Flax Seed Soda Bread

For more great recipes visit »

President's Choice

Ingredients

1-3/4 cups (425 mL) all-purpose flour

1-3/4 cups (425 mL) PC Organics Whole Wheat Flour

½ cup (125 mL) ground flax seed

2 tsp (10 mL) baking soda

1-1/2 tsp (7 mL) salt

1-1/2 tsp (7 mL) granulated sugar

1-1/2 cups (375 mL) 2% plain yogurt

2 PC Blue Menu Omega-3 Eggs, lightly beaten

Flax Seed Soda Bread

Soda bread is a great accompaniment to soups, and unlike yeasted bread, is easily made. Flaxseed adds nuttiness and essential omega-3 fatty acids. Like all soda breads, this is best eaten within 24 hours of baking when eaten fresh, but older bread also makes great toast. 


Serves: 10
Difficulty Level: Intermediate
Prep time: 10 minutes
Cook time: 50 minutes

Nutritional Information

Per serving: 290 calories

fat 5 g

omega-3 polyunsaturates 1.5 g

sodium 620 mg

carbohydrate 51 g

fibre 6 g

protein 11 g

Source of omega

Source of Fibre

Instructions

Preheat oven to 350°F (180°C). Grease baking sheet.
In large bowl, whisk together all-purpose flour, whole wheat flour, flax seed, baking soda, salt and sugar. In another bowl, combine yogurt and eggs; using wooden spoon, stir into flour mixture until mixture forms a ball. Turn out onto lightly floured surface. Knead dough for 4 minutes or until smooth, adding extra flour as needed to prevent sticking. Form into a ball; flatten ball into 9-inch (23 cm) round. Place on prepared baking sheet. Using sharp knife, cut “X” across the loaf ¼-inch (5 mm) deep.
Bake in centre of oven for 40 to 50 minutes or until bottom sounds hollow when tapped.

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.