FlaxSeed BRead
Recipe adapted from Fleishmann's (they did not compensate me for this post)
Ingredients:
1-1/2 to1-3/4 cup all-purpose flour 1 cup whole wheat flour 1 envelope Fleischmann's® RapidRise Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons honey 1 tablespoon butter 2 large eggs (set one aside for an egg wash) 1/4 cup flaxseed (set one teaspoon aside) 1 tablespoon butter Olive oil Nutrition: (12 slices per loaf) Serving Size: 1 slice Calories: 133, Fat 2.3 g Carbohydrates: 24.5 g Fiber: 2.1 g Sugar: 4.4 g Protein: 3.7 g |
Instructions:
Combine 1 cup flour, whole wheat flour, undissolved yeast, and salt in a large bowl and mix with a whisk. Heat milk, water, honey, and butter until very warm (120° to 130°F). This should ideally be done on the stove but can be done in the microwave carefully. Gradually add to flour mixture by mixing well with a spatula. Add egg, flaxseed, and additional 1/2 cup flour; mix until a soft dough is formed--you may need additional flour or water, just be sure to add sparingly as to not over do it. Knead dough on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes in an olive oil greased bowl. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly (pretend you are rolling a jelly roll). Pinch seam and ends to seal. Place, seam side down, in greased (use olive oil or cooking spray) 8 -1/2 x 4-1/2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Brush top of loaf with the egg wash (just whisk one egg to make the egg wash). The egg wash will give the bread a nice golden brown crust. Sprinkle the flaxseed you set aside on top of the loaf for texture and appearance. Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter if you desire. |