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!

Just like the other ones I have been presenting here, this recipe also comes from the www.breadworld.com site. I suggest this one when you would like to have a soft bread. Also, just like any other bread, this is a good one for kneading therapy!

Copying the recipe from that site. Just for the records…

1. 1-1 / 2 cups boiling water
2. 1 / 3 cup cracked wheat
3. 1 / 4 cup oats, old-fashioned or quick
4. 1 / 4 cup honey
5. 1 / 4 cup butter or margarine
6. 1-1 / 2 teaspoons salt
7. 2 to 2-1 / 2 cups all-purpose flour
8. 1 cup whole wheat flour
9. 2 envelopes FLEISCHMANN’S RapidRise Yeast
10. 1 teaspoon dried rosemary leaves, crushed (optional)
11. 1 egg white, lightly beaten
12. Additional oats for topping

Directions

1. In large bowl, combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120o to 130oF, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 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. Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Brush top of dough with egg white; sprinkle with oats. Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Bon Apetit!