Whole Grain Flax Bread For Your Bread Machine Receta

Bake a healthy and delicious whole grain flax bread in your bread machine! This recipe uses finely ground flaxseeds for extra nutrition and a delightful nutty flavor. We incorporate white whole wheat flour for a milder taste, but you can easily substitute regular whole wheat. The result? A light and fluffy loaf that rises beautifully, perfect for everyday enjoyment. This recipe is designed for a 1.5 lb bread machine.

Preparación 10 min
Cocción 190 min
Calorías 215.4 kcal
Proteína 15g
Valoración Sé el primero
Whole Grain Flax Bread For Your Bread Machine 81

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Ingredientes para Whole Grain Flax Bread For Your Bread Machine

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Cómo preparar Whole Grain Flax Bread For Your Bread Machine

  1. Combine all ingredients in your bread machine pan in the order recommended by your machine's manual.
  2. Select the 'basic' or 'whole wheat' cycle on your bread machine.
  3. Press start and let the machine do its work! The bread will take approximately 3 hours and 10 minutes to bake.
  4. Once the baking cycle is complete, carefully remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

20g

Fat

4g

Carbs

11g

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Preguntas frecuentes

¿Cuánto se tarda en preparar Whole Grain Flax Bread For Your Bread Machine?

Whole Grain Flax Bread For Your Bread Machine tarda unos 200 minutos de principio a fin: aproximadamente 10 minutos de preparación y 190 minutos de cocción.

¿Cuántas calorías tiene Whole Grain Flax Bread For Your Bread Machine?

Whole Grain Flax Bread For Your Bread Machine tiene aproximadamente 215.4 calorías por ración, con unos 15 g de proteína, 11 g de carbohidratos y 10 g de grasa.

¿Qué ingredientes necesito para Whole Grain Flax Bread For Your Bread Machine?

Los ingredientes principales de Whole Grain Flax Bread For Your Bread Machine son Water, Egg, Oil, Brown Sugar, Salt, Non Fat Powdered Milk. Consulta la lista completa con cantidades más arriba.

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