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Recipes by Jack Carter, NDSU

Yeast Bread
Pancake or Waffle Mix
Muffins or Quick Bread
Yeast Bread for Bread Machine
Wheat Bread for Bread Machine

Flaxseed as functional food for people: the above recipes as well as basic nutritional information is available in the pamphlet.

Recipes by Jane Edwards, Ph.D., LRD, Nutritionalist Specialist, NDSU

Dakota Pumpkin Muffins

Recipe links

Ameriflax Recipes
Flax Council of Canada Recipes

 

Yeast Bread

2 cups

Whole wheat, strong gluten flour, semolina grind, entire kernel

½ cup

Rye flour

1 cup

Ground flax (use OMEGA yellow flax for nice color, blend into bread, no "dark specks")

6-7 cups

Dakota Maid or strong gluten "bread" flour or to desired dough consistency;

(Add 4-5 Tbsp. vital gluten if bread flour alone does not give good loaf volume after baking)

1/4 cup

Sugar

1/4 cup

Molasses

1/3 cup

Canola oil

1 Tbsp.

Dry yeast

1 Tbsp.

Salt

3½-4 cups

Warm water

Combine ingredients in usual way, start yeast in 1/4 cup water if wish, but not necessary.
* Makes 4 - 1½ lb loaves.
* Double recipe if wish for 8 loaves (6 loaves in Bosch mixer or 3 loaves in Kitchen Aid Mixer about maximum capacity).
* Bake in 375° F oven for 35-40 minutes, more or less, until loaves are browned and loose in pan.

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Pancake or Waffle Mix

1½ cup

Whole wheat, semolina grind

½ cup

Ground flax seed (contains 35% oil)

1½ cup

Pancake mix or all purpose flour

1/4 tsp.

Baking powder   double if use flour, not mix

 

1/4 tsp.

Baking soda      double if use flour, not mix

1 Tbsp.

Sugar

1/4 tsp.

Salt

2 Tbsp. Olive or canola oil

1

Egg or 2 egg whites to reduce cholesterol and saturated fat

3-4 cups

(Approximately) Buttermilk to preferred consistency

* BAKE on griddle or electric skillet at 375° to 400°F, or cook waffles on waffle iron.

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Muffins or Quick Bread

4 cups

All-purpose flour or sub. 2 cups whole wheat or cake flour if wish, reduces and increases muffin volume, resp.

2 cups

Ground flax seed**

Add 1 cup of applesauce or ripe banana and flour to compensate, if desired.

½ tsp.

Vanilla extract

1 tsp.

Salt

1 tsp.

each Baking soda and baking powder

1 tsp.

Cinnamon

4

Egg whites or 2 eggs    "flax eggs" if available

Grated peel from two lemons, save lemons for juice, remove seeds

½ cup Sugar, honey or molasses, or combination
1 cup Applesauce or ripe banana --Add to wet ingredients, and add 1/2 cup +/- flour to compensate, if desired

1 cup

Raisins or cut up prunes or dates added to liquid ingredients or best are chopped date pieces, or frozen blueberries, added last so they don't "bleed", folded in carefully.

2 cups Juice of 2 lemons plus enough buttermilk to make 2 cups liquid or slightly more for desired consistency.

**One cup of ground flax weighs approximately 120 grams; if 24 muffins are made from this recipe, containing 240 grams of flaxseed, each would contain about 10 grams of flax (35% fiber) or three/day should be consumed for a 30 gm "dose". (Ground flax can be calculated to 30 gm/day, 1/4 cup, "dose" or as desired up to 50 gm/day.)


MUFFINS: Use medium size, Teflon pans, sprayed lightly with PAM; don't use paper liners, dough sticks; beat eggs (whites) and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing; stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter rough and lumpy; mix additives like dry fruit into liquids, just before adding dry ingredients. 

Makes 24 medium muffins, or BAKE in small loaf pans, 3" x 7" approx., or as wish, for 40 minutes at 375° F.

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Yeast Bread for Bread Machine

One 1½ lb. Loaf (dough weight before baking)*

2/3 cup

Whole wheat, strong gluten, flour, semolina grind or as available. (Add 1 Tbsp. of vital gluten for ideal loaf volume.

1/6 cup

Rye flour

5 tsps.(level)

Ground flaxseed (At 2 grams/tsp. there is 1 gram flaxseed/2 slices bread in 20 slice loaf.).

1 ½ cups

Dakota Maid or Dakota State bread flour or a strong gluten bread flour, (increase slightly, maybe 1 Tbsp., if dough is sticky).

2 Tbsp.

Sugar

2 Tbsp.

Molasses

2 Tbsp.

Canola oil

1 tsp.

Salt

1 tsp.

Dry yeast

3/4 cup

Warm water

*Combine ingredients in usual way; if person baking wishes to try "manual" first, use dough hook in mixer; add water, oil, salt, sugar, molasses, ground flaxseed, whole wheat, yeast; mix a short time and then add Dakota Maid bread flour; mix for 5-6 minutes to develop the dough; let rise once in pan, mix down again and "pan"; let rise and bake at about 375°F for about 40 minutes until browned and slightly loose in pan.

If loaf is dense from the machine, setting machine on double knead cycle may be helpful to lighten loaf.

NOTE: Several packages of the dry ingredients could be mixed in advance, including the ground flaxseed, and stored in freezer until used. Allow mix to come to room temperature before using in bake machine. Add yeast, oil, water, and molasses just before machine is "loaded".

Whole Wheat Bread for Bread Machine

1 cup

Dakota Maid or Dakota State white bread flour

1 cup

Stone-ground or any whole wheat flour

1 Tbsp.

Butter

2 Tbsp.

Wheat germ

¼ cup

Ground flaxseed

¼ tsp.

Salt

1 Tbsp.

Vital gluten

2 Tbsp.

Honey, sugar or molasses

1 Tbsp.

Dry milk powder

7/8 cup

Water

1½ tsp.

Active dry yeast

*Combine ingredients in usual way; if person baking wishes to try "manual" first, use dough hook in mixer; add water, oil salt, sugar, molasses, ground flaxseed, whole wheat, yeast; mix a short time and then add Dakota Maid bread flour. mix for 5-6 minutes to develop the dough; let rise once in pan, mix down again and "pan"; let rise and bake at about 375°F for about 40 minutes until browned and slightly loose in pan.

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Dakota Pumpkin Muffins

(Flaxseed and Whole Wheat)

Preheat oven to 350° F

1 1/2 c whole wheat flour
1/2 c ground flaxseed
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1/2 tsp salt
1 c chopped nuts
Optional: 1/2 c semi-sweet chocolate chips

Mix the dry ingredients together.

2 c pumpkin
1/2 c plain yogurt
3/4 c honey
1 tsp molasses
2 eggs

Beat eggs and mix together with other wet ingredients.

Mix the wet and dry ingredients together. Place in greased muffin tins.
Bake for 20-25 minutes until dry to an inserted toothpick.
Makes approximately 15 muffins.

Nutrient Analysis (each muffin):

240 calories; 34 g carbohydrates; 6 g protein; 5 g dietary fiber; 11 g total fat; 6 g polyunsaturated fat.
Ground flaxseed: 6.5 g/muffin with 1.5 g omega-3
2 starch and 2 fat exchanges

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Kathie Richardson
NDSU Library
Fargo, ND 58105
701-231-8879

Last updated: 10.11.2008

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