This whole wheat bread has become our new favorite for sandwiches. The whole wheat flour and ground flaxseed combine to give it lots of fiber and nutrients plus a wonderful taste.
I bake it in a bread pan if we’re going to slice it up for sandwiches, but it also works well as a free-standing formed loaf.
We freeze leftover slices of this bread for later use. They are great toasted for sandwiches or made into croutons.
Honey Flax Bread Print This Recipe
Adapted from a recipe in “The Omega Diet”
1-1/2 cups warm water
1 cup unbleached white flour(all purpose or bread)
3 cups whole wheat flour
1/2 cup ground flaxseeds
2 tbsp vital wheat gluten
1 tbsp canola oil
3 tbsp honey
1 tsp salt
4 tsp yeast
1. If using bread machine, add all ingredients in the order given, set for dough cycle. When finished, go to step 3.
2. If kneading by hand or using a mixer, place water and yeast in large mixing bowl. Let sit for 5 minutes. Add flours and remaining ingredients. Knead thoroughly, either by hand or mixer. Cover and let rise in warm place until doubled in bulk.
3. Punch dough down, shape into a loaf, and place into a greased bread pan. Let rise until doubled in size, about 30-40 minutes. Bake in a preheated 375F degree oven for 30 minutes until browned.
4. Let cool thoroughly on wire rack before slicing
Nutrition (per serving): 187 calories, 25 calories from fat, 2.9g total fat, 0mg cholesterol, 170.9mg sodium, 110.2mg potassium, 33.8g carbohydrates, 2.6g fiber, 3.8g sugar, 6.7g protein, 19.1mg calcium, <1g saturated fat.