Sunday, May 28, 2023

Mixing it up: Flaxseed Bread recipes

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Flaxseed is fiber-rich which aids in digestion, low in carbohydrates, & is thought to reduce inflammation as well as the risk of heart disease. For these reasons alone, I have chosen to start introducing flax seeds into our diet.

Flaxseed bread loaf (thanks to

Flaxseed Bread
  • 2 Cups Flaxseed – golden ground
  • 5 Egg whites
  • 3 Egg yolks
  • 5 tablespoons Coconut/olive oil
  • 1 tablespoon Baking Powder
  • 1 teaspoon salt
  • 1/2 cup Water
  • 2 tablespoons Apple cider vinegar
  1. Preheat the oven to 180C/350F degrees.
  2. Whisk the egg whites until stiff.
  3. In another bowl, blend the flaxseed, baking powder, salt, and oil.
  4. Add the egg yolks, water, and apple cider vinegar.
  5. Gently fold egg whites into the flaxseed mixture.
  6. Pour into a greased loaf pan and bake for 30 minutes until firm and golden.
  7. Eat and enjoy!
My review

I found it confusing when it mentioned the 2 cups of flaxseed-golden ground. I didn’t know what this meant but added the two cups of flaxseed that I had. I proceeded with the recipe and found it odd that there was no mention of flour. So I added whole wheat flour, about 1.5 cups. I allowed it to cool before trying it. I found it overwhelming, dry and definitely not something I would make the same way again.

Flaxseed applesauce muffin loaf (thanks to

Flaxseed Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce, heated until warm
  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, & nutmeg.
  3. In a large bowl, mix together oil & sugar until sugar is dissolved. Alternately add flour mixture & applesauce & blend in, starting & ending with flour mixture. Mix until just incorporated.
  4. Scoop batter into prepared muffin pan & bake for 14 to 16 minutes (or divide batter between 6-inch cake pans & bake for 20 to 25 minutes), or until toothpick inserted in center comes out clean. Cool in pans for five minutes.
My review

I used whole wheat flour & I did not separate the batter into a muffin pan. Instead, I chose to pour the entirety of the batter into a single loaf pan. It came out moist, with a hint of sweetness!

Jalapeno cheese flaxseed bread (thanks to

Flaxseed Bread
  • 1 1/2 cups warm water about 110° F.
  • 2 Tbsp instant or rapid-rise yeast
  • 1/4 cup sugar
  • 2 1/2 tsp salt
  • 1 1/2 tsp dry mustard powder
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 Tbsp unsalted butter softened
  • 5-6 cups all-purpose flour
  • 2 cups cheddar cheese shredded and somewhat packed
  • 2 cups cubed cheddar cheese cubed into 1/2 inch chunks
  • 2 Tbsp olive oil or melted butter
  • Pinch of garlic salt and/or sprinkling of dried herb or spice mix
  • Sesame seeds (I used flaxseed)
  1. Grease two 8×4-inch or 9×5-inch loaf pan & set aside.
  2. In a large bowl of a stand mixer, combine warm water & yeast.
  3. Stir & let stand 2-3 minutes, until foamy.
  4. Add sugar, salt, mustard, eggs, oil, butter & 3 cups of flour.
  5. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth & elastic dough.
  6. Remove dough to a greased bowl & cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
  7. Remove risen dough to a floured surface. Divide into two equal pieces.
  8. Roll one piece of dough into a rectangle about 10×16-inches.
  9. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a knife, cut down the middle of each roll lengthwise.
  10. Then, cut the two long pieces into small irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces & then another 1/4 of the cheese cubes. Set aside & repeat this process with the same process with the second dough piece, filling up the second loaf pan.
  11. Drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blend & some sesame seeds). Cover with greased plastic wrap & set to rise 30-45 minutes, or until puffy.
  12. Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-over and bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
  13. Allow to cool in pans for about 20 minutes, then run a knife around the outside & cool completely.
My review

I added jalapeno slices to kick it up a notch & the bread turned out beautifully! I also added a sprinkle of flax seeds to the top of the crust right before I placed it in the oven. The bread was warm, moist, & flavorful.

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