This is a great way to take your flax supplement. Only way to get bodybuilding friendly bread is to make your own.
This came out absolutely perfect in my bread machine. Tastes good and is very high in fiber and protein.
2 pound size of bread in a bread machine:
3 tspn of rapid rise dry yeast
2 cups of whole wheat flour
1 cup of ground flax seeds
.5 cups of oat bran
.5 cups of wheat gluten (75-80% protein)
2 cups of warm water
3 eggs
1 teaspoon of salt (needed for the yeast)
1 tbsp of brown sugar (to activate the yeast)
Mix all the dry ingredients except the sugar and salt together in the bread machine pan. Add the sugar, salt, to the water and add to the mix.
Then add the eggs. Stir just enough to mix. Program the bread machine for whole wheat setting in a 2 pound (large loaf) size.
Nutritional information to be given soon. Should
be about 11 grams of protein, 17 carbs, 6 grams of fat (2.5 grams of omega 3's) per slice.
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12-03-2003, 11:07 AM #1Registered User
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Great way to eat your flax: Bread machine Super Protein Flax Bread
Some people have a way with words. Other people not have way.
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12-03-2003, 11:37 AM #2Registered User
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im terrible with calculating macronutrients. do you have any idea how many calories that adds up to?
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12-03-2003, 11:53 AM #3Registered User
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About 130. When I get home tonight I'll crunch the numbers again. I did calculate the numbers earlier based on adding olive oil. It came out pretty high in fat so I modified the recipe to not include the oil and it turned out just as good.
Now if I want extra fat I can just dip the bread in oil, but if I don't want it I can just eat it plain.Some people have a way with words. Other people not have way.
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12-03-2003, 12:29 PM #4
This belongs in the Nutrition/diet section!!
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12-03-2003, 12:43 PM #5Registered User
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I see your point, but more people hang out here than in the nutrition section. I see it as a good method to take your flax supplement. How is that for a shameless excuse?Originally posted by Poppa
This belongs in the Nutrition/diet section!!Last edited by skinnyboy; 12-03-2003 at 02:50 PM.
Some people have a way with words. Other people not have way.
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12-03-2003, 12:50 PM #6
that sounds awesome
i like it here in the supplement sectionHenry Rollins
It took me years to fully appreciate the value of the lessons I have learned from the Iron... I learned that nothing good comes without work and a certain amount of pain. When I finish a set that leaves me shaking, I know more about myself. When something gets bad, I know it can't be as bad as that workout.
Sensei Creese:Cobra KAi founder
Mercy is for the weak, we do not train to be merciful here, a man faces you, he is the enemy, the enemy deserves no mercy...
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12-03-2003, 02:13 PM #7Registered User
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Sounds great to me!
One question - I know we can't cook with flax oil because it can be carcinogenic. Is that not the same for the seeds? I've seen flax bread before, so maybe not. But maybe they don't know that either?
Just asking.
You only regret the risks you did not take.
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12-03-2003, 02:44 PM #8Seeds are safe at baking temperatures not exceeding 350. There is absolutely no degradation.Originally posted by Sunder
Sounds great to me!
One question - I know we can't cook with flax oil because it can be carcinogenic. Is that not the same for the seeds? I've seen flax bread before, so maybe not. But maybe they don't know that either?
Just asking.
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12-03-2003, 02:53 PM #9Registered User
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this sounds awesome. how much do bread makers run?
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12-03-2003, 03:07 PM #10Registered User
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$50-100 should get you all you need. Buy a 2 pound capacity, because if you are going to go to all the trouble you might as well make a regular loaf.Originally posted by John Basedow
this sounds awesome. how much do bread makers run?
Here's some examples. I actually got mine as a gift, but I bought my sister one from overstock dotcom for $40.
http://www.amazon.com/exec/obidos/tg...376290-6635212Last edited by skinnyboy; 12-03-2003 at 03:12 PM.
Some people have a way with words. Other people not have way.
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12-03-2003, 03:21 PM #11Registered User
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i might get this:
http://www.amazon.com/exec/obidos/tg...tchen&n=289917
i'm at college, so i only cook for myself. when i graduate i'm sure it will be the same case, so it should suffice for a few years.
if i did get a bigger one, would i still be able to make small loaves of bread, or can it only make one size?
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12-03-2003, 03:46 PM #12ThemoLife Alter Ego
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Just wanna know where you got that info from, and if and how it applies to ground/milled seeds. Remember that once they're milled they're no longer just seeds as the oils have how been exposed to the elements.Originally posted by nArKeD
Seeds are safe at baking temperatures not exceeding 350. There is absolutely no degradation.
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12-03-2003, 03:48 PM #13ThemoLife Alter Ego
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Got a fiber count?Originally posted by skinnyboy
About 130. When I get home tonight I'll crunch the numbers again. I did calculate the numbers earlier based on adding olive oil. It came out pretty high in fat so I modified the recipe to not include the oil and it turned out just as good.
