Milled Flax Seed Bread
Discover the wholesome goodness of Milled Flax Seed Bread, a hearty and nutritious addition to your baking repertoire. This recipe combines the earthy flavor of whole wheat flour with the nutty richness of milled flax seeds, creating a fiber-packed bread that's both tasty and nourishing. Sweetened with honey and enriched with a touch of olive oil, this loaf strikes the perfect balance between health and flavor. The dough comes together effortlessly, whether kneaded by hand or with a stand mixer, and bakes to golden perfection in just 35 minutes. Perfect for breakfast toast, sandwiches, or as an accompaniment to soups and salads, this homemade bread is a versatile, satisfying alternative to store-bought options. Add a slice of homemade comfort to your table with this easy recipe that’s ideal for beginner and seasoned bakers alike!
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Recipe Information
Ingredients
- 240 ml Warm water
- 2 tbsp Honey
- 2.25 tsp Active dry yeast
- 240 g Whole wheat flour
- 120 g All-purpose flour
- 60 g Milled flax seed
- 1.5 tsp Salt
- 2 tbsp Olive oil
Instructions
In a large mixing bowl, combine 240 ml of warm water and 2 tablespoons of honey. Stir until the honey is dissolved.
Sprinkle 2.25 teaspoons of active dry yeast over the water mixture and let it rest for 5-10 minutes until it becomes foamy.
In a separate bowl, mix 240 g of whole wheat flour, 120 g of all-purpose flour, 60 g of milled flax seed, and 1.5 teaspoons of salt.
Gradually add the dry ingredients to the yeast mixture, stirring to incorporate as you go.
Add 2 tablespoons of olive oil and knead the dough on a floured surface for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
Form the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel. Let it rise for 1 hour, or until it doubles in size.
Once risen, punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Cover again and let the dough rise for another 30 minutes, or until it reaches the top of the loaf pan.
Preheat your oven to 175°C (350°F).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 37.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
