Since I’ve posted several sweet yeast bread recipes, I thought I should post our current savory bread. This is the bread we’re using right now for sandwiches. I bake all of our bread because it has much less sodium than sandwich bread from the grocery store. Yeast bread only requires a little salt. I don’t know why they put so much in commercial breads — apparently, they think Americans like it that way. To me, commercial bread just tastes salty.

But, first, I want to acknowledge how easy it is to overeat homemade bread. Anyone can attest to that who has over-indulged in bread fresh from the oven, which I imagine would include anyone who has every had that opportunity. So, here are some tips for how to have homemade bread in the house without overindulging (too often).

Employ familiarity. Bread loses a little of its allure when you bake it a couple of times a week. If you associate fresh bread with the time your grandma baked it for you when you were 10 and you can count on one hand how many times you’ve had it since then — of course, you’re going to overeat. Once it becomes a regular part of daily life, it’s much easier to be in control around it.

Make a plan. However, no matter how many times you make it, bread still smells wonderful as it’s baking, so I always schedule my bread to come out at meal or snack time. It’s useless to pretend that I won’t eat a slice or two when the bread is done, so I just write it into my food plan.

Freeze the excess. I often put half the loaf in the freezer as soon as it’s cool. The way my brain works, I can justify rushing to eat too much bread in order not to waste it while it’s fresh. Fortunately, that half loaf of bread comes out of the freezer a few days later with the same great taste and fresh texture.

Practice self-compassion. And, finally, I confess, sometimes I overeat my own bread. Frustrating, but it happens. As a long time user and abuser of food, I’m going to slip up. Better that it happens with yeast bread I baked myself using wholesome ingredients than with bakery goods loaded with saturated and trans fats, sugars, sodium leavening, and lots of calories.

I named this loaf Golden Sunshine in February — mostly, due to the color of the flax seeds, sorghum, and honey. But also because, on gray dreary days, I’ll get out of bed for a good orange and a couple of slices of this bread toasted.

There’s cottage cheese in the recipe because the protein helps the bread rise — I almost always put an egg or cottage cheese in my bread for that reason. For me it works better than vital wheat gluten that is often advised for that purpose. In my kitchen, vital wheat gluten sometimes helps and sometimes hinders the rising — I think it has something to do with the moisture content in the flour. In Missouri, we can go from very humid to very dry and back again in a matter of days. So, the gluten wasn’t as dependable of a solution as the extra protein.

photo of Joy's Bread Machine Golden Sunshine Bread

Bread Machine Golden Sunshine Bread
by Joy Weese Moll

1 3/4 cup whey, fat-free milk, or water
1/4 cup cottage cheese
2 Tablespoons sorghum
1 Tablespoon honey
1 teaspoon salt
1/2 cup golden flax seeds, chopped up a little in the food processor
3 1/2 cups whole wheat flour
1 cup white bread flour
2 tablespoons butter, cut into 6 or 8 pieces
2 teaspoons yeast

1. Mix the whey, cottage cheese, sorghum, honey, and salt.

2. Stir together the flax seeds, flours, and the butter.

3. Follow bread machine instructions for adding liquid and dry ingredients and the yeast.

4. Bake using the whole wheat bread setting.

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Comments

Whole Wheat Flax Bread — Weekend Cooking — 16 Comments

  1. Oh this one looks good. I bought a couple of different types of flax seed last spring for baking and haven’t used them much. This is just the recipe I need to get them out of the freezer. I too freeze half loaves. Otherwise I’d have to bake every day!

  2. I make bread all the time and I freeze some of it too. It stays fresh so much longer. There is nothing like the yeasty aroma of bread baking. Nice post!

  3. That is a beautiful loaf. I also make all of our bread now and freeze most of it. Homemade bread makes an ordinary sandwich something special.

  4. Thanks for the tips about overindulging — definitely needed when it comes to homemade bread! I can just smell that beautiful loaf baking. Had never heard of adding cottage cheese to the dough, and I do like to add flax seeds to my baking whenever possible.

  5. Hi Joy – great post. I finally learned to indulge myself with just small portions! It took me over 50 years to finally start getting that right! Have a super week.

  6. I am going to pin this. I recently got my hands on flax seeds, but I haven’t got much experience with it yet. So this seems like a good oppertunity. I only have no idea what sorghum is, so I need to see if I can get that here.
    We only bake bread on Sundays over here.

    • You could replace the sorghum with a different syrup or with sugar. I use sorghum mostly because it’s locally produced.

  7. that’s it – I’m asking for a bread machine this Christmas! I’m more a savoury type of person, so this bread is just perfect!

  8. Looks delicious! My husband is the bread baker in our family, though. I can never knead it enough to get it light. I love your photography, with the bread and jar of seeds arranged in front of the window like that.

  9. Your bread looks great and flax is super healthy! I guess using vital wheat gluten, water or plant-milk and agave syrup or sugar would make this a good vegan recipe. 🙂

    • That would work. For a slightly darker flavor, this would probably be good sweetened with a tablespoon of molasses and two tablespoon of sugar.

  10. This is an absolutely beautiful, sunny looking loaf! I know I’d love it…I am a huge fan of flaxseeds (especially golden ones). And yeah, I tend to over-eat on homemade bread. It’s irresistible!

  11. This looks great! I have a question about freezing bread – I’ve done that before and had it come out soggy when thawed. Maybe it wasn’t cooled enough before I put it in the freezer? Maybe I should have sliced it first (and then just thawed a slice or two at a time?) Any tips?

    • I freeze half of a loaf, unsliced, by wrapping the cut end in aluminum foil, then freezing it in a ziploc bag.

      Perhaps the problem is in the thawing? I take the bread out of the ziploc bag to thaw or it would get soggy in its own condensation.