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Print this Recipe    Flaxseed

Prevention Flaxseed Bread
Makes 12 slices

1 1/2 tsp active dry yeast
2 tbsp plus 1 1/4 cups warm water
3 tbsp honey
1 tbsp canola oil
1/2 tsp salt
1 cup flaxseed meal (see Note)
1 1/4 cups whole-wheat flour
1 3/4 cups bread flour

In a large bowl, dissolve yeast in 2 tablespoons of the water.
Set aside until bubbly, about 5 minutes.

Mix in the honey, oil, salt and the remaining 1.25 cups water.
Add the flaxseed meal, whole-wheat flour and 1 cup of the bread
flour. Mix well.

Stir in enough of the remaining bread flour to make a soft, kneadable
dough. Turn the dough out onto a lightly floured surface. Knead
for 10 minutes, or until smooth and elastic.

Coat a 9x5-inch loaf pan with no-stick spray. Shape the dough into
a loaf and place in the pan. Cover; let rise in a warm place until
doubled in bulk--about 1 hour.

Bake at 350 for 40 to 45 minutes, or until the loaf is browned on
top and sounds hollow when tapped. Cool.

To make flaxseed meal, use a blender or coffee mill to grind the
seeds to the consistency of cornmeal. As a general rule, 2/3 cup
of flaxseed yields 1 cup of meal.

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