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Try this-

Wholesome Flax Bread
1½ cups + 1 tbsp warm water
2 tbsp pure maple syrup or agave nectar
2½ tsp active dry yeast
¼ cup + 3 tbsp ground flaxseeds
¾ cup + 2 tbsp sorghum flour
½ cup arrowroot starch or potato starch
½ cup quinoa flour
¼ cup garfava or bean flour
¼ cup tapioca flour
2½ tsp xanthan gum
1 tsp sea salt
2 tbsp canola oil
2 tsp cider vinegar
preheat oven: 180°C, 350°F, Gas 4
1. Lightly oil an 8½x4½ inch loaf pan.

2. Put 1 cup of the water in a large measuring cup, Stir in the maple syrup and yeast. Let stand for about 5 minutes, until the yeast has bubbled and foamed about ½ inch.

3. Put the remaining ½ cup plus 1 tablespoon of water in a heavy-duty stand mixer or a large bowl. Stir in the 3 tablespoons of the flaxseeds. Let stand until thickened, about 5 minutes.

4. Put the remaining ¼ cup of flaxseeds, the sorghum flour, arrowroot starch, quinoa flour, garfava flour, tapioca flour, xanthan gum, and salt in a medium bowl. Stir with a dry whisk until combined.

5. Add the oil and vinegar to the thickened flaxseed mixture. Using the stand mixer or a hand mixer, beat on medium for about 30 seconds, until well combined. Turn the mixer to low speed and gradually add the proofed yeast mixture and the flour mixture to make a dough. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Resume mixing on medium-high speed for 5 minutes. The dough will be very sticky, similar to thick muffin batter.

6. Scrape the dough into the prepared pan using a rubber spatula. Smooth out the top. Let rise uncovered in a warm, draft-free place for about 70 minutes, just until the dough reaches the top of the pan.

7. About 10 minutes before the dough is done rising, preheat the oven to 350 degrees F. (If the dough is rising in the oven, be sure to remove it first.)

8. Bake for 40-45 minutes, until the top of the loaf is browned and a toothpick inserted in the center of the loaf comes out clean. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool completely before slicing.
:D :lol:

I hope you enjoy this!!!
This recipe looks nice but it needs a modification to use extra virgin olive oil instead of canola. Professor Jelinek recommends minimal use of extra virgin olive oil only in cooking, and to avoid other processed oils such as canola.
http://www.overcomingmultiplesclerosis. ... -and-Oils/
I always use baking paper to protect my bread from sticking to the baking form. This way I don't have to use any oil.

I did find a Millet Spelt Bread recipe between the bakery recipes on the OMS website. It has 2tbsp olive oil on the ingredients list, to be mixed with other ingredients before baking. I am confused now.
We can all post recipes here but I still make my own decision on how OMS compliant they are and adapt if I want to try it.
I tend to think about the overall amount of oil you would get in the portion you eat. For example 1 tbsp in a loaf of bread is minimal however I would cut down the quantity in other recipes. In baking I would do this but of course I don't fry with it.
Dx 1992 OMS 25-2-09
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