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Flax Seed Cracker Bread

1 1/4 cups water

1 1/2 Tbsp dry active yeast

2 Tbsp honey

6 Tbsp olive oil

3 cups whole wheat flour, sifted

1 1/2 tsp salt

2 eggs, whites only

1 Tbsp water

2 Tbsp flax seeds




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Preheat the oven to 375°F. Grease the backs of two 11 x 17 baking sheets with vegetable shortening. Combine the water, yeast, and honey in the bowl of an electric mixer fitted with the dough hook attachment, and mix on low speed until well combined. Add the oil, flour, and salt, mixing until incorporated. Increase the speed to medium, and mix the dough until it forms a stiff ball. (If the dough is too wet, add a bit more flour.)

Remove the dough from the bowl, divide in half, and stretch each half over the back of one of the prepared baking sheets. Beat the egg whites together with the tablespoon of water to make an egg wash. Brush the dough with the egg wash, and sprinkle with fax seeds. Bake until golden brown, about 25 minutes. Cool the bread directly on the baking sheets, and break into 10 pieces each to serve.