A jar of flaxseeds was discovered in the kitchen while cleaning the shelf. I remember that they were bought after reading the health benefits of flaxseeds and vowing to incorporate them in diet on regular basis. Having used regularly initially, the jar got pushed back almost out of sight till it was discovered.
In a bid to consume them while they were still fresh, I baked a healthy bread for breakfast using flaxseeds.
Flowers blooming in our backyard present a lovely contrast to the post monsoon greenery.
Multi Grain Flaxseed Bread
2 cups all-purpose flour
1 ½ cups whole wheat flour
1 cup white oats
1/3 cup flaxseeds
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons yeast
1 teaspoon salt
1 cup warm water
Dissolve sugar in warm water.
Whisk together the flours, yeast, salt and flaxseeds. Add oil. Add ½ cup water and mix. Add more water till dough comes together. Knead dough for 8 to 10 minutes and keep adding water if it feels dry. Knead till dough becomes soft and elastic.
Place dough in an oiled bowl. Turn around so that the dough ball is evenly coated with oil. Cover and keep it to rise till it doubles or for about 1 ½ hours. Punch down the dough and knead for about 3 to 4 minutes. Transfer the dough to the floured counter.
Oil one 8 ½ x 4½ inch loaf pan. Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down.
Cover it with a kitchen towel and allow it to rise for 50 to 60 minutes or till dough rises ¼ inch above the lip of the pan.
Preheat oven to 190 degrees C. Bake for 40 -50 minutes or till the top turns golden brown and the bottom sounds hollow when tapped. Remove from the oven and remove from the pan after 10 minutes. Cool in the rack. Slice when cold.
Linking to Vegan Thursday
Submitted for Yeast spotting