Flax Bread

READY IN: 1hr 40mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set aside 1 cup all-purpose flour from the total amount.
  • Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
  • Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
  • Stir hot liquids 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.
  • Cut dough in half and shape into loaves.
  • Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.
  • Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
  • Bake at 400°F (200°C) for 30-35 minutes.
  • Remove from pans and let cool on wire racks.
  • for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
  • If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
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