1. In a blender, grind flaxseed into a coarse meal. Set aside 2 teaspoons (for topping). 2. In a large bowl, stir water and honey until honey is dissolved. Sprinkle in yeast; let stand until yeast bubbles, about 5 minutes. 3. Add 1 cup bread flour, pumpernickel (or rye) flour, salt and the remaining ground flaxseed. With a wooden spoon, stir vigorously in the same direction until batter is smooth. Gradually stir in whole wheat flour until mixture becomes too difficult to stir. (Alternatively, mix dough in a stand mixture fitted with a paddle attachment.) 4. Turn dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour to keep it from sticking, until dough is smooth and elastic, 10 to 12 minutes. The dough will be slighly sticky. 5. Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover with plastic wrap and let rise until doubles in bulk, about 90 minutes. 6. Lightly oil a 9-by-5 loaf pan or coat it with nonstick spray. 7. Punch dough down. Flatten into a disk and tighly roll dough into a log. Place seam-side down in prepared pan. Cover with plastic wrap and let rise until dough domes over the top of the pan, about 45 minutes. 8. Preheat oven too 400F. 9. Lighly brush top of loaf with egg mixture and sprinkle with reserved 2 teaspoons ground flaxseed. 10. Bake bread for 15 minutes at 400F. Reduce oven temperature to 350F and continue baking for 20 to 25 minutes, or until bread is pulling away from the sides of the pan. Turn bread out onto a wire rack and cool completely before slicing. BREAD MACHINE VARIATION 1. Grind seeds as in step 1 above but do not reserve for topping. 2. In the pan of the bread machine, combine 1+1/2 cups water and 1 Tbsp. honey. Add 2 cups whole wheat flour, 1 cup bread flour, all the ground flaxseed, 1/2 cup pumpernickel (or rye) flour and 1+1/2 tsp salt. Gently tap the side of the baking pan to level ingredients. Make a small indentation in the dry ingredients and sprinkle in 1 package active dry yeast. 3. Secure pan in machine. Program according to manufacturers directions for whole-grain and medium crust, 1+1/2-pound loaf. Press "start" and at the end of the baking cycle, remove bread from pan and cool completely on a wire rack before slicing. MAKES 1 LOAF (12 SLICES). [170 cals per slice: 6 grams protein, 3 grams fat (0.1 gram saturated fat), 32 grams carbohydrate; 270 mg sodium: 0 mg cholesterol; 5 grams fiber.] PANTRY: Flaxseed are small, amber color. Often found refrigerated in health food stores. Store in refrigerator or freezer. WHITE WHOLE WHEAT is made from a special variety of WHITE WHEAT. It is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Breadbaking ingredients are avilable direct from King Arthur. NOTES : FLAXSEED: "I got all excited about it two or three years ago because it contains omega-3 fatty acids like fish does, so its good for your heart. It also has a great nutty flavor and natural oils that let you make bread with almost no added fat." --Brinna Sands, King Arthur Flour Co, Vermont (www.kingarthurflour.com) Recipe edited by email@example.com 10/98 Recipe by: Eating Well (Oct 1998) Brianna Sands, King Arthur Flour Posted to EAT-LF Digest by Pat Hanneman
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12|
|Calories from Fat: 32 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 17.6mg||5 %|
|Sodium 10.4mg||0 %|
|Potassium 192.7mg||5 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 45.8g|
|Protein 10g||14 %|
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Calories per serving: 272
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