cmcole
Fri, Nov-12-04, 14:51
Flax Buns
Recipe By :Constance Cole
Serving Size : 12 Preparation Time :0:20
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons flax seed -- ground
3/4 cup wheat bran
1/4 cup soy flour, lowfat
1/4 cup soy protein isolate
1/2 cup gluten, wheat
1/4 cup rice bran
1/4 cup oat bran
2 teaspoons baking powder
1 Tablespoon yeast
1 teaspoon salt
1 cup boiling water -- or more if needed
1/4 cup butter
1 teaspoon molasses
1 Tablespoon sour cream
1 Tablespoon heavy cream
Combine dry ingredients in bowl. The flax seeds were "heaping tablespoons" when I measured them.
In the bowl of a mixer, combine water and remaining ingredients. The molasses is to activate the yeast, and gets consumed by it in the preparation.
Turn on mixer and add dry ingredients slowly. Mix/knead until well combined.
Let rest for a bit while you prepare pan.
I used a "roll" pan that holds 12. You shouldn't really need to grease or oil it unless it is very old and tends to stick. A bit of oil on a paper towel would do the trick in that case.
Divide the dough in 12 portions and roll in balls in your hand. If you don't have a pan as above, a sheet pan would suffice.
You can let rest/raise while your oven warms.
Heat oven to 350 F. Bake for 15 minutes, or until browned on bottom, and not too firm.
I store mine in the fridge in plastic containers, or they could be frozen and taken out as needed (reheat in low oven or microwave, or allow to thaw overnight).
Copyright:
"November, 2004"
Start to Finish Time:
"1:00"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 8g Fat (42.4% calories from fat); 15g Protein; 9g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 366mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : These are very filling rolls.
Occasionally, I add hempseed flour to the dry mixture.
Moisture depends on weather and factors regarding your dry ingredients. Water may have to be adjusted accordingly.
Could probably be baked as a loaf, but I don't have baking times for that. May have to be divided in half to bake in two loaves, just because of the density - haven't checked, and wouldn't like to promise acceptable results.
I tried baking them in a "mini loaf" muffin pan (makes 8) - takes longer to bake and of course you'd have to adjust the carb count. However, you can slice them up and have them like little melba-sized toasts.
Recipe By :Constance Cole
Serving Size : 12 Preparation Time :0:20
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons flax seed -- ground
3/4 cup wheat bran
1/4 cup soy flour, lowfat
1/4 cup soy protein isolate
1/2 cup gluten, wheat
1/4 cup rice bran
1/4 cup oat bran
2 teaspoons baking powder
1 Tablespoon yeast
1 teaspoon salt
1 cup boiling water -- or more if needed
1/4 cup butter
1 teaspoon molasses
1 Tablespoon sour cream
1 Tablespoon heavy cream
Combine dry ingredients in bowl. The flax seeds were "heaping tablespoons" when I measured them.
In the bowl of a mixer, combine water and remaining ingredients. The molasses is to activate the yeast, and gets consumed by it in the preparation.
Turn on mixer and add dry ingredients slowly. Mix/knead until well combined.
Let rest for a bit while you prepare pan.
I used a "roll" pan that holds 12. You shouldn't really need to grease or oil it unless it is very old and tends to stick. A bit of oil on a paper towel would do the trick in that case.
Divide the dough in 12 portions and roll in balls in your hand. If you don't have a pan as above, a sheet pan would suffice.
You can let rest/raise while your oven warms.
Heat oven to 350 F. Bake for 15 minutes, or until browned on bottom, and not too firm.
I store mine in the fridge in plastic containers, or they could be frozen and taken out as needed (reheat in low oven or microwave, or allow to thaw overnight).
Copyright:
"November, 2004"
Start to Finish Time:
"1:00"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 8g Fat (42.4% calories from fat); 15g Protein; 9g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 366mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : These are very filling rolls.
Occasionally, I add hempseed flour to the dry mixture.
Moisture depends on weather and factors regarding your dry ingredients. Water may have to be adjusted accordingly.
Could probably be baked as a loaf, but I don't have baking times for that. May have to be divided in half to bake in two loaves, just because of the density - haven't checked, and wouldn't like to promise acceptable results.
I tried baking them in a "mini loaf" muffin pan (makes 8) - takes longer to bake and of course you'd have to adjust the carb count. However, you can slice them up and have them like little melba-sized toasts.