Prep 1 hr 30 mins
Cook 35 mins
Make and share this Classic Flax Bread recipe from Food.com.
- 1537.83 ml all-purpose flour, divided
- 177.44 ml ground flax seeds (flax meal)
- 44.37 ml sugar
- 9.85 ml salt
- 14.79 ml fast rising instant yeast
- 473.18 ml water
- 236.59 ml milk
- 14.79 ml vegetable oil
- Set aside 1 cup flour.
- Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130°F) but DO NOT BOIL.
- Stir milk mixture into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
- Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
- Cover dough and let rest 10 minutes.
- Divide dough in 1/2 and shape into loaves.
- Place into 2 greased (8 ½ inch x 4 ½ inch) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake in a preheated oven at 400°F for 30-35 minutes.
- Remove from pans and cool on wire racks.
Excellent recipe! I have used it four times now. It is fantastic toasted as that brings out the flax flavor even more. My DH loves it.
Twice I have substitutied 2 cups whole wheat flour instead of white and it's really good with that. I also have added a handful or two of whole flax seeds for extra texture. I have doubled the yeast the last couple of times now that helps it raise to a better size. My first loaves were a little smaller than I wanted.
I just had a slice of this toasted with butter on it...mmm!Next time I make this I will use all whole wheat flour for added goodness.I used tradional yeast and put the dough through 2 rises.
Good recipe, but be careful to heat the milk all the way to 180 degrees, or use powdered milk, if you want it to rise properly.