Thursday, 1 August 2013

Whole Wheat Flaxseed Bread (Vegan)




“I like to call Omega-3s anti-ageing fats,” says Forberg, an expert in anti-ageing nutrition. “Getting the recommended amount can help lower cholesterol, keep cells functioning properly and combat inflammation, which reduces risk of some deadly diseases, stroke and heart attack. A daily serving of flax seeds is the best source of Omega -3s and helps keeping ageing brains healthy”, says the expert.
I kept the book on good nutrition back in the shelf, and felt quite dismayed for not being able to use flaxseeds on regular basis.
“I do not want to take chapatti to school tomorrow. I want a change”, announced my daughter coming back from school. “How about bread butter and jam?”, asked my daughter.  Well, there is nothing wrong in home made bread. Then I though why not add flaxseeds to the bread and make it healthy. Sometimes it by mere co-incidence that things work to our advantage. I was excited at the though of baking whole wheat flaxseed bread from my favourite site The Fresh Loaf. While my daughter was happy with the bread, I was happier for the 1/3 cup flaxseeds that went into it!

Here goes the recipe with little changes from the original one-
Whole Wheat Flaxseed Bread
Ingredients
1 ½ cups all purpose flour
½ cup whole wheat flour
1/3 cup flaxseeds
2/3 cup water (quantity of water can vary depending on requirement)
1 tablespoon olive oil
2 teaspoons sugar
1 teaspoon instant yeast
1 teaspoon salt
Method
Whisk together all purpose flour, wheat flour and salt.
Add oil and mix well.
Add yeast and flaxseeds.
Add sugar to water and heat till lukewarm.
Add this to flour mix and knead for 6 to 8 min to get smooth soft dough.
Cover the dough and leave for 15 minutes.
Degas the dough and knead for another five minutes.
Shape in to a spindle shaped loaf, or a regular loaf. Place it in a greased baking tray and cover with a damp towel or greased cling film. Leave it to rise for 1 ½ hours. Scour the loaf with a sharp knife.
Bake in a pre heated oven at 180 degrees C for 25 minutes or till when browned.
Remove from oven after 5 minutes. Transfer to the rack to cool.

Sending to the food event Vegan Thursdays  and Yeastspotting
                                                                 



7 comments:

  1. How I love those dots of flaxseed! Such a pretty shape Namita. I should try this shape in my next bread. I use flaxseed meal in my chapathis and my latest Kugelhopf bake. It feels great to know something really healthy goes in while you enjoy the warm slice of bread, doesnt it? :)

    ReplyDelete
  2. This is the best of all worlds :). Healthy and delicious and something I just decided I want to bake ASAP to go with soup on one of our cold winter evenings. Cheers for sharing this wonderful recipe with us all :)

    ReplyDelete
  3. Such a gorgeous and fantastic bread, love the addition of flax seeds here..

    ReplyDelete
  4. Very nice post and very well explained..
    thnks for sharing...

    ReplyDelete
  5. Love this recipe; flax seeds are great- we try to have them every day. Have left you message on Google + btw :)

    ReplyDelete
  6. This is serious straight out from a bakery. Such a lovely loaf and to know it is healthy is such an bonus. You must start a bakery soon Namita.

    ReplyDelete
  7. Your bread is beautiful. I am so terrible at making bread and so wish I had the patience as I dislike shop bought very much, but am too lazy to make my own. I'd like to give this a go though, looks tasty and I do like flaxseeds.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...