HONEY FLAX WHOLE WHEAT BREAD

 

  • Cooking Time: 35 minutes
  • Servings: 3 loaves
  • Preparation Time: about 180 minutes

Ingredients

  • 1 c. warm water (about 110 degrees)
  • 4 1/2 t. yeast or two pkgs. of regular yeast (not Rapid Rise)
  • 1 T. honey
  • 1/4 c. butter
  • 1/3 c. honey
  • 1 1/2 T. salt
  • 2 c. milk
  • 5 c. whole wheat flour
  • 1/2 c. ground flax seed
  • 1/2 c. wheat germ
  • 1 1/2 to 3 c. of bread flour (not all flour will be used)
  • oil for greasing

Directions

  • In bowl of a stand mixer, combine water, yeast and 1 T. honey. Set aside.
  • Meanwhile, combine butter, 1/3 c. honey and 1 1/2 T. salt.
  • Heat in microwave until butter is melted.
  • Add milk to butter/honey mixture.
  • Add milk/honey mixture to yeast mixture.
  • Using the paddle attachment, add 1 c. flour at a time until well mixed.
  • Add ground flax seed and wheat germ.
  • Divide dough in half. (Most stand mixers are too small to knead all the dough)
  • Place half of the dough in a bowl and set aside.
  • Leave the remaining half in mixer bowl.
  • Switch to dough hook.
  • Add bread flour 1/2 c. at a time until dough no longer sticks to bottom of bowl.
  • Knead 8 min. adding bread flour if needed.
  • Take out dough out of mixer bowl and add the dough that was set aside.
  • Repeat steps 12 and 13 with this half of dough.
  • Knead both halves together on the countertop until one mass, about 30 sec.
  • Place dough in greased bowl.
  • Rub oil on top of dough, cover with a clean dish towel.
  • Place in a warm place until doubled in size, from 45 min. to an hour
  • Punch down
  • Divide into 3 equal pieces
  • Shape into loaves
  • Place in greased loaf pans
  • Place in warm place until doubled in size, from 45 min. to an hour.
  • Preheat oven to 350 degrees
  • Bake for 35 min. or until golden brown.
  • Remove from oven and let cool on wire racks for 10 to 15 min.
  • Remove from the loaf pans.

Notes

This is a staple at my house. I make this bread weekly for my family instead of buying bread at the store.

Categories: Bread 

Author Credit: Vicki Lansky

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