Flax Seed Soda Bread

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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.

Tags: Intermediate, 10 mins, Breakfast, Brunch and Breads, Eggs, Rice & Grains, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 10
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 50  minutes
Total: 60  minutes

Additional Information

Ingredients

1-3/4 cups (425 mL) all-purpose flour
1-3/4 cups (425 mL) PC Organics Whole Wheat flour
1/2 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 Oméga-3 Eggs - Large , lightly beaten

Instructions

  1. Preheat oven to 350°F (180°C). Grease baking sheet.
  2. 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.
  3. Bake in centre of oven for 40 to 50 minutes or until bottom sounds hollow when tapped.

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
OMEGA PILLAR
Source of Fibre