Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

Make your colon a happy and healthy place. ;) Prep time includes rising time.

Ingredients Nutrition

Directions

  1. Add yeast to warm water and proof for about 5 minutes, until foamy.
  2. Add the all purpose flour to yeast and stir well.
  3. Cover and let stand at room temperature 1 hour.
  4. Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup.
  5. Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky).
  6. Turn dough out onto a lightly floured surface.
  7. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
  8. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal.
  9. Brush loaf with egg white; sprinkle with 1 teaspoon flax seed.
  10. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife.
  11. Cover and let rise in a warm place 1 hour or until doubled in size.
  12. (Press two fingers into dough. If the indentation remains, the dough has risen enough).
  13. Preheat oven to 375°F degrees.
  14. Bake at 375°F for 30 minutes or until bread sounds hollow when tapped.
  15. Remove from pan; cool on a wire rack.

Reviews

(1)
Most Helpful

My neighbor moved away and left me a big bag of flax seed meal. Followed this recipe pretty closely -- I can't help substituting here and there, like wheat germ for the all-bran. I didn't make the sponge first, so my bread didn't rise especially high. Good grainy flavor. After a day, you can cut this bread into very thin slices -- I love that. Makes fantastic toast. Thanks for posting!

fluffernutter February 25, 2008

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