Strawberry Lemon Flaxseed Quick Bread Recipe

• 3 cups bread flour
• 2 cups whole wheat flour
• 1/2 cup olive oil
• 1 flax egg
• 1 cup strawberry puree, (about 6–8 strawberries)
• 1 tablespoon sugar
• 1.5 teaspoons quick rise yeast plus 1/2 teaspoon active yeast
• 1 teaspoon salt
• 1 cup water
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 3 tablespoons crushed flax seed

• Warm 1/4 cup of water, stir in 1 teaspoon sugar and the yeast, and let sit for about 10 minutes until frothy.
• In a large bowl or mixer, combine the bread and whole wheat flours, salt, sugar, and crushed flaxseed.
• Puree the strawberries with a little water and add the puree to the flour mixture along with lemon zest and lemon juice.
• Add the olive oil, the yeast mixture, and 1/2 cup water. Knead for 10–12 minutes, in batches of a few minutes if using a mixer (scrape the bowl and let the mixer rest if it warms up).
• Add more water only if needed; strawberries will add moisture over time, so keep the dough slightly on the dry side at first.
• The dough should be soft, pliable, and not sticky when properly kneaded.
• Place the dough in a well-oiled container, cover with plastic wrap, and let rise in a warm place for about 1.5 hours.
• Punch down the dough, knead briefly, then shape into a loaf by pulling the edges under to create surface tension.
• Place the shaped loaf in a well-oiled bread pan, cover with a kitchen towel, and let rise for about 30 minutes. Bake at 375°F (190°C) for about 40 minutes, or until the loaf sounds hollow when tapped.

• Total time does not include proving time (about 2 hours).
• Nutritional values are approximate and based on one serving.

Nutrition