I literally googled “Flax Seed Bread” and took the first recipe that popped up changing only one thing. This is super easy. Labor is next to nothing. The most time involved is waiting for the sucker to rise.
What you will need
- Bread pan
- Mixer
Ingredients
- 1 tablespoon active dry yeast
- 1 3/4 cups of warm water
- 2 tablespoons honey (original recipe called for 1/8 cup sugar)
- 1 tablespoon canola oil
- 3/4 teaspoon salt
- 1 cup flaxseed meal
- 2 cups whole wheat flour
- 1 cup all-purpose flour
Mom It Down!
Dissolve yeast in (1 3/4 cups) warm water in the mixer. Let that sit until bubbly. (Five minutes.)
Add honey (or sugar), salt, flaxseed meal, and 1 cup of whole wheat flour. Stir that up with a spoon until it looks like this:
Attach the bread hook to the mixer.
Add the rest of the flour and let the mixer do its thing for 10 or more minutes.
Form the dough into a ball.
Coat a bowl with oil and let the dough sit for 2 hours or until it’s nearly doubled in size.
Once it’s doubled, punch it down and roll it into a loaf. Place in a 9 X 5 oiled bread pan. Let that rise for an hour, (less if you’d like, more if you have time).
Preheat oven to 350, bake for 40 – 45 minutes.
Let it cool. Slice and eat with some butter! Yum!
Overcoming Obstacles
I have to admit, I often do not let my dough rise as much as it should. I know. WORST BREAD BAKER EVER. But, yeah. I tend to cut corners here and there. My bread is often denser than it probably should be. (Well, with exception of this bread recipe I posted over a year ago.)
Variations
I substituted the sugar for honey. I reckon you could substitute agave as well. I haven’t thought to change much with this yet, but probably will in time as I bake it more often. But if you have suggestions, do share!
Also: vegan friendly! (Unless you don’t do honey, then hit the sugar or agave.)
As usual, comments, suggestions or critiques are welcome.
Mihow 
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