Low Fat - Flaxseed Bread

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* Exported from MasterCook *

 

Flaxseed Bread

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups whole-wheat flour

1 cup bread flour

1 cup warm water -- (100ø to 110ø)

1 package dry yeast -- (about 2 1/4 teas.)

1/2 cup flax seeds

2 tablespoons flax seeds

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 flax seeds

 

1. Lightly spoon flour 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 hole flaxseed, and next 5 ingredients (2 tablespoons flaxseed though

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°F) 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°.

 

4. Bake at 375° 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 int he refrigerator or

freezer. It will stay fresh for up to 6 months.

 

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

 

KES 03/13/00

 

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