Flax seed (English Flax seed, French) Graine de lin, ital. Seme di lino, span. Semilla de lino) tastes slightly nutty. The dark linseed is unpeeled. It is mainly used for sprinkling or baking in breads. See e.g. Grain Butter Milk Bread. There is also golden linseed, which is peeled and already broken open. This light-coloured linseed is particularly swellable. Linseed naturally stimulates intestinal activity as it is very rich in fibre. In order for the high swelling volume to develop faster, sufficient liquid should be consumed.

All data per 100 g:
430 kcal
13 g
19 g
31 g

Recipes with Linseed

Bircher Butter Milk Muesli
Bircher Butter Milk Muesli tastes fruity fresh and can be prepared quickly and easily. Pour the quark into a muesli bowl and mix with the butter until creamy. ...
Book Wheat Grains Bread
Book Wheat Grains Bread Book wheat flour with spelt flour and salt mix. Dissolve fresh yeast in lukewarm water. ...
Breakfast cake in a glass
Breakfast cake in a glass Breakfast cake in a jar keeps fresh for at least 4 weeks if the well sealed jars are kept in a cool place. The amount of dough is enough for 5 glasses of 1/4 litre each. ...
Fast bread
Fast bread gets by without additional walking times, since it is pushed into the cold oven and rises during heating. Dissolve fresh yeast in lukewarm water. ...
Fruits Muesli Bar
Fruits Muesli Bar Homemade fruit muesli bars are a healthy snack that has the advantage that you can put together the ingredients according to your own preferences. For fruit muesli bars I used rectangular baking wafers (120 x 200 mm). ...
grains butter milk bread
Grains butter milk bread For the grain butter milk bread, first put wheat flour type 405 in a bowl. Press a depression in the middle. ...
Grains Spelt Bread
Grains Spelt Bread Grain spelt bread is simply baked in a box mold. Mix spelt flour with sesame seeds, sunflower seeds, linseed and salt. ...
Granola Crunchy Muesli
Granola Crunchy Muesli is roasted in the oven. Preheat oven to 160° C. ...
Linseed bread
Linseed bread Freshly baked linseed bread has a fine crust. From the second day the crust becomes softer, but the linseed bread tastes juicy for several days if you wrap it in aluminium foil, for example. ...

(C)opyright by Marions Kochbuch