250g/8½oz) Wholemeal Flour.
• ¼ cup + 3 tbsps (75g/3oz) Plain White Flour.
• 1½ tsp of Baking Soda/Bread Soda.
• ½ tsp Salt.
• ¼ cup (30g/1oz) Porridge Oats.
• 2 tbsp Sunflower Seeds.
• 2 tbsp Pumpkin Seeds.
• 1½ cups + 1 tbsp (370ml/12½ fl oz) Buttermilk.
• 1½ tbsp Rapeseed/Sunflower Oil.
• 1 Egg.
• 1 tbsp Honey.
• 1 tsp Porridge Oats.
• 2 tsp Sunflower and Pumpkin Seeds.
METHOD:
1. Preheat the oven to:
• Fan Oven: 170°C/340°F.
• Oven: 190°C/380°F.
• Gas Mark 5.
2. In a medium-sized mix together the wholemeal flour, plain flour, baking soda, salt, porridge oats, pumpkin and sunflower seeds.
3. In another jug mix together the buttermilk, rapeseed oil, egg and honey.
4. Pour the wet mixture into the dry ingredients and mix until fully combined and you get a ‘sloppy’ consistency.
5. Pour in a well-greased 2Ib/900g loaf tin.
6. Using a wet spoon, level the top of the mixture.
7. Sprinkle the top of the bread with some extra porridge oats and pumpkin & sunflower seeds.
8. Bake for 50-60 mins and check with a skewer to ensure it’s fully cooked.
9. Remove from the oven and allow the bread to cool down for 10 minutes before turning out onto a wire rack to cool completely.
10. Serve with butter and your favourite marmalade or jam.
11. Mmm Scrummy!!!
STORAGE:
• This bread stays fresh for 4-5 days in an airtight container.
• Can be kept frozen for up to 3 months.
NO KNEAD MULTI SEED BREAD Recipe/Easy and tasty Multi seed bread
No Knead multi seed healthy Bread,Super easy, Super tasty.
No Knead Bread recipe is so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off.
Seeds are packed with minerals,vitamins,healthy fat(mono and poly unsaturated fat),dietary proteins,anti oxidants,soluble fibers..so its been proved that seeds when consumed as part of healthy diet can help us to maintain a healthy heart,a powerful immune system in our body and to have a strong musculoskeletal system.
So Let's make a tasty bread which can include all the goodness of seeds (sesame seeds,pumpkin seeds,flax seeds,sunflower seeds)as well as oats.
Here is the recipe to make a healthy,multiseed bread.
It requires no kneading. It uses no special, equipment or techniques. And it takes very little effort.
Ingredients
200 ml warm milk (+/_1 tablespoon)
1tsp Active dried yeast
3 Tablespoon Sugar
312 gms (2 and half cups) All purpose flour.
You can also add whole wheat flour in this recipe.100 percent whole wheat flour bread will not be very soft as it contain less gluten.I have tried with 1/3 rd part of flour with whole wheat flour and they came out equally tasty as this bread ,but the texture of the bread will be a bit denser than this bread.
Milk powder 2 tablespoons (optional..but this can give a nice aroma and texture to our bread)
1 Egg(you can substitute this with 1/4 cup yogurt )
1 tsp Salt
50 gms Butter
2 Tablespoons of Sesame seeds,Pumpkin seeds,Sunflower seeds,and oats.Grind 1 tablespoon of Flax seeds which will be approximately 2 tablespoons of powdered flaxseeds.
Method:
STEP 1
Prepare the dough.
1.Activate the dried yeast.
Pour 200ml warm milk into a bowl and sprinkle over the yeast and sugar. Stir well until sugar and yeast get dissolved.
2.Measure the dry ingredients: flour,milk powder and salt
3.Combine the wet and dry ingredients and then add butter.As this is a no knead bread we need our dough to be more on sticky side.sSo you can add 1or 2 tablespoons of milk accordingly.
STEP 2
First proofing
Wrap it with a plastic film and keep it aside in a warm environment (for 6-8 hours) for the first proofing.
Go for an overnight proofing if you want to bake it in the morning.
After six hours,degas the fermented dough and then pull and stretch the dough.
STEP 3
Shape the dough.
Transfer it into a baking vessel.
STEP4
Second Proofing for 60 minutes.
Cover the pan with cling film Make the dough rest for the second proofing.
Approximately after 1 hour the dough will get doubled in size.
STEP 5
Bake the bread.
Bake at 400 degree F for 35-40 minutes.
You will get a beautifully caramelized golden brown crusted loaf of nutrition packed multiseed bread.I like soft crust....So i Smeared it with lil butter to make the crust more soft.
Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing.
The inside of the bread will be very soft ,airy and so moistened.I hope you will try this recipe and i am sure your whole family would love this bread.
Enjoy Baking No knead Bread in your kitchen.
Banana walnut cake Recipe:
EASY NO KNEAD FOCACCIA BREAD :
BROWN SEED BREAD | MAKING RECIPES | HOW TO MAKE RECIPE
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This bread is super light, soft and fluffy when I used 6 large egg whites. Then I tried reducing by 1 large egg white and it still rose but not as high and the texture is still soft and fluffy but slightly firmer. I showed you both options so it's totally up to you to choose which one you prefer to make.
The recipe can be viewed and printed at this link ;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.1 g
Dietary Fiber = 5.5 g
Net Carb = 0.6 g
Calories = 79
Total Fat = 5.2 g
Protein = 4.8 g
UPDATE ON 12 OCTOBER 2023
Here's an updated version of this flaxseed bread. If you have problems with this original recipe, do check out the updated version which has less egg whites, psyllium husks and water;
INGREDIENTS
DRY INGREDIENTS
Golden Flax Seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture.
Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp OR ;
OR Pre Ground Psyllium Powder = 4 g /1 tsp (Note: If dough is too wet, you can add another tsp.)
Baking Powder = 12 g / 3 tsp
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Egg whites = 5 large (178 g) or 6 large (214 g)
(Note : The difference of 1 egg white makes a lot of difference in the rise and texture as you can see in the video. But it is totally up to you as some people may prefer a firmer texture while some may prefer a softer texture. If using 6 egg whites, it's better to use a bigger pan such as 9x5 so that it will rise more evenly.
The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium powder will be softer but it is fine. Both doughs will eventually firm up if you leave them aside but it is not necessary to rest them.
4. Pour dough into an 8x4 or 9x5 greased loaf pan lined with parchment paper. If using 9x5 pan, place the dough at the center of pan instead of filling the whole pan as this will make the dough rise higher and more evenly.
5. Lightly spread the dough with a spatula but leave the top round. Top with any choice of seeds or nuts (optional).
6. Bake for 1 hour then let it cool completely on a wire rack.