Breadmaker recipe for soya and linseed bread

peachespeaches

I thought I would ask on this forum because I got my breadmaker after reading the many threads on here.

Does anyone have a breadmaker recipe for soya and linseed bread? The doctor recommended I increase my intake of soya and linseeds as they are rich in natural oestrogens. I thought about just putting some linseed or soya into the breadmaker when it beeps but dont know how much to use.

otterspasm

I'm not sure about this I'm afraid. I don't have a recipe for it but love it myself and you post has got me thinking!:p

When I've got the chance I will experiment a bit with this and just start by adding a handful and see what happens. I might add the same quantity as the recipe suggests for raisins in raisin bread...3/4 cup I think.

Experimentation might be your best bet too. Let us know how it goes if you have any successes:D

whatatwit

I like linseed in my readybrek or weetabix with warm milk.

ms_london

I LOVE soya and linseed bread - yummoooooooooo!!

Gillian McKeith would be proud!

(sorry I'm not much help!):rolleyes:

Swan_2

peachespeaches wrote: »

The doctor recommended I increase my intake of soya and linseeds as they are rich in natural oestrogens. I thought about just putting some linseed or soya into the breadmaker when it beeps but dont know how much to use.

you won't get much benefit from eating whole linseed, apparantly your body can't break down their skins & digest them, so most of them tend to pass through you whole, apart from the odd one that will have been chewed (sorry if TMI )
I also think I read somewhere that exposure to a lot of heat destroys some of the nutrients, maybe someone else will have more information about that?

if you crush them, or buy the meal or oil they'll be much more effective

that said, I still put them in my bread because I like the crunch of the ones I do actually chew




EDIT ... some suggestions HERE for using them effectively

Lorian

I make my bread with rapeseed oil instead of butter and it works fine. maybe linseed would work, or maybe rapeseed has the same properties you require.

you can get cold-pressed rapeseed oil at most heathfood shops, I'm lucky I have a local supplier.

angie_loves_veg

I use a standard breadmaker wholemeal recipe, but replace the wholemeal flour with barleycorn flour (Doves) and then add 2 tbsp linseeds.

Makes a nice loaf

peachespeaches

Im not sure myself now either.

I bought some Burgens Soya and Linseed bread yesterday and I havent stopped doing windy pops since then ...

Maybe I will stick to soya yogurts or milk or summat.

Andy_Hamilton

Not sure about the soya but I like the Hovis seed sensation. A quick look on the label has:
Wheat Flour, Water, Rich & Roasted Seed Mix (Brown Linseed (4%), Roasted Brown Linseed (4%), Roasted Sunflower Seeds (2%), Pumpkin Seeds (2%), Sunflower Seeds (2%), Millet Seeds, Golden Linseed, Poppy Seeds), Yeast, Brown Sugar, Salt, Vinegar, Malted Barley Flour, Emulsifier (E472e), Barley Fibre, Vegetable Fat, Flour Treatment Agent (Ascorbic Acid).
This Product Contains 16% Seeds.

Missing out the E numbers and adding the seeds to your normal loaf in the correct % should make you a wounderful loaf.

julieypei

place in breadmaker in this order:

3 teaspoons dry yeast
300g plain flour
50g wholemeal flour
50g soy flour
50g linseeds
1 tablespoon treacle
2 tablespoons butter
2 tablespoons milk powder
1 teaspoon salt
300ml water

this makes a 1kg loaf