It's always fun trying new dishes or baked goods at a friend's table...and coming home with the recipe. We enjoyed a lovely dinner out recently...which included hot-out-of-the-oven fresh bread. Darlene was so kind to share her recipe...and since we were back to winter weather today, it was the perfect day to bake bread.
This recipe is meant for a bread machine...and since so many of you have those sitting in the back of your cupboards, I thought it might be an inspiration to pull them out! The bread is mixed in the bread machine...allowed to rise for a short time...and then baked in the traditional way. Since I don't have a bread machine, I mixed the dough in my Bosch mixer...and did a double batch while I was at it. I will, however, give the instructions as specified for the bread machine.
Buttermilk Flaxseed Bread
- 1 cup buttermilk
- 2/3 cup lukewarm water
- 2 tbsp vegetable oil
- 1 tsp salt
- 3 tbsp honey (liquid)
- 2 cups flour
- 1 cup whole-wheat flour
- 1/2 tsp baking soda
- 1/2 cup ground flax seeds
- 1/2 cup oat bran
- 2/3 cup sunflower seeds
- 1 1/2 tsp bread machine yeast
- 1 tsp water
- 1 egg
- Add dough ingredients according to instructions provided by your manufacturer.
- Select dough/ manual cycle.
- When the cycle is complete, transfer dough to lightly floured surface.
- If the dough is not easy to handle, knead is some extra flour.
- Cover the dough and let rest for 15 minutes.
- Using a little extra flour on the kneading surface, shape the dough into a ball.
- Lightly grease a baking sheet then place the ball of dough on the sheet.
- Flatten it somewhat.
- Cover and let rise for about half an hour...or until doubled in size.
- Brush top of loaf with egg mixture.
- Using a very sharp knife, score the top of the loaf three times.
- Bake at 375°F for about 30 minutes.
This excellent flax seed bread recipe has about 142 calories per slice, based on 16 slices per loaf.