Recipe - Whole-Wheat Flax Bread (Mixer And Abm)

MIXER (ABM
1/3 cup Whole flaxseed
1 Three fourths cup Lukewarm water; (decrease by
1/4c)
1 tablespoon Honey
1 pack Active dry yeast; or 2+1/4
tsp active dry yeast
1 One fourth cup Bread flour; (decrease by
1/4c)
One half cup Pumpernickel flour or dark
rye flour
1 One half teaspoon Salt
2 cup Whole wheat flour; or white
whole wheat flour
1 Egg; lightly beaten with;
(omit)
1 tablespoon Water; for brushing; (omit)

1. In a blender, grind flaxseed into a coarse meal. Set aside 2 teaspoons
(for topping).

2. In a large bowl, stir water and honey until honey is dissolved. Sprinkle
in yeast; let stand until yeast bubbles, about 5 minutes.

3. Add 1 cup bread flour, pumpernickel (or rye) flour, salt and the
remaining ground flaxseed. With a wooden spoon, stir vigorously in the same
direction until batter is smooth. Gradually stir in whole wheat flour until
mixture becomes too difficult to stir. (Alternatively, mix dough in a stand
mixture fitted with a paddle attachment.)

4. Turn dough out onto a lightly floured surface and knead, adding only
enough of the remaining bread flour to keep it from sticking, until dough
is smooth and elastic, 10 to 12 minutes. The dough will be slighly sticky.

5. Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover
with plastic wrap and let rise until doubles in bulk, about 90 minutes.

6. Lightly oil a 9by5 loaf pan or coat it with nonstick spray.

7. Punch dough down. Flatten into a disk and tighly roll dough into a log.
Place seamside down in prepared pan. Cover with plastic wrap and let rise
until dough domes over the top of the pan, about 45 minutes.

8. Preheat oven too 400F.

9. Lighly brush top of loaf with egg mixture and sprinkle with reserved 2
teaspoons ground flaxseed.

10. Bake bread for 15 minutes at 400F. Reduce oven temperature to 350F and
continue baking for 20 to 25 minutes, or until bread is pulling away from
the sides of the pan. Turn bread out onto a wire rack and cool completely
before slicing.

BREAD MACHINE VARIATION

1. Grind seeds as in step 1 above but do not reserve for topping.

2. In the pan of the bread machine, combine 1+One half cups water and 1 Tbsp.
honey. Add 2 cups whole wheat flour, 1 cup bread flour, all the ground
flaxseed, One half cup pumpernickel (or rye) flour and 1+One half tsp salt. Gently
tap the side of the baking pan to level ingredients. Make a small
indentation in the dry ingredients and sprinkle in 1 package active dry
yeast.

3. Secure pan in machine. Program according to manufacturer's directions
for wholegrain and medium crust, 1+1/2pound loaf. Press "start" and at
the end of the baking cycle, remove bread from pan and cool completely on a
wire rack before slicing.

MAKES 1 LOAF (12 SLICES). [170 cals per slice: 6 grams protein, 3 grams fat
(0.1 gram saturated fat), 32 grams carbohydrate; 270 mg sodium: 0 mg
cholesterol; 5 grams fiber.]

PANTRY: Flaxseed are small, amber color. Often found refrigerated in health
food stores. Store in refrigerator or freezer. WHITE WHOLE WHEAT is made
from a special variety of WHITE WHEAT. It is light in color and flavor but
has the same nutritional properties as regular wholewheat flour.
Breadbaking ingredients are avilable direct from King Arthur.

NOTES : FLAXSEED: "I got all excited about it two or three years ago
because it contains omega3 fatty acids like fish does, so it's good for
your heart. It also has a great nutty flavor and natural oils that let you
make bread with almost no added fat." Brinna Sands, King Arthur Flour Co,
Vermont (www.kingarthurflour.com) Recipe edited by kitpath@earthlink.net
10/98

Recipe by: Eating Well (Oct 1998) Brianna Sands, King Arthur Flour

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 08,
1998, converted by MM_Buster v2.0l.