Sunday, December 6, 2009

Flaxseed Bread

Source: Vegetarian Times
Time: overnight, plus 4 hours.
This is probably one of the best-tasting (and healthiest) breads I've ever made, even including breads I've made in my breadmaker! Flaxseeds are an excellent source of
1/2 cup whole flaxseeds, plus extra to sprinkle on top
1/2 cup plus 1 TB flaxseed meal (ground flaxseeds)
2 TB honey
2 1/4 tsp active yeast
3 cups bread flour
2 cups whole wheat flour, plus at least 1/2 cup more for kneading
1 1/2 tsp salt

1. Place 1/2 cup whole flaxseeds in a bowl; cover with 3 inches of water. Let soak overnight. (will resemble egg replacer when done)
2. Combine honey, yeast, & 2 cups warm water in measuring cup. Let stand 5 minutes.
3. Stir together flaxseed meal, flours, and salt in large bowl. Drain soaked flaxseeds & stir into flour mixture. Add yeast/water mixture and stir until smooth dough forms, adding a little water or flour if necessary.
4. Transfer dough to well-floured work surface. Knead 7 minutes or until dough no longer sticks to your fingers, adding flour as needed. Shape into a ball, and place in large bowl coated with oil. Cover & let rise in warm place 1 hour or until doubled in size. Punch down, reshape into ball, & let rise 1 hour more.
4. Preheat oven to 400. Shape dough into tight ball & place on an oiled baking sheet. Brush dough with water & sprinkle with extra flaxseeds. Cut a tic-tac-toe crosscross in top of loaf. Bake 45 minutes or until loaf is dark brown and sounds hollow when tapped. Cool at least 15 minutes before slicing.

Wednesday, December 2, 2009


"What do vegetarians eat for Thanksgiving?" That's a question I hear quite often. I made a garbanzo-cheese loaf, sweet potato balls, and a low sugar apple pie. Gabe made mashed potatoes and rolls. Yum! Here are links to some of the recipes: