Sourdough Flax and Fresh Sage Bread
Created by Luvcookn on March 13, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 30m
- Recipe #4900
Ingredients
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 2 tablespoon brown sugar
- 2 tablespoon olive oil
- 3 to 4 cups flour ( I use 1/2 white and 1/2 whole wheat)
- 2 tablespoons ground flaxseed
- 4 to 6 tablespoons chopped fresh sage (depends on how much sage you like)
- 2 tablespoons melted butter
How to Make
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Step 1: Line a baking with parchment paper; spray a 9" springform ring and set in middle of baking sheet; if making buns spray a 9 x 13 pan.
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Step 2: In large mixing bowl combine starter, water, yeast salt, sugar and oil.
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Step 3: Stir in ground flaxmeal and chopped fresh sage.
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Step 4: Stir in flour, adding 1/2 cup at a time until dough in manageable.
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Step 5: Turn out onto a floured board and knead for about 10 minutes; place in greased bowl, cover and let rise until doubled.
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Step 6: Shape into round loaf, pinching bottom together; or shape into 12 buns.
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Step 7: Place dough inside springform ring on parchment paper and cut a couple of slits in the top; if making buns, place in 9 x 13 sprayed pan.
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Step 8: Cover with tea towel and let rise until doubled.
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Step 9: Bake in a preheated 375F oven for 25 minutes (for round loaf); 20 minutes for the buns.
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Step 10: Remove from oven and brush bread with the melted butter, returning to oven for 5 more minutes.
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Step 11: Remove bread and place on cooling racks.
Nutritional Facts
- Serving Size: 1 (82.8 g)
- Calories 216.7
- Total Fat - 6.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 1.5 mg
- Sodium - 30 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 2 g
- Sugars - 1.1 g
- Protein - 3.5 g
- Calcium - 23.7 mg
- Iron - 0.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg