Frank's Recipes! Flaxseed Bread

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Flaxseed Bread

3/4 cups whole-wheat flour
1 1/2 cups bread flour
1 cups warm water (100 to 110°F.)
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cups flaxseed
2 tablespoon flaxseed
3 tablespoon nonfat dry milk
2 tablespoon shreds of wheat-bran cereal (such as All-Bran)
3 tablespoon honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoon bread flour
Cooking spray
2 teaspoon cornmeal
1 lg. egg white, lightly beaten
1 teaspoon flaxseed

Combine the bread flour, water, and yeast in a large bowl; stir well with a wisk. Cover and let stand at room temperature for 1 hour. Place 1/2-cup of flaxseed in a coffee grinder; process until finely ground to measure 3/4-cup.

Add the ground flaxseed, whole wheat flour, 2-T. of whole flaxseed and next 5 ingredients (2-T. flaxseed through salt) to the yeast mixture and stir until a soft dough forms (dough will feel tacky). Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining 3 tablespoon bead flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape the dough into a 5- inch round loaf; place onto a baking sheet coated with cooking stray and sprinkle with cornmeal. Brush loaf with egg white, sprinkle with 1 teaspoon of flaxseed. Make 3 diagonal cuts 1/4 inch deep across the top of the loaf using a sharp knife. Cover and let rise in a warm place (85°F.) 1 hour or until doubled in size. (Press 2 fingers into the dough. If the indention remains, the dough has raised enough.)

Preheat oven to 375°F. Bake for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.

Yield: 1 loaf, 12 servings.