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Categories:Viewed: 19 - Published at: 4 months ago
Ingredients
- 6 1/2 cups all-purpose flour
- 3/4 cup ground flax seeds (flax meal, I like Bob Mills organic)
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon instant fast rising yeast
- 2 cups water
- 1 cup organic 2% low-fat milk (I used 2%- regular milk)
- 1 tablespoon canola oil
Method
- Set aside 1 cup all-purpose flour from the total amount.
- Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
- Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
- Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.
- Cut dough in half and shape into loaves.
- Place into two greased (81/2 x 41/2 inches or 21 x 12 cm) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake at 400°F (200°C) for 30-35 minutes.
- Remove from pans and let cool on wire racks.
- for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
- If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
