Oat Flax Bread
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 100.9
- Total Fat: 1.5 g
- Cholesterol: 0.9 mg
- Sodium: 209.7 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.9 g
View full nutritional breakdown of Oat Flax Bread calories by ingredient
Introduction
Great Bread for whatever you need bread for. The best thing is you know what is in this Bread! Great Bread for whatever you need bread for. The best thing is you know what is in this Bread!Number of Servings: 17
Ingredients
-
1 Packet of Dry Active Yeast
1.5 tbsp Turbinado Raw Sugar
1.5 Cup Buttermilk, warmed to 115 degrees
1.5 tsp Sea Salt
1.75 tbsp safflower or canola oil
2 tbsp flaxmeal (Ground up Flaxseeds)
.25 cup milled rolled oats
1 cup whole wheat flour
2 cups Unbleached white flour
1 tbsp whole flaxseeds
Directions
In a large bowl mix the yeast, sugar, warm buttermilk. Let this rest for a few minutes.
Stir in the remaining ingredients in the order given.
I use a KitchenAid but if you don't have one then you must do this by hand turn dough out on a well floured clean surface. And knead until smooth and elastic. Don't over knead it or it becomes tough bread. Adding more flour as to prevent sticking.
Place dough in a large oiled bowl. Turn dough over so the top is oiled and cover with a clean towel. Set bowl in a warm place to rise. I use my oven slightly warmed with a bowl of hot water underneath. This usually takes about an hour.
When dough has doubled remove from the warm place and punch the dough down. I place the dough in a oiled and floured baking pan. Then I let it rise again. When it has doubled again. I place in oven at 400 - 425 degrees depending on your oven, on the middle rack. Bake for about 25 minutes. Bread is done when you tap it and it sounds hollow.
Makes 1 loaf
Number of Servings: 17
Recipe submitted by SparkPeople user EJHEINRICH1.
Stir in the remaining ingredients in the order given.
I use a KitchenAid but if you don't have one then you must do this by hand turn dough out on a well floured clean surface. And knead until smooth and elastic. Don't over knead it or it becomes tough bread. Adding more flour as to prevent sticking.
Place dough in a large oiled bowl. Turn dough over so the top is oiled and cover with a clean towel. Set bowl in a warm place to rise. I use my oven slightly warmed with a bowl of hot water underneath. This usually takes about an hour.
When dough has doubled remove from the warm place and punch the dough down. I place the dough in a oiled and floured baking pan. Then I let it rise again. When it has doubled again. I place in oven at 400 - 425 degrees depending on your oven, on the middle rack. Bake for about 25 minutes. Bread is done when you tap it and it sounds hollow.
Makes 1 loaf
Number of Servings: 17
Recipe submitted by SparkPeople user EJHEINRICH1.