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ISO: ISO: What to do with FLAX SEED. I'm going to give it a try...
- Thread starter kpinky
- Start date
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cynupstateny
Well-known member
I have an Amish friend who takes it for his arthritis. His wife bakes it into breads.
Here's a REC: Flaxseed Bread and some other ideas
You need to chop or grind the seeds in order to get any nutritional value from them. What I do is to grind a bunch of the seeds and place them into a zip-lock baggie and store in the frezer. You can then add a few tablespoons to any batter you are making. You can also add it to oatmeal, yogurt, sprinkle on salads....you get the idea.
* Exported from MasterCook II *
Flaxseed Bread
Recipe By : Cooking Light, Jan/Feb 2000
Serving Size : 1
Categories : Breads, Healthy And Hearty,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Whole-Wheat Flour
1 Cup Bread Flour -- see note
1 Cup Warm Water -- 105°-115°
1 Package Active Dry Yeast
1/2 Cup Flaxseed
2 Tablespoons Flaxseed
3 Tablespoons Nonfat Dry Milk
2 Tablespoons Bran Cereal -- (All-Bran)
3 Tablespoons Honey
1 Tablespoon Molasses
1 Teaspoon Salt
3 Tablespoons Bread Flour
Cooking Spray
1 Large Egg White -- lightly beaten
1 Teaspoon Flaxseed
Combine bread flour, water and yeast in a large bowl; stir with a whisk. Cover and let stand at room temperature for 1 hour.
Place 1/2 cup flaxseed in a spice or coffee grinder; process until finely ground to measure 3/4 cup. Add ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed through salt) to the yeast mixture and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape dough into a 5" round loaf, place on a baking sheet that has been sprayed with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4" deep across the top of the loaf, using a sharp knife. Cover and let rise in a warm place until doubled.
Preheat oven to 375°F. Bake in preheated oven for 30 minutes, or until bread sounds hollow when tapped. Remove from oven and cool on a wire rack.
- - - - - - - - - - - - - - - - - -
NOTES : If using all-purpose flour, add 1 teaspoon wheat gluten.
You need to chop or grind the seeds in order to get any nutritional value from them. What I do is to grind a bunch of the seeds and place them into a zip-lock baggie and store in the frezer. You can then add a few tablespoons to any batter you are making. You can also add it to oatmeal, yogurt, sprinkle on salads....you get the idea.
* Exported from MasterCook II *
Flaxseed Bread
Recipe By : Cooking Light, Jan/Feb 2000
Serving Size : 1
Categories : Breads, Healthy And Hearty,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Whole-Wheat Flour
1 Cup Bread Flour -- see note
1 Cup Warm Water -- 105°-115°
1 Package Active Dry Yeast
1/2 Cup Flaxseed
2 Tablespoons Flaxseed
3 Tablespoons Nonfat Dry Milk
2 Tablespoons Bran Cereal -- (All-Bran)
3 Tablespoons Honey
1 Tablespoon Molasses
1 Teaspoon Salt
3 Tablespoons Bread Flour
Cooking Spray
1 Large Egg White -- lightly beaten
1 Teaspoon Flaxseed
Combine bread flour, water and yeast in a large bowl; stir with a whisk. Cover and let stand at room temperature for 1 hour.
Place 1/2 cup flaxseed in a spice or coffee grinder; process until finely ground to measure 3/4 cup. Add ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed through salt) to the yeast mixture and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape dough into a 5" round loaf, place on a baking sheet that has been sprayed with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4" deep across the top of the loaf, using a sharp knife. Cover and let rise in a warm place until doubled.
Preheat oven to 375°F. Bake in preheated oven for 30 minutes, or until bread sounds hollow when tapped. Remove from oven and cool on a wire rack.
- - - - - - - - - - - - - - - - - -
NOTES : If using all-purpose flour, add 1 teaspoon wheat gluten.
marsha-tbay
Well-known member
I put flax meal and seeds in my muffins It's said the meal is more beneficial but the seeds
help with easier elimination.
You can sprinkle the seeds on salad dressings, soup, cooked cereal, in smoothies.
The package containing the meal reads: Two tablespoon added to your cold or hot cereal, pancakes and waffles or baked into your breads, muffins and quick breads brings to you amazing nutrition.
help with easier elimination.
