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Whole Wheat Flaxseed Bread

INGREDIENTS:

  • 1 tablespoon active dry yeast
  • 3 cups warm water, divided
  • 1 tablespoon sugar
  • 6-7 cups whole wheat flour
  • 1 cup ground flaxseed
  • 1 tablespoon salt
  • 2 tablespoons canola oil

PREPARATIONS:

  • Dissolve yeast and sugar in 1/2 cup warm water.
  • Let sit until foamy – about 5 minutes
  • Add in the rest of the water, salt, oil, flax and half the flour.
  • Begin to knead by hand, or with a stand mixer.
  • Continue to add in flour, 1/4 cup at a time until dough is stiff.
  • Knead about 10 minutes in stand mixer, or longer by hand until elastic.
  • Let rise in greased bowl until double – about 1-1.5 hours.
  • Deflate and let rise again until double.
  • Deflate and divide into 2 equal portions.
  • Roll out each portion into a large rectangle, about 8 inches wide.
  • Slowly roll up dough into a log, getting as tight as possible.
  • Place into a loaf pan, or on a greased baking sheet and let rise about 45 minutes.
  • Preheat oven to 400.
  • Bake for 20 minutes at 400, then reduce heat to 350 and continue to bake for another 20-30 minutes.
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25 responses »

  1. Pingback: Flaxy « The Idle Loaf

  2. Pingback: Weekend Recap « The Idle Loaf

  3. Pingback: She Says: I forgot the oil wheat bread. | Hangry Pants

  4. How do you store your bread so it stays fresh for the whole week. Mine is already getting a little hard on the outside.

    Reply
    • Hangry Pants, it doesn’t stay fresh for a week because it doesn’t have enough fat or any other preservative to keep it that way. I’ve found 3 days to be the limit before it is too stale or starts to mold. Eat from the loaf for 2 days, then slice, wrap, and freeze the rest to toast when you want it. Tastes great toasted for sandwiches or other purposes! This is my go-to recipe because of the whole wheat and flax, and the loaves I’m baking are white whole wheat flour with nearly double the rising time for the second and third rises–The loaves are huge! Thanks, Victoria!

      Reply
  5. Pingback: She Says: Now that is bread! | Hangry Pants

  6. This looks a lot like the loaf I made and posted up last week! I like your addition of flax though, probably adds to the flavor and texture.

    Reply
  7. I would like to see the the calorie and fiber counts

    Reply
  8. I am trying this recipe this weekend. I bought all the ingredients already. Can’t wait! I love flax seed, so this should be good. Another way I use flax is the grind it and put it in my yogurt.

    Reply
  9. I am going to try your loaf recipe and will let you know how it turns out. I suggest you add a button for “printer-friendly.”
    Next I will check out your crock-pot recipes since my wife just gave me a new one this Christmas.
    I wish you luck in developing your website!
    Patrick

    Reply
  10. I searched everywhere for a recipe that was whole wheat with flax & found this one. I’m so excited because there is not alot of other ingredients. This is the 1st time I am ever making bread, my mom thinks I’m nuts for not trying an easy white flour one first. I want something healthy and I miss home made bread, yum. I made this and I am waiting for it to rise the 1st time now. The only additions I made to the ingredients are I added
    1 tablespoon splenda
    1/4 teaspoon cinnamon and
    1/4 teaspoon vanilla (I like my bread really sweet) We’ll see how it turns out. If it’s growse I’ll stick to your ingredients only and make it again. I don’t have a bread machine so I am making this from scratch as well. At least I have been taught how to knead bread. Most people my age don’t know how to at all with all the bread machines out there!!! lol! To be continued ….

    Reply
    • This is just crazy! First this recipe is exactly what I was looking for and I will be making it today.

      Second, my name is Taryn–spelled the same way and everything AND the day that you originality posted this was on my 25th birthday! It was just so coincidental that I had to reply!

      Reply
  11. Pingback: Carbo-loading Monday (AKA Two Yummy Recipes) | The Middle of Everything

  12. Pingback: Summary of a Happy Weekend « Write Twenty Eleven

  13. Hi
    I am just making ur given recipe..n really excited..
    However.. It’s past one hour dt I hv kept the dough to rise.. But it’s not rising as it should be.
    Is it supposed to be like this? It hasn’t even touched over half of the tin yet..
    PLz help.. So that I can follow it for future use..
    The only alteration I did is that I added one cup bran instead of half.. N added 2 1/2 cup flour instead of three..
    N I didn’t use wheat gluten..
    Waiting for ur reply..

    Reply
  14. This bread is wonderful 🙂 I used half the oil and it was so good 🙂

    Reply
  15. This is my staple bread recipe now. Thank you 🙂 I usually cut the oil in half and it still turns out great 🙂 Family loves it!

    Reply
  16. This bread turned out great! I used a little more than 1 cup flax seeds for a nuttier taste, omitted the salt, and used honey in place of sugar. Thank you for the recipe! My husband and I used this bread for sandwiches and dipping into soup. YUM.

    Reply
  17. Pingback: Whole Wheat Flax seed Bread « Amanda's Homemade Vegetarian Recipes & More

  18. This bread came out great! It’s so good! I keep saying, “Just one more piece…” This is definitely going in my staple recipe stash. Thanks!

    Reply
  19. I just made my second batch 🙂 One loaf to eat, one to freeze. This is my new favorite–Only one tablespoon of fat per loaf, half a tablespoon of sugar and salt each per loaf, and all whole-wheaty and flaxy. Great for toast under eggs or for peanut butter and apple sandwiches that will keep you full for a looooong time! Reminds me of the dense ‘brown bread’ I ate in Ireland. Thanks, Victoria!

    Reply
  20. This is my go-to recipe when I have the time to make it! I slice it, freeze it, and toast it by the slice when I want it. It falls apart a little easier that way, in a delicious crumble-in-your-mouth way, but still holds together enough for a sandwich. Awesome buttered as toast, with eggs, with soup, with veggies and cheddar in the toaster as a melt, as an open-top peanut butter and apple sandwich…And the flax/whole wheat combo is awesome for all the benefits of fiber! I’m not usually a bread maker because of the time and because I hate kneading, but with a mixer this is not hard at all. Thanks Victoria!

    Reply
  21. Repeat poster. . . I made your loaf at Christmas three years ago and just made it again. It turned out very well both times. I think I will dial back the flax seed a notch next time and substitute some cracked wheat or even oats to take a bit of a bitter flax edge off.

    Reply
  22. Fantastic recipe! Doubled everything and it turned out perfect. Will make again and again.

    Thanks for the Recipe!

    Reply
  23. Love this bread! Made it twice, once this past weekend. It is terrific in so many ways. Thanks for something so simple and so perfect!! Yum!!

    Reply

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