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Wheat and Flax Bread
Wheat and Flax Bread
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Prep Time:
30 minutes
Total Time:
3 hours 35 minutes
Upgrade your homemade whole wheat bread with nutritious flaxseed!
Ingredients:
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tablespoon butter or margarine, softened
  • 1 3/4 to 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
  • 3 tablespoons honey
  • 1 cup Gold Medal™ whole wheat flour
  • 1/4 cup old-fashioned or quick-cooking oats
  • 1/4 cup ground flaxseed
  • Additional butter or margarine, melted, if desired
Instructions:
  • Heat milk, water, and softened butter in a 1-quart saucepan over medium heat until it reaches 120°F to 130°F (butter should not melt). In a large bowl, mix 1 1/2 cups of all-purpose flour, salt, and yeast. Add the milk mixture and honey. Beat with an electric mixer on low speed for 1 minute, scraping the bowl frequently. Increase speed to medium and beat for another minute, scraping the bowl frequently. Stir in whole wheat flour, oats, flaxseed, and additional all-purpose flour until the dough is easy to handle.
  • Knead the dough on a lightly floured surface for about 5 minutes until smooth and springy. Grease a medium bowl with shortening or cooking spray, then place the dough in the bowl, turning it to coat all sides. Loosely cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours until doubled in size. The dough is ready when an indentation remains when touched.
  • Prepare the 8x4-inch loaf pan by greasing the bottom and sides with shortening or cooking spray. Roll the dough out on a lightly floured surface into a 12x8-inch rectangle. Roll up the rectangle tightly, starting from the 8-inch side. Seal the edge of the dough by pinching it into a roll. Pinch and seal both ends of the roll, then fold them under the loaf. Transfer the loaf into the pan with the seam side down. Cover and allow it to rise in a warm place for 45 to 60 minutes, or until it doubles in size.
  • Preheat oven to 375°F. Bake the uncovered loaf for 30 to 35 minutes until it turns golden brown and sounds hollow when tapped. Transfer the loaf from the pan to a cooling rack and brush the top with melted butter. Allow the loaf to cool completely for about 2 hours before serving.

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