Flax& Sunflower Seed Bread

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Yields: 14 slices

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

Products

Flax

Categories

Gluten Free