Flaxseed Bread

Name: Flaxseed Bread
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 loaf (16 slices).
Ingredients: 1-1/2 cups whole wheat flour; 1-1/2 to 2 cups all-purpose flour; 1 package (1/4 ounce) active dry yeast; 1 teaspoon salt; 1-1/2 cups fat-free milk; 1/4 cup packed brown sugar; 2 tablespoons honey; 2 tablespoons plus 1-1/2 teaspoons butter, divided; 1/2 cup ground flaxseed; 1/2 cup whole flaxseed

TOTAL TIME: Prep: 40 min. + rising Bake: 35 min. + cooling YIELD: 1 loaf (16 slices).

“This hearty, whole grain bread is among my all-time favorites,” says Jennifer Niemi of Kingston, Nova Scotia. “The flaxseed adds a nutty texture. Every slice is so satisfying.”

Ingredients

1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/2 cups fat-free milk
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons plus 1-1/2 teaspoons butter, divided
1/2 cup ground flaxseed
1/2 cup whole flaxseed

Directions

1. In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.

Nutrition Facts

1 slice: 169 calories, 5g fat (2g saturated fat), 5mg cholesterol, 183mg sodium, 27g carbohydrate (7g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.