Friday, April 25, 2014

KitchenAid Adventures: Beginners Flax Bread

Flax seeds. Something I have never used before this recipe. Something I'm going to use more often!




According to many different articles I have read online, ground flax seed is great for your digestive health and heart! So, why not add it to some bread, shall we? This bread turned out great. It had a hearty taste to it (no pun intended). We used it this week as sandwich bread for my husband's lunches! I'll definitely be making this again!

For basic white beginners bread, click here.

Beginners Flax Bread
adapted from Bread World

Serves: 2 loaves
Nutrition per serving (1/24 recipe): 130 calories; 1.5 fat; 25 carbohydrates; 3 protein

Ingredients:

3 1/2 - 4 cups all-purpose flour
1 cup ground flax seed 
3 tbsp. and 1 tsp. sugar 
6 tsp. Active Dry Yeast (I used Red Star)
2 tsp. salt
1-1/2 cups water
1/2 cup milk (I used skim milk)

1 tbsp. olive oil
2 tbsp. butter






Directions:



Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 tsp. sugar; stir. Let sit 5 to 10 minutes, until foamy on top.

Combine in a separate bowl, 1 cup water, 1/2 milk, 2 tbsp. butter and 3 tbsp. sugar; heat until warm (100° to 110°F). Add to yeast mixture with salt and 3 cups flour and 1 cup ground flax seed. 




Use dough hook and setting 2 of your KitchenAid standing mixer. Mix well, scraping bowl occasionally. Stir in 1/2 cup flour (or more) as needed to make a soft dough. Continue mixing until dough is smooth and elastic, about 5 minutes. 

Place in a greased bowl (1 tbsp olive oil), turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.



Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.  Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

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