INGREDIENTS

INSTRUCTIONS

In a blender, grind flaxseed into a coarse meal. Set aside 2  teaspoons
(for topping). In a large bowl, stir water and honey until  honey is
dissolved. Sprinkle in yeast; let stand until yeast bubbles,  about 5
minutes. 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.) 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. 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. Lightly oil a 9-by-5 loaf  pan or
coat it with nonstick spray. 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. Preheat oven too 400F.  Lighly brush top of
loaf with egg mixture and sprinkle with reserved  2 teaspoons ground
flaxseed. 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
Grind seeds as in step 1 above but do not reserve for topping. 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. Secure pan in machine. Program according to
manufacturer's 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 it's 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
kitpath@earthlink.net 10/98  Recipe by: Eating Well (Oct 1998) Brianna
Sands, King Arthur Flour  Posted to EAT-LF Digest by Pat Hanneman
<kitpath@earthlink.net> on  Oct 08, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 238
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 15.5mg
Sodium: 298mg
Potassium: 64.8mg
Carbohydrates: 37.6g
Fiber: 1.5g
Sugar: 1.6g
Protein: 5.7g