Flax Seed Bread

Name: Flax Seed Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups whole wheat flour; 1 cup all-purpose flour; 1 cup water; 1 (1/4 ounce) package dry yeast; 1/2 cup flax seed; 2 tablespoons flax seeds; 3 tablespoons nonfat dry milk powder; 2 tablespoons shreds wheat bran (i.e. All-bran); 3 tablespoons honey; 1 tablespoon molasses; 1 teaspoon salt; 3 tablespoons bread flour; 2 teaspoons cornmeal; 1 egg white; 1 teaspoon flax seed

Submitted by skat5762

"Make your colon a happy and healthy place. ;) Prep time includes rising time."

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Ready In:: 3hrs 30mins
Ingredients:: 15
Serves:: 12

ingredients

1 ¹⁄₄ cups whole wheat flour
1 cup all-purpose flour
1 cup water
1 (1/4 ounce) package dry yeast
¹⁄₂ cup flax seed
2 tablespoons flax seeds
3 tablespoons nonfat dry milk powder
2 tablespoons shreds wheat bran (i.e. All-bran)
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoons bread flour
2 teaspoons cornmeal
1 egg white
1 teaspoon flax seed

directions

Add yeast to warm water and proof for about 5 minutes, until foamy.
Add the all purpose flour to yeast and stir well.
Cover and let stand at room temperature 1 hour.
Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup.
Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky).
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal.
Brush loaf with egg white; sprinkle with 1 teaspoon flax seed.
Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife.
Cover and let rise in a warm place 1 hour or until doubled in size.
(Press two fingers into dough. If the indentation remains, the dough has risen enough).
Preheat oven to 375°F degrees.
Bake at 375°F for 30 minutes or until bread sounds hollow when tapped.
Remove from pan; cool on a wire rack.

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Reviews

My neighbor moved away and left me a big bag of flax seed meal. Followed this recipe pretty closely -- I can't help substituting here and there, like wheat germ for the all-bran. I didn't make the sponge first, so my bread didn't rise especially high. Good grainy flavor. After a day, you can cut this bread into very thin slices -- I love that. Makes fantastic toast. Thanks for posting!

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