Instructions: Bakers, both in commercial and home kitchens alike, are turning to flaxseed for its nutty flavor, crunchy texture and load of nutrients. With all the nutritional emphasis on eating whole grains, its no wonder.

"Flax has been eaten for more than 2,000 years," said Nicole Kenyon, a spokesperson for the Flax Council of Canada, "but it fell out of favor when white bread became popular. Now theres renewed interest in flax among commercial bakers and home bakers, too."

Why use it?

Why would anyone want to use flax in home baking? Whole flaxseed has a nutty flavor and crunchy texture. Milled flax (ground flaxseed) is an amber-colored meal that lends a more complex, richer flavor to breads, rolls, muffins and cookies.

Nutritionally speaking, flax holds many benefits. Its a good source of potassium and vitamin E, is rich in fiber, and provides more omega-3 fatty acids than any other grain. Flax also contains phytochemicals (beneficial plant substances) called lignans which are thought to have certain health benefits.

How to use it

Manufacturers of baked goods are adding this grain to many baked goods, but home bakers can use it, too. People who bake at home, however, may be a little intimidated by baking with whole grains and whole grain flours - especially if all theyve ever used is white flour.

The folks at the Flax Council of Canada have made it easy for home bakers to get into the whole grain act by providing instructions, tips and recipes for using flaxseed and milled flaxseed in home baked products.

Larger than sesame seeds, flaxseeds are flat and oval-shaped. Some of the commercial baked goods manufacturers like to use flaxseeds as a garnish on the tops of breads and rolls because of their shiny appearance and attractive reddish-brown color.

Flaxseed can also be added to the bread mixture, instead of just sprinkled on top. In this case, the seeds must be soaked in water for one to two hours for easier blending. Also, for optimal nutritional benefits from the seeds, the soaking water should also be used in the recipe, if possible. Flaxseeds also make an excellent addition to homemade granola.

Milled flax can be used to replace part of the flour in recipes. In general, the best results commercially have come when milled flax equals about 8 to 10 percent of the weight of the regular flour.

For home bakers, its best to follow a specific recipe that uses flax initially, and then work on incorporating a little flax into other regular recipes. Because flax doesnt contain gluten, a protein in regular flour that gives structure to baked goods, its important not to use too much flax in products such as yeast breads and rolls, which need gluten in order to rise properly. Milled flax is easily used in quick breads, muffins, cookies and bars, as these dont rely on gluten.

Whole flaxseed is remarkably resistant to oxidation, so it wont go rancid during storage at home. When kept sealed in a clean container and stored in a dry place, flaxseed should keep for at least six months - even up to a year.

Milled flax, on the other hand, should be ground as needed for optimum freshness. This is easily done using a clean coffee grinder. You can purchase flaxseed at health food or bulk food stores, or even direct from a flax grower.

Flax recipes

To start using flax in home baking, try following a specific recipe that calls for flax initially and then work on incorporating a little flax into other regular recipes.

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