Grace
03-01-2001, 12:13 PM
I made this too and loved it. Here you go!
CookWare(tm) from Cooking Light(r)
Flaxseed Bread
SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 168
INGREDIENTS FOR 12 SERVINGS:
1-1/4 cups whole-wheat flour
1 cup bread flour
1 cup warm water (100 degrees to 110 degrees)
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
INSTRUCTIONS:
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.
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 onto 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
degrees) 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 degrees.
4. Bake at 375 degrees for 30 minutes or until bread sounds hollow when
tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings
(serving slice: 1 slice).
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.
NUTRITIONAL INFORMATION:
CALORIES 165 (26% from fat); FAT 4.7g (sat 0.4g, mono 3g, poly 0.7g); PROTEIN
6.4g; CARB 28.8g; FIBER 4.1g; CHOL 0mg; IRON 2.3mg; SODIUM 224mg; CALC 60mg
CookWare(tm) from Cooking Light(r)
Flaxseed Bread
SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 168
INGREDIENTS FOR 12 SERVINGS:
1-1/4 cups whole-wheat flour
1 cup bread flour
1 cup warm water (100 degrees to 110 degrees)
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
INSTRUCTIONS:
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.
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 onto 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
degrees) 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 degrees.
4. Bake at 375 degrees for 30 minutes or until bread sounds hollow when
tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings
(serving slice: 1 slice).
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.
NUTRITIONAL INFORMATION:
CALORIES 165 (26% from fat); FAT 4.7g (sat 0.4g, mono 3g, poly 0.7g); PROTEIN
6.4g; CARB 28.8g; FIBER 4.1g; CHOL 0mg; IRON 2.3mg; SODIUM 224mg; CALC 60mg