February 22nd, 2010
I literally googled “Flax Seed Bread” and took the first recipe that popped up changing only one thing. This is super easy. Labor is next to nothing. The most time involved is waiting for the sucker to rise.
What you will need
Ingredients
- 1 tablespoon active dry yeast
- 1 3/4 cups of warm water
- 2 tablespoons honey (original recipe called for 1/8 cup sugar)
- 1 tablespoon canola oil
- 3/4 teaspoon salt
- 1 cup flaxseed meal
- 2 cups whole wheat flour
- 1 cup all-purpose flour
Mom It Down!
Dissolve yeast in (1 3/4 cups) warm water in the mixer. Let that sit until bubbly. (Five minutes.)
Add honey (or sugar), salt, flaxseed meal, and 1 cup of whole wheat flour. Stir that up with a spoon until it looks like this:
Attach the bread hook to the mixer.
Add the rest of the flour and let the mixer do its thing for 10 or more minutes.
Form the dough into a ball.
Coat a bowl with oil and let the dough sit for 2 hours or until it’s nearly doubled in size.
Once it’s doubled, punch it down and roll it into a loaf. Place in a 9 X 5 oiled bread pan. Let that rise for an hour, (less if you’d like, more if you have time).
Preheat oven to 350, bake for 40 – 45 minutes.
Let it cool. Slice and eat with some butter! Yum!
Overcoming Obstacles
I have to admit, I often do not let my dough rise as much as it should. I know. WORST BREAD BAKER EVER. But, yeah. I tend to cut corners here and there. My bread is often denser than it probably should be. (Well, with exception of this bread recipe I posted over a year ago.)
Variations
I substituted the sugar for honey. I reckon you could substitute agave as well. I haven’t thought to change much with this yet, but probably will in time as I bake it more often. But if you have suggestions, do share!
Also: vegan friendly! (Unless you don’t do honey, then hit the sugar or agave.)
As usual, comments, suggestions or critiques are welcome.
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February 8th, 2010
In anticipation of the “Storm of the Century”, I was in a baking mood this weekend. Well, the storm never came, but the baking sure did. I baked a few things. And I was very pleased with both outcomes. This week, I’ll feature the cake.
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February 1st, 2010
I had a bunch of egg whites that needed to be used, so I googled “things to do with leftover egg whites” or some such nonsense and found a bunch of meringue cookie recipes. So I combined some of the things I read and gave it a go. Twice.
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January 26th, 2010
Toby was vegan for a long, long time. And I love to bake. So, after we started dating, I learned how to make a few vegan treats. That’s how I discovered this recipe. And boy does it ever bring back fond memories.
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January 12th, 2010
These chocolate chip cookies are the antithesis of a chocolate chip cookie. I know. That probably doesn’t make much sense. But let me explain. You know how, generally speaking, chocolate chip cookies are usually really truly awesome and full of flavor when they are right out of the oven? Well, these? These are the opposite of that. That’s not to say they aren’t great out of the oven; what chocolate chip cookie isn’t great straight out of the oven? But these? These are magic! They actually get better as they cool. I’m not even kidding. They’re full of flavor days after they leave the oven. I have no idea why. It’s not like they’re all that different from the rest. But for some reason these are fantastic. I will never make another chocolate chip recipe ever again. Maybe.
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December 28th, 2009
If all things go according to plan, I’m going to start selling a few of my baked goods at a local business here in Brooklyn. It’s not going to be much, but I’m excited. I love baking but I need people to eat all of this stuff! So, this works out really well for me and hopefully makes people smile as well. All that said, I’m currently putting together a list of baked goods that travel well, sit pretty and taste great.
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December 21st, 2009
Cheesecake is tricky. But when it’s good, it’s worth the frustration. Cheesecake can crack, cave in, or just taste bad. And even when you think you’ve got it figured out, someone tells you they prefer New York style over the Italian variety or vice versa. Maybe they don’t like it baked, and someone else hates when it is. The point is: there are a LOT of different ways to make a cheesecake. I personally prefer the creamy, sweet variety. That’s where this recipe falls. But it can be temperamental.
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December 14th, 2009
Last week, Emory and I had fun with flour. We made christmas tree ornaments! I hadn’t done this since I was a kid, so my skills were rusty at best. But, boy was it ever fun!
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December 7th, 2009
This is a perfect cookie for Santa. They’re easy to make, bite-sized and not too heavy. They remind me of Royal Dansk butter cookies. Plus, they go really well with a hot cup of tea or a glass of milk.
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November 30th, 2009
I can’t believe how easy it is to make applesauce! I know. I know. You seasoned applesauce-makers are probably thinking, “Dude, you’re an idiot, it’s just apples, some stuff and a little heat.” File this one under: Things I should have started doing a long, long time ago.
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