Thursday, January 21, 2010

Flax Seed Sandwich Bread

I decided to make this for sandwiches instead of getting some sandwich bread from the grocery store. I love PB and J's and I wanted a good, sturdy yet soft bread that I could cut thin and would stay soft. I based this recipe off of  this one , just subbing the tomato sauce for applesauce, and omitting the herbs. I added some milled flax seed in place of some of the flour. You can find this in the baking aisle near the wheat gluten flour, or if you cannot find it and you have whole flax seeds you can grind your own in a spice/coffee grinder. Make sure that you have a separate grinder for spices and coffee. Keep the box of ground flax seed in the fridge once opened so it doesn't go rancid. Ground flax seed plus water blended in the blender can be used as an egg replacement.

  Flax Seed Sandwich Bread 
  • 1 cup applesauce
  • 1/4 cup warm water
  • 2 tablespoons powdered milk
  • 2 tablespoons oil
  • 1 tablespoon corn syrup OR sugar
  • 1 1/2 teaspoons salt
  • 2 1/2 cups all purpose flour
  • 1/2 cup ground flax seed (if you cannot find this, you can just use another 1/2 cup AP flour)
  • 1 package active dry yeast
Mix the warm water, powdered mix, yeast and sugar OR corn syrup in a large bowl, set aside to proof for about 5 minutes.

Add oil, salt and applesauce, stir to incorporate.

Add flax seed powder and 2 cups flour, stir well to incorporate, and turn onto floured board.

Knead in the last 1/2 cup flour, adding additional flour as necessary.

Knead about 5 minutes, dough should be soft but not sticky. Cover until doubled in bulk, about 1 1/2 hours.

Punch dough down.

Oil a bread loaf pan, place your dough into it. Cover with a clean tea towel and let rise for about 1 1/2 more hours, or until doubled in bulk.

Preheat oven to 350 degrees F.

Place bread in oven, cook 30-45 minutes or until lightly browned on top and bread sounds hollow when tapped.

Cool and enjoy.

Bread rising

 Baked bread, and that is my Tinkerbell Oven Glove ;)