Flax Seed Bread

  • Intermediate
  • 1 loaf
  • 2 hr 35 min
Baking Success Or Baking Mess

Ingredients

1-1/2 to 1-3/4 cups all-purpose flour
1-1/4 cups whole wheat flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
1 tablespoon butter OR margarine
1 large egg
1/4 cup flax seed

Instructions

Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, honey, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flax seed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.


Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1/2 x 4-1/2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.


Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.


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