Now if I want extra fat I can just dip the bread in oil, but if I don't want it I can just eat it plain.
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12-03-2003, 04:17 PM #14Registered User
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5.4 grams of fiber (I should have added that one).Originally posted by Supa Freek 420
Got a fiber count?
Some people have a way with words. Other people not have way.
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12-03-2003, 04:22 PM #15Registered User
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Not the most scientific source but better than nothing. They refer specifically to ground flax seeds.Originally posted by Supa Freek 420
Just wanna know where you got that info from, and if and how it applies to ground/milled seeds. Remember that once they're milled they're no longer just seeds as the oils have how been exposed to the elements.
http://www.silanutrition.com/flaxomfa.html
"The thermal stability of flaxseed has been the focus of recent research, and the answer may surprise you:
although the ALA (alpha-linolenic acid, the parent omega-3 fat) in flax oil can't withstand heat, whole and milled flaxseed is stable under typical baking temperatures (350 F or 178 C) for up to two hours.
Why? First, let's consider the effects of temperature. As a batter or dough bakes, its internal temperature peaks at the point at which the starch gelatinizes. This "gelatinization point" is typically about 203 F (95 C) for a wheat flour-sugar mix. This means that the internal temperature of the baked good does not reach the oven temperature.
The fatty acids in baked goods remain intact when heated for up to two hours at 350 F (178 C), and up to one hour at 662 F (350 C).
Time of baking is also a factor: batters are typically baked for 20-25 minutes, far below experimental conditions."Some people have a way with words. Other people not have way.
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12-03-2003, 06:46 PM #16Registered User
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A little difference
I have a 1.5 lb bread machine that I picked up on sale this weekend for 20$. Anyways, i'm a complete ass with math and would like to try this recipe but i'll never be able to figure out how to scew the recipe to fit my bread maker. Ideally i'd say subtract 1/4 from all the stuff and that would work? Or no?
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12-03-2003, 07:45 PM #17Registered User
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Nutritional info (based on 3 tspns of sugar vs. 1 tbsp above)
servings per loaf: 12 slices
1 slice, 37.3 grams:
Calories: 160
Total fat: 5.9 grams
Omega 3's: 2.3 grams
Total carbs: 20.7 grams
Fiber: 5.5 grams
Sugars: 0.8 grams
Protein: 10.8 gramsSome people have a way with words. Other people not have way.
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12-03-2003, 10:27 PM #18I need a shower
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Looks great BUT does it actually taste that good? Like regular bread?
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12-04-2003, 09:34 AM #19Registered User
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No it doesn't taste like regular bread (did you really expect it too?Originally posted by Douche_Nutz
Looks great BUT does it actually taste that good? Like regular bread?
But I do think it tastes good. It has a nice hearty taste. About half of the people that try it think it tastes good.Some people have a way with words. Other people not have way.
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12-04-2003, 09:55 AM #20Looks Like Chris Benoit
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Re: Great way to eat your flax: Bread machine Super Protein Flax Bread
can you replace the brown sugar w/a brown sugar subsitute and get the same results?Originally posted by skinnyboy
1 tbsp of brown sugar (to activate the yeast)
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12-04-2003, 11:29 AM #21ThemoLife Alter Ego
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Re: Re: Great way to eat your flax: Bread machine Super Protein Flax Bread
It's too miniscule an amount to worry about IMO, and I'm a low-GI nazi.Originally posted by musclemidget
can you replace the brown sugar w/a brown sugar subsitute and get the same results?
But to each his own.
Last edited by Supa Freek 420; 12-04-2003 at 12:35 PM.
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12-04-2003, 11:32 AM #22Registered User
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Re: Re: Great way to eat your flax: Bread machine Super Protein Flax Bread
Unfortunately you can't. The sugar is necessary to activate (feed) the yeast in the bread. The good news is you aren't really getting all the sugar because the yeast is consuming it.Originally posted by musclemidget
can you replace the brown sugar w/a brown sugar subsitute and get the same results?
What you could do is experiment with the minimum amount of sugar necessary to make the bread rise.Some people have a way with words. Other people not have way.
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12-04-2003, 01:08 PM #23
Re: Re: Re: Great way to eat your flax: Bread machine Super Protein Flax Bread
Right, the yeast eats the sugar then farts, thus the bubbles in the bread. Enjoy your yeast flatulence.Originally posted by skinnyboy
Unfortunately you can't. The sugar is necessary to activate (feed) the yeast in the bread. The good news is you aren't really getting all the sugar because the yeast is consuming it.
What you could do is experiment with the minimum amount of sugar necessary to make the bread rise. BTW-What is the nutrition value of yeast farts?
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12-04-2003, 01:09 PM #24
Re: Re: Great way to eat your flax: Bread machine Super Protein Flax Bread
You could substitute bee vomit for the sugar.Originally posted by musclemidget
can you replace the brown sugar w/a brown sugar subsitute and get the same results?
Last edited by AKMoose; 12-04-2003 at 04:29 PM.
But to each his own.
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