Homemade Flaxseed Bread Recipe

Flaxseed Bread (Easy, Fluffy) – Sugar Free Londoner

WEBFeb 1, 2024 · Scroll down to the recipe card for detailed instructions, ingredient amounts and nutrition data. STEP 1. Blend the flaxseeds to a …

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Flaxseed Bread (1.7g Carbs) Sweet As Honey

WEBNov 15, 2023 · Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and slightly oil paper with olive oil. In a large mixing bowl, whisk freshly made golden …

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Flaxseed Bread 1 Ingredient (Vegan, Paleo, Keto)

WEBAug 25, 2019 · Ideally, sift the flaxseed flour to make sure there are no actual "seeds". In a large mixing bowl, mix together the flaxseed meal, …

1. Preheat the oven to 360°F/180°C.
2. Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
3. In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
4. Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.

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NoKnead Flaxseed Bread (Healthy) Life's Little Sweets

WEBJun 18, 2021 · Add the water. 5. Mix the dry ingredients and water. 6. First Rise: Cover the dough for about 3 hours or until the top is flat and it has …

1. Mix flour, flaxseed, salt, and yeast together in a large mixing bowl. Add in water and mix until evenly combined and the dry ingredients are absorbed. Leave covered (I use a plate or saran wrap also works) to rise in a warm area for about 3 hours or until the mixture is flat and bubbly on top. Notes: On salt content: 1 teaspoon is a good about of salt if you want the bread, not completely flavorless but relatively bland. I like to keep this amount for use as bread in sandwiches, giving to my toddler, or for toast with butter (I don't like her consuming too much salt, not healthy!). You can add more salt for more flavor, 1-1/2 teaspoons is a good amount too and tastes a little more flavorful.
2. Prepare a clean bowl with a square of parchment. On a floured surface (I used a cutting board) Using a dough scraper, turn the mixture out of the bowl and turn over about 12 times. Put the dough ball in parchment paper, and in the clean bowl. (You can totally, reuse the old bowl, it's just messier). Allow to rise about 30 minutes in a warm area, in the meantime, put a dutch oven with the lid on into the oven and preheat it to 450 degrees F (that can sometimes take almost 30 minutes depending on the oven). Using oven safe gloves (Safety first! Be careful, this is a very hot oven!), take the dutch oven out of the oven, remove the lid, place bread dough in the dutch oven by lifting the parchment paper, then using your oven mitt, cover with a lid. Place in oven and bake for 30 minutes.
3. After 30 minutes, take the dutch oven out, using your oven mitts, carefully take off the lid, take the bread out of parchment paper and place it back into the oven for another 10 minutes or until desired browning is reached. When it's done let it cool on a wire rack for at least 20 minutes.

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