Whole Wheat Flax Bread Loaf

Who doesn't love a warm toasty and buttered homemade bread for their breakfast? This is a soft, light and healthy sandwich bread rich in omega-3 fatty acids. I found this recipe from here. The flax seed has high levels of dietary fiber and helps in lowering cholesterol. Also, flax-seed needs to be ground to make the nutrients available, otherwise they just 'pass through', so make sure you grind your own flax-seed or buy pre-ground flax-seed meal to make the best out of it. And here goes the recipe,

Ingredients:

2 cups Whole Wheat flour

1 cup All Purpose flour (Maida) + more, for dusting

1 cup Flax seed meal

1tbsp Active Dry Yeast

1 3/4 cups Warm Water

2tbsp Sugar

3/4tsp Salt

1tbsp Canola oil

 How to:

• Grease a 9x5 loaf pan with oil and keep it aside.
• Dissolve the yeast in the warm water and let sit for 5 mins or until foamy.
• To the yeast, add sugar, oil and salt followed by flax-seed meal.

• Then add the whole wheat flour, one cup at a time, mix well.
• Now add the all purpose flour and start kneading with your hands.

• Transfer the dough onto a flat floured surface and knead it for 15 mins. 

• In a big bowl, spray oil and place the kneaded dough, wrap it with a kitchen towel and let sit in a warm place for 1 1/2hrs or until the dough is doubled in size.

• Then punch the dough and transfer the dough to the loaf pan. (Press the dough down to fit the pan.)

• Let the dough sit for another 1/2hr or until it rises to 1 1/2 inches above the pan.

• Preheat the oven to 350 degrees and bake it for 45 mins.
• Let sit for 10 mins before you transfer the bread loaf onto the cooling rack.

• Bring the loaf to room temperature before you slice'em.

•  To serve, toast the bread, smother it with some almond butter and devour'em.

• To store, wrap the loaf completely with plastic wrap, place it in a Ziploc bag and refrigerate it.

Whole Wheat Zucchini Bread

Zucchini bread is a moist, flavorful bread with full of grated zucchini and walnuts. 

Ingredients:

2 1/2 cups + 1tbsp (for dusting) Whole Wheat Flour

1 1/2 cups Zucchini (grated)

1/2 cup Extra virgin Coconut oil 

1/2 cup Yogurt plain

1 cup Milk (not shown in pic)

1 cup Splenda

1/2 cup Walnuts (dry roasted & chopped)

1 Lemon's Zest 

1 1/2tsp vanilla extract

2 Eggs 

1/2 tsp ground Cinnamon 

1 tsp Baking Soda 

1/2 tsp Baking Powder 

1/4tsp Nutmeg

1/2 tsp Salt 

1tbsp Oats (old-fashioned)

Also required:

2 Loaf pans(8" x 3 3/4")

Handheld mixer

How to:

• Preheat oven to 350 degrees.
• Grease two loaf pans with oil and dust it with flour.

• In a bowl, with a handheld mixer, beat the eggs, milk, yogurt, coconut oil, vanilla extract, lemon zest and sugar.

• In another bowl, mix together the flour, baking soda, baking powder, nutmeg, cinnamon and salt.

• Now mix the dry ingredients with the beaten wet ingredients.

• Fold in the grated zucchini and walnuts.

• Divide the batter and pour the filling into the greased pans and top it with oats.

• Bake for an hour and check by inserting a tooth pick and it comes out clean.
• Let cool for 30 mins on a cooling rack.

• Serve the moist loaf slathered with warm butter along with hot coffee for breakfast. It also satisfies your sweet tooth.

Tips:

• You can use unsalted butter instead of coconut oil and white sugar or half white and half brown sugar instead of splenda. Also, can reduce the amount of sugar, if desired.
• Store the bread loaves in a ziploc bag(to prevent drying out) at room temperature for up to 2 days.

• Can also be stored in the refrigerator for up to a week and in freezer, for up to a month by covering the bread loves with plastic wrap or foil and place it in a freezer ziploc bag. It can be warmed in a toaster.