Makes 2 loaves
Flaxseed is available in many health-food stores if you don’t have a ready supply from your garden.
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1/4 cup molasses
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 1/2 cups whole wheat flour
- 1/3 cup flaxseed
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon flaxseed
1. In a large bowl, combine the yeast and warm water, and stir gently until dissolved. Add the molasses, salt, oil, and milk, and stir to blend.
2. In a separate bowl, mix together the flours and flaxseed. Add the flour mixture gradually to the liquid ingredients and stir until blended. On a lightly floured surface, knead the dough 8 to 10 minutes, or until it is elastic. Add a little more flour if necessary to keep the dough from sticking to your work surface. Place it in an oiled bowl, cover, and let rise for 1 to 1 1/4 hours, or until doubled in bulk.
3. Punch down the dough and divide into two portions. Shape each portion into a smooth ball. Cover and let rest 10 minutes. Place each portion, shaped into a loaf, in an oiled 8 1/2-by-4 1/2-inch loaf pan and let rise for about 1 hour, or until doubled in bulk.
4. In a small bowl, beat the egg yolk with 1 tablespoon of milk. Gently brush the mixture on the tops of the loaves. Sprinkle each loaf with 1/2 tablespoon flaxseed.
5. Bake in a preheated 350°F oven for 40 to 45 minutes. Turn the loaves onto a rack and cool for 1 hour. Variations: add 1/4 cup chopped walnuts or wheat germ to the flour mixture.
Click here for the original article, Flexible Flax: Everyday Uses for Flax.