1 1/2 ts Active dry yeast
2 tb Plus
1 1/4 c Warm water
3 tb Honey
1 tb Canola oil
1/2 ts Salt
1 c Flaxseed meal (see note)
1 1/4 c Whole-wheat flour
1 3/4 c Bread flour
From: mle@gothamcity.jsc.nasa.gov (Mark Engelberg)
Date: Tue, 5 Oct 1993 00:46:26 GMT
Per slice: 168 calories, 4 grams fat (22% of calories), 4.9 g protein, 29 g
carbohydrates, no cholesterol, 91 miligrams sodium. Makes 12 slices
1. In a large bowl, dissolve yeast in 2 tablespoons of the water. Set
aside until bubbly, about 5 minutes.
2. Mix in the honey, oil, salt and the remaining 1.25 cups water. Add the
flaxseed meal, whole-wheat flour and 1 cup of the bread flour. Mix well.
3. Stir in enough of the remaining bread flour to make a soft, kneadable
dough. Turn the dough out onto a lightly floured surface. Knead for 10
minutes, or until smooth and elastic.
4. Coat a 9×5-inch loaf pan with no-stick spray. Shape the dough into a
loaf and place in the pan. Cover; let rise in a warm place until doubled in
bulk–about 1 hour.
5. Bake at 350 for 40 to 45 minutes, or until the loaf is browned on top
and sounds hollow when tapped. Cool. Note: To make flaxseed meal, use a
blender or coffee mill to grind the seeds to the consistency of cornmeal.
As a general rule, 2/3 cup of flaxseed yields 1 cup of meal.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings