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|Recipe courtesy North Dakota Wheat Commission|
|Makes 1 large loaf
1¼ cup warm water (110 to 115 degrees), divided
1 package active dry yeast
2 tablespoons oil
2 tablespoons honey
1½ teaspoons salt
½ cup ground flax*
½ cup flaxseed
2½ to 3 cups bread flour, divided
1 tablespoon vital wheat gluten
|Dissolve yeast in ¼ cup water.
In large bowl, combine 1 cup water, oil, honey and salt. Add yeast mixture, ground flax, flax seed, 1 cup flour and wheat gluten. Beat with an electric mixer on low speed until blended. Increase speed and beat 3 minutes until smooth. Gradually stir in enough flour to make a soft dough. Turn out onto floured surface and knead for 10 minutes or until dough is smooth and elastic.
Place in a greased bowl, turning dough to coat top. Cover with plastic wrap. Let rise in a warm place 1 to 1½ hours or until doubled in bulk. Punch down. Form into loaf and place in a greased 9x5x3-inch pan. Let rise 1 hour or until doubled. Bake in a preheated 450 degree oven for 10 minutes. Reduce temperature to 350 and bake 35 to 40 minutes, or until loaf sounds hollow when tapped with fingers. Remove from pan to cooling rack.
* Flax may be ground in a coffee grinder. About 5 tablespoons seed will give ½ cup flour.
|With 16 slices, one slice provides approximately: 171 calories, 6 g protein, 24 g carbohydrates, 4 g fiber, 6 g fat, 0 mg cholesterol, 160 mcg folate, 2 mg iron, 226 mg sodium.|