You can sprinkle the seeds on salad dressings, soup, cooked cereal, in smoothies.
The package containing the meal reads: Two tablespoon added to your cold or hot cereal, pancakes and waffles or baked into your breads, muffins and quick breads brings to you amazing nutrition.
barbara-in-va
Well-known member
REC: Zucchini Pecan Flaxseed Bread from CL.........
Some posted this at Epi a while back and I have made it numerous times since then. It is very good. My Whole Foods just started carrying (or at least I just noticed) bags of ground flaxseed that you keep in the fridge after opeing. This makes it very easy to just sprinkle some on top of your morning cereal or yogurt!
Zucchini-Pecan Flaxseed Bread
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons chopped pecans, toasted
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
Yield: 1 loaf, 18 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 181(30% from fat); FAT 6.1g (sat 0.6g,mono 2.9g,poly 2.2g); PROTEIN 4.5g; CHOLESTEROL 1mg; CALCIUM 90mg; SODIUM 223mg; FIBER 2.6g; IRON 1.4mg; CARBOHYDRATE 28.5g
Melissa B. Williams
Cooking Light, MAY 2005
Some posted this at Epi a while back and I have made it numerous times since then. It is very good. My Whole Foods just started carrying (or at least I just noticed) bags of ground flaxseed that you keep in the fridge after opeing. This makes it very easy to just sprinkle some on top of your morning cereal or yogurt!
Zucchini-Pecan Flaxseed Bread
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons chopped pecans, toasted
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
Yield: 1 loaf, 18 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 181(30% from fat); FAT 6.1g (sat 0.6g,mono 2.9g,poly 2.2g); PROTEIN 4.5g; CHOLESTEROL 1mg; CALCIUM 90mg; SODIUM 223mg; FIBER 2.6g; IRON 1.4mg; CARBOHYDRATE 28.5g
Melissa B. Williams
Cooking Light, MAY 2005
Rec: Power Bread I want to try this!
POWER BREAD
This recipe by Peter Reinhart, author of The Bread Baker's Apprentice" and baking instructor and Johnson & Wales Culinary Institute in Rhode Island, has been under wraps for almost two years until he finished demonstrating its preparation in classes throughout the U.S. He gave me his permission on 5/16/03 to reveal it, so here it is. I suggest that you try to obtain all the proper ingredients, preferably from King Arthur Flour; also, try not to change the ingredients until after you have tried it at least once. This is the most heavenly and healthy bread you can imagine!
Yields 2 free-form loaves or a number of rolls
SOAKER:
1 1/4 oz flax seeds (5 Tbsp)
4 oz raisins (1 cup)
12 oz water (1-1/2 cups) --at room temperature
DOUGH:
4 oz sunflower seeds (1 cup)
24 oz unbleached bread flour (5 1/4 cups)
3/4 oz wheat bran (1/4 cup)
1 1/4 oz powdered milk or whey powder (2 1/2 Tbsp)
1/2 oz fine sea salt or kosher salt (1 3/4 tsp)
1/3 oz instant yeast (3 tsp)
1 1/2 oz honey (2 Tbsp)
6 - 8 oz water (3/4 to 1 cup, plus or minus)
The day before making the bread, place the flax seeds, raisins and the water into a medium bowl and stir. Cover with plastic wrap and allow to sit at room temperature overnight.
The following day, grind the sunflower seeds in a food processor or spice grinder to almost a flour consistency; transfer to a small bowl and set aside. In the food processor, process the flax seed/raisin mixture with the soaking liquid to a medium chop; set aside. In a large mixing bowl, combine the flour,, wheat bran, dry milk powder, salt and yeast with the ground sunflower seeds. Add the flax seed/raisin mixture and the honey. Add water, 1/4 cup at a time and mix until it resembles a shaggy mass. Turn dough out onto a floured surface and knead for approximately 6-10 minutes, adding additional flour as needed to make firm but supple, slightly tacky dough (it should not be sticky). If using a stand mixer, it's better to knead about 4 minutes with the dough hook and then finish kneading by hand so as not to add too much flour and so as not to tear the strands of gluten. The dough should pass the windowpane test and be about 80°. Place the dough in a lightly oiled bowl, cover and allow to ferment for 1-1/2 to 2 hours at room temperature.
