Flax & Sunflower Seed Bread

Yields: 14 slices

Flax Gluten-Free

Print Recipe

INGREDIENTS

1 cup hand warm milk (240 ml)

2 1/4 tsp active dry yeast (7 g)

2 Tbsp milled roasted flaxseed (15 g)

1 egg at room temperature

1/4 cup canola oil (60 mL)

1/4 cup Maple syrup (60 mL)

½ tsp apple cider (2.5 mL)

1/3 cup roasted whole flax seeds (40 g)

1/3 cup hulled sunflower seeds (40 g)

3 cups Brown Rice Flour Blend (345 g)

1 1/2 tsp Xanthan (5 g)

1 tsp salt (5 g)

Brown rice flour blend

1 1/2 cups Brown Rice Flour

1 1/2 cups potato starch

1 cup tapioka flour

DIRECTIONS

Place the warm milk in the large bowl of an electric stand mixer. Sprinkle the yeast and flaxseed over the milk and let stand until the yeast is frothy, about 5 to 8 minutes

Generously grease an 8x4-inch nonstick (gray, not black) loaf pan. Set aside.

Whisk in the egg, oil, maple syrup, vinegar, flax seeds, and sunflower seeds until well blended.

Add the flour blend, xanthan gum, and salt.

With the mixer on low speed, blend the ingredients until smooth, scraping down the sides with a spatula, about 30 to 45 seconds. The dough will be soft.

Place the dough in the pan and smooth the top with a wet spatula.

Tent the bread with foil and let rise in a warm, draft-free place until the center of the loaf is one inch above the top of the pan, about 45 to 60 minutes.

Preheat the oven to 375ºF degrees (190ºC).

Bake until crust turns brown approximately 60-70 minutes.

Remove from pan and cool on a wire rack.

Approximate nutritional value Per Slice:Energy: 224 kcal Total Fat:7 g Saturates: 1 g PUFA: 3 .2 g Omega-3 ALA: 1.6 g Omega-6 LA: 1.6 g Monounsaturates: 3.0 g Cholesterol: 16 mg Sodium: 148 mg Total Carbohydrate: 36 g Dietary Fibre: 2.3 g Sugar: 4 g Protein: 4 g Calcium: 16 mg Iron: 1.2 mg