|One Loaf usually yields 12 slices.
- 1 tbs. active dry yeast
- 1 3/4 cups warm water
- 3 tbs. honey or 1/8 cup sugar
- 1 tbs. oil (safflower or olive)
- 1/2 tsp. salt (may be omitted)
- 1 cup flaxseed meal * See notes below
- 3 cups of fresh ground whole wheat flour
- In a large bowl, dissolve yeast in warmed water. Set aside until bubbly, about 5 minutes.
- Mix in the honey or sugar, oil, salt, flaxseed meal, and half of the flour. Mix well.
- Stir in the rest of the flour. Adding it a 1/2 cup at a time until it makes a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until smooth and elastic.
- Coat a 9 x 5 inch pan with oil or nonstick spray. Shape the dough into a loaf and place in the pan. Cover; let rise in a warm place until doubled in bulk. For about one hour.
- Bake at 350F for 40 to 45 minutes, or until the loaf is browned on top and sounds hollow when tapped.
- Cool for 10 minutes and tap pan to remove. Top may be brushed with butter or olive oil. Best sliced with a serrated knife and then wrapped in plastic. May be frozen, if not used in a few days. Since it has no preservatives it will mold quickly.
* Notes: To make flaxseed meal, use a blender or coffee mil to grind the seeds to the consistency of cornmeal.
* As a general rule, 2/3 cup of flaxseed yields 1 cup of meal.
* This flaxseed meal may be added to any good bread recipe, replacing some of the flour and should have good effects on cholesterol.
* Adjusted the original Prevention’s Recipe to accommodate my family’s preferences.
Per slice: 168 calories, 4 gram’s fat (22% of calories), 4.9g. protein, 29g. carbohydrates, no cholesterol, 91 milligrams sodium.
recipe from http://www.alaska.net/~logjam/Flax.html