Flax Seed Multigrain Bread Loaf

Flax Seed Multigrain Bread Loaf

Ready in 3 hours

This loaf rises well, has a dark crust, a soft texture with a good bite, and great flavor. It is fairly high in protein and fiber (a two slice sandwich has ~25% RDA of each before you put anything between the slices).

Top-ranked recipe named "Flax Seed Multigrain Bread Loaf"

4 avg, 1 review(s) 100% would make again

Ingredients

Are you making this? 
7/8 cup Water
1 1/2 tablespoon olive oil
1/2 teaspoon Salt
1 tablespoon Molasses
1 tablespoon Honey
3/4 cups white bread flour
1/2 cups Whole wheat flour
1/4 cup flax Seed
1/2 cup soy flour; defatted
1/4 cup Rolled oats
2 tablespoon potato flakes
2 tablespoon buttermilk powder
4 tablespoon vital wheat gluten
2 teaspoon Yeast

Original recipe makes 11

Servings  

Preparation

1. Place ingredients in bread machine in the order recommended by manufacturer (typically liquids, salt, oil.sweeterer, then flour and other

ingredients). All ingredients should be at room temperature.

2. Set for dough cycle (see Note) and start the machine. Check the dough after 20-30 minutes. The dough ball should be smooth firm and slightly

tacky. If too dry or lumpy, add water a teaspoon at a tine to get right. If too moist, add flour a teaspoon at a time. (let kneading continue for a

minute or so between additions).

3. At end of dough cycle remove the dough ball to a floured countertop. Roll/form into a loaf shape. Place in pan or allow to rise as free form loaf. Let rise for 40 minutes in warm place.

4. Make a 1/8" vent slash alont the top of the loaf. Bake until well browned (25-27 minutes) in a preheated oven. See note below for oven temperature suggestions. Spray loaf, and inside of oven

with water 3 or 4 times during eary stages of baking,( about 1-2 minutes apart) for a crustier loaf.

5. Turn out onto rack and let cool. Store in a plasic bag.

Note: If you prefer to let the machine do the full kneading and baking, set the machine for full cycle with light crust (the soy flour browns faster

than other flours). I find I get 100% consistent results using the dough cycle and oven baking - just my preference.

Notes

Oven Temperature and Baking Preference Notes:

- Oven baking in glass (Pyrex) pan: Preheat to 350F, lower to 340F after putting loaf in oven

- Oven baking in metal pan: Preheat to 360F, lower to 350F after putting loaf in oven

- Oven baking free form loaf: Preheat to 360F, leave. Use baking parchment on a cookie sheed or Pizza stone.

Credits

Added on Award Medal
Verified by stevemur

Flax Seed MultiGrain Bread photo by OlsonGarth OlsonGarth

Calories Per Serving: 191 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Flax Seed Multigrain Bread Loaf

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Oven Temperature and Baking Preference Notes: - Oven baking in glass (Pyrex) pan: Preheat to 350F, lower to 340F after putting loaf in oven - Oven baking in metal pan: Preheat to 360F, lower to 350F after putting loaf in oven - Oven baking free form loaf: Preheat to 360F, leave. Use baking parchment on a cookie sheed or Pizza stone. [I posted this recipe.]
OlsonGarth 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free