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Honey Wheat and Flaxseed Bread
Whole wheat flour, a quarter cup each of rolled oats and ground flaxseed, and up to two cups of all-purpose flour combine with warm milk, water, butter, and three tablespoons of honey to form a yeast dough. After two rises totaling about two hours, the loaf bakes to a golden crust with a tight, sandwich-ready crumb. Ground flaxseed disperses through every slice without altering the texture noticeably. Twelve slices, 330 minutes from start to finish.
Equipment
- Oven
- Stand Mixer
- Loaf Pan
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 won't fully melt, which is fine. Keeping the temperature in this range ensures the yeast activates without being killed by excessive heat.
- 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.
- 5Coat a medium bowl with cooking spray or shortening. Set the dough inside and turn it over once to coat all sides, which prevents the surface from drying out. 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. You'll know it's ready if an indentation remains when you gently press two fingers into the dough.
- 6Coat 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.
- 7Roll 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.
- 8Cover the pan and let the dough rise in a warm area for 45 to 60 minutes until it doubles in size again. Toward the end of this rising time, preheat the oven to 375°F.
- 9Uncover the loaf and bake 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.
- 10Brush the top of the hot loaf with melted butter to soften the crust. Let the bread cool completely for about 2 hours before slicing.
Notes
- Serving: Toast slices of this bread and top them with peanut butter and honey for a hearty snack.
- Storage: Keep the cooled loaf in an airtight container or bread bag at room temperature for up to 4 days.
- Freezing: Slice the cooled bread, wrap it tightly in plastic wrap, and freeze in a zip-top bag for up to 3 months. You can toast slices straight from the freezer.
