Flaxseed Bread

SUBMITTED by Rebecca Van Nydeggen, Lincoln

“Flaxseeds are a healthy addition to almost any diet.”

6½ cups all-purpose flour(for best nutrition use whole wheat flour)
¾ cup ground flaxseeds (flax meal)
3 tablespoons sugar
2 teaspoons salt
1 tablespoon fast-rising instant yeast
2 cups water
1 cup 2% (low-fat) organic milk
1 tablespoon canola oil  

Set aside 1 cup all-purpose flour from the total amount.
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl. Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.  Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl. Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.

Cut dough in half and shape into loaves.  Makes two loaves. Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.  Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).  Bake at 400°F (200°C) for 30-35 minutes.  Remove from pans and let cool on wire racks.