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A fresh and zesty flax Seed bread made with orange and apple. So delicious and easy to make at home. Vegan Recipe.Jump to Recipe
I wanted to make an Orange Bread with some nice freshly zested orange peel and flax seed, but I dint have an orange handy to peel. So I used some Orange marmalade with tons of peel instead. I also added the left over Apple from the previous bread and some molasses and brown sugar. This bread has a tangy taste to it and the hint of molasses and apple come out when toasted!
Orange Apple Flaxseed Bread
A fresh and zesty flaxseed bread made with orange and apple. So delicious and easy to make at home. Vegan Recipe.
Ingredients
- 3-4 cup bread flour
- 1 cup whole wheat flour
- 1.5 teaspoon quick rise yeast and .5 teaspoon regular yeast
- 1/2 medium apple pureed
- 2 Tablespoons Orange marmalade
- 2 teaspoons lime juice
- 3 Tablespoons flax seed crushed slightly
- 2 Tablespoons dark brown sugar
- 1 Tablespoon molasses
- 1 teaspoon salt
- 1 Tablespoon vegan butter
- oil for greasing
- 2/3 cup water
Instructions
- Warm the water and add yeast to it. Let sit for 10 minutes or until frothy.
- Puree the apple with little water, sugar and molasses.
- Grease the mixer bowl and add 3 cups (390g) bread flour, 1 cup (130g) whole wheat flour, salt, flax seed and mix well.
- Add in the yeast mixture, marmalade, softened butter and lime juice and knead for 10-12 minutes( 2-3 minute batches with occasional scraping)
- Add more water or flour if needed. The apple will make the dougg more moist with time, so try to keep the dough a little on the dry side.
- Place dough in well oiled container covered for 1.5 hours.
- Punch it down and knead for a minute. Shape dough into a loaf by pulling on all sides and tucking under.
- Place in bread pan, cover with kitchen towe and let rise for another 40 minutes.
- Bake at 375 degrees F for 45-50 minutes or until nice a brown and sounds hollow.
- Bread will have a nice dark crumb, which will be a bit hard right out of the oven, but will soften as the bread cools. Slice after the loaf has cooled completely.
Notes
- I usually keep the cool bread in the refrigerator for an hour before slicing to get nice and clean slices. I also store all the fruit breads in the refrigerator and consume within 4-5 days.
- Nutritional value is based on 1 serving
- Total time does not include 2 hours proving time.
Nutrition
Calories: 235kcal, Carbohydrates: 45g, Protein: 7g, Fat: 3g, Sodium: 248mg, Potassium: 161mg, Fiber: 3g, Sugar: 7g, Vitamin A: 55IU, Vitamin C: 0.9mg, Calcium: 25mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
You really honestly truly absolutely HAVE to write a breadmaking book. You are incredibly talented.
I’ll proof read for you, (free!). I spot errors easily, I’m an academic and it’s a handicap for the most part….
But I’m rubbish at cooking which is a shame as cooking is a lot more useful than theoretical physics on a day to day basis.
Helen
this is so good , that even Demigods will come to eat
Thanks Mimi. Yes they do.. I usually just put some low sugar jams or butter on a slice or two and thats one good snack!
The last two breads look so delicious! I bet they both would make great toast and wonderful sandwiches!