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Wheat and Flax Bread
This homemade loaf combines all-purpose flour, whole wheat flour, oats, and ground flaxseed for a hearty everyday bread. It is sweetened naturally with honey and packed with wholesome grains that give it a slightly nutty flavor. The recipe yields a soft interior with a beautiful golden brown crust. It is perfect for morning toast or building sturdy sandwiches for lunch.
Ingredients
- ½ cup milk
- ½ cup water
- 1 tablespoon butter, softened
- 1¾ to 2 cups all-purpose flour
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 3 tablespoons honey
- 1 cup whole wheat flour
- ¼ cup old-fashioned or quick-cooking oats
- ¼ cup ground flaxseed
Instructions
- 1Warm the milk, water, and 1 tablespoon of softened butter in a 1-quart saucepan over medium heat until it reaches 120°F to 130°F. The butter will not fully melt.
- 2Combine 1 1/2 cups of the all-purpose flour, salt, and yeast in a large bowl. Pour in the warm milk mixture and honey, then beat on low speed with an electric mixer for 1 minute while scraping down the sides.
- 3Increase the mixer speed to medium and beat for another minute. Stir in the whole wheat flour, oats, ground flaxseed, and just enough of the remaining all-purpose flour to form a manageable dough.
- 4Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and springy. Coat a medium bowl with cooking spray or shortening.
- 5Set the dough in the greased bowl and turn it over once to coat all sides. Cover loosely with plastic wrap and let it rise in a warm spot for 1 to 1 1/2 hours until it doubles in bulk.
- 6Gently press two fingers into the dough to check if it is ready. The dough has risen enough if the indentation remains.
- 7Coat the bottom and sides of an 8x4-inch loaf pan with cooking spray or shortening. Roll the dough out on a lightly floured surface to form a 12x8-inch rectangle.
- 8Roll the dough up tightly starting from the 8-inch side. Pinch the long seam and both ends to seal the roll, then fold the ends underneath. Place the shaped loaf seam-side down into the prepared pan.
- 9Cover the pan and let the dough rise in a warm area for 45 to 60 minutes until it doubles in size again.
- 10Preheat the oven to 375°F. Remove the cover and bake the loaf for 30 to 35 minutes until the crust is golden brown and the bread sounds hollow when tapped. Transfer the loaf from the pan to a wire cooling rack.
- 11Brush the top of the hot loaf with melted butter. Let the bread cool completely for about 2 hours before slicing.
- 12Slice the cooled bread and serve it toasted with peanut butter and honey for a delicious snack.