RECIPES USING FLAXSEED AS
AN INGREDIENT


By Jack Carter
1345 N. 11
Fargo, ND 58102



YEAST BREAD
PANCAKE OR WAFFLE MIX
MUFFINS OR QUICK BREAD
YEAST BREAD - (Automatic Bread Machine)
WHOLE WHEAT BREAD FOR BREAD MACHINE



YEAST BREAD
2 cups Whole wheat, strong gluten flour, semolina grind, entire kernel
½ cup Rye flour
1 cup Ground flax (use OMEGA yellow flax for nice color, blend into bread, no "dark specks")
6-7 cups Dakota Maid or strong gluten "bread" flour or to desired dough consistency;
(Add 4-5 tbsp. vital gluten if bread flour alone does not give good loaf volume after baking)
1/4 cup Sugar
1/4 cup Molasses
1/3 cup Canola oil
1 Tblsp. Dry yeast
1 Tblsp. Salt
3½ cups Warm water
* Combine ingredients in usual way, start yeast in 1/4 cup water if wish, but not necessary. * Makes 4 - 1½ lb loaves. * Double recipe if wish for 8 loaves (6 loaves in Bosch mixer or 3 loaves in Kitchen Aid Mixer about maximum capacity). * Bake in 375oF oven for 35-40 minutes, more or less, until loaves are browned and loose in pan.

PANCAKE OR WAFFLE MIX

1 ½ cup Whole wheat, semolina grind
½ cup Ground flax seed (contains 35% oil, add 1 or 2 T oil if wish)
1 ½ cup Pancake mix or all purpose flour
1/4 tsp. Baking powder
1/4 tsp. Baking soda double if use flour, not mix
1 Tblsp. Sugar
1/4 tsp. Salt
1 Egg or 2 egg whites to reduce cholesterol and saturated fat
1 cup (Approximately) Buttermilk to preferred consistency
* BAKE on griddle or electric skillet at 375o to 400oF, or cook waffles on waffle iron..

MUFFINS OR QUICK BREAD*
4 cups All-purpose flour or sub. 1 cup whole wheat or cake flour if wish, reduces and increases muffin volume, resp.
1 1/3 cups Ground flax seed**
Add 1 cup of applesauce or ripe banana and flour to compensate, if desired.
½ tsp. Vanilla extract
1 tsp. Salt
1 tsp. Baking soda and or baking powder
1 tsp. Cinnamon
4 Egg whites or 2 eggs
Grated peel from two lemons, save lemons for juice, remove seeds
½ cup Honey or ½ cup sugar
2 cups Raisins or cut up prunes or dates (Soak ahead few minutes, drain) or chopped date pieces left dry from box, or frozen blueberries, added last, folded in carefully. Use lemon juice and add buttermilk to make 2 cups liquid or slightly more for desired consistency.
*BAKE in small loaf pans, 3" x 7" approx., or as wish, for 40 minutes at 375oF. **One cup of ground flax weighs approximately 120 grams; if 24 muffins are made from this recipe, each would contain about 7 gms of flax or three/day should be consumed for a 21 gm "dose". (Ground flax can be calculated to 20 gm/day "dose" or as desired up to 50 gm/day.) MUFFINS: Use medium size, Teflon pans, sprayed lightly with PAM; beat eggs (whites) and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing; stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter rough and lumpy; mix additives like fruit into flour before adding to liquids.



YEAST BREAD

(Automatic Bread Machine)
One 1½ lb. Loaf (dough weight before baking)*
2/3 cup Whole wheat, strong gluten, flour, semolina grind or as available. (Add 1 tblsp. Of vital gluten for ideal loaf volume.
1/6 cup Rye flour
5 tsps.(level)Ground flaxseed (about 3 slices for 1 tsp. Flax equals 2 grams, ro 30 slices for 20 grams of flax).
1 ½ cups Dakota Maid bread flour or a strong gluten bread flour, (increase slightly, maybe 1 Tbsp., if dough is sticky).
2 Tbsp. Sugar
2 Tbsp. Molasses
2 Tbsp. Canola oil
1 tsp. Salt
1 tsp. Dry yeast
3/4 cup Warm water
*Combine ingredients in usual way; if person baking wishes to try "manual" first, use dough hook in mixer; add water, oil, salt, sugar, molasses, ground flaxseed, whole wheat, yeast; mix a short time and then add Dakota Maid bread flour; mix for 5-6 minutes to develop the dough; let rise once in pan, mix down again and "pan"; let rise and bake at about 375F for about 45 minutes until browned and slightly loose in pan.

If loaf is dense from the machine, setting machine on double knead cycle may be helpful to lighten loaf.



NOTE: Several packages of the dry ingredients could be mixed in advance, including the ground flaxseed, and stored in freezer until used. Allow mix to come to room temperature before using in bake machine. Add yeast, oil, water, and molasses just before machine is "loaded".

WHOLE WHEAT BREAD FOR BREAD MACHINE
1 cup White bread flour
1 cup Stone-ground whole wheat flour
1 Tbsp. Butter
2 Tbsp. Wheat germ
¼ cup Flax meal
¼ tsp. Salt
1 Tbsp. Gluten
2 Tbsp. Honey - sugar or molasses
1 Tbsp. Dry milk powder
7/8 cup Water
1½ tsp. Active dry yeast