INGREDIENTS

INSTRUCTIONS

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes,
adjusting the texture of the dough by adding additional water or flour as
needed; the dough should be pliable and somewhat sticky because of the flax
seeds, but should hold its shape well.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and
allow it to rise for 1 hour. Place the bowl in the refrig, and let the
dough rise slowly overnight.
Next day, shape the dough into a 12-inch oval loaf, place it diagonally on
a baking sheet, and let it rise, covered, for 2 hours at room temperature,
or until it's very puffy but still firm; it shouldn't shake like Jello when
you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45
minutes, or until it test done. Yield is 1 large loaf.
Recipe by: http://www.heintzmanfarms.com/mbflax4.htm
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