Try this Prevention Flaxseed Bread recipe, or contribute your own.
Suggest a better descriptionFrom: mle@gothamcity.jsc.nasa.gov (Mark Engelberg) Date: Tue, 5 Oct 1993 00:46:26 GMT Per slice: 168 calories, 4 grams fat (22% of calories), 4.9 g protein, 29 g carbohydrates, no cholesterol, 91 miligrams sodium. Makes 12 slices 1. In a large bowl, dissolve yeast in 2 tablespoons of the water. Set aside until bubbly, about 5 minutes. 2. Mix in the honey, oil, salt and the remaining 1.25 cups water. Add the flaxseed meal, whole-wheat flour and 1 cup of the bread flour. Mix well. 3. Stir in enough of the remaining bread flour to make a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until smooth and elastic. 4. Coat a 9x5-inch loaf pan with no-stick spray. Shape the dough into a loaf and place in the pan. Cover; let rise in a warm place until doubled in bulk--about 1 hour. 5. Bake at 350 for 40 to 45 minutes, or until the loaf is browned on top and sounds hollow when tapped. Cool. Note: To make flaxseed meal, use a blender or coffee mill to grind the seeds to the consistency of cornmeal. As a general rule, 2/3 cup of flaxseed yields 1 cup of meal. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 306 | ||
Calories from Fat: 24 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 190.1mg | 5 % | |
Total Carbohydrate 59.8g | 18 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 56g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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