Honey Flax Seed Bread
There’s nothing like the smell of fresh baked bread – except perhaps the flavor!
INGREDIENTS
- 1/3 cup warm water, (105° to 115°F)
- 2 packages - 4 1/2 tsp. active dry yeast
- 2 cups warm Silk Unsweetened, Original or DHA Omega-3 & Calcium, (105° to 115°F)
- 3 Tbsp. canola oil, plus more for greasing the bowl
- 2 Tbsp. buckwheat or alfalfa honey
- 2 Tbsp. molasses
- 1 1/2 tsp. salt
- 6-6 1/2 cups whole wheat flour
- 1/2 cup flax seeds
PREPARATION
Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook. Sprinkle the yeast over the water. Let stand for about 10 minutes, or until the yeast dissolves and foams.
Stir in the Silk, oil, honey, molasses and salt. Add 5 1/2 cups flour, mixing well. Add flour, if necessary, until dough is moist but not sticky. Knead by hand on a floured board for 10 minutes, or on low speed in the mixer, adding a bit more flour if needed, until the dough is smooth and elastic. Alternately, knead the dough in a food processor fitted with a plastic blade. Knead in the flaxseeds.
Form the dough into a ball and place in an oiled bowl, turning once to coat with oil. Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1 1/2 hours.
Grease two 8 x 4-inch (6-cup) loaf pans. Punch the dough down, knead briefly, and form into two 8-inch long loaves. Place in the loaf pans seam side down. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours.
Preheat the oven to 375˚F. Bake for 40 to 45 minutes. Turn out of pans and let cool on wire racks.
Makes 2 loaves (approximately 12 slices per loaf)
Preparation Time: 30 minutes
Rising/Baking Time: 4 hours
Level of Difficulty: Moderate
