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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 12 |
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Make your colon a happy and healthy place. ;) Prep time includes rising time. Ingredients:
1 1/4 cups whole wheat flour |
1 cup all-purpose flour |
1 cup water |
1 (1/4 ounce) package dry yeast |
1/2 cup flax seed |
2 tablespoons flax seeds |
3 tablespoons nonfat dry milk powder |
2 tablespoons shreds wheat bran (i.e. all-bran) |
3 tablespoons honey |
1 tablespoon molasses |
1 teaspoon salt |
3 tablespoons bread flour |
2 teaspoons cornmeal |
1 egg white |
1 teaspoon flax seed |
Directions:
1. Add yeast to warm water and proof for about 5 minutes, until foamy.
2. Add the all purpose flour to yeast and stir well.
3. Cover and let stand at room temperature 1 hour.
4. Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup.
5. Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky).
6. Turn dough out onto a lightly floured surface.
7. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
8. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal.
9. Brush loaf with egg white; sprinkle with 1 teaspoon flax seed.
10. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife.
11. Cover and let rise in a warm place 1 hour or until doubled in size.
12. (Press two fingers into dough. If the indentation remains, the dough has risen enough).
13. Preheat oven to 375°F degrees.
14. Bake at 375°F for 30 minutes or until bread sounds hollow when tapped.
15. Remove from pan; cool on a wire rack.
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