Turn the dough out onto a lightly floured surface trying to de-gas it as little as possible (do not "punch it down"). Use a bench knife to divide the dough evenly into two pieces for loaves, or into smaller pieces about 3-4 ounces each for rolls. Shape the dough and place on a parchment lined large sheet pan. Mist lightly with PAM spray and cover. Allow to proof for about 90 minutes.
Meanwhile, preheat oven to 350°F. or 400°F. for rolls. Bake on the middle shelf for about 45-55 minutes for loaves, 20-30 minutes for rolls. Cool at least one hour before serving.
POWER BREAD
This recipe by Peter Reinhart, author of The Bread Baker's Apprentice" and baking instructor and Johnson & Wales Culinary Institute in Rhode Island, has been under wraps for almost two years until he finished demonstrating its preparation in classes throughout the U.S. He gave me his permission on 5/16/03 to reveal it, so here it is. I suggest that you try to obtain all the proper ingredients, preferably from King Arthur Flour; also, try not to change the ingredients until after you have tried it at least once. This is the most heavenly and healthy bread you can imagine!
Yields 2 free-form loaves or a number of rolls
SOAKER:
1 1/4 oz flax seeds (5 Tbsp)
4 oz raisins (1 cup)
12 oz water (1-1/2 cups) --at room temperature
DOUGH:
4 oz sunflower seeds (1 cup)
24 oz unbleached bread flour (5 1/4 cups)
3/4 oz wheat bran (1/4 cup)
1 1/4 oz powdered milk or whey powder (2 1/2 Tbsp)
1/2 oz fine sea salt or kosher salt (1 3/4 tsp)
1/3 oz instant yeast (3 tsp)
1 1/2 oz honey (2 Tbsp)
6 - 8 oz water (3/4 to 1 cup, plus or minus)
The day before making the bread, place the flax seeds, raisins and the water into a medium bowl and stir. Cover with plastic wrap and allow to sit at room temperature overnight.
The following day, grind the sunflower seeds in a food processor or spice grinder to almost a flour consistency; transfer to a small bowl and set aside. In the food processor, process the flax seed/raisin mixture with the soaking liquid to a medium chop; set aside. In a large mixing bowl, combine the flour,, wheat bran, dry milk powder, salt and yeast with the ground sunflower seeds. Add the flax seed/raisin mixture and the honey. Add water, 1/4 cup at a time and mix until it resembles a shaggy mass. Turn dough out onto a floured surface and knead for approximately 6-10 minutes, adding additional flour as needed to make firm but supple, slightly tacky dough (it should not be sticky). If using a stand mixer, it's better to knead about 4 minutes with the dough hook and then finish kneading by hand so as not to add too much flour and so as not to tear the strands of gluten. The dough should pass the windowpane test and be about 80°. Place the dough in a lightly oiled bowl, cover and allow to ferment for 1-1/2 to 2 hours at room temperature.
Turn the dough out onto a lightly floured surface trying to de-gas it as little as possible (do not "punch it down"). Use a bench knife to divide the dough evenly into two pieces for loaves, or into smaller pieces about 3-4 ounces each for rolls. Shape the dough and place on a parchment lined large sheet pan. Mist lightly with PAM spray and cover. Allow to proof for about 90 minutes.
Meanwhile, preheat oven to 350°F. or 400°F. for rolls. Bake on the middle shelf for about 45-55 minutes for loaves, 20-30 minutes for rolls. Cool at least one hour before serving.
I buy in bulk, package in about 1 cup size ziplock bags and keep it in the freezer, I grind as need
ed in a krups coffee grinder (that's not used for coffee). Keep refrigerated after grinding. DH uses it on his cold cereal every morning, At least a heaping tablespoonful. I seldom eat cereal, but use it also. I tastes delicious to me after it's been in the milk awhile. I read somewhere there are more benefits from eating it raw than cooked.
ed in a krups coffee grinder (that's not used for coffee). Keep refrigerated after grinding. DH uses it on his cold cereal every morning, At least a heaping tablespoonful. I seldom eat cereal, but use it also. I tastes delicious to me after it's been in the milk awhile. I read somewhere there are more benefits from eating it raw than cooked.