Friday, November 26, 2010

Flaxseed Bread




This is a very nutritious and delicious loaf with spelt, wholewheat, flaxseed and honey. It has become one of our favourite breakfast bread recipes and it's perfect for a lunch sandwich too.
Flaxseeds contain high levels of dietary fiber, are high in omega-3 fatty acids, and may lower cholesterol level, stabilize blood-sugar levels and reduce the risk of heart attacks, provide antioxidants and may play a role in decreasing your risk of cancer.



  • 200 g Spelt #1050 flour
  • 150 g Wholewheat flour
  • 5 g Instant dry yeast
  • 1 tsp Salt
  • 120 ml Milk
  • 60 ml Water
  • 50 g Honey
  • 1 tbsp Butter
  • 1 Egg
  • 2-3 tbsp Flaxseeds
  • 1 tbsp Butter, melted



  1. In a large bowl, combine the spelt flour, wholewheat flour, undissolved yeast, and salt. Heat the milk, water, honey, and butter until the mixture combined and warm.
  2. Make a well in the center, and gradually add the milk mixture and the egg to the flour mixture. Stir at slow speed for 2 minutes, then stir in flaxseeds until well-combined. Increase the speed and stir until soft dough forms. Turn the dough out onto the lightly floured surface and knead until the dough smooth and elastic, about 5 minutes.
  3. Shape the dough into a round and place in a large, lightly oiled bowl. Cover with a cling film and leave to rise in a warm place for 1 hour, or until it doubles in size. Roll out dough to a rectangle, about 12x8 inch/30x20 cm. Roll it up, starting from the short end, and pinch the seam to seal.
  4. Place, seam side down, in a standard loaf pan lined with baking paper. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 180C/350F for 30 to 35 minutes until golden brown and cooked through. Brush the top with melted butter. Cool on the wire rack.





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