When I started my baking project I was making foods exactly according to the recipes. Now that I’m getting a little more comfortable in the kitchen I’m starting to make some changes. I’m working on focusing on one thing at a time and this past weekend I decided to add flax seed meal to some recipes.
I was so excited about the healthy addition I was making to the recipe and I was so excited to calculate the new nutritionals. Needless to say I was surprised when I calculated the calories.
I was expecting to see a major difference when I calculated the nutritional content. But When I did the calculations, the difference was pretty minimal. Everything was the same except that the full-white bread had three more carbs and the flax bread had one more gram of fiber. If all I was after was diet food (low carb, low calorie, low fat) this recipe would be a fail. However, I know that so much more important things than being low calorie, and the flax did add some nutrition to the recipe. Also, OMG, I made bread! Real sandwich bread!
1/2 cup 2% milk
3 Tbsp sugar
2 tsp salt
2 Tbsp butter
2 1/2 pkgs active dry yeast
1 1/2 cup warm water
4 cups Flour
1 cup Flaxseed Meal
Heat up the milk, sugar, salt an butter over low heat. Once the ingredients are all liquid take it off the heat to cool.
In a large bowl combine the flour and flaxseed. Mix with a spoon or spatula until combined.
Combine the yeast and water in the bowl of the mixer. Once the yeast is dissolved, add the milk mixture and all but a cup of the flour/flaxseed mixture. Turn the mixer on low and after about a minute start adding the rest of the flour slowly. Once the flour is all incorporated take the dough out of the mixer and place the dough in a large greased bowl, flip the dough ball over to grease both sizes. Let the dough rise until it doubles in size, about an hour.
After the dough is done rising, punch it down and divide. Roll each piece out until it is the size of a large cutting board. Once it the dough is smooth and without gas roll the dough up from the short end tuck in the ends and place, seem side down in a greased 81/2” loaf pan. Repeat with the second piece of dough. Let both loaves rise for another hour.
While the dough is rising preheat the oven to 400. Once it is done rising bake for 30 minutes. Remove the cooked loaves from the pan immediately and cool on a wire rack.
Nutritionals (26 slices/per slice): Cals: 101, Fat: 2.5, Carb: 17, Fiber: 2, Protein: 3