| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Active dry yeast |
| 2 | tb | Plus |
| 1 1/4 | c | Warm water |
| 3 | tb | Honey |
| 1 | tb | Canola oil |
| 1/2 | ts | Salt |
| 1 | c | Flaxseed meal (see note) |
| 1 1/4 | c | Whole-wheat flour |
| 1 3/4 | c | Bread flour |
INSTRUCTIONS
From: mle@gothamcity.jsc.nasa.gov (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 1.25 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, 2/3 cup of flaxseed yields 1 cup of meal. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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