Ingredients
- 1 cup water
- 2/3 cups flax, roughly ground in coffee mill
- 1/4 cup each of oatmeal, bran and wheat germ
- 2/3 cup milk
- 1 tbsp butter
- 1 tbsp brown sugar
- 2/3 cup whole wheat flour
- 1 pkge rapid dry yeast
- 1 tsp salt
- 2 1/2 - 3 cups all-purpose flour
- vegetable oil
Directions
- Put water in small saucepan, add grains and sugar and bring to a boil.
- Remove from heat, add butter and milk and allow to cool to between 110 and 120 degrees.
- Place whole wheat flour and yeast in mixer bowl fitted with dough hooks and stir briefly to blend.
- Add the grain mixture and mix thoroughly.
- Add 2 1/2 cups of all-purpose flour and the salt. Mix, adding more flour if required. The dough ball will pick up the dough from the sides of the bowl and will be slightly sticky when it is ready.
- Turn dough out onto a lightly floured surface. Shape into a ball, pinching the seams together, and place in a lightly greased bowl, turning to grease on all sides.
- Cover loosely with oiled plastic wrap and let stand in a warm (85 degrees) place, such as the oven or the top of the fridge, until doubled. (about 1-1 1/2 hours)
- Turn the dough out onto a lightly oiled surface. Punch down the dough using your fingertips until it forms a rough rectangle. Shape dough into loaf by rolling it up lengthwise.
- Pinch the edges closed and place in an oiled 5x9 loafpan.
- Cover with the plastic wrap and allow to rise for another 30 minutes.
- Preheat the oven to 375.
- Place loaf in oven and bake until loaf is golden and sounds hollow when tapped. (30-35minutes)
- Remove from pan and allow to cool on rack.
