I used to be a person that does not care for bread in the meals (excluding breakfast!) And now I find myself baking bread regularly. And we still do not have a breadmaker. The other day I was entertaining the idea of buying one when I was chatting with my husband and he responded saying “We already have a bread maker at home!” :) So, go figure how much is baked here!

This recipe is taken from breadworld.com, just like the rest of the bread recipes I have posted here. For the record I am cutting and pasting their wording in explaining how to make this wonderful bread:
Flaxseed Bread:

Ingredients:

1. 1-3 / 4 to 2 cups all-purpose flour
2. 1-1 / 4 cups whole wheat flour
3. 1envelope FLEISCHMANN’S RapidRise Yeast
4. 1 teaspoon salt
5. 1 / 2 cup milk
6. 1 / 4 cup water
7. 3 tablespoons honey
8. 1 tablespoon butter or margarine
9. 1 large egg
10. 1 / 4 cup flaxseeds
11. 1 tablespoon butter or margarine, melted

Directions

1. In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120^o to 130^oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1 / 2 x 4-1 / 2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
3. Bake at 350^oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Bon Apetit!

This entry was posted on Saturday, January 21st, 2006 at 9:40 pm and is filed under Bread. You can leave a response, or trackback from your own site.