HONEY FLAX WHOLE WHEAT BREAD
- Cooking Time: 35 minutes
- Servings: 3 loaves
- Preparation Time: about 180 minutes
- 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
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
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.