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Wheat Oat Flax Bread. Another healthy multigrain sandwich loaf and great for snacks. Delicious and Easy. Vegan Recipe. Jump to Recipe
Another healthy multi-grain Sandwich Loaf!
Wheat Oat Flax Bread. Wheat Oats Flaxseed Everyday Sandwich Loaf.
Wheat Oat Flax Bread. Another healthy multigrain sandwich loaf and great for snacks. Delicious and Easy. Vegan Recipe.
Ingredients
- 1 cup bread flour
- 3-4 cups whole wheat flour
- 1.25 cup water
- 2 tablespoons oil or vegan butter
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup cracked wheat
- 1/2 cup organic oats
- 1/4 cup flax seeds
- 2 teaspoons active yeast
Instructions
- Warm half a cup (120ml) of water and add sugar and yeast to it. Mix well
- Let it sit for 10 minutes or until frothy.
- In another half cup of water, boil the cracked wheat for 5 minutes.
- Coarsely blend the flax seeds and oats and add to the boiling cracked wheat mixture. Mix well and switch off and cool.
- In a greased mixing bowl, add the flours, salt and mix well.
- Add the oil, yeast mixture, oats wheat mixture and and knead for 8-10 minutes. ( if using stand mixer, 3-4 minute batches with intermittent scraping)
- Add more water if needed.
- Place dough in a well greased container, covered in a warm place for 2 hours.
- Lightly punch the dough and using a little flour knead and shape into a loaf by pulling on all sides and tucking under.
- Place loaf in well oiled bread pan and cover with damp towel. Let rise for an hour.
- Bake at 375 degrees F for about 40 minutes.
- Cool completely before slicing!
Notes
- Total time does not include 3 hours proving time
- Nutritional value is based on 1 serving
Nutrition
Calories: 261kcal, Carbohydrates: 46g, Protein: 9g, Fat: 5g, Sodium: 256mg, Potassium: 242mg, Fiber: 7g, Sugar: 1g, Calcium: 27mg, Iron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This makes a great tasting bread but the liquid specified in the recipe is way too little. I had to add quite a lot of additional water so dough would come together and become pliable after kneading.
I over-proofed mine so it had a slight alcohol scent on day 1″ Then it dissipated. I’m wondering if you used instant yeast in 2010. I’ll make it and again, for sure. Thanks Richa!
i usually dont have instant, so it is very likely active dry. use 1.5 tsp and Bake a bit longer, that will kill the lingering yeastyness.