Wild Rice and Flax Seed Bread

With a chewy crust and soft and airy interior, this wild rice and flax seed bread is hearty, nutritious, and delicious. 

This wild rice and flax seed bread is a riff on my Four Hour French Country Bread. I've added some cooked wild rice plus some whole and ground flax seeds.

Multi-Seed and Grain Honey Bread

This multi-seed and grain honey bread is wonderful sliced and buttered straight from the oven.

This bread is loaded with sesame seeds, flax seeds, poppy seeds, and sunflower seeds, along with rolled oats, honey, and bread flour. The seeds are both in the bread and on top of the bread.

Ground Flaxseed Bread | Pane di Lino

This ground flaxseed bread captures the nutty flavor of flaxseeds in a light and airy sandwich bread.

This flax bread includes about 1/4 cup of milled flaxseeds, as well as a little bit of wheat bran. The flavor of this bread is exceptional, and the texture is light and airy.

Sourdough Pain de Campagne with Toasted Pumpkin, Sunflower, and Flax Seeds

I am so excited about this Sourdough Pain de Campagne with Toasted Pumpkin, Sunflower, and Flax Seeds. This bread is amazing. 

This bread is loaded with seeds, yet it is very airy with a lacy crumb.

Anadama Bread with Sesame, Flax, and Poppy Seeds | Sweet Corny Bread

The first time I made Anadama Bread was five years ago. This was when I first started baking bread and was baking my way through Peter Reinhart's Bread Baker's Apprentice. Since then, I've made a lot of bread. In fact, my friend Sally of Bewitching Kitchen counted the number of bread recipes I have on my index and came up with 247 (and growing). Yikes!!! That's a lot of loaves between my first Anadama Bread and this one.

Power Bread

Power Bread got its name from its creator, Peter Reinhart. The bread is high in protein and fiber to "power" you through your day. Ingredients include whole grains, bran, raisins, flax seeds, and sesame seeds.

Flax seeds, in particular, have come into their own as a superfood, as "they are high in alpha-linolenic acid, and essential omega-3 fatty acid" (Reinhart). If you eat them whole, you will miss out on their benefits. In this recipe, they are soaked for several hours to start the germination process and activate their enzymes.

Muesli Rolls | the Babes Get Healthy... and I'm a Babe!

These muesli rolls are full of lots of good things, such as oats, walnuts, flaxseeds, pumpkin seeds, and dried fruit. But the best thing is....

Rustic Flaxseed and Date Ciabatta

This Rustic Flaxseed and Date Ciabatta really was a thrill for me because the bread is so full of holes! An airy bread is kind of the Holy Grail (no pun intended) for baking achievement in the world of ciabatta.

Multigrain and Seed Bread Extraordinaire

This Multigrain and Seed Bread Extraordinaire is a variation of one of my all time favorite breads. The dough is great for rolls, traditional sandwich loaves, and boules. It starts with a cornmeal, oats, wheat bran, flax meal, and flax seed soaker that you mix the day before. 

Crunchy Seeded Crackers

These crispy and crunchy seeded crackers forced me to skip dinner the other night (not dessert though). Why? Because I kept eating them.

First, while they were in the oven to make sure they were crispy.

Second, while they were cooling to make sure they were crispy.

Third, once they were out of the oven, because I was already addicted and couldn't stop.

This is my second time attempting these crackers. I was fortunate enough to be a part of the King Arthur Flour test group that tried this recipe and provided feedback. They had provided the testers with the cracker recipe as well as some golden and regular flax seeds.

If I remember correctly, I had a really hard time getting them thin enough because the dough kept springing back. While I liked the golden flax seeds, I wasn't that thrilled with the crackers the first time I made them. While the seeds were tasty, the crackers were thick and tough. Now I wish I had saved the original recipe to compare because this time these crackers were simply amazing!

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

This Multigrain bread with sunflower seeds and flax seeds (and whole grains) is densely packed with seedy goodness. I recently read on the Interwebs that both flax seeds and sunflower seeds are super foods (and if you read it on the Internet, it has to be true!).

If you toast your sunflower seeds in a hot dry skillet, you will get an amazing flavor from them. Just be sure to watch them or they will burn very quickly. Trust me. I speak from experience.

This bread is great as a sandwich bread. You can slice it very thinly and it holds up very well. I used it to make one of my guilty pleasures, a tuna and egg salad sandwich. If you have not tried this combination, do not turn up your nose. It's great.

Pedestrian? Bourgeois? Try it in the privacy of your home. No one has to know.

Naked bread you say?

This bread was meant to be covered in lovely seeds and oats. The post from which this recipe was inspired has a gorgeous photograph of such a loaf (posted at the beginning of the recipe below).  Here's what happened to my topping when I de-panned the bread.

I need to work on this.

Multigrain Bread

Adapted from Pastry Affair

Ingredients

9 1/2 ounces (2 C) bread flour

6 ounces (1 1/2 C) whole wheat flour

1 C old fashioned oats

1/2 C sunflower seeds, toasted

2 T flax seeds

1 1/2 tsp active dry yeast

1 1/2 tsp salt

12 ounces of lukewarm water

Sunflower seeds, flax seeds, and rolled oats for coating the top of the bread. (Good luck.. try an egg wash to help the toppings stick... I didn't. Obviously.)

Instructions

1. In the bowl of a stand mixer, whisk the dry ingredients together (except the toppings). 
2. Mix in the water with a dough whisk or large spoon until all of the ingredients form a shaggy ball. 
3. Knead the dough with the dough hook for about 7 minutes. If kneading by hand, knead for 10 minutes. 
4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise for about 2 to three hours, until doubled. 
5. Deflate the dough and let it sit, covered, for 10 minutes. 
6. Press the dough into a 9 inch square and roll it into a tight log and place it into an oiled 9 inch by 5 inch loaf pan. 
7. Brush the loaf with and egg or egg white wash and sprinkle the loaf with the toppings. 
8. Cover the loaf with plastic wrap and let it rise for 30 to 60 minutes, until doubled. Meanwhile, preheat the oven to 375 degrees F (190 degrees C)
9. Bake for 40 to 50 minutes, until lightly browned and the interior reaches 195 degrees F. 
10. De-pan and cool on a cooling rack for at least an hour. 
11. Make yourself an egg and tuna sandwich. Yeah-ah. 

Sharing with Yeastspotting

Whole Wheat, Oat, & Flax Seed Bread | Sharing Bread

One loaf for you, one loaf for me.

This bread has just enough healthy to make you feel good about eating it. It is also super soft and moist....  and it is amazing spread with butter. It's also an excellent sandwich bread. I love it for turkey avocado, chicken salad, and BLT sandwiches.

And making it is easy!