Yield: 12 Servings
|1½ teaspoon||Active dry yeast|
|1¼ cup||Warm water|
|1 tablespoon||Canola oil|
|1 cup||Flaxseed meal (see note)|
|1¼ cup||Whole-wheat flour|
|1¾ cup||Bread flour|
From: mle@... (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 1¼ 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 9x5-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, ⅔ cup of flaxseed yields 1 cup of meal.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .