Flax Seed Bread

Full of good for you flax seed.

Flax Seed Bread

Flax Seed Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:20

Bake Time

30 to 35 minutes

Rise Time

1-1/2 hours

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Ingredients

  • 1-1/2 to 1-3/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 3 tablespoons honey
  • 1 tablespoon butter OR margarine
  • 1 large egg
  • 1/4 cup flax seed

Directions

  1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, honey, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flax seed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1/2 x 4-1/2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
  3. Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
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Flax Seed Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:20
  • Bake Time: 30 to 35 minutes
  • Rise Time: 1-1/2 hours

Ingredients

  • 1-1/2 to 1-3/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 3 tablespoons honey
  • 1 tablespoon butter OR margarine
  • 1 large egg
  • 1/4 cup flax seed

Directions

  • Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, honey, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flax seed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1/2 x 4-1/2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
  • Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.