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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Flaxseeds are a healthy addition to almost any diet. Research shows that this food is a real cancer-fighter. This is a really good bread. Rustic and nutty flavored but not overpowering. My DH enjoyed this bread toasted. I made a second batch and made 6 rolls and a mini loaf (freehand) of bread which I then added butter and garlic to after it was cooked, then toasted for a spaghetti dinner. DH LOVED it this way. This recipe adopted from the Caring4Cancer newsletter. ABM directions- below Time includes resting and rising time. These times will vary depending on method, altitude and temperature in your neck of the woods. NOTE: (3/8/12) Most everyone has had to add in the additional flour. I used an additional 1/2 cup as well. I still follow the directions keeping 1 c aside to add in afterwards because I tried it adding it in in the beginning and it did not seem to come together as well, too dry to start. I also have made this using 2 c whole wheat flour +3 1/2 c AP flour to start and then used less than 1/2 c of additional flour. Please use your own experiance and jusdgement. Ingredients:
6 1/2 cups all-purpose flour |
3/4 cup ground flax seeds (flax meal, i like bob mills organic) |
3 tablespoons sugar |
2 teaspoons salt |
1 tablespoon instant fast rising yeast |
2 cups water |
1 cup organic 2% low-fat milk (i used 2%- regular milk) |
1 tablespoon canola oil |
Directions:
1. Set aside 1 cup all-purpose flour from the total amount.
2. Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
3. Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
4. Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
5. Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.
6. Cut dough in half and shape into loaves.
7. Place into two greased (81/2 x 41/2 inches or 21 x 12 cm) loaf pans.
8. Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
9. Bake at 400°F (200°C) for 30-35 minutes.
10. Remove from pans and let cool on wire racks.
11. for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
12. If